Miso Ramen (Hokkaido-Style)
A rich, savoury bowl from Sapporo: garlicky ground pork, a deeply flavoured miso broth finished with a knob of butter, sweet corn and springy noodles. Comforting, warming, and worth every slurp.
Servings
Ingredients
Nutrition
Per serving
Steps
Brown the pork
Heat the sesame oil in a large skillet (about 26 cm / 10 inches) over medium heat, then add 2 cloves of the garlic and the ginger; cook for 30 seconds until fragrant but not browned. Add the ground pork and cook, breaking it into small crumbles, until no pink remains, about 6 minutes. Transfer to a bowl, cover, and keep warm for step 6.
- 2 tbsp sesame oil
- 2 cloves garlic
- 1 tbsp ginger
- 400 g ground pork
✅ Done when: no pink remains and the pork reaches 71°C/160°F
Heat the broth and soft-boil the eggs
Pour the stock into a pot and bring to a gentle simmer, then keep it hot over low heat for about 10 minutes. Meanwhile, in a separate small pot of simmering water, soft-boil the eggs for 6-7 minutes, then cool under cold water, peel and halve just before serving in step 6.
- 1.5 litres stock
- 4 eggs
- 1 litre water
✅ Done when: broth is steaming hot; egg yolks are just set but still soft
Mix the miso tare
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Cook the noodles and sprouts
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Build each bowl
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Assemble and serve
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Brown the pork
Heat the sesame oil in a large skillet (about 26 cm / 10 inches) over medium heat, then add 2 cloves of the garlic and the ginger; cook for 30 seconds until fragrant but not browned. Add the ground pork and cook, breaking it into small crumbles, until no pink remains, about 6 minutes. Transfer to a bowl, cover, and keep warm for step 6.
- 2 tbsp sesame oil
- 2 cloves garlic
- 1 tbsp ginger
- 400 g ground pork
✅ Done when: no pink remains and the pork reaches 71°C/160°F
Heat the broth and soft-boil the eggs
Pour the stock into a pot and bring to a gentle simmer, then keep it hot over low heat for about 10 minutes. Meanwhile, in a separate small pot of simmering water, soft-boil the eggs for 6-7 minutes, then cool under cold water, peel and halve just before serving in step 6.
- 1.5 litres stock
- 4 eggs
- 1 litre water
✅ Done when: broth is steaming hot; egg yolks are just set but still soft
Mix the miso tare
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Cook the noodles and sprouts
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Build each bowl
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Assemble and serve
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The Story Behind the Dish
Miso ramen was born in Sapporo, where Hokkaido's long, cold winters made cooks crave something richer and heartier than the shoyu and shio ramen already popular elsewhere in Japan. A local ramen shop is widely credited with the idea of stirring miso directly into pork or chicken broth, giving the soup a deeper, savoury-sweet body that stood up to the island's climate.
The style spread quickly through Sapporo's ramen alleys and then across the country, eventually becoming one of Japan's three great regional ramen traditions, alongside shoyu and tonkotsu.
⭐ Why It's Famous
Its thick, nutty miso broth, often finished with butter and sweet corn, is uniquely hearty, a direct reflection of Hokkaido's dairy and corn farming and its famously cold winters.
💡 Fun Fact
Butter and corn became standard toppings partly because Hokkaido is Japan's main dairy and corn-growing region, so local ramen shops simply used what was abundant nearby.
Sapporo, Hokkaido
43.06°N, 141.35°E
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