Sapporo Miso Ramen Recipe from Miso Tasty

January 22, 2018

Serves 4

miso ramen


4 skin-on boneless chicken thighs

1 tbsp sesame oil

1 tbsp light soy sauce

3 tbsp of olive oil

1 small leak, peeled and finely chopped

1 carrot, peeled and julienned

2 heads of pak choi, leaves halved lengthways

200g beansprouts


white pepper

200g cup dried ramen noodles

1 litre (4 cups) chicken stock

3 tbsp white miso

2 tbsp red miso

2 spring onions finely chopped

100g canned sweetcorn

60g stick unsalted butter split into 4 even pieces

4 boiled eggs

2 tbs toasted sesame

a few drops of chili oil


Miso Tasty Kit

How to

  1. First, rub the chicken pieces with the sesame oil and light soy sauce. heat up the olive oil in a frying pan. Add the chicken, skin side down, and fry until crisp on the skin, about 3min, then flip over and cook for a further 4min until tender and cook through.
  2. Remove the chicken from the pan and leave to cool. in the same pan, add the vegetables ( expect the springs and sweet corn) and stir fry for 5 min with some salt and white pepper.
  3. separately, in a large pot of hot water, cook the noodles according to the packet instructions. Once cooked, drain them under very cold water to stop the cooking process, then divide the noodles between 4 warm bowls.
  4. Next add the chicken stock to a pan and bring to there boil for 3min. reduce the heat to a simmer, place both types of miso in a ladle or strainer. Dip the ladle/strainer into the post the dashi seeps in, but the miso does not escape into the pot. slowly loosen up the miso with a spoon inside the ladle/strainer as the dashi mixes with it;the paste will slowly melt into the dashi.
  5. Slice the chicken thighs, then lay them with the vegetables in the bowls on top of the noodles before ladling the hot miso stock on top. 
  6. Divide the spring inions, sweetcorn and butter between each bowl, adding a boiled egg, sliced in half, and sprinkling with sesame and chill oils. 

Miso Tasty Cookbook

Buy The Miso Tasty Cookbook Now

Top Tip

The toppings can vary, often roast char is pork is added instead of chicken, while a poached egg is also popular. 

Also in Recipes

How to make Seared Tuna (Aburi Maguro)
How to make Seared Tuna (Aburi Maguro)

September 21, 2018 0 Comments

Seared tuna can be cooked at home with tuna that is sold in any supermarket. If you're unsure about eating raw fish, this recipe could be for you. Like a nice steak, the tuna is lightly...

View full article →

Chef's Recipe: Soy soup udon noodles with braised beef and soft boiled creamy egg
Chef's Recipe: Soy soup udon noodles with braised beef and soft boiled creamy egg

September 03, 2018 0 Comments

As part of our Chefs focus feature we bring you a tasty...

View full article →

How to make Cha-han (Japanese fried rice)
How to make Cha-han (Japanese fried rice)

August 20, 2018 0 Comments

Have you ever tried Japanese fried rice? In Japan, short grain sticky rice is normal so it is bit different to Chinese fried rice. Cha-han is normally served with Ramen...

View full article →