Creamy, Buttery Sapporo Miso Ramen in Just 15 Minutes!

By Sudachi · 15 min

Ingredients

Instructions

1. Fill a bowl with ice water and set it by the stove. Boil a pot of water with a pinch of salt. Add the bean sprouts and the thick stems of the spinach and boil for 30 seconds.
2. Submerge the spinach leaves and boil for another 30 seconds, then move everything to the ice water. Set aside.
3. In a heatproof bowl, combine the ground sesame seeds, peanut butter and chicken bouillon powder. Add a splash of the 500 ml boiled water and whisk until smooth, then gradually whisk in the rest of the water. Set aside.
4. Heat a large wok over medium. Add the butter and lard. Once melted, reduce to medium-low and add the garlic, ginger and leek. Stir occasionally and fry until fragrant.
5. Increase the heat to medium, add the ground pork and fry until cooked through and slightly browned at the edges. Add the soy sauce, mirin, oyster sauce, sugar and chili bean sauce and stir-fry until the pork is evenly coated and well browned.
6. Pour the broth into the wok, scraping the pan edges. Bring to a boil, then turn off the heat. Dip the miso in a strainer into the broth and whisk well to dissolve.
7. Boil the ramen noodles for 30 seconds less than the packet time. Drain thoroughly, rinse with hot water and shake well. Divide between bowls and pour the broth over.
8. Squeeze the spinach dry and shake the bean sprouts to remove excess water. Arrange on the noodles, spoon the pork in the centre, then add toppings such as sweet corn, green onions, ramen eggs, nori and a small pat of butter.

Summarized from Sudachi's video. Watch it for the details.

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