お家で簡単お店の味！味噌バターラーメン

What's in it

14 parts read from its 21 ingredient lines, its title and its method.

Broth base

• Stock, kind not stated “中華だし 大さじ1”

Tare and seasoning

• Miso “味噌 大さじ4”
• Sesame paste or tahini “白すりごま 大さじ1”
• Chili bean paste (doubanjiang) “豆板醤 小さじ1/2”

Aroma oil

• Sesame oil “ごま油 小さじ1”

Noodles

• Ramen noodles, kind not stated “ラーメンの麺 2玉”

Toppings

• Chashu “チャーシュー 2枚”
• Ground pork or other minced meat “鶏挽き肉 100g”
• Marinated egg (ajitama) “味付け卵 1個”
• Bean sprouts “もやし 100g”
• Sweet corn “スイートコーン 100g”
• Butter “有塩バター 20g”
• Cabbage “キャベツ 100g”

How it is served

• Served in soup from the method

Against the usual Miso

It has 4 of the 5 parts of the usual Miso ramen: miso, bean sprouts, sweet corn and butter. Not on it: scallion or negi.

Less usual for the style: sesame paste or tahini (in 10% of Miso recipes), chili bean paste (doubanjiang) (in 15% of Miso recipes), chashu (in 7% of Miso recipes), ground pork or other minced meat (in 15% of Miso recipes) and marinated egg (ajitama) (in 13% of Miso recipes).

A broth seasoned with miso, usually over thick, curly noodles, with bean sprouts, ground pork, corn and butter as in Sapporo, where it began, or chashu and scallion.