Hi! I’m Komugi!
I’m enjoying making Ramen at home!
The other day, I went Hokkaido, Japan’s northernmost prefecture, and I had Sapporo Miso Ramen there. It was awesome! So this time, I’ll tell you how to make authentic rich Miso Ramen. As there are various kinds of Miso Ramen in Japan, what I want to make is Sapporo Miso Ramen or “Sapporo-ish” Miso Ramen because I’m not a local person in Sapporo, Hokkaido. Precisely speaking, what I’ll make is Sapporo Miso Ramen-inspired.
What is Sapporo Miso Ramen?
In most Sapporo Ramen restaurants, they are providing not only Miso Ramen, but Sio (salt) Ramen and Shoyu (soy sauce) Ramen as well. And Miso Ramen’s taste, flavor and toppings differ from restaurant to restaurant. It means we have various Sapporo Miso Ramens instead of a single classic one. A long time ago we used to imagine Miso Ramen with corn and butter, when it comes to Sapporo Miso Ramen, while it seems that the number of Sapporo Ramen restaurants providing such a kind of Miso Ramen is decreasing now. Having said that, I think Sapporo Miso Ramens have some common points as follows.
①Its base soup is made mainly from Tonkotsu (pork bone) and seasoned with Miso.
②Plenty of lard helps the soup keep hot.
③High-hydration, medium thickness curly yellow noodles are used.
④It is served with thick Chashu (roast pork) on it.
⑤Bean sprouts are basically used as its topping.
⑥Garlic and singer in the soup warm you up.
Components of Sapporo Miso Ramen
| Soup | Tonkotsu (pork bone) white broth |
| Seasoning | Miso |
| MSG | used (,but of course you don’t have to) |
| Flavored oil | lard |
| Noodles | hydration rate : high thickness : about 1x3mm curly yellow egg noodles |
| Other features | fried minced meat, plenty of garlic and ginger, mainly back rib Shashu (and sometimes shoulder roast is used) |
How to Make Soup
The base soup for Miso Ramen is Tonkotsu (pork bone) white broth. I think classic Tonkotsu soup using pork shin / thigh bone and backbone would be suitable for this Ramen.
↑Please check the above article for details.
How to make Miso based sauce (=Miso Tare)
I blend 3 or 4 kinds of Miso, various potherbs and condiments to make Miso Tare.
↑Please check the above article for details.
How to Make Noodles
It seems that high hydration egg noodles are used for Sapporo Miso Ramen in general. They are curly yellow, and some restaurants might color noodles using a colorant. I recomend that you make noodles yourself at home.
【Example of noodles specification】
| Flour | Yukichikara (strong flour produced in Hokkaido) |
| Hydration rate | 40% (including weight of egg) |
| Kansui | 2% of weight of flour |
| Salt | 1% of weight of flour |
| Width of noodles | Pasta machine thickness=No.５ cutter=3mm |
| Others | Yellow colorant (if you want to use) |
When you make homemade curly noodles, you first powder them with flour, and then crash them with your hand!
For those who want to save time, it might be wiser to buy noodles on the market.
Please check the above article for further information on how to make noodles.
How to Make Chashu
Please adopt whatever Chashu you want! You can make Chashu in the process to make Tonkotsu soup. Or it might be enjoyable to make it separately.
Components for 1 portion
After preparation of soup base, noodles, Miso Tare and Chashu, let’s put them all together and finalize your Ramen.
The components for 1 portion Sapporo Miso Ramen are as follows.
【Noodles】
・Homemade noodles 150g
【Soup base】
・Tonkotsu white broth 300cc
【Flavored oil】
・Lard 45cc ※You can add more lard if you want to.
【Seasoning】
・Miso tare 2.5 table spoons
・Chinese Chili Bean Sauce (Tobanjyan) a little
・Chopped garlic 1 piece
・Minced pork 50g
・Grated garlic 1 piece
・Grated singer 1 piece
【Toppings】
・Boiled bean sprouts as needed
・Leek as needed
・Cayenne pepper powder a little
・Chashu 2 pieces
Finalize Ramen
Put the all components together.
You made it!
Tasting
It looks great, and smells good!
Let’s eat!
The soup is rich and thick with pork collagen. And plenty of garlic and ginger makes me warm and energetic.
The curly noodles have interesting texture, and they match perfectly Miso based soup!
Amazing!
It was so good!
Homemade Miso tare can be used for hot pot or other Japanese cuisine.
Miso Ramen will not get lukewarm because of lard, so it must be good to have in cold winter.
That’s all for how to make authentic rich Miso Ramen.
I provide various classic recipes in my blog.
I woudl be glad if you would enjoy other articles as well!
