入门
Korean
Kimchi Jjigae (Kimchi Stew)
来源: 传统
30 分钟3420 大卡
无乳制品🌶️🌶️
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.
来源
食谱提供 Ramen-ya kitchens · 👨🍳 主厨 · In the style of Sapporo miso ramen shops
厨师与创作者的姓名仅用于标注出处。More Recipes Please 独立运营，与他们没有任何合作、赞助或代言关系。
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.
Watch it being made · 3 videos
⏱ 30 分钟🍽 2 人份🔥 620 大卡🇯🇵 日本
无乳制品
步骤
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.
💡 小贴士
- 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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