Sapporo-Style Miso Ramen
Ramen: noodles served in broth with meat and vegetables. It has taken the world by storm in the last few years and whilst it's fairly impossible to get the real deal at home, this is pretty close!
This recipe is based on one by Tim Anderson - MasterChef winner in 2011, Japanese food expert, cookery writer, legend. It is predictably delicious with richness, salt, spice and sweetness all perfectly balanced together. This is true comfort food: you feel nourished in body and soul after you've eaten it...
Sapporo-Style Miso Ramen
300g straight to wok noodles
2 tsp toasted sesame oil
Combine the chicken stock and dried mushrooms in a large saucepan or casserole and bring to a simmer. Bubble gently for 10 minutes to rehydrate the mushrooms and flavour the stock, then remove with a slotted spoon, squeezing them out as you do. Chop roughly and set aside. Add 80g of the miso to the pan and whisk to dissolve, keeping the broth at a low simmer. Meanwhile, bring another pan of water to the boil.
Finely slice the green parts of the spring onions and set aside. Coarsely chop the white parts. Put the 2 tbsp oil in a frying pan over a low-medium heat and add the garlic, frying slowly until golden and crisp (take your time with it; don’t let the oil get too hot or it will burn). Remove the garlic from the oil with a slotted spoon and drain on kitchen paper.
Return the pan to a high heat and the spring onions (white parts) and the red onion. Fry for 4-5 minutes until starting to colour, then add the sweetcorn. Cook for 3-4 minutes until browned, then remove with a slotted spoon and set aside. Add a little more oil to the pan if needed and return to a high heat add the anchovies and mash into the oil using a spatula. Add the pork mince, chilli flakes, sesame seeds, pepper, remaining miso and the chopped mushrooms, then stir-fry for 8-10 minutes until the pork is cooked through and slightly browned, breaking up any chunks of mince or miso. Remove from the heat.
Blanch the cabbage and beansprouts in the pan of boiling water for 30-60 seconds, then remove with a slotted spoon and add to the chicken stock. Add the noodles to the broth and stir until softened. Add the other ingredients to the broth and season with the sesame oil. Ladle into bowls, scatter with the green spring onion tops and serve.
This recipe is based on one by Tim Anderson - MasterChef winner in 2011, Japanese food expert, cookery writer, legend. It is predictably delicious with richness, salt, spice and sweetness all perfectly balanced together. This is true comfort food: you feel nourished in body and soul after you've eaten it...
Sapporo-Style Miso Ramen
Serves 4-6
1.2 litres chicken stock
20g dried mushrooms
100g brown miso
6 spring onions, finely sliced
2 tbsp oil
5 garlic cloves, thinly sliced
198g tin sweetcorn, drained
1 small red onion, roughly chopped
4 anchovy fillets in oil, drained
250g pork mince
1 tsp chilli flakes
½ tbsp white sesame seeds
small hispi cabbage (also called pointed or sweetheart cabbage), core removed, roughly chopped
150g beansprouts300g straight to wok noodles
2 tsp toasted sesame oil
Combine the chicken stock and dried mushrooms in a large saucepan or casserole and bring to a simmer. Bubble gently for 10 minutes to rehydrate the mushrooms and flavour the stock, then remove with a slotted spoon, squeezing them out as you do. Chop roughly and set aside. Add 80g of the miso to the pan and whisk to dissolve, keeping the broth at a low simmer. Meanwhile, bring another pan of water to the boil.
Finely slice the green parts of the spring onions and set aside. Coarsely chop the white parts. Put the 2 tbsp oil in a frying pan over a low-medium heat and add the garlic, frying slowly until golden and crisp (take your time with it; don’t let the oil get too hot or it will burn). Remove the garlic from the oil with a slotted spoon and drain on kitchen paper.
Return the pan to a high heat and the spring onions (white parts) and the red onion. Fry for 4-5 minutes until starting to colour, then add the sweetcorn. Cook for 3-4 minutes until browned, then remove with a slotted spoon and set aside. Add a little more oil to the pan if needed and return to a high heat add the anchovies and mash into the oil using a spatula. Add the pork mince, chilli flakes, sesame seeds, pepper, remaining miso and the chopped mushrooms, then stir-fry for 8-10 minutes until the pork is cooked through and slightly browned, breaking up any chunks of mince or miso. Remove from the heat.
Blanch the cabbage and beansprouts in the pan of boiling water for 30-60 seconds, then remove with a slotted spoon and add to the chicken stock. Add the noodles to the broth and stir until softened. Add the other ingredients to the broth and season with the sesame oil. Ladle into bowls, scatter with the green spring onion tops and serve.
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