Sapporo Miso Seafood Ramen Recipes

SAPPORO MISO SEAFOOD RAMEN

Steps:

• Combine chicken broth and water in a pot and bring to boil.
• Add sesame oil to a skillet and heat up. Add garlic and ginger, fry for 2 minutes. Add sardines and dried shrimp, fry for 5 minutes. Add mushrooms, fry for 3 minutes. Add everything to the pot.
• Add soy sauce, kelp, bonito flakes, miso paste. Simmer on medium low for at least 30 minutes. Taste, make any desired adjustments.
• Melt some butter in the skillet. Saute the scallops for 2 minutes on each side. Turn heat off.
• In a separate pot, boil water and add 3 servings of ramen noodles. Boil for 4 minutes, or until noodles are done. Drain water.
• Add squid to the pot. Cook for 4 minutes, then turn heat to simmer. Add scallops.
• Add a serving of noodles to a bowl. Add the broth. Top with corn, 1/2 tbsp butter, green onion, softboiled egg, and dried seaweed if desired.

SAPPORO STYLE RAMEN

Steps:

• Make 5 cups of dashi stock. When dashi stock is ready, keep it aside.
• Meanwhile, cut all the ingredients into small pieces.
• In a frying pan, heat sesame oil on medium high heat and add the meat and ginger. Cook until nicely browned and set aside.
• In a Dutch oven or large pot, heat oil on medium high and saute onion and garlic until they are well coated with oil (3-5 minutes).
• Add cut vegetables and mix well. Pour dashi stock into the large pot. Add the meat and bring the soup to a boil.
• Right before it starts boiling, skim off the scum and fat from the soup. Simmer until the vegetables are soft, about 15-20 minutes depending on ingredients you put.
• Add miso using a strainer. If you don't have one, use a ladle so you can make sure all miso is completely dissolved. Taste the soup before you add more miso.
• Add corn and return soup to a simmer while noodles are cooking (DO NOT BOIL).
• In a stockpot full of water, cook fresh ramen noodles to desired consistency.
• Divide noodles between bowls and ladle broth over the noodles. Place one tsp of butter in the center of each bowl on top and surround with garnishes of bean sprouts, green onions, red pepper flakes, and ground pork.