Sapporo Miso Ramen with Pork
Rich, nutty miso broth simmered with pork belly, topped with soft-boiled eggs, corn, and nori. This warming bowlful captures Hokkaido's signature ramen style in under an hour.
- Total time
- 50 min
- Servings
- 2
- Calories
- 485
- Protein
- 32g
Ingredients
- 12 oz pork belly or shoulder, cut into 2-inch chunks
- 6 cups chicken or pork stock
- 3 tbsp white miso paste
- 1.5 tbsp soy sauce
- 1 tbsp sake or mirin
- 2 cloves garlic cloves, minced
- 7 oz fresh ramen noodles (or dried, softened)
- 2 large eggs, for soft-boiling
- 1 handful toppings (corn, nori, green onion, sesame seeds)
Instructions
- 1
Boil water in a pot, add pork chunks, return to boil. Drain, rinse pork under cold water, discard liquid.
- 2
Return clean pot to medium-high. Add pork and stock, bring to simmer, then reduce heat to low.
- 3
Simmer uncovered for 25 minutes until pork is tender. Skim surface foam if needed.
- 4
Whisk miso paste and 2 tbsp broth together in a small bowl until smooth, breaking up lumps.
- 5
Stir miso mixture, soy sauce, sake, and garlic into the simmering broth. Taste and adjust seasoning.
- 6
Bring a separate pot of salted water to boil. Gently lower eggs in and boil for 6–7 minutes until yolk still jigggles when tapped.
- 7
In the same water, add ramen noodles and cook until tender, stirring occasionally, ~3 minutes for fresh or per package directions.
- 8
Drain noodles and eggs. Run eggs under cold water, then peel and halve.
- 9
Divide noodles between two bowls. Ladle hot broth over, then arrange pork, eggs, corn, nori, and green onion on top.
- 10
Sprinkle with sesame seeds and serve immediately with extra soy sauce on the side.
Tools you’ll need
- Large pot (at least 3-quart capacity)
- Small bowl for whisking miso
- Whisk
- Slotted spoon or spider strainer
- Two serving bowls
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