Sapporo Miso Ramen

Rich miso-butter broth with tender pork and ramen noodles, ready in 25 minutes. A simplified one-pot version of Hokkaido's signature comfort dish.

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Ingredients

1
Cut the pork shoulder into 2-inch cubes, placing the meat on a cutting board and slicing straight through, then cutting each slice into chunks about the size of a grape.
2
Pour the stock into a large pot and set it over high heat until you see steam rising and small bubbles breaking the surface, about 5 minutes.
3
Add the pork chunks and return the broth to a boil—you'll see a steady bubbling across the surface—then reduce the heat to low and simmer gently for 8 minutes until the pork is tender when pierced with a fork.
4
Spoon the miso paste into a small bowl, ladle 2 tablespoons of hot broth into the bowl, and stir with a spoon until the miso dissolves into a smooth paste with no lumps.
5
Pour the miso mixture back into the pot, stirring gently for 20 seconds until evenly combined throughout the broth.
6
Add the butter and stir until it melts into the broth, about 15 seconds, so the surface becomes glossy and rich-looking.
7
Add the ramen noodles directly to the boiling broth and stir occasionally with a wooden spoon, every 30 seconds, until the noodles are soft and flexible but still hold their shape, about 3 minutes.
8
Taste a small spoonful of broth and add a pinch of salt and pepper if needed; stir to combine.
9
Divide the noodles and pork between two bowls using tongs, then ladle the hot broth over the noodles until each bowl is three-quarters full.

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