Authentic home cooking from Japan, with US measurements. 
Old-Fashioned Sapporo Miso Ramen
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.
Old-Fashioned Sapporo Miso Ramen
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.
Open in Cookpad AppSteps
- 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.
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