Name: Sapporo-style ramen noodles in broth
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: 1.75 litres/3 pints/7½ cups chicken stock; 400 g/14 oz fresh ramen noodles; 1 carrot; 12 mangetouts/snow peas; 115 g/4 oz pork belly; 1 garlic clove, peeled and crushed; 2 spring onions/scallions, green parts only, chopped; 225 g/8 oz/1 cup beansprouts; 1 dried red chilli, seeded and crushed; 15 ml/1 tbsp sesame oil; 8 baby corn; 2 garlic cloves, peeled and finely grated; pinch of salt, to taste; drizzle of chilli oil, to taste; 30 ml/2 tbsp dark soy sauce; 2.5 cm/1 in piece of fresh root ginger, peeled and grated; 90 ml/6 tbsp miso (any colour); 120 ml/4 fl oz/½ cup sake

Preparation info

Serves
4

Difficulty
Easy
Ready in
50 min

Appears in

Ramen

By Heather Whinney

Published 2018

About

This is a rich and tangy broth 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, while the light chicken broth nourishes the soul.

Ingredients

For the base

1.75 litres/3 pints/7½ cups chicken stock

Asia
Japan
Sapporo
Main course
Soup

Method

First, prepare the toppings. Cut the pork belly into 5mm/¼in slices. Peel and halve the carrot lengthways, then cut it into 3mm/⅛in thick, 5cm/2in long slices. Boil the carrot, mangetouts and corn for 3 minutes in a pan of water. Drain, rinse under cold water and set aside.
Heat the sesame oil in a large pan or wok and fry the pork slices and chilli. When the c

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Ingredients

For the base

Method

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