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Hearty and flavorful Sapporo Style Miso Ramen topped with slices of teriyaki pork tenderloin, hard boiled eggs, bean sprouts, corn, and bamboo shoots. | RotiNRice.com
5 from 2 votes

Sapporo Style Miso Ramen

Hearty and flavorful Sapporo Style Miso Ramen topped with slices of teriyaki pork tenderloin, hard boiled eggs, bean sprouts, corn, and bamboo shoots.
Author : Linda Ooi
Course : Main Dish
Cuisine : Japanese
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 35 minutes
Servings : 6
Calories : 734kcal

Ingredients
  

  • 6 oz soy bean sprouts (ends trimmed) (170g)
  • 12 oz ramen (340g)
  • 1 tsp sesame oil
  • 2 tbsp vegetable oil
  • 3 green onions (finely sliced)
  • 1/3 cup shiro miso (80g)
  • 1/3 cup aka miso (80g)

Topping

  • Slices of teriyaki pork tenderloin
  • Buttered corn kernels
  • 4 hard cooked eggs (sliced into half lengthwise)
  • 4 tbsp chili bamboo shoots (optional)
  • 2 green onions (finely sliced)
  • Garlic chili oil
  • Nori

Stock

  • 1 lb pork bones (450g)
  • 10 cups water (2.4 liters)
  • 1 inch ginger (peeled and smashed) (30g)

Teriyaki Pork Tenderloin

  • ¼ cup soy sauce (60ml)
  • ¼ cup mirin (60ml)
  • 1 tbsp brown sugar
  • ½ cup water (120ml)
  • 1 tbsp vegetable oil
  • 1½ lbs pork tenderloin (rinse and pat dry with paper towels) (675g)

Buttered Corn Kernels

  • 2 tbsp butter (28g)
  • 1 cup frozen corn kernels (140g)

Garlic Chili Oil

Instructions
 

Stock

  • Bring half a pot of water to boil. Add pork bones and allow it to continue boiling for 5 minutes. Remove bones with thongs. Rinse of scum if any. Discard water and rinse the pot.
  • Fill pot with 10 cups (2.4 liters) of water. Bring it to a boil. Add ginger and return pork bones to the pot. When it comes to a boil, reduce heat and allow it to simmer for 2 hours.

Teriyaki Pork Tenderloin

  • Combine soy sauce, mirin, brown sugar, and ½ cup (120ml) water in a bowl.
  • Heat vegetable oil in a deep fry pan. Brown pork tenderloin on all sides, about 5 minutes.
  • Pour sauce into the pan. Cover, reduce heat to medium low and allow pork tenderloin to cook for 30 minutes, turning once half way through. Do keep an eye on it as sauce may darken and thicken. If needed, add another ¼ cup (60ml) water so that it does not burn.
    Sapporo Style Miso Ramen_1
  • When done, remove pork tenderloin from pan. Cut into thin slices when cool enough to handle.

Buttered Corn Kernels

  • Melt butter in a small saucepan. Add corn kernels and cook for 3 minutes. Remove and set aside.

Garlic Chili Oil

  • Combine garlic, pepper flakes, and vegetable oil in a small microwavable dish. Microwave on high for approximately 1½ minutes. Remove and set aside.
    Sapporo Style Miso Ramen_2

Cook Bean Sprouts and Noodles

  • Bring a large pot of water to boil. Lightly scald bean sprouts for about 20 seconds. Remove with slotted spoon. Set aside.
  • Add ramen and cook as per packaging instructions. Drain and rinse under cold water. Add sesame oil. Toss to coat.
    Sapporo Style Miso Ramen_3
  • Divide noodles into 4 bowls. Top each bowl with slices of teriyaki pork tenderloin, some scalded bean sprouts, buttered corn kernels, and chili bamboo shoots (if using).

Soup

  • Put shiro and aka miso in a medium sized bowl. Pour 1 cup (240ml) of boiling stock over miso. Stir to melt miso. Set aside.
  • In a large pot, heat 2 tablespoons vegetable oil. Add sliced green onions and fry for 2 minutes.
  • Pour in 8 cups (1.8 liters) stock. When stock comes to a boil, reduce heat to minimum setting.
  • Gently pour melted miso back into pot. Do not allow soup to come to a boil. Turn off heat.

Putting it together

  • Finally, pour miso soup over noodles and toppings in each bowl. Sprinkle with sliced green onions and drizzle with garlic chili oil.
  • Serve immediately with nori.

Nutrition

Calories: 734kcal
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