Sapporo-Style Miso Ramen with Ground Pork

What's in it

19 parts read from its 24 ingredient lines, its title and its method.

Broth base

• Chicken “1 tsp Chinese-style chicken bouillon powder”

Tare and seasoning

• Soy sauce (shoyu) “1 tsp Japanese soy sauce (koikuchi shoyu)”
• Miso “1 ½ tbsp yellow miso paste (awase) (added at the end)”
• Sesame paste or tahini “1 tbsp smooth peanut butter (unsalted and unsweetened, or sesame paste/tahini)”
• Chili bean paste (doubanjiang) “½ tsp chili bean sauce (toban djan) (or gochujang)”
• Gochujang “½ tsp chili bean sauce (toban djan) (or gochujang)”
• Mirin “1 tsp mirin”

Aroma oil

• Lard or back fat “1 tsp lard (or more butter)”

Noodles

• Ramen noodles, kind not stated “2 portions ramen noodles”

Toppings

• Ground pork or other minced meat “150 g ground pork”
• Marinated egg (ajitama) “ramen eggs (or soft boiled eggs)”
• Nori “roasted seaweed for sushi (nori)”
• Scallion or negi “2 tbsp Japanese leek (naganegi) (white part, finely diced, leek/onion/shallot also work)”
• Bean sprouts “100 g bean sprouts”
• Sweet corn “canned sweet corn”
• Butter “1 tsp butter”
• Spinach “30 g Oriental spinach (or regular spinach/bok choy)”
• Bok choy “30 g Oriental spinach (or regular spinach/bok choy)”

How it is served

• Served in soup from the method

Against the usual Sapporo miso

It has 5 of the 5 parts of the usual Sapporo miso ramen: miso, bean sprouts, ground pork or other minced meat, sweet corn and butter.

Less usual for the style: sesame paste or tahini (in 16% of Sapporo miso recipes), chili bean paste (doubanjiang) (in 16% of Sapporo miso recipes), gochujang (in 16% of Sapporo miso recipes), mirin (in 16% of Sapporo miso recipes) and marinated egg (ajitama) (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.