Baguhan
Korean
Kimchi Jjigae (Kimchi Stew)
Pinagmulan: Traditional
30 min3420 kcal
Walang gatas🌶️🌶️
Miso Ramen
Hokkaido's hearty bowl: miso stir-fried with ground pork, garlic and ginger, loosened into a cloudy broth and topped with sweetcorn and butter.
Pinagmulan
Recipe ni Ramen-ya kitchens · 👨🍳 Chef · In the style of Sapporo miso ramen shops
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Hokkaido · Sapporo miso style / 札幌味噌ラーメン — Miso ramen was created in Sapporo, Hokkaido, in the mid-1950s — the restaurant Aji no Sanpei is widely credited with developing the miso-based broth — and spread nationwide as a hearty northern style.
Karagdagang impormasyon sa Wikipedia ↗
Panoorin habang niluluto · 3 na video
⏱ 30 min🍽 2 na serving🔥 620 kcal🇯🇵 Japan
Walang gatas
Mga hakbang
Fry the ground pork with the grated garlic and ginger over high heat until browned and fragrant.
Stir the miso into the pork so it toasts for a moment and loses its raw edge.
Pour in the hot stock and whisk until the miso dissolves into a cloudy, savoury broth; keep it hot but not boiling hard.
Blanch the bean sprouts briefly and boil the noodles separately until just done, then drain.
Fill each bowl with the miso broth and settle the noodles in.
Top with sprouts, sweetcorn, scallion and a knob of butter if you like, and serve immediately.
💡 Mga tip
- Toasting the miso in the fat deepens its flavour — do it just before the stock goes in.
- A pat of butter and sweetcorn is the Sapporo signature; leave the butter out to keep it dairy-free.
- Red (aka) miso gives a bolder bowl; blend with a little white miso to soften it.
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