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Sapporo-Style Miso Ramen with Ground Pork
This rich, creamy Sapporo-style miso ramen is built with savory ground pork and a secretly nutty broth. A restaurant-worthy bowl ready in just 15 minutes.
Prep
2 min
Cook
13 min
Total
15 min
Serves
2
Instructions
- 01
Prepare a bowl of ice water and set it by the stove. Bring a pot of water to a rolling boil and sprinkle in a pinch of salt. Add 100 g bean sprouts and the thick stem part of 30 g Oriental spinach to the pot and boil for 30 seconds.
- 02
Submerge the leaves of the spinach and boil for another 30 seconds before transferring them to the ice water bath. Set aside for later.
- 03
Add 1 tbsp ground sesame seeds, 1 tbsp smooth peanut butter, and 1 tsp Chinese-style chicken bouillon powder to a heatproof bowl or jug. Measure out 500 ml freshly boiled water and add a splash to the bowl.
- 04
Whisk until smooth, then gradually add the rest of the water while mixing and set it by the stove for later.
- 05
Heat a large wok over medium and add 1 tsp butter and 1 tsp lard. Once melted, reduce the heat to medium low and add 4 cloves grated garlic, 1 tbsp grated ginger root and 2 tbsp Japanese leek (naganegi). Mix occasionally to prevent burning and fry until fragrant.
- 06
Increase the heat to medium and add 150 g ground pork, fry until cooked through and slightly browning around the edges. Then add 1 tsp Japanese soy sauce (koikuchi shoyu), 1 tsp mirin, 1 tsp oyster sauce, ½ tsp sugar and ½ tsp chili bean sauce (toban djan). Stir fry until the pork is evenly coated and thoroughly browned.
- 07
Pour the bowl of broth from earlier into the wok and mix well, scraping the edges of the pan as you go. Bring to a boil then turn off the heat. Place 1 ½ tbsp yellow miso paste (awase) in a miso strainer, dip it in the broth and whisk thoroughly to incorporate it into the broth.
- 08
Boil 2 portions ramen noodles for 30 seconds less than the time stated on the packaging.
- 09
Drain the noodles thoroughly and rinse with hot water to remove excess starch. Shake thoroughly, then divide them between serving bowls and pour the broth over the top.
- 10
Squeeze the spinach thoroughly and shake the beansprouts to remove any excess water. Arrange them on top of the noodles and spoon the seasoned pork mince in the center. Add your favorite toppings, I used canned sweet corn, finely chopped green onions, ramen eggs, roasted seaweed for sushi (nori) and a small pat of butter. Enjoy!
Nutrition
per serving · 726 g
- Calories
- 740
- Protein
- 37.9g
- Carbs
- 86.5g
- Fat
- 32.5g
- Fiber
- 11.3g
- Sugar
- 5.3g
- Sat. fat
- 11.1g
- Sodium
- 1591mg
- Cholesterol
- 259mg
Variations & swaps
Substitution Ideas
- Smooth peanut butter → Tahini or Japanese sesame paste (neri-goma): Swap it measure for measure. Peanut butter is still my first pick, but the sesame version only loses a touch of creaminess and the bowl works just as well.
- Chinese-style chicken bouillon powder → Western-style chicken bouillon powder: It works if it truly has to, but the flavor drops a step, since Western bouillon often carries herbs and spices that pull the broth in a different direction. Use powder or granules, never a cube, and taste as you go.
- Japanese leek (naganegi) → Leek, onion, or shallot: Any of these can melt into the butter and lard with no drama. What does not work here is thin scallions.
- Lard → More butter: All butter still makes a lovely bowl, so do not cancel dinner over it. But lard genuinely earns its spot, for the pork flavor and for the higher smoke point that lets the aromatics fry without the dairy solids burning first.
- Chili bean sauce (toban djan) → Gochujang: Normally I would not point you here, because gochujang is sweeter and pulls the flavor in a different direction. At the tiny amount this recipe uses, though, it passes.
- Oriental spinach → Regular spinach or bok choy: Oriental spinach is the Japanese-style bunched spinach sold at Asian grocers. Since the greens get blanched rather than served raw, regular spinach slides right in, and bok choy works too.
- Ramen noodles → Store-bought fresh, dried, or the spaghetti hack: Fresh noodles from an Asian grocer come first, a quality dried noodle comes second, and my spaghetti ramen hack covers the nights when the pantry is all you have. Just skip instant noodles, they are engineered for their own soup packet, not for a broth you made from scratch.
- Have trouble finding Japanese ingredients? Check out my ultimate guide to Japanese ingredient substitutes!
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