Hokkaido

Miso ramen

Name: Miso ramen
Total time: 40 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 tsp cooking oil (vegetable oil); 150 g minced pork (pork mince, ground pork); 3 cloves grated garlic; 1 tbsp grated ginger; 3 1/2 tbsp miso paste; 1 tbsp (or tahini) chinese sesame paste; 2 tsp soy sauce; 1 tsp sugar; 3 1/2 cups chicken stock water; 1 1/2 cups bean sprouts moong sprouts (mung bean sprouts); a few leaves shredded cabbage; 2 portions ramen noodles wheat noodles; 2 soft boiled egg; 1/2 cup sweet corn kernels (corn kernels); 2 small pats butter; 1 stalk sliced spring onion (green onion, scallion)

Rich, nutty miso broth with corn and a melting pat of butter. Sapporo winter in a bowl.

40 minTime

40 gProtein each

mildSpice

Sapporo's warming bowl2 chapters · 1 min read

Make it your way

Grandma's wayMiso broth with fried pork, charred vegetables, corn and butter.

The original

899kcalsame

40 gproteinsame

9 gfibresame

40minutessame

Sapporo miso ramen.

Per serving, worked out from the ingredient table.

Ingredients

Cooking oil (vegetable oil)2 tsp

Minced pork (pork mince, ground pork)150 g

Garlic3 cloves, grated

Ginger1 tbsp, grated

Miso paste3½ tbsp

Chinese sesame paste1 tbsp (or tahini)

Soy sauce2 tsp

Sugar1 tsp

Water3½ cups chicken stock

Moong sprouts (mung bean sprouts)1½ cups bean sprouts

Cabbagea few leaves, shredded

Wheat noodles2 portions ramen noodles

Egg2, soft boiled

Sweet corn kernels (corn kernels)½ cup

Butter2 small pats

Spring onion (green onion, scallion)1 stalk, sliced

Method

5 steps

1Fry the pork in oil until browned and crumbly. Add garlic and ginger.
2Stir in miso, sesame paste, soy and sugar and fry briefly, then whisk in the stock and bring to a simmer.
3Stir fry the sprouts and cabbage in a hot pan until just wilted.
4Cook the noodles until just springy and drain. Divide between bowls and ladle over the broth.
5Top with vegetables, halved egg, corn, a pat of butter and spring onion.

Serve it like this

Ladle into big bowls with a mound of vegetables in the centre, corn and butter on top and the egg tucked at the side. Eat while the butter melts.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Hokkaido

Miso ramen

Rich, nutty miso broth with corn and a melting pat of butter. Sapporo winter in a bowl.

40 minTime

40 gProtein each

mildSpice

Sapporo's warming bowl2 chapters · 1 min read

Make it your way

Grandma's wayMiso broth with fried pork, charred vegetables, corn and butter.

The original

899kcalsame

40 gproteinsame

9 gfibresame

40minutessame

Sapporo miso ramen.

Per serving, worked out from the ingredient table.

Ingredients

Cooking oil (vegetable oil)2 tsp

Minced pork (pork mince, ground pork)150 g

Garlic3 cloves, grated

Ginger1 tbsp, grated

Miso paste3½ tbsp

Chinese sesame paste1 tbsp (or tahini)

Soy sauce2 tsp

Sugar1 tsp

Water3½ cups chicken stock

Moong sprouts (mung bean sprouts)1½ cups bean sprouts

Cabbagea few leaves, shredded

Wheat noodles2 portions ramen noodles

Egg2, soft boiled

Sweet corn kernels (corn kernels)½ cup

Butter2 small pats

Spring onion (green onion, scallion)1 stalk, sliced

Method

5 steps

1Fry the pork in oil until browned and crumbly. Add garlic and ginger.
2Stir in miso, sesame paste, soy and sugar and fry briefly, then whisk in the stock and bring to a simmer.
3Stir fry the sprouts and cabbage in a hot pan until just wilted.
4Cook the noodles until just springy and drain. Divide between bowls and ladle over the broth.
5Top with vegetables, halved egg, corn, a pat of butter and spring onion.

Serve it like this

Ladle into big bowls with a mound of vegetables in the centre, corn and butter on top and the egg tucked at the side. Eat while the butter melts.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Miso ramen

Make it your way

Ingredients

Method

Miso ramen

Make it your way

Ingredients

Method

Make it a meal