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

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