This is the fourth post for ramen ラーメン and the second after I said I would not post anymore ramen. But I saw this miso ramen 味噌ラーメン in the frozen case at our Japanese grocery store, and could not resist getting one. This is partly because I am originally from Sapporo 札幌 where miso ramen originated. Although “shio” and “shoyu” ramen are being served in any ramen place in Sapporo, miso ramen appears to have become almost synonymous with “Sapporo ramen”. Miso ramen was reportedly invented at “Aji no Sanpei” 味の三平 in Sapporo. I remember going to this place when I was in high school. I do recall that there was a line but I did not think it was worth it (As I confessed before I was not a ramen aficionado). This is from the same company called Sun Noodle that made the “Shouyu” ramen I previously bought. Before making this for lunch over the weekend, I thawed both the noodles and miso flavor packs for several hours prior to cooking as per the package instructions.
The toppings can be anything but I made something different. I even added a pat of butter which was not done when I lived in Sapporo but is now added with some corn mostly so tourists can have the “Hokkaido” food experience. Again, I made half-ramen (one serving divided into two servings) or han-ramen 半ラーメン.
Since I had pork belly and also a small slice of filet mignon, I decided to use these as toppings as well.
On the left below is the sliced filet pounded until thin and pork belly thinly sliced.
Onion: one medium onion cut in half and then sliced into thin strips.
Bean sprouts: One package of mung bean sprouts washed and drained.
Filet mignon: thinly sliced and then pounded thin. Seasoned with salt and pepper.
Broth: In a separate pan, I boiled water (about two cups) and dissolved one package of the miso flavoring that came in the package. I used more water than specified but it tasted salty enough.
I cut the pork belly in small bite sized pieces. I sautéed it in a frying pan with a small amount of peanut oil and a dash of roasted sesame oil. When the meat was cooked, I added onion and sautéed it until soft and edges were slightly brown. I then added the bean sprouts and kept sautéing for a few more minutes. I seasoned with salt and pepper and a bit of miso flavoring from the packet.
I kept the miso flavored broth on simmer and boiled the noodles in a separate pot. After I tasted for doneness of the noodle, I drained and shook off the additional moisture using a strainer. I placed the noodles in two bowls, poured on the broth and topped with the onion-sprout mixture. I quickly cooked the steak in a separate frying pan with butter (30 seconds on each side).
I also added menma メンマ or seasoned bamboo shoots.
I garnished it with chopped chives and a thin pat of butter (second and third pictures above).
The noodles were different from the noodles in the shouyu ramen (which was Tokyo straight noodle). They were curly with a firm yet elastic texture (this must be the company’s version of the “Sapporo noodle“). The soup was quite good with the taste of pork/chicken-based broth.The butter added a nice richness but being a traditionalist probably was not needed.