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5.0 from 21 votes

Pork Miso Ramen in 15 Minutes (Sapporo Style)

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
2 mins
Cook Time
2 mins
Total Time
15 mins
Servings: 2 portions
Calories: 642 kcal
Course: Main Course , Lunch , Dinner
Cuisine: Japanese

Ingredients

Pork
  • 1 tsp unsalted butter
  • 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 freshly boiled water
  • 1 tsp Chinese-style chicken bouillon powder (granules)
  • 1 tbsp smooth peanut butter
  • 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 unsalted butter
  • 2 Ramen egg or soft boiled egg
  • 2 sushi nori seaweed nori

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.)
  6. 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.
  7. 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.
  8. Enjoy!

Notes

  • The nutritional value is based on when you drink up the soup (we rarely drink up the soup when it comes to ramen)

Nutrition Information

Calories 642kcal (32%) Carbohydrates 81.8g (27%) Protein 23.7g (47%) Fat 22.8g (35%) Saturated Fat 10.2g (51%) Polyunsaturated Fat 3.6g Cholesterol 73mg (24%) Sodium 2264.5mg (94%) Fiber 8.7g (35%)

Nutrition Facts

Serving: 2portions

Amount Per Serving

Calories 642

% 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.