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We hope you got insight from reading it, now let’s go back to super simple sapporo miso ramen soup base recipe. To cook super simple sapporo miso ramen soup base you only need 7 ingredients and 10 steps. Here is how you do that.
The ingredients needed to cook Super Simple Sapporo Miso Ramen Soup Base:
- Provide 1 tbsp Sesame or vegetable oil
- Provide 2 stalks Green onion (or Japanese leek)
- Use 2 medium cloves Garlic
- Take 50 grams Ginger
- Provide 300 grams Ground pork
- Take 700 grams Miso
- Prepare 300 grams Soy sauce
Instructions to make Super Simple Sapporo Miso Ramen Soup Base:
- Finely chop the green onion, garlic and ginger.
- Heat up 1 tablespoon of sesame oil or lard in a pan and stir fry the green onion. When it's browned a bit add the ginger and garlic and stir fry. Add the ground pork.
- Stir fry until all the moisture is gone from the meat, and fat coming out of it is clear. The mean should be lightly browned.
- Add the miso and continue stir frying. When it's cooked, add the soy sauce. This soy sauce is the key to miso ramen soup, so use a good quality soy sauce. Stir until it's a bit burnt.
- This is the miso ramen soup base. Isn't it easy? It will keep in the refrigerator for more than 2 months. Be careful of any mold forming. It's very salty so should keep well. Pack while it's still hot in a airtight container or Ziploc bag so that it's not exposed to air.
- Additional note: Put a 10 cm piece of konbu seaweed in the container when you store it. It will increase the umami.
- Use 1 1/2 tablespoons of this soup base for every bowl of soup, with 150 ml of boiling water added. Done!
- If you want to make it even more tasty, stir fry some meat, bean sprouts, onions and so on, add 200 ml of water, and bring to a boil. Add the soup base to that, transfer to a ramen bowl and mix to dissolve the soup base. That's it!
- A really easy method! Stir fry some finely chopped green onion in 1 teaspoon of sesame oil. Add 1 teaspoon each of grated garlic and ginger and stir fry that. Then add about 30 g of ground pork or pork belly and stir fry until the moisture has all evaporated.
- Add 1 tablespoon of miso and 1 tablespoon of soy sauce and continue stir frying. When it's all cooked and making a crackling sound, add 200 ml of water or konbu seaweed based dashi stock and it's done.
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