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Hokkaido-style Miso Ramen

Hokkaido, is Japan's northernmost island and was my home for my first 3 years back in Japan. With wide open pastures and coastal waters loaded with some of the best seafood in Japan, it's the landscape looks more European than Japanese, and as the field would suggest, it's also the breadbasket of Japan. Hokkaido is the largest producer of staples, like rice, wheat, corn, potatoes, and dairy products in Japan, and despite the large quantities produced, it's also among the best from a taste perspective.
Course Entree
Cuisine Japanese
Level Beginner
Main Ingredient Noodles
Diet Low Sugar
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 serving


  • 2 packages Nissin RAOH Umami Miso Ramen
  • 1 teaspoon toasted sesame oil
  • 1 clove garlic (minced)
  • 160 grams ground pork
  • 1 tablespoon miso
  • 1/4 cup corn (fresh, frozen or canned)
  • 125 grams bean sprouts
  • 2 scallions (finely chopped)
  • 1 teaspoon toasted sesame seeds


  1. Bring a large pot of water to a boil.
  2. Add the sesame oil to a frying pan and heat over medium-high heat until hot. Add the garlic and minced pork and fry, breaking up the pork with a spatula until it is cooked.
  3. Add the soup packets and miso to the pork and stir-fry until fragrant.
  4. Add the noodles to the pot of boiling water and set the timer for 3 minutes.
  5. Heat the corn while the noodles cook.
  6. When there is about 30 seconds left on the timer add the brean sprouts to the pot.
  7. Add 3 cups of hot water to the pork mixture and bring to a boil
  8. Split the noodles and bean sprouts between 2 bowls and then top with the soup and pork.
  9. Garnish with the corn and then top with the scallions, sesame seeds and 1 tablespoon of butter per bowl.