Pork Miso Ramen in 15 Minutes (Sapporo Style)
User Reviews
5
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Prep Time
2 mins
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Cook Time
13 mins
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Total Time
15 mins
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Servings
2 portions
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Calories
642 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Japanese
Pork Miso Ramen in 15 Minutes (Sapporo Style)
Description
The recipe starts by stir-frying ground pork with garlic, ginger, and white parts of green onion, then seasoning it with soy sauce, mirin, oyster sauce, and chili bean sauce, creating a savory, slightly spicy meat mix. Simmering reduces excess liquid and concentrates flavors.
The broth is made by dissolving Chinese-style chicken bouillon and smooth peanut butter in freshly boiled water, creating a subtly nutty savory base. Yellow miso paste is added last using a mesh spoon technique to prevent lumps, resulting in a smooth, flavorful broth. Cooking noodles separately before combining completes the ramen foundation.
Optional toppings such as spinach, beansprouts, corn, butter, eggs, and nori add freshness, creaminess, and textural contrast, allowing customization. The interplay between the rich pork topping and the miso broth embodies the style associated with Sapporo ramen.
The nutritional note indicates that the calculation covers drinking the soup, though it's not always consumed entirely. The recipe is designed for efficiency without sacrificing key flavor elements distinctive to miso ramen.
Ingredients
Pork
- 1 tsp butter unsalted
- 150 g ground pork
- 4 cloves garlic finely diced
- 1 tbsp ginger root finely diced
- 2 tbsp green onion white part, finely diced
- 1 tsp soy sauce
- 1 tsp mirin
- 1 tsp oyster sauce
- ½ tsp chili bean sauce tobanjan
Broth / Noodles
- 500 ml water freshly boiled
- 1 tsp chicken bouillon powder Chinese-style, granules
- 1 tbsp peanut butter smooth
- 1 ½ tbsp yellow miso paste awase miso
- 2 portions ramen noodles
Toppings (Optional)
- 30 g spinach
- 100 g beansprouts
- 2 tsp sweet corn
- 2 tsp green onion green part, finely sliced
- 2 tsp butter unsalted
- 2 egg or soft boiled egg, ramen style
- 2 nori seaweed nori, sushi
Instructions
- Melt 1 tsp unsalted butter in a pan over a medium heat and add 4 cloves garlic , 1 tbsp ginger root and 2 tbsp green onion. Once fragrant add 150 g ground pork and stir-fry until cooked through.
- Season with 1 tsp soy sauce, 1 tsp mirin, 1 tsp oyster sauce and ½ tsp chili bean sauce and mix thoroughly. Simmer until the liquid is almost gone and then turn off the heat.
- Take a heatproof measuring jug and whisk 500 ml freshly boiled water with 1 tsp Chinese-style chicken bouillon powder (granules) and 1 tbsp smooth peanut butter until dissolved. Pour the soup into the pan and heat on medium once more.
- Bring to a boil and then turn off the heat. Place 1 ½ tbsp yellow miso paste (awase miso) on a mesh spoon or ladle, dip it into the soup and then whisk it to break it up. This technique makes it easier to incorporate the miso into the soup smoothly without lumps. (Alternatively, mix the miso paste with a small amount of broth in a separate bowl and pour back into the pan once smooth.)
- Add 100 g beansprouts to the broth and cook them in the residual heat for 1-2 minutes. (No need to turn the heat back on.)
- Cook 2 portions ramen noodles according to the instructions on the packaging and add 30 g spinach to the water in the final minute. Drain using a colander and rinse both the noodles and spinach with fresh hot water to wash off any excess starch.
- Dish up the noodles into a large bowl, pour the broth over the noodles and top with the pork, beansprouts and spinach. Garnish with green onion (green part), sweet corn (straight from the tin is fine but you can microwave them if you prefer them warm.) and unsalted butter in each bowl.
- Enjoy!
Notes
- Nutrition information counts drinking the soup fully, but broth consumption varies.
- Use freshly boiled water to dissolve bouillon and peanut butter for a smooth broth.
- Incorporate miso paste by breaking it up in the hot broth to avoid lumps.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2portions
Amount Per Serving
Calories 642 kcal
% Daily Value*
| Calories | 642kcal | 32% |
| Carbohydrates | 81.8g | 27% |
| Protein | 23.7g | 47% |
| Fat | 22.8g | 35% |
| Saturated Fat | 10.2g | 51% |
| Polyunsaturated Fat | 3.6g | 21% |
| Cholesterol | 73mg | 24% |
| Sodium | 2264.5mg | 94% |
| Fiber | 8.7g | 35% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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