Recipe

Asia → 🇯🇵 Japan → Hokkaido (Sapporo)
Sapporo Miso Ramen
Japanese (Hokkaido) · medium · serves 2
prep 20 min · cook 30 min
~1182 cal · 148g protein · 28g carbs · 48g fat (estimated, per serving)
🍽️
Miso ramen with corn, butter, and bean sprouts in a deep bowl
🇯🇵 Hokkaido (Sapporo)
Miso ramen was invented in a Sapporo shop in the 1950s when a customer asked for noodles in his miso soup — and Hokkaido’s winters adopted it instantly. The local flourishes are corn and a pat of butter, melting into the broth like a small apology from the cold.
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Ingredients
Serves 2 —
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2 portions fresh ramen noodles
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6 oz ground pork
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4 tbsp miso paste (red or blended)
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4 cups chicken stock
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2 cups total bean sprouts + cabbage, shredded
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1/2 cup corn kernels
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2 cloves + 1 tbsp garlic + ginger, minced
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1 tbsp toasted sesame oil
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2 pats butter, to finish
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2 scallions, sliced
Instructions
1
Sear the pork (or shiitake-tofu) in sesame oil with garlic and ginger until browned; add the cabbage and sprouts for 1 minute.
2
Add the stock and bring to a simmer.
3
Whisk the miso into a ladle of hot broth, then back into the pot — never boil hard after this, or the miso dulls.
4
Cook the noodles separately, drain hard, and divide into deep bowls.
5
Pour over the broth and toppings; crown with corn, scallions, and the pat of butter melting in the steam.
Sapporo ramen-alley tradition.
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🌏 While it simmers — know your destination
📍
Hokkaido (Sapporo). Snow country that answered winter with miso ramen.
🗺️
Japan. An archipelago obsessed with seasonality and craft.
🌍
Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
👩‍🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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