Spicy Sapporo Style Miso Ramen
A rich, hearty miso-based broth enhanced with spicy chili bean paste, stir-fried vegetables, and chewy noodles characteristic of Hokkaido's capital.
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Ingredients
- 4 portions Fresh Ramen Noodles
- 250 grams Ground Pork
- 4 tablespoons Red Miso Paste
- 2 tablespoons Doubanjiang (Spicy Chili Bean Paste)
- 6 cups Chicken Stock
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 200 grams Bean Sprouts
- 1/2 cup Sweet Corn Kernels
- 2 tablespoons Unsalted Butter(optional)
- 1 tablespoon Toasted Sesame Oil
- 2 stalks Green Onions, sliced
Instructions
- 1
In a large pot or wok, heat the sesame oil over medium-high heat and sauté the minced garlic and ginger until fragrant.
- 2
Add the ground pork to the pot, breaking it into small crumbles, and cook until it is no longer pink.
- 3
Stir in the Doubanjiang and miso paste, cooking for 1-2 minutes to toast the pastes and release their aromas.
- 4
Slowly pour in the chicken stock and bring the mixture to a gentle simmer; avoid a rolling boil to keep the miso flavor delicate.
- 5
In a separate pan, quickly stir-fry the bean sprouts for 1 minute until slightly softened but still crunchy.
- 6
Cook the ramen noodles in a separate pot of boiling water according to package instructions, then drain well.
- 7
Divide the cooked noodles into four deep bowls and ladle the hot spicy miso broth and pork over them.
- 8
Top each bowl with the stir-fried bean sprouts, corn, a pat of butter, and a sprinkle of green onions before serving.
Nutrition per Serving
620
Calories
28g
Protein
65g
Carbs
26g
Fat
4g
Fiber
5g
Sugar
1850mg
Sodium
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