Sapporo-Style Miso Ramen

Ingredients

• 1 piece Kombu (dried kelp)
• ½ oz Dried porcini mushrooms
• 7 cups Low-sodium vegetable broth
• 1 tbsp Toasted sesame oil
• 4 cloves Garlic, minced
• 1 tbsp Fresh ginger, minced
• 3 tbsp White miso paste
• 1 tsp Red miso paste
• 2 cups Shiitake mushrooms, sliced
• 1 cup Frozen corn
• 4 cake Ramen noodles (no seasoning packet)
• 4 Eggs (large)
• 2 tsp Unsalted butter
• 4 Scallions (green onions), sliced
• 1 cup Mung bean sprouts
• 4 sheet Nori sheets, halved (optional)

Method

1. Put the kombu and dried porcini in the broth over low heat. Bring it to just below a simmer over 15 minutes and pull the kombu out before it boils — boiled kombu turns slimy and bitter.
2. Meanwhile, soft-boil the eggs: 7 minutes from boiling, then straight into ice water. Peel and halve them.
3. In a second pan, warm the sesame oil and cook the garlic, ginger and fresh shiitakes over medium for 4 minutes. Add both misos — three tablespoons of white and a teaspoon of red and fry them in the aromatics for a full minute until they smell nutty. This step is the difference between miso ramen and ramen with miso stirred in.
4. Whisk a ladle of hot broth into the miso pan to loosen it, then pour the whole thing back into the broth. Add the corn. Keep it hot but never let it boil once the miso is in.
5. Cook the noodles in a separate pot of water — starchy noodle water clouds the broth — and drain them well.
6. Build each bowl: noodles, broth over, then corn, mushrooms, bean sprouts, half an egg, a half teaspoon of butter melting on top, scallions and nori.

Notes

✨ The restaurant touch

The half teaspoon of butter is not a garnish — Sapporo's ramen shops put it there because dairy fat rounds off miso's edges. It is the whole reason that style exists.

🧒 For the kids

Corn, butter and noodles is already most children's ideal dinner. Serve their broth on the shallow side so the noodles are the main event.

🥡 Leftovers

Keep broth and noodles apart or the noodles drink the bowl. Broth keeps 4 days and freezes well.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.