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