This ramen is a wintertime standard in Japan, and no wonder: it hails from the city of Sapporo in the far northern island of Hokkaido (home of the eponymous beer), a part of the country that’s very frigid and snowy in the winter. The hearty pork and miso-flavored broth in this dish is the perfect warm-up for even the chilliest day. Miso ramen is a relative newcomer to the noodle scene, becoming popular only since the mid-sixties. But corn, a surprising ingredient for a Japanese dish, has been grown in Hokkaido since the nineteenth century.

　　

Ingredients

serves 4

　　

Miso Base

2 tablespoons sesame oil

　　1/2 cup minced onion

　　2 tablespoons grated ginger

　　1/4 cup minced garlic

　　1 cup ground pork (about 8 ounces)

　　1/2 cup shiro miso (white miso)

　　1/4 cup ada miso (red miso)

　　1/4 cup ground sesame seeds

　　5 tablespoons hoisin sauce

　　1 tablespoon tobanjan (Chinese chili paste)

　　3 tablespoons Japanese soy sauce

　　

Miso Ramen

8 cups Ramen Chicken Stock (page 10)

　　2 tablespoons vegetable oil

　　8 cups bean sprouts

　　2/3 cup garlic chives, cut into 1-inch lengths

　　4 (7-ounce) pieces frozen ramen noodles

　　1/2 cup drained canned sweet corn

　　4 teaspoons ground sesame seeds

　　Pinch of sansho pepper (Japanese pepper seedpods)

　　2 scallions, both white and green parts, thinly sliced on an angle

　　

Step 1

To make the miso base, combine the sesame oil, onion, ginger, and garlic in a small saucepan over medium-low heat. Cook, stirring often, for 6 minutes, or until the ingredients are soft and fragrant. Mix in the ground pork and increase the heat to medium. Cook for an additional 6 to 7 minutes, or until the pork is completely cooked through.

　　

Step 2

Stir in both misos, the sesame seeds, hoisin sauce, tobanjan, and soy sauce, and bring to a boil. Turn off the heat and set aside. Leftover miso base will keep refrigerated for up to 1 week or frozen for up to 2 months.

　　

Step 3

To make the ramen, combine the ramen chicken stock and 1 3/4 cups of the miso base in a pot set over high heat to make the miso broth. Bring to a boil, then reduce the heat to low and cover to keep warm. Place another large pot over high heat and bring to a boil.

　　

Step 4

Heat the vegetable oil in a large, wide-bottomed pot over high heat. Add the bean sprouts and garlic chives and cook for 1 minute, stirring often. Add the miso broth and bring to a boil. Cook for 1 minute, then turn off the heat.

　　

Step 5

Add the ramen noodles to the boiling water and cook, following package instructions. Drain well and divide among 4 bowls. Top each with one-fourth of the broth and vegetables. Garnish each bowl with 2 tablespoons of the corn kernels, 1 teaspoon of the ground sesame seeds, the sansho pepper, and one-fourth of the sliced scallions. Serve hot.

　　Takashi's Noodles