Miso Ramen

Northern Japanese Sapporo-style miso ramen with a rich, nutty broth.

Ingredients

• 8 cups chicken or pork broth
• 4 tbsp white miso paste
• 2 tbsp red miso paste
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp sesame paste (or tahini)
• 4 ramen noodle portions
• Ground pork (stir-fried with garlic and ginger, seasoned)
• Corn, bean sprouts, nori, green onion, butter pat, sesame seeds, chili oil

Directions

Heat broth to a simmer.

1. In a separate pan, cook garlic and ginger in butter 2 minutes. Add both misos and sesame paste. Cook 2 minutes stirring constantly.
2. Whisk miso mixture into hot broth until fully combined. Do not boil.

Cook ramen noodles separately.

1. Build bowls: noodles, hot miso broth, ground pork, corn, bean sprouts.
2. Finish with a small pat of butter, green onion, sesame seeds, and chili oil.

Notes

Never boil miso — it kills the beneficial probiotics and makes the broth bitter. Add miso at the end over low heat.