Sapporo-style ramen noodles in broth

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

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
Hokkaido
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