Sapporo Style Miso Ramen
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Ramen soup is typically clear with dashi, chicken, or beef stock as the base, flavored with shoyu. More recent flavors like miso and curry ramen soups are usually chicken or pork based and tend to be heartier. They are gaining popularity and during my last visit to Japan I had the opportunity to taste a delicious bowl of curry ramen at Yokosuka, well known for its navy curry. This curry ramen reminded me of the miso ramen I had at Japantown, San Francisco some years back.
Miso ramen is a specialty of Sapporo. The soup is made with pork bones and flavored with miso. The noodles come with a variety of toppings such as slices of belly pork, leeks, bean sprouts, and corn. It is often served with chili oil. This is a very hearty and flavorful bowl of noodles perfect for this time of the year.
In an attempt to lightened up this dish I substituted the pork broth with chicken broth and served it with slices of roasted teriyaki pork tenderloin instead of belly pork. I also used a combination of shiro (white) and aka (red) miso to give it a slightly stronger miso flavor. Definitely add in the garlic chili oil as it binds and intensifies the flavors. Karaku oishii desu!
12 oz dried ramen
1 tsp sesame oil
Topping
12 slices teriyaki pork tenderloin
20 snow peas
1 small carrot, sliced diagonally
2 hard cooked eggs, sliced
2 green onions, finely sliced
Garlic chili oil
Teriyaki Pork Tenderloin
1 (about 1¼ lb) pork tenderloin
¼ cup soy sauce
¼ cup mirin
2 tbsp brown sugar
Garlic Chili Oil
2 cloves garlic, minced
½ tsp red pepper flakes
¼ cup canola oil
Soup
6 cups chicken stock
½ cup miso paste
1-inch knob fresh ginger, peeled and smashed
Combine soy sauce, mirin, and brown sugar in a small saucepan. Bring to a boil. Reduce heat and allow mixture to simmer and thicken for about 5 minutes. Remove and allow to cool. Marinade pork tenderloin with soy sauce mixture for about an hour in the fridge. Preheat oven to 350°F. Drain and place pork on a shallow pan. Roast for about 30 to 35 minutes until internal temperature reaches 155°F. Remove and tent with aluminum foil. Allow pork to rest for 10 minutes before slicing.
Combine garlic, pepper flakes, and canola oil in a small microwavable dish. Microwave on high for approximately 1½ minutes. Remove and set aside.
Pour chicken stock into a medium sized pot. Add ginger. When stock comes to a boil, reduce heat to minimum setting. Put miso paste in a medium sized bowl. Pour a cup of boiling stock over miso paste. Stir to melt miso paste. Gently pour melted miso back into pot. Do not allow soup to come to a boil.
Bring a large pot of water to boil. Lightly scald snow peas and carrots for about 1 minute. Remove with slotted spoon. Set aside.
Add noodles and cook as per packaging instructions. Drain and rinse under cold water. Add sesame oil. Toss to coat. Divide noodles into 4 bowls.
Pour miso soup over noodles. Place toppings decoratively on top noodles. Drizzle with garlic chili oil. Serve immediately.
Sapporo Style Miso Ramen
(Servings: 4 Prep Time: 15 mins Cook Time: 50 mins)
12 oz dried ramen
1 tsp sesame oil
Topping
12 slices teriyaki pork tenderloin
20 snow peas
1 small carrot, sliced diagonally
2 hard cooked eggs, sliced
2 green onions, finely sliced
Garlic chili oil
Teriyaki Pork Tenderloin
1 (about 1¼ lb) pork tenderloin
¼ cup soy sauce
¼ cup mirin
2 tbsp brown sugar
Garlic Chili Oil
2 cloves garlic, minced
½ tsp red pepper flakes
¼ cup canola oil
Soup
6 cups chicken stock
½ cup miso paste
1-inch knob fresh ginger, peeled and smashed
Teriyaki Pork Tenderloin
Combine soy sauce, mirin, and brown sugar in a small saucepan. Bring to a boil. Reduce heat and allow mixture to simmer and thicken for about 5 minutes. Remove and allow to cool. Marinade pork tenderloin with soy sauce mixture for about an hour in the fridge. Preheat oven to 350°F. Drain and place pork on a shallow pan. Roast for about 30 to 35 minutes until internal temperature reaches 155°F. Remove and tent with aluminum foil. Allow pork to rest for 10 minutes before slicing.
Garlic Chili Oil
Combine garlic, pepper flakes, and canola oil in a small microwavable dish. Microwave on high for approximately 1½ minutes. Remove and set aside.
Soup
Pour chicken stock into a medium sized pot. Add ginger. When stock comes to a boil, reduce heat to minimum setting. Put miso paste in a medium sized bowl. Pour a cup of boiling stock over miso paste. Stir to melt miso paste. Gently pour melted miso back into pot. Do not allow soup to come to a boil.
Putting it together
Bring a large pot of water to boil. Lightly scald snow peas and carrots for about 1 minute. Remove with slotted spoon. Set aside.
Add noodles and cook as per packaging instructions. Drain and rinse under cold water. Add sesame oil. Toss to coat. Divide noodles into 4 bowls.
Pour miso soup over noodles. Place toppings decoratively on top noodles. Drizzle with garlic chili oil. Serve immediately.
Note: In case you are wondering, I did make this dish twice. I saved some chicken stock (enough for one) from the previous evening and made a small bowl of noodles for lunch yesterday. I also tried out my new Japanese carrot cutter and it worked really well. 
Enjoy…..and have a wonderful day! 8)
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Definitely agree, perfect for this time of the year. I have a weakness for miso flavored dishes. If I ate pork, this soup would be gone in record time. You’ve made it look so good that even I’m questioning why I don’t eat pork. As always, great pictures!
This is very rich n delicious…
Tasty appetite
I LOVE miso. I could have it anytime, anyday. Your ramen looks delicious! And I just love your star-shaped carrots haha. I would love a bowl of this right about now. Or maybe even 10
.
Biren, My daughter loves this type of soupy noodle, Japanese style. I am definitely going to attempt this with chicken stock and roasted teriyaki pork tenderloin this weekend. I do agree that the chilli oil is a definite must for the grown-ups! My daughter would insist on heart-shaped carrots and eggs!
I’ve been craving this for a while and I am glad I finally made it. The family thoroughly enjoyed it. Will have to make it again soon as it is really satisfying in this cold weather.
A bowl calling my name. I love this curly ramen…LOVE IT!! The flavors…the garnishings….
I love soupy noodles- and the presentation looks great!
Hi Biren! I’ve missed you
I love sapporo style ramen, it’s so flavorful and delicious. Did you also make the ones in the first couple photos? I love how the carrots are cut out into little stars!
Aww Roxan…I’ve missed you too! I saw your lovely vacation pictures on Facebook. Looks like you had a great time.
I actually made these twice because I enjoyed them so much. That bowl of noodles in the first two pictures were made yesterday for lunch. I saved some chicken stock from the previous evening, enough for a bowl of noodles. As I had a little more time, I tried out my new Japanese carrot cutters. They worked really well.
Biren, when you’re here next time I’m going to bring you to Ajisen Ramen. Their Ramen with pork bone soup base are very popular that comes with Japanese Cha Shao, soft pork ribs and many of your own choices.
I’ll look forward to that. I love noodles and can never get enough of it. Japanese cha siew is different from the Chinese ones. I had Japanese style cha siew noodles in Osaka and it was delicious!
Great authentic ramen! I`ve been dreaming about a big bowl of noodles lately — it looks like you made my dream come true! Theresa
Hi Theresa! Thanks for visiting! There is something comforting about a big bowl of noodles. I hope you will give this a try.
The boys and I would LOVE to tuck into a big bowl of that right now. Looks great!!!
Lots of yummy love,
Alex aka Ma What’s For Dinner
http://www.mawhats4dinner.com
I like your lightened up version!! Pork tenderloin is also one of my favorites
This is an absolutely beautiful bowl of noodles! I love each and every component and I bet they all taste delicious together. I love your attention to detail — the flower carrrots are so cute, Biren!
I love Ramen & this is good. The garlic oil makes me drool. I want lots of that pleeeeeeeeese! Well done!
lovely pictures
Ok, silly question I’m sure, but how did you get your carrots shaped like flowers? They’re so cute! I really love ramen soup of all kinds. Your version looks so very, very good.
I used a vegetable cutter. You can also use a small cookie cutter. I love all kinds of soupy noodles. I hope you will give this a try.
Oh Biren, I LOVE this sort of soup. And your little perfectly cut carrots are too cute!
Wow I love the look of your ramen, especially the pork on the top! Delicious!
Biren-Your miso soup is absolutely gorgeous. Love the ramen noodles with it and the pork tenderloin. The spicy garlic oil is something that I love to make, as well!
Everything is amazing, that I would certainly want to try!
Mmmm….love this….a very warming and comforting meal in a bowl. I love miso, too. I cooked miso seaweed soup yesterday…delicious. Hope you have a wonderful day.
This Sapporo Style Miso Ramen sounds wonderful, I like your substitutions to make it lighter, would love to try this!
I could eat this everyday. This ramen is hearty, comfort food for anytime of the year. It’s only morning right now and I wish I had a big bowl of this right now.
I luv what you did with the carrots, Biren. I recently saw a picture in a mag where they did something similar in heart shapes.
Great minds think alike! I just bought miso paste and made miso marinade for fish. Roxan just made miso sesame dressing and you made miso ramen (my favorite!) I love ramen!
This is what I am craving right now, a huge bowl of miso ramen! YUM!
YUMMM!! That looks incredible!! I could so use a bowl of that right now… *looks longingly at photo*
This is the most delicious bowl of Ramen I’ve ever seen Biren! The layers of flavor are amazing and your presentation beautiful!
Biren – it’s raining now, the sky is grey and I’m actually shivering! This looks so very good! The roast pork is perfect and the first 2 and last photos look like cook book shots!! Wonderful bowl of comfort!
Delicious! I can have this Ramen everyday.
I am always confused by the different ramen defined by various regions in Japan. Any delicious ramen with rich broth is gonna be good!
This is a perfect treat for any time of year! And I would want more snow peas!
Complete bowl! We don’t eat pork…so will omit that.
This ramen is really rich and savory.Like to try it one of this days.
The minute I saw the word Ramen you won my heart. This is so lovely I love the addition of the pork tenderloin!
This is a very lovely soup Biren, and I am crazy over your carrot cutter