Sapporo-Style Classic Miso Vegetable Ramen

Name: Sapporo-Style Classic Miso Vegetable Ramen
Yield: Serves 2 servings
Ingredients: 3 tablespoons miso paste with dashi (about 45 grams); 1 tablespoon mayonnaise (about 15 grams); 5 1/3 ounces ground pork (about 150 grams); 1 teaspoon grated garlic (about 5 grams); 1 teaspoon grated ginger (about 5 grams); 1/2 onion, thinly sliced; 1/2 teaspoon chili bean paste (doubanjiang) (about 2 grams); 1 tablespoon ground sesame seeds (about 8 grams); 1 tablespoon Chinese soup base (about 15 grams); 2 tablespoons lard (about 28 grams); 1/3 carrot; 1/4 head cabbage; 1 bag bean sprouts (about 7 ounces/200 grams); 2 portions Chinese-style ramen noodles; Shredded green onion, to taste

kittarice @cook_40340453

Enjoy a classic Sapporo-style miso vegetable ramen at home. While modern miso ramen is delicious, sometimes you just crave that old-school flavor.

kittarice @cook_40340453

Enjoy a classic Sapporo-style miso vegetable ramen at home. While modern miso ramen is delicious, sometimes you just crave that old-school flavor.

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Ingredients

Serves 2 servings

3 tablespoonsmiso paste with dashi (about 45 grams)
1 tablespoonmayonnaise (about 15 grams)
5 1/3 ouncesground pork (about 150 grams)
1 teaspoongrated garlic (about 5 grams)
1 teaspoongrated ginger (about 5 grams)
1/2onion, thinly sliced
1/2 teaspoonchili bean paste (doubanjiang) (about 2 grams)
1 tablespoonground sesame seeds (about 8 grams)
1 tablespoonChinese soup base (about 15 grams)
2 tablespoonslard (about 28 grams)
1/3carrot
1/4 headcabbage
1 bagbean sprouts (about 7 ounces/200 grams)
2 portionsChinese-style ramen noodles
Shredded green onion, to taste

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Steps

1

First, make the miso sauce. Heat the mayonnaise in a small frying pan, then add all the A ingredients (ground pork, garlic, ginger, onion). Sauté over medium heat.
2

When the onion softens, add the chili bean paste. Once fragrant, add the miso paste and ground sesame seeds, and mix well.
3

Stir and cook over low heat for 1–2 minutes, being careful not to burn it. Remove from heat. The miso sauce is ready. (You can store it in the refrigerator for 2–3 days.)
4

Bring a large pot of water to a boil for the noodles. Once boiling, reduce the heat to low. (You'll also use this water for the soup, so make sure there's plenty.)
5

Cut the carrot and cabbage into bite-sized pieces.
6

Heat the lard (or vegetable oil) in a large frying pan. Add the carrot first, then the cabbage, and sauté.
7

Once the cabbage is coated with oil, add the bean sprouts and stir-fry briefly. Add 4 cups water (about 950 ml) and the Chinese soup base. Bring to a boil over high heat.
8

When it comes to a boil, reduce the heat and add the miso sauce from step 3. Mix well to finish the soup. (Start cooking the noodles in step 9 at the same time.)
9

Turn the heat to high under the pot from step 4 and add the noodles. Stir the pot slightly off the heat to keep the water moving. Cook the noodles to your preferred firmness.
10

Place the cooked noodles in bowls, pour in the soup from step 7, and top with shredded green onion. Enjoy!