Sapporo Ramen

🛒 Ingredients

• Pork and Chicken Broth 350 g · 150 kcal
• Miso Paste 35 g · 70 kcal
• Soy Sauce 18 g · 10 kcal
• Mirin 10 g · 23 kcal
• Sake 10 g · 13 kcal
• Garlic, minced 5 g · 7 kcal
• Ginger, grated 5 g · 4 kcal
• Toasted Sesame Oil 5 g · 45 kcal
• Butter 15 g · 100 kcal
• Ramen Noodles (cooked) 140 g · 200 kcal
• Chashu Pork Slices 50 g · 180 kcal
• Bean Sprouts 50 g · 15 kcal
• Cabbage, shredded 50 g · 12 kcal
• Onion, sliced 30 g · 12 kcal
• Carrot, julienned 20 g · 8 kcal
• Wood Ear Mushrooms (rehydrated) 10 g · 3 kcal
• Sweet Corn Kernels 30 g · 25 kcal
• Scallions, chopped 10 g · 3 kcal
• Nori Seaweed Sheet 1 g · 3 kcal
• Soft-boiled Egg (Ajitama) 60 g · 90 kcal
• Vegetable Oil 5 g · 45 kcal

👨‍🍳 Instructions

1. Prepare your ramen components: ensure pork/chicken broth is hot, chashu pork is sliced, and a soft-boiled egg (ajitama) is ready.
2. In a small pan, heat vegetable oil over medium-high heat. Add minced garlic and grated ginger, sautéing until fragrant for about 30 seconds.
3. Add shredded cabbage, sliced onion, julienned carrot, wood ear mushrooms, and bean sprouts to the pan. Stir-fry for 2-3 minutes until vegetables are slightly tender-crisp.
4. For the miso tare, in a large, deep serving bowl, combine miso paste, soy sauce, mirin, sake, toasted sesame oil, and butter.
5. Pour the hot pork and chicken broth into the bowl with the miso tare, stirring well until the miso paste and butter are fully dissolved and combined.
6. Cook ramen noodles according to package instructions until al dente. Drain well and immediately add them to the broth in the serving bowl.
7. Arrange the stir-fried vegetables, chashu pork slices, sweet corn kernels, and soft-boiled egg artfully on top of the noodles and broth.
8. Garnish with chopped scallions and a sheet of nori seaweed. Serve immediately and enjoy your authentic Sapporo Ramen!