Sapporo-Style Ramen Noodles in Soup

Name: Sapporo-Style Ramen Noodles in Soup
Yield: Serves four
Cuisine: Japanese
Ingredients: 1 egg shell; 12 mangetouts (snow peas); 115 g/4 oz pork belly; 2 spring onions (scallions), chopped; 1 dried red chilli, seeded and crushed; 6 cm/2½ in fresh root ginger, quartered; 4 garlic cloves; 5 cm/2 in carrot; 8 baby corn; 15 ml/1 tbsp sesame oil; 1 large carrot, roughly chopped; 4 spring onions (scallions); raw bones from 2 chickens, washed; 90 ml/6 tbsp miso (any colour); 120 ml/4 fl oz/½ cup sake; 250 g/9 oz dried ramen noodles; salt; chilli oil; 2 garlic cloves, finely grated; 1 large onion, quartered; 30 ml/2 tbsp shoyu; 225 g/8 oz/1 cup beansprouts

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

This is a rich and tangy soup from Sapporo, the capital of Hokkaido, which is Japan’s most Northerly Island. Raw grated garlic and chilli oil are added to warm the body.

Ingredients

250 g/9 oz dried ramen noodles

Asia
Japan
Sapporo
Soup

Method

To make the soup stock, bruise the spring onions and ginger by hitting with a rolling pin. Boil 1.5 litres/2½ pints/6¼ cups water in a heavy pan, add the bones, and cook until the meat changes colour. Discard the water and wash the bones under running water.
Wash the pan and boil 2 litres/3½ pints/9 cups water, then add the bones and other stock ingredients exc