Miso Ramen

also called miso ramen · 味噌ラーメン · Sapporo ramen · Sapporo miso ramen · miso-ramen · a bowl of miso · corn butter ramen

The table

The one bowl on the board that is cooked rather than assembled — the broth is finished in a wok, and it goes to the table hotter than the other three.
3 oz(85 g)ground porkfry the pork hard 3 mintoss the sprouts and aromatics in, 1 minspoon the tare in, let it catch 30 secpour the broth in, boil 1 min, into the bowlboil 3 min, drain, into the brothtop with corn and butter
1 Tbs(15 g)lard
1 cup(90 g)bean sprouts
1 cup(70 g; cut in squares)cabbage
1 clove(grated)garlic
1 tsp(grated)fresh ginger
3 Tbs(55 g)miso tare
1 1/2 cups(350 mL)chintan broth
6 oz(170 g; 3 mm thick and curly)ramen noodles
4 qt(3.8 L; hard-boiling, unsalted)water
1/4 cup(40 g; warmed)sweetcorn
1 Tbs(15 g; one cold pat)unsalted butter
2 slices(warmed)chāshū
1 stalk(thinly sliced)scallion
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.17 things to get out.

Pans and tools

Before anything else

2fry the pork hard 3 min

3toss the sprouts and aromatics in, 1 min

goes in with what step 2 made

4spoon the tare in, let it catch 30 sec

goes in with what step 3 made

5pour the broth in, boil 1 min, into the bowl

goes in with what step 4 made

6boil 3 min, drain, into the broth

goes in with what step 5 made

7top with corn and butter

goes in with what step 6 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 9 mintwo waits that overlap count once
Needs you
5 minof the steps that give a time

One of the 6 steps never says how long it takes, so both numbers are floors. The recipe itself says 15 min.

  1. fry the pork hard 3 min

    3 minneeds youfrom the start

  2. toss the sprouts and aromatics in, 1 min

    1 minneeds you3 min in

  3. spoon the tare in, let it catch 30 sec

    30 secneeds you4 min in

  4. pour the broth in, boil 1 min, into the bowl

    1 minwalk away5 min in

  5. boil 3 min, drain, into the broth

    3 minwalk away6 min in

  6. top with corn and butter

    not timed9 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

You'll need ramen bowl · wok

Goes with

See how it is written
>> title: Miso Ramen
>> category: Noodles
>> tags: pork, japanese, ramen, noodles, miso
>> counters: Ramen Shop
>> aka: miso ramen, 味噌ラーメン, Sapporo ramen, Sapporo miso ramen, miso-ramen, a bowl of miso, corn butter ramen
>> pairs-with: chintan-broth, miso-tare, ramen-noodles, chashu
>> servings: 1
>> time: 15 min
>> step.1: The one bowl on the board that is cooked rather than assembled — the broth is finished in a wok, and it goes to the table hotter than the other three.
>> step.2: fry the pork hard 3 min
>> step.3: toss the sprouts and aromatics in, 1 min
>> step.4: spoon the tare in, let it catch 30 sec
>> step.5: pour the broth in, boil 1 min, into the bowl
>> step.6: boil 3 min, drain, into the broth
>> step.7: top with corn and butter

The one bowl on the board that is cooked rather than assembled — the broth is finished in a wok, and it goes to the table hotter than the other three. Sapporo winters are the reason: the fat emulsified into the soup here holds a skin of heat on top that a poured bowl does not have.

Fry @ground pork{3%oz}(85 g) in @lard{1%Tbs}(15 g) in a #wok{} over high heat ~fry{3%min}, breaking it fine and letting it catch and brown rather than steam.

Toss @bean sprouts{1%cup}(90 g), @cabbage{1%cup}(70 g; cut in squares), @garlic{1%clove}(grated) and @fresh ginger{1%tsp}(grated) into @&(~1)pork{} ~stirfry{1%min}, until the sprouts have gone glassy at the edges and are still crisp in the middle.

Stir @miso tare{3%Tbs}(55 g) into @&(~1)pork and vegetables{} and let it sit against the hot metal ~fry{30%sec}, until it smells toasted. This is the whole technique of the dish: miso caramelised in fat for half a minute, and no longer, because a minute later it is bitter.

Pour @chintan broth{1 1/2%cups}(350 mL) into @&(~1)wok{}, bring it to a hard ~boil{1%min} while scraping the bottom clean, then tip the lot into a scalded #ramen bowl{}. The hard boil is what emulsifies the lard into the soup instead of leaving it in a slick.

Boil @ramen noodles{6%oz}(170 g; 3 mm thick and curly) in @water{4%qt}(3.8 L; hard-boiling, unsalted) ~boil{3%min}, drain them hard and lift them into @&(~1)miso broth{}.

Top @&(~1)bowl{} with @sweetcorn{1/4%cup}(40 g; warmed), @unsalted butter{1%Tbs}(15 g; one cold pat), @chāshū{2%slices}(warmed) and @scallion{1%stalk}(thinly sliced). The butter goes on last and whole, so it slides and melts as it is eaten rather than disappearing into the soup at once.