Creamy, Buttery Sapporo Miso Ramen in Just 15 Minutes

Ingredients

• 100 g Bean Sprouts (fresh)
• 30 g Spinach (stems and leaves separated)
• 1 tsp Unsalted Butter (for stir‑fry)
• 1 tsp Lard (for stir‑fry, adds richness)
• 1 tbsp Peanut Butter (unsweetened, unsalted)
• 1 tbsp Ground Toasted Sesame Seeds (finely ground)
• 1 tsp Asian Chicken Bouillon Powder
• 500 ml Water (freshly boiled)
• 4 cloves Garlic (grated)
• 1 tbsp Ginger (grated)
• 2 tbsp Japanese Leek (finely diced, white part only; can use regular leek or onion)
• 150 g Ground Pork (lean)
• 1 tsp Soy Sauce
• 1 tsp Mirin
• 1 tsp Oyster Sauce
• 0.5 tsp Chili Bean Paste (Toban Djan)
• 0.5 tsp Sugar
• 1.5 tbsp Yellow Awase Miso (blend of white and red miso)
• 200 g Ramen Noodles (medium‑thick) (1.7–2.2 mm thickness)
• 1 Ramen Egg (soft‑boiled, halved (optional))
• 2 tbsp Green Onions (finely chopped)
• 2 tbsp Canned Corn (drained)
• 1 Nori Sheet (torn into strips)
• 1 tsp Butter (pat for topping)
• 1 tsp Toasted Sesame Oil (or chili oil, drizzle)
• Pinch Salt (for blanch water)

Instructions

1. Blanch Vegetables

   Bring a small pot of water to a rolling boil, add a pinch of salt, drop in 100 g bean sprouts, then add 30 g spinach stems. After 30 seconds add the spinach leaves, cook another 30 seconds, then transfer all to an ice‑water bath to stop cooking and lock in color.

   Time: PT5M

   Temperature: Rolling boil

2. Make Nutty Broth Base

   In a heat‑proof container whisk together 1 tbsp unsweetened peanut butter, 1 tbsp ground toasted sesame seeds, and 1 tsp Asian chicken bouillon powder. Add a splash of the 500 ml hot water, whisk until smooth, then pour in the remaining water and mix well.

   Time: PT3M

3. Stir‑Fry Aromatics

   Heat the skillet/wok over medium heat, melt 1 tsp unsalted butter and 1 tsp lard. Add 4 grated garlic cloves, 1 tbsp grated ginger, and 2 tbsp finely diced Japanese leek (white part only). Stir‑fry until lightly browned and fragrant, about 2–3 minutes.

   Time: PT5M

   Temperature: Medium

4. Cook Ground Pork

   Increase heat to medium‑high, add 150 g ground pork to the aromatics. Cook, breaking up the meat, until no pink remains and edges begin to caramelize, about 2–3 minutes.

   Time: PT3M

   Temperature: Medium‑high

5. Add Seasonings

   Stir in 1 tsp soy sauce, 1 tsp mirin, 1 tsp oyster sauce, ½ tsp chili bean paste, and ½ tsp sugar. Cook, stirring, until the mixture looks almost dry and the pork is fully coated, about 3 minutes.

   Time: PT3M

   Temperature: Medium

6. Combine Broth and Pork

   Pour the nutty broth base into the wok, scraping up any browned bits. Heat on medium‑high until small bubbles appear, then turn off the heat.

   Time: PT2M

   Temperature: Medium‑high

7. Dissolve Miso

   Place 1½ tbsp yellow awase miso in a fine strainer or ladle, dip into the hot broth, and whisk until fully dissolved. This should be done off the heat.

   Time: PT1M

8. Cook Noodles

   Boil a pot of water, add the 200 g ramen noodles and cook according to package directions, pulling them out 30 seconds before they are fully done. Drain in a colander and give a quick shake.

   Time: PT4M

   Temperature: Boiling

9. Assemble Bowls

   Divide the noodles between two serving bowls. Ladle the hot miso‑pork broth over the noodles. Top with blanched spinach, bean sprouts, a halved ramen egg, chopped green onions, canned corn, and torn nori strips.

   Time: PT2M

10. Finish and Serve

    Place a small pat of butter in the center of each bowl and drizzle a few drops of toasted sesame oil (or chili oil) over the surface. Serve immediately.

    Time: PT1M

Nutrition Facts

Calories

550

Protein

25 g

Carbohydrates

70 g

Fat

20 g

Fiber

4 g

Ingredient Substitutions

• Instead of Bean Sprouts: Shaved cabbage
• Instead of Spinach: Swiss chard leaves
• Instead of Unsalted Butter: Margarine
• Instead of Lard: Vegetable oil
• Instead of Peanut Butter: Tahini, Sesame paste
• Instead of Ground Toasted Sesame Seeds: Sesame paste
• Instead of Asian Chicken Bouillon Powder: Chicken stock cube
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Ginger: Ground ginger (½ tsp)
• Instead of Japanese Leek: Green onion tops, Yellow onion
• Instead of Ground Pork: Ground chicken, Ground turkey
• Instead of Soy Sauce: Tamari
• Instead of Mirin: Sake with a pinch of sugar
• Instead of Oyster Sauce: Soy sauce + a dash of fish sauce
• Instead of Chili Bean Paste (Toban Djan): Gochujang (½ tsp)
• Instead of Sugar: Honey (¼ tsp)
• Instead of Yellow Awase Miso: White miso + red miso (2:1)
• Instead of Ramen Noodles (medium‑thick): Udon noodles (cut shorter)
• Instead of Ramen Egg: Soy‑marinated egg
• Instead of Green Onions: Chives
• Instead of Canned Corn: Fresh corn kernels
• Instead of Nori Sheet: Shredded seaweed
• Instead of Butter: Margarine
• Instead of Toasted Sesame Oil: Chili oil

Equipment Needed

• Small Pot
• Heat‑Proof Container
• Whisk
• Ice Water Bath Bowl
• Skillet or Wok
• Spatula
• Fine Mesh Strainer or Ladle
• Colander
• Measuring Spoons
• Kitchen Scale
• Serving Bowls

Critical Steps — Do Not Skip

• Blanch vegetables quickly and shock in ice water to retain color and crunch.
• Dissolve miso in hot broth off the heat to preserve its delicate flavor.
• Cook noodles slightly underdone and finish in the broth for perfect chewy texture.

Chef Tips from the Video

• Using both butter and lard gives the broth a richer mouthfeel and authentic Japanese depth.
• Awase miso balances sweet and salty; adjust the red‑to‑white ratio for personal taste.
• A quick drizzle of toasted sesame oil at the end adds a fragrant finish without overwhelming the broth.

Troubleshooting

Storage

Refrigerator: Broth can be stored in an airtight container for up to 3 days; reheat gently before using.

Freezer: Freeze broth in portion‑size bags for up to 1 month; thaw overnight in the fridge.

Room temperature: Do not store cooked ramen at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the nutty broth base and keep it refrigerated; reheat before adding miso.
• Blanch the vegetables and store them in an ice‑water bath in the fridge for up to 24 hours.
• Cook the pork and sauce mixture ahead; reheat gently and add fresh broth before serving.

Frequently Asked Questions