Sapporo-Style Miso Ramen with Pork and Bean Sprouts

What you need

• 3 tbsp miso paste, white, red or a mix
• 1 tbsp sake
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1 tbsp toasted sesame oil
• 2 garlic cloves, grated
• 2 tsp fresh ginger, grated
• 1 tsp chili bean paste, doubanjiang
• 150 g (5 oz) ground pork
• 150 g (5 oz) bean sprouts
• 400 ml (1 3/4 cups) chicken stock, low-sodium
• 400 ml (1 3/4 cups) dashi, made from kombu and bonito, or from granules
• 250 g (9 oz) fresh ramen noodles, 2 portions
• 80 g (1/2 cup) corn kernels, fresh, frozen or canned
• 2 tsp butter
• 2 soft-boiled eggs, halved
• 2 scallions, thinly sliced

Method

Restated from the original video

1. 1

   Stir the miso, sake, soy sauce and sugar together in a small bowl until smooth.

2. 2

   Bring a large pot of water to a boil for the noodles.

3. 3

   Heat the sesame oil in a saucepan over medium heat. Fry the garlic, ginger and chili bean paste for 30 seconds.

4. 4

   Add the pork and break it up as it cooks until cooked through with no pink left, 3-4 min.

5. 5

   Add the bean sprouts and stir-fry for 1 min so they keep their crunch.

6. 6

   Pour in the stock and dashi and bring to a simmer.

7. 7

   Take the pan off the heat and whisk in the miso mixture until it dissolves. Keep the soup hot but do not let it boil again, or the miso loses its aroma.

8. 8

   Warm the corn with the butter in a small pan, 2 min.

9. 9

   Cook the noodles in the boiling water following the packet time, usually 2-3 min. Drain well and shake off the water.

10. 10

    Divide the noodles between 2 deep bowls and ladle the soup, pork and sprouts over them.

11. 11

    Top with the corn, eggs and scallions and serve at once.

Imported from pinoyrecipe.net. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.