No Time? Make our Quick Sapporo Miso Ramen recipe!
Check out our Quick Sapporo Miso Ramen recipe made with Hakubaku Authentically Japanese ramen! It’s absolutely possible to make great ramen at home, but it’s a serious undertaking. Simmer bones for hours or days, and make your own tare and chashu, it could be a multi-day project to produce a bowl as good as your average ramen shop down the street.
That’s the brilliance of Hakubaku Authentic Japanese ramen from Hakubaku. Give this recipe the extra kick of miso and savory flavor you would get at a ramen bar- AT HOME!
Sapporo Style Miso Ramen recipe can be found all over the northern island of Japan- Hokkaido. Sapporo is known for its Snow Festival and also has ramen that honors that tradition. Hokkaido ramen is a mix of many different styles, each delectable in its own way. In Sapporo, you’ll find miso ramen with thick, wavy noodles. It’s topped with local ingredients such as Hokkaido butter, sweet corn, and even fresh scallops—proof that seafood finds its way into most great Hokkaido cuisine.
Quick Sapporo Miso Ramen makes 4 servings and takes only 25 minutes on the stovetop.
Ingredients
- 4 Hakubaku Miso Ramen kits BUY>
- 1 teaspoon chili paste (optional)
- 6 oz soy bean sprouts (ends trimmed) (170g)
- 12 oz ramen (340g)
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- 3 green onions (finely sliced)
- Slices of teriyaki pork tenderloin
- Buttered corn kernels
- 4 soy sauce eggs / hard-cooked eggs (sliced into half lengthwise)
- 4 tbsp chili bamboo shoots (optional)
- 2 green onions (finely sliced)
- Garlic chili oil
- Nori
Teriyaki Pork Tenderloin
- ¼ cup soy sauce (60ml)
- ¼ cup mirin (60ml)
- 1 tbsp brown sugar
- ½ cup water (120ml)
- 1 tbsp vegetable oil
- 1½ lbs pork tenderloin (rinse and pat dry with paper towels) (675g)
Buttered Corn Kernels
- 2 tbsp butter (28g)
- 1 cup frozen corn kernels (140g)
Garlic Chili Oil
- 2 cloves garlic (minced)
- 1 tsp red pepper flakes
- 3 tbsp vegetable oil
Directions
Teriyaki Pork Tenderloin
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Combine soy sauce, mirin, brown sugar, and ½ cup (120ml) water in a bowl.
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Heat vegetable oil in a deep fry pan. Brown pork tenderloin on all sides, about 5 minutes.
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Pour sauce into the pan. Cover, reduce heat to medium-low, and allow pork tenderloin to cook for 30 minutes, turning once halfway through. Do keep an eye on it as the sauce may darken and thicken. If needed, add another ¼ cup (60ml) water so that it does not burn.
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When done, remove the pork tenderloin from the pan. Cut into thin slices when cool enough to handle.
Buttered Corn Kernels
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Melt butter in a small saucepan. Add corn kernels and cook for 3 minutes. Remove and set aside.
Garlic Chili Oil
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Combine garlic, pepper flakes, and vegetable oil in a small microwavable dish. Microwave on high for approximately 1½ minutes. Remove and set aside.
Cook Bean Sprouts and Noodles
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Bring a large pot of water to a boil. Lightly scald bean sprouts for about 20 seconds. Remove with a slotted spoon. Set aside.
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Add ramen and cook as per packaging instructions. Drain and rinse under cold water. Add sesame oil. Toss to coat.
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Divide noodles into 4 bowls. Top each bowl with slices of teriyaki pork tenderloin, some scalded bean sprouts, buttered corn kernels, and chili bamboo shoots (if using).
Soup
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Put 4c water and miso soup packets in a pot and heat until almost boiling.
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In a large pot, heat 2 tablespoons of vegetable oil. Add sliced green onions and fry for 2 minutes.
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Pour in soup stock. When stock comes to a boil, add noodles and cook for 2min.
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Turn off the heat, remove the noodles and separate them into bowls.
Putting it together
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Finally, pour miso soup over the noodles and toppings in each bowl. Sprinkle with sliced green onions and drizzle with garlic chili oil.
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Serve immediately with nori.
ENJOY!
