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In 1955, a customer at the noodle house Aji no Sampei in Sapporo, Japan asked the chef to add noodles to his pork and miso soup and a new classic was born. Sapporo Ramen was the first regional ramen to take off in the 1960's across Japan and the city remains a ramen mecca, boasting a "Ramen Alley" with over a dozen shops.
- 1182.95 ml dashi stock
- 7.39 ml sesame oil
- 1 boneless pork chop, cut into small pieces
- 1 piece fresh ginger (1 inch)
- 14.79 ml vegetable oil
- 1 onion, cut into 1/2 inch dice
- 4.92 ml garlic or 1 garlic clove, minced
- 1 daikon radish, sliced julienne (2 inches)
- 1 burdock root, if available
- 2 taro root, if available
- 1 carrot, sliced julienne
- 29.58 ml white miso
- 44.37 ml brown miso
- 236.59 ml frozen corn kernel, thawed drained
- 453.59-907.18 g fresh ramen noodles (figure about 1/2 lb noodles per bowl)
- 19.71-29.57 ml fresh unsalted butter (do not use margarine)
- 236.59 ml bean sprouts (garnish)
- 1 green onion, thinly sliced (garnish)
- 29.58 ml red pepper flakes
- 118.29 ml cooked ground pork
- Make 5 cups of dashi stock. When dashi stock is ready, keep it aside.
- Meanwhile, cut all the ingredients into small pieces.
- In a frying pan, heat sesame oil on medium high heat and add the meat and ginger. Cook until nicely browned and set aside.
- In a Dutch oven or large pot, heat oil on medium high and saute onion and garlic until they are well coated with oil (3-5 minutes).
- Add cut vegetables and mix well. Pour dashi stock into the large pot. Add the meat and bring the soup to a boil.
- Right before it starts boiling, skim off the scum and fat from the soup. Simmer until the vegetables are soft, about 15-20 minutes depending on ingredients you put.
- Add miso using a strainer. If you don’t have one, use a ladle so you can make sure all miso is completely dissolved. Taste the soup before you add more miso.
- Add corn and return soup to a simmer while noodles are cooking (DO NOT BOIL).
- In a stockpot full of water, cook fresh ramen noodles to desired consistency.
- Divide noodles between bowls and ladle broth over the noodles. Place one tsp of butter in the center of each bowl on top and surround with garnishes of bean sprouts, green onions, red pepper flakes, and ground pork.