Kitchen notes · a little help before you start
Hokkaido-style Miso Ramen
A steaming bowl of miso ramen is especially inviting with pork in the broth and butter melting on top. Sweet corn and bean sprouts give the noodles a little company.
- Prep
- 5 min
- Cook
- 5 min
- Total
- 10 min
- Original yield
- Serves 2
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Pork
- Cuisine
- Japanese · Asian
- Cooking method
- Stir fry
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Noodles
A few quick notes
1. Break up the pork
Use a spatula to separate the ground pork as it fries with garlic in sesame oil.
2. Season the pork before adding water
Stir-fry the soup packets and miso with the cooked pork until fragrant before making the broth.
3. Sprouts join the noodles late
Add the bean sprouts to the noodle pot only near the end of its cooking timer.
Get to know the ingredients
Keep the soup packets
The instant miso ramen's packets season the pork mixture; save them when opening the noodles.
Corn choices
Fresh, frozen or canned corn are listed. Heat the corn separately while the noodles are cooking.
Finely chopped scallions
Chop the scallions finely and keep them ready for topping the assembled ramen bowls with sesame seeds.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 2. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 9 steps completeMake room for Hokkaido-style Miso Ramen
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Let the butter melt on top
Garnish the filled bowls with warmed corn, scallions and sesame seeds, then add the specified butter portion to each.
A little more help as you go
Bring the broth to a boil
After adding the hot water to the seasoned pork mixture, bring it to a boil before filling bowls.
Divide the noodles first
Split noodles and bean sprouts between the bowls before topping them with the pork and soup.
A few questions you might have
Do I cook the noodles in the pork broth?
Cook them in the separate pot of boiling water, then combine with the soup when filling the bowls.
How long should the noodles cook?
Use the cooking time on the ramen package, adding bean sprouts with about thirty seconds remaining.
Does the butter go into the frying pan?
The butter is a topping for the assembled bowls, after the corn, scallions and sesame seeds.
Is extra miso added with the soup packets?
Yes, stir-fry both the soup packets and the measured miso with the cooked pork until fragrant.
Should the garlic be browned separately?
Add it with the ground pork to the hot sesame oil, then fry while breaking up the pork.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: norecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
