Miso Ramen with Corn & Butter
1 hr
Serves 2
An easy homemade Sapporo-style miso ramen that’s reminiscent of the real thing
2 servings of ramen noodles
For The Broth
1/4 pound ground pork
1 liter chicken stock
A handful of dried mushrooms
1/4 cup red miso
1 clove garlic, grated
1/2 tsp ginger, grated
The whites of two scallions, chopped 2 tbsp sake
1 1/2 tbsp mirin
For The Topping
The greens of two scallions, chopped
A handful of bean sprouts
1 can of corn
2 soft-boiled eggs
4 slices of chashu (home or store bought)
A small pat of butter for each bowl
Speedy Ingredients
Speedy Ingredients
This fully-cooked pork belly from Trader Joe’s makes a great chashu substitute.
The secret to a quick yet tasty soup broth is using a high-quality chicken stock. We like Target’s in-house brand.
Sun Noodle is our go-to noodle brand for making ramen at home. They’re carried at Whole Foods.
If you can’t find fresh ramen noodles, instant ramen noodles work just fine.
Bring the chicken broth to a simmer and add in the dried shiitake mushrooms. Let the mushroom flavor infuse into the broth for 5 min and then set aside.
Now make the miso tare. Combine the sake, mirin, garlic, and ginger in a pot a bring to a low boil. Cook for a couple minutes and then whisk in the miso until fully incorporated. Set aside.
Next, heat the sesame oil and add in your ground pork and scallion. Cook until the pork is browned and scallions are soft.
Add in your mushroom-infused chicken broth and bring to a boil. Then add in the miso tare and stir.That’s it! Your broth is ready to go. It’s Gyoza Time
This can be a good place to pause, since your ramen will come together quickly once your noodles are done. We took a break to make a little gyoza.
Our favorite frozen gyoza are the Pork + Chicken ones from Ajinomoto.
Pan fry them with some oil until the bottoms are crispy, then add a little water, cover and steam until cooked through.Sauce Ratios 101
We keep it classic with a mix of shoyu, rice vinegar and a little chili oil. Everyone makes their sauce differently, but we like a vinegar-heavy ratio. (see Fig 3.)
Fig 3.
Time to prep your toppings. Slice the pork belly (we like to slice it really thin), blanch the bean sprouts, cut some scallions and soft boil the eggs 
Drop your ramen noodles into boiling water and cook according to packaging.
Now it's time to assemble! Add the noodles to the bowl first, then pour broth over so the ground pork sits on top of the noodles. Add all your toppings and lastly add a pat of butter.
Pair it with a Sapporo beer and enjoy!
