Servings
Font
Back
Hokkaido-style Miso Ramen
4 from 4 votes

Hokkaido-style Miso Ramen

Hokkaido, is Japan's northernmost island and was my home for my first 3 years back in Japan. With wide open pastures and coastal waters loaded with some of the best seafood in Japan, it's the landscape looks more European than Japanese, and as the field would suggest, it's also the breadbasket of Japan. Hokkaido is the largest producer of staples, like rice, wheat, corn, potatoes, and dairy products in Japan, and despite the large quantities produced, it's also among the best from a taste perspective.

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 2 serving
Course: Main Course
Cuisine: Japanese

Ingredients

  • 2 packages ramen noodles Nissin RAOH Umami Miso flavor
  • 1 teaspoon sesame oil toasted
  • 1 clove garlic (minced)
  • 160 grams ground pork
  • 1 tablespoon miso paste
  • ¼ cup corn (fresh, frozen or canned)
  • 125 grams bean sprout
  • 2 scallions (finely chopped)
  • 1 teaspoon sesame seeds toasted

Instructions

    Cup of Yum
  1. Bring a large pot of water to a boil.
  2. Add the sesame oil to a frying pan and heat over medium-high heat until hot. Add the garlic and minced pork and fry, breaking up the pork with a spatula until it is cooked.
  3. Add the soup packets and miso to the pork and stir-fry until fragrant.
  4. Add the noodles to the pot of boiling water and set the timer for 3 minutes.
  5. Heat the corn while the noodles cook.
  6. When there is about 30 seconds left on the timer add the brean sprouts to the pot.
  7. Add 3 cups of hot water to the pork mixture and bring to a boil
  8. Split the noodles and bean sprouts between 2 bowls and then top with the soup and pork.
  9. Garnish with the corn and then top with the scallions, sesame seeds and 1 tablespoon of butter per bowl.