Hokkaido Miso Ramen - Classic
The original cold-weather bowl - thick, rich miso broth over springy noodles with corn and butter, invented in Sapporo and beloved everywhere.
Ingredients
| 4 portions | fresh ramen noodles | |
| 4 tablespoons | 60 ml | red miso |
| 2 tablespoons | 30 ml | white miso |
| 2 tablespoons | 30 ml | sake |
| 1 tablespoon | 15 ml | mirin |
| 1 teaspoon | 5 ml | sesame oil |
| 2 cloves | garlic, minced | |
| 1 tablespoon | 15 ml | grated ginger |
| 4 cups (960ml) | pork bone broth | |
| 2 cups (480ml) | chicken stock | |
| 1/2 cup (75g) | corn kernels | |
| 2 tablespoons | 30 ml | butter |
| 4 oz (115g) | bean sprouts, briefly blanched | |
| 2 | green onions, sliced |
Instructions
- Make the miso tare: heat 1 teaspoon vegetable oil, cook garlic and ginger 1 minute. Add miso, sake, and mirin, stir over low heat 2 minutes. Remove from heat, stir in sesame oil.
- Combine pork broth and chicken stock in a large pot. Bring to a simmer.
- Cook ramen noodles according to package directions. Drain.
- Place 2 tablespoons miso tare in each bowl. Ladle about 1.5 cups (360ml) hot broth over tare and stir to dissolve.
- Add noodles. Top with corn, a pat of butter, bean sprouts, and green onion. Butter melts into the broth at the table.