Sapporo Miso Ramen
Sapporo Miso Ramen
From Hokkaido's chilly north comes a miso ramen that warms you from the inside out. Nissin's cold-brew miso base matures superbly in Sapporo's climate, creating a robust, savoury broth with a gentle ginger finish. Paired with their signature wavy noodles, it's the kind of bowl that makes winter feel like a gift. Imported from Japan.
- Boil the water
Bring 450ml of water to a rolling boil in a saucepan. While you are waiting for it to heat up, open the packet and lay out all your sachets so everything is ready to go once the water hits temperature.
- Cook the noodles
Drop the noodles into the boiling water and let them cook for 4 minutes. A gentle nudge with chopsticks or a fork halfway through keeps them from sticking together. You want them soft but still holding their shape.
- Prep the bowl
While the noodles simmer, empty the soup base and flavour sachets into a separate serving bowl. Adding them to the bowl first means the hot water dissolves everything evenly, giving you full, rich flavour in every single spoonful.
- Pour and combine
Take the saucepan off the heat. Pour the hot cooking water into the bowl first to dissolve the seasoning, then transfer the noodles in. The broth should come together beautifully as everything mixes. Give it a good stir.
- Serve and enjoy
Stir from the bottom up one more time to make sure the seasoning is fully incorporated and the broth looks rich and even throughout. Serve piping hot and finish with your favourite toppings for the complete experience.
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.
Nissin was founded by Momofuku Ando in 1958 after he invented the world's first instant noodle, Chicken Ramen. Headquartered in Osaka, the company went on to create Cup Noodle in 1971, changing how the world eats. Today Nissin remains the global leader in instant noodles.
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.
Boiled Egg
A soft-boiled egg brings a creamy richness that complements the noodles perfectly, providing a luscious, slightly savory contrast.
Spam
Spam contributes a savory, salty, and slightly smoky character, giving the noodles a hearty, meaty essence.
Spring Onions
Spring onions provide a mild oniony bite and a touch of freshness, adding a hint of pungency and color to the dish.