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The Noodle 100 · make it at home

Sapporo miso ramen, wok-fried

40 min with a ready broth · 2 bowls

Sapporo's style: pork and vegetables fried in a wok, then the miso broth poured over so it picks up the char. Corn and butter on top is the Hokkaido touch.

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The real one

You need

• For the miso paste: 3 tbsp red or awase miso, 1 tbsp white miso, 1 tbsp sesame paste or tahini, 1 tsp soy sauce, 1 clove garlic and 1 tsp ginger, grated, 1 tsp chili bean paste (optional)
• 1 tbsp lard or neutral oil
• 120 g (4 oz) ground pork
• 2 big handfuls bean sprouts, 1/2 onion sliced, 1 handful cabbage, shredded
• 800 ml (3 1/3 cups) chicken or pork broth (the shoyu recipe's broth, or a good low-salt stock)
• 2 portions thick wavy ramen noodles
• To top: sweetcorn, 2 pats butter, sliced scallions, a soft egg, chili oil

How to make it

1. Paste (5 min): Mix everything for the miso paste into a smooth paste.
2. Fry (5 min): Heat the lard in a wok until smoking. Fry the pork, breaking it up, until it browns, 2 minutes. Add the onion, cabbage and half the sprouts and toss 1 minute over the highest heat.
3. Broth (3 min): Pour the broth into the wok, bring to a boil and stir in the miso paste off the boil (miso goes flat if it boils hard). Taste; add a little soy if it needs salt.
4. Noodles (3 min): Boil the noodles for the time on the pack, drain hard and divide between warmed bowls.
5. Finish (2 min): Ladle the broth and vegetables over the noodles. Top with the rest of the sprouts, corn, a pat of butter, scallions, the egg and a little chili oil.

Tips

• Thick, curly noodles hold a rich miso broth best.
• Swap in mushrooms and vegetable stock for a vegetarian bowl; keep the butter.

Chef Amazing's own home version, in our words; not any shop's recipe.