Old-Fashioned Sapporo Miso Ramen

Name: Old-Fashioned Sapporo Miso Ramen
Ingredients: 2-3 servings ramen noodles; 3.5 oz (100 g) ground pork or beef; 1 onion; 2 cloves garlic; 1 piece ginger (about 1 inch); 1 bag bean sprouts; 1/2 bunch garlic chives (nira); Corn, as desired; 1 tablespoon sugar (about 12 g); 1 tablespoon soy sauce (about 15 ml); 1 tablespoon noodle soup base (mentsuyu) (about 15 ml); 2 tablespoons mirin (about 30 ml); 2 tablespoons sake (about 30 ml); 2 tablespoons white miso (about 30 g); 2 tablespoons red miso (about 30 g); 1 teaspoon doubanjiang (chili bean paste) (about 5 g)

藍☆あい @cook_40029310

This isn't the kind of old-style ramen topped with naruto fish cake or seaweed. It's a nostalgic miso ramen loaded with plenty of vegetables.

Recipe Background
I wanted to make delicious ramen without using store-bought ramen soup. There are lots of fancy ramen shops out there, but sometimes you just crave this kind of classic flavor. For even better taste, you can use chicken stock (ID:18174018) instead of water in step 3.

This isn't the kind of old-style ramen topped with naruto fish cake or seaweed. It's a nostalgic miso ramen loaded with plenty of vegetables.

藍☆あい @cook_40029310

This isn't the kind of old-style ramen topped with naruto fish cake or seaweed. It's a nostalgic miso ramen loaded with plenty of vegetables.

Saved

Ingredients

2-3servings ramen noodles
3.5 oz (100 g)ground pork or beef
1onion
2 clovesgarlic
1 pieceginger (about 1 inch)
1 bagbean sprouts
1/2 bunchgarlic chives (nira)
Corn, as desired
Seasonings
1 tablespoonsugar (about 12 g)
1 tablespoonsoy sauce (about 15 ml)
1 tablespoonnoodle soup base (mentsuyu) (about 15 ml)
2 tablespoonsmirin (about 30 ml)
2 tablespoonssake (about 30 ml)
Miso Blend
2 tablespoonswhite miso (about 30 g)
2 tablespoonsred miso (about 30 g)
1 teaspoondoubanjiang (chili bean paste) (about 5 g)

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Steps

1

Thinly slice the onion. Mince the garlic and ginger. Cut the garlic chives into 2-inch pieces. Bring a pot of water to a boil for cooking the noodles.
2

In a separate pot, heat lard and sauté the ground meat, garlic, and ginger. When the meat changes color, add the onion and seasonings. Cook until the onion softens.
3

Add the bean sprouts, garlic chives, and corn. Stir-fry briefly, then add 2 1/2 cups water (600 ml) or chicken stock. Bring to a boil.
4

At the same time, start cooking the ramen noodles according to the package instructions (usually 2–3 minutes).
5

Add the miso blend to the soup and stir until dissolved. Adjust the flavor as needed, then turn off the heat. Pour the soup over the drained noodles.
6

If you like, top with chashu pork, marinated eggs, bamboo shoots, green onions, or radish sprouts to finish.

Saved

Cooksnaps

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藍☆あい @cook_40029310

Published in the US on November 11, 2025 01:00

　ハーブと自家製天然酵母とお菓子作りをこよなく愛しつつ、父の畑から来る野菜たちの処理に追われて保存食作り。……ロハスなようでいて全然違うような（笑）　　～～～～～～～～～～～☆なお、レシピでハーブの類の使用がやたらと多いのは、ハーブを色々と自家栽培している為です。あるものを適当にお使いくださいね☆

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