Sapporo-style miso ramen with sweet-and-sour vegetables

Name: Sapporo-style miso ramen with sweet-and-sour vegetables
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Serves 4
Cuisine: Japanese
Ingredients: 2–3 spring onions/scallions, trimmed and sliced on the diagonal; 30 ml/2 tbsp black rice wine vinegar; 10 ml/2 tsp sugar, or to taste; pinch of dried chilli flakes; 15 ml/1 tbsp mirin; drizzle of sesame oil; 3–4 carrots, peeled and finely sliced; 1.75 litres/3 pints/7½ cups kombu dashi or vegetable stock; 400 g/14 oz fresh ramen noodles; 45 ml/3 tbsp red miso; 15 ml/1 tbsp sesame oil; 10 ml/2 tsp black sesame seeds; 2 bulbs of pak choi or choi sum, trimmed and sliced lengthways; 4 marinated soft-boiled eggs, halved; large handful of beansprouts

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr

Appears in

Ramen

By Heather Whinney

Published 2018

About

This ramen features a rich broth base of red miso in which lie noodles topped with crunchy sweet-and-sour veggies and savoury marinated soft-boiled eggs. Delicious.

Ingredients

For the base

1.75 litres/3 pints/7½ cups kombu dashi or

Asia
Japan
Sapporo
Fish course
Pescatarian
Soup

Method

First, prepare the sweet-and sour-vegetables. Heat the oil in a wok, frying pan or skillet, add the sliced carrots and season with salt and pepper. Add the sliced spring onions and toss everything around the pan.
Mix the vinegar, sugar and chilli flakes together, raise the heat and add it to the wok. Allow the liquid to bubble, then reduce to a simmer and cook