Miso ramen is a specialty of Hokkaido, the northern island where the cold climate demands robust and comforting broths. The miso adds umami depth and body to the broth that differentiates it from clear shoyu. Sapporo is the world capital of this style with dozens of specialized yatai and ramen-ya.
Japanese
Hokkaido Miso Ramen
Hokkaido Miso Ramen from Japan: traditional step-by-step recipe, with chef tips and clear timings.
- Japan
- Main course
- High protein
- medium-high
- gluten
40 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 620 kcal
- Protein 30 g
- Fiber 4 g
- Carbohydrates 68 g
- Fat 26 g
- Sodium 1580 mg
Story behind the dish
Preparation
Hokkaido miso ramen is a Japanese preparation with high difficulty. Reserve about 190 minutes in total (40 for mise en place and preparation, 150 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g thick ramen noodles.
- Have ready: 1.5 liters of chicken broth.
- Have ready: 200 ml dashi broth.
- Have ready: 4 tablespoons of red miso paste (aka miso).
- Have ready: 2 tablespoons white miso (shiro miso).
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Heat chicken broth with dashi over low heat for 1
Heat chicken broth with dashi over low heat for 1.5 hours; strain and reserve hot.
-
Mix red and white miso with a little hot broth until paste…
Mix red and white miso with a little hot broth until smooth without lumps.
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Sauté the miso paste in corn oil for 2 minutes to release…
Sauté the miso paste in corn oil for 2 minutes to release aromas before adding to the broth. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing
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Add the miso mixture to the broth and keep over very low heat…
Add the miso mixture to the broth and keep over very low heat without boiling.
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Cook ramen noodles al dente; drain and place in deep bowls
Cook ramen noodles al dente; Drain and place in deep bowls.
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Pour hot miso broth over noodles; add chashu
Pour hot miso broth over noodles; add chashu, bean sprouts and corn.
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Top with marinated egg
Top with marinated egg, butter, chives and nori; serve with pickled ginger. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Version with whole wheat pasta or brown rice for greater fiber content.
- Vegan dairy-free version using plant-based cheese or cream alternatives.
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