Japanese cuisine · Soups & Stews

Sapporo Miso Ramen

Springy wheat noodles in a rich chicken broth with miso paste, wok-fried vegetables, corn, and a pat of butter.

Ingredients · for 4 servings

• 400 g ramen noodles
• 1.5 liters rich chicken broth
• 4 tbsp miso paste
• 200 g ground beef
• 2 garlic cloves
• 20 g ginger
• 1 leek
• 150 g bean sprouts
• 150 g corn
• 4 eggs
• 2 tbsp sesame oil
• 30 g butter

Instructions

1. Boil the eggs for 7 minutes, plunge into cold water, peel and halve; finely grate the garlic and ginger, and cut the leek into thin rings.
2. Heat the sesame oil in a large pot and fry the ground beef over high heat for 4–5 minutes until browned and crumbly.
3. Add the garlic, ginger, and miso paste and fry for 1 minute until fragrant — it must not darken.
4. Pour in the chicken broth, add the corn, and let everything simmer gently for 10 minutes; keep it below a rolling boil or the miso turns bitter.
5. Cook the ramen noodles very al dente according to the package instructions and drain; blanch the bean sprouts in the broth for 30 seconds.
6. Divide the noodles among four deep bowls, ladle the broth over them, and top with bean sprouts, leek, egg, and a pat of butter each.