Sapporo Ichiban Miso Ramen
Sapporo Ichiban Miso Ramen
Sanyo Foods captures the essence of Sapporo-style miso ramen in this locally crafted cup. Chewy, springy noodles soak up a rich miso soup flavoured with pork, ginger, and garlic. The kind of bowl Sapporo is famous for — robust, warming, and deeply satisfying. A classic Japanese miso ramen, perfected in cup form.
- Open and prep
Peel the lid back halfway and take out any sachets sitting inside. Add the seasoning powder into the bowl as directed on the packet. Having everything unpacked and laid out before you pour makes the whole process smoother and quicker.
- Add boiling water
Pour freshly boiled water into the bowl up to the inner line, which is about 350ml (roughly 2 cups). Make sure the water covers all the noodles evenly so they cook through properly. Give it a moment to settle before closing the lid.
- Let it steep
Pop the lid back on and wait for 3 minutes. This is when the noodles soften and the broth develops its full depth of flavour. Resist the urge to peek, the trapped steam does important work making everything come together inside the bowl.
- Stir and serve
Remove the lid and give the bowl a really thorough stir from the bottom up, making sure all the seasoning is mixed through and nothing is stuck to the base. Serve it while it's piping hot and finish with your favourite toppings.
Background
Every packet has a story behind it. Here's where this one comes from, what makes it tick, and why it made the cut for the box.
Sanyo Foods has been making instant noodles in Japan since 1953. They are the company behind the famous Sapporo Ichiban brand and are known for their regional ramen collaborations, often working directly with celebrated ramen shops.
Sapporo is the capital of Hokkaido and the birthplace of miso ramen. The style was created in the 1950s specifically to combat the cold northern winters. Sapporo miso ramen typically features butter, corn, and a robust, hearty broth.
A robust miso broth that gets its depth from fermented soybean paste. The fermentation gives miso its complex, savoury character, with layers of flavour that unfold as you eat. Miso broths tend to be heartier and more filling than their soy or salt-based counterparts.
The noodles in this bowl are crafted to complement the broth style perfectly. The texture, thickness, and cooking time are all calibrated so that the noodles and soup work together as a complete experience rather than separate elements sharing the same bowl.
Miso ramen originated in Sapporo, Hokkaido, in the 1950s. The fermented soybean paste gives the broth a robust, hearty character that was designed to warm people through Hokkaido's brutal winters. It has since become one of Japan's four major ramen styles.
Miso ramen has this wonderful ability to feel hearty and nourishing without being heavy. The fermented depth of the broth is comforting in a way that other styles cannot quite match. This is one of those bowls that makes cold weather feel like an excuse rather than a problem.
Topping Suggestions
A few toppings that take this bowl from good to great. Most are already in your kitchen, and every one is optional.
Corn
Sweet corn kernels offer a burst of natural sweetness, providing a refreshing and crisp counterbalance to the noodles' savory notes.
Chilli Oil
Chilli oil delivers a fiery kick and a deep, smoky heat, adding a spicy dimension that can transform the noodles into a sizzling delight.
Fish Cake
Fish cake lends a mild, sweet, and slightly seafood-like taste, enhancing the overall umami of the dish with its smooth texture.