札幌みそラーメン風

What's in it

13 parts read from its 17 ingredient lines, its title and its method.

Broth base

• Chicken “A「丸鶏がらスープ™」 小さじ1/2”

Tare and seasoning

• Soy sauce (shoyu) “Aしょうゆ 小さじ1/2”
• Miso “Aみそ 大さじ2”

Aroma oil

• Lard or back fat “Aラード 5g”

Noodles

• Curly or wavy noodles “中華生めん・ちぢれ太めん 1玉”
• Ramen noodles, kind not stated “中華生めん・ちぢれ太めん 1玉”

Toppings

• Chashu “チャーシュー・豚肩ロース肉・好みで 適量”
• Pork (other cuts) “チャーシュー・豚肩ロース肉・好みで 適量”
• Scallion or negi “ねぎの小口切り・好みで 適量”
• Bean sprouts “もやし（ゆで）・好みで 適量”
• Sweet corn “ホールコーン缶・好みで 適量”
• Butter “バター・好みで 適量”

How it is served

• Served in soup from the method

Against the usual Sapporo miso

It has 4 of the 5 parts of the usual Sapporo miso ramen: miso, bean sprouts, sweet corn and butter. Not on it: ground pork or other minced meat.

Less usual for the style: chashu (in 16% of Sapporo miso recipes) and pork (other cuts) (in 16% of Sapporo miso recipes).

Sapporo's miso ramen: a rich broth seasoned with miso, often cooked in a wok with bean sprouts, cabbage and ground pork, over thick, curly noodles, commonly topped with sweet corn and butter.