Recipe
🍽️ DINNER
Sapporo Miso Ramen
Snow-country ramen: a rich miso broth with wok-seared vegetables, springy noodles, and butter melting on top.
Japanese (Hokkaido) · medium · serves 2
prep 20 min · cook 30 min
~391 cal · 31g protein · 22g carbs · 20g fat · 4g fiber · 6g sugars · 5g sat fat (estimated, per serving)
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Sapporo ramen is Hokkaido's gift to the ramen world, a rich, opaque broth fortified with paste, invented in Sapporo in the 1950s and built for the snow country's brutal winters. Where Tokyo favored soy-based broths, a Sapporo cook added to a pork soup and created an entirely new, hearty style.
The gives the broth body, warmth, and a deep savory-sweet complexity, and the Sapporo bowl is classically topped with wok-seared bean sprouts and vegetables, sweet corn, a pat of butter, and springy curly noodles that stand up to the thick soup. It is engineered to comfort against the cold.
Eaten steaming hot in ramen shops across Sapporo and beyond, ramen is winter food that became a national favorite.
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Make it yours
✓ Naturally nut- and egg-free. No swaps needed.
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
🐖 Pork-Free
Dietary labels are a cooking guide, not allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish; we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, read the label on every product you use, and note that a kitchen can cross-contaminate in ways a recipe cannot control.
Ingredients
US
Metric
Serves 2
2 portions fresh ramen noodles
6 oz ground pork
4 tbsp paste (red or blended)
4 cups chicken
1 cup bean sprouts
1 cup cabbage, shredded
1/2 cup corn kernels
2 cloves garlic, minced
1 tbsp ginger, minced
1 tbsp toasted sesame oil
2 pats butter, to finish
2 , sliced
Instructions
1
Sear the pork (or shiitake and tofu) in sesame oil with the garlic and ginger until well browned.
2
Add the cabbage and bean sprouts and stir-fry 1 minute, just to soften.
3
Pour in the stock and bring to a simmer.
4
Ladle a little hot broth into a bowl, whisk the miso into it until smooth, then stir it back into the pot.
✎ Chef’s note
Dissolving the miso separately keeps it from clumping. After it goes in, do not let the soup boil hard or the miso loses its aroma.
5
Cook the noodles separately per the package, then drain them well.
6
Divide the noodles into deep bowls and pour the hot broth and toppings over.
7
Crown each bowl with corn, scallions, and a pat of butter left to melt in the steam.
Sapporo ramen-alley tradition.
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🌏 While it simmers, know your destination
📍
Hokkaido (Sapporo). Japan's northern Hokkaido is a cold-climate larder of dairy, seafood, and rich miso ramen. Crab, scallops, and creamy soup curries reflect an island of wide farms and frigid seas.
🗺️
Japan. Japanese cuisine (washoku) is a UNESCO-recognized art of seasonality, precision, and restraint, from sushi and ramen to simmered one-pots and delicate kaiseki. Dashi stock, soy, miso, and rice form its backbone, and presentation is considered part of the flavor.
🌍
Asia. Fermentation is the thread that runs the whole way across: soy sauce and miso, Korean doenjang and kimchi, Southeast Asian fish sauces, the soured batter behind an idli. Chilli is the newcomer among them, arriving only after 1500 with Portuguese and Spanish traders, which makes the heat in Sichuan, Thai and Korean cooking far younger than the fermenting underneath it.
The story behind this dish is up top, worth a read while the pot works.
More from Japan
Osaka-Style OkonomiyakiA crisp-edged cabbage pancake griddled with pork belly, painted with sweet-savory sauce and mayo.
Goya ChampuruOkinawa’s signature stir-fry of bitter melon, firm tofu, pork, and egg, humble food from the island of long life.
OyakodonChicken and softly-set egg simmered in sweet dashi soy, slid over hot rice, the tender "parent-and-child" bowl.
Browse all Japan recipes →
Good to know
You’ll need: Pot or saucepan, Steamer, Whisk.
Storing it: Soup keeps 3 to 4 days refrigerated and freezes well. Reheat gently and loosen with a little water or stock if needed.
Make it a Japan meal
AmazakeDrink
DorayakiDessert
TonkatsuLunch
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Frequently asked questions
What is Sapporo Miso Ramen?
Snow-country ramen: a rich miso broth with wok-seared vegetables, springy noodles, and butter melting on top.
Where does Sapporo Miso Ramen come from?
Sapporo Miso Ramen is a Japanese (Hokkaido) dish from Hokkaido (Sapporo), Japan.
Can Sapporo Miso Ramen be made vegan, gluten-free, or dairy-free?
This Sapporo Miso Ramen recipe includes substitution suggestions for vegetarian, vegan, gluten-free, dairy-free, nut-free, egg-free, and pork-free versions, including several at once such as gluten-free and dairy-free together. Treat them as a starting guide rather than a guarantee, and see the allergen note below.
Is Sapporo Miso Ramen safe for people with food allergies?
Our dietary labels and substitutions are a cooking guide, not medical or allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish, but we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, always read the label on every product you use, and remember a home or commercial kitchen can cross-contaminate ingredients in ways a recipe cannot control.
How long does Sapporo Miso Ramen take to make?
About 50 minutes total (20 minutes prep, 30 minutes cooking), serving 2.
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