Sapporo Style Chicken Ramen Recipe

Name: Sapporo Style Chicken Ramen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Miso Tare; 200 g white miso; 200 g brown miso; Eggs; 100 ml regular soy sauce; 100 ml water; 10 g sugar; 4 soft-boiled eggs, peeled; Bamboo; 200 g bamboo shoots, drained; 5 g sesame oil; 100 g regular soy sauce; 10 g sugar; 2 g red chili pepper flakes; Remaining Ingredients; 1 1/4 liters hot chicken stock, strained; 400 g cooked chicken (chicken breast or thigh cooked in the hot stock, then pulled off the bone in strips and dressed with); 110 g good-quality fresh ramen noodles (at a pinch, you could use another type of noodle); 200 g bean sprouts, blanched; 100 g frozen corn kernels, thawed drained; 10 g wakame seaweed (rehydrated in cold water for one hour, then drained and set aside); 60 g unsalted butter, cut into four equal slices; 20 g chives, thinly sliced

Servings: persons

Miso Tare
200 g white miso
200 g brown miso
Eggs
100 ml regular soy sauce
100 ml water
10 g sugar
4 soft-boiled eggs, peeled
Bamboo
200 g bamboo shoots, drained
5 g sesame oil
100 g regular soy sauce
10 g sugar
2 g red chili pepper flakes
Remaining Ingredients
1 1/4 liters hot chicken stock, strained
400 g cooked chicken (chicken breast or thigh cooked in the hot stock, then pulled off the bone in strips and dressed with)
110 g good-quality fresh ramen noodles (at a pinch, you could use another type of noodle)
200 g bean sprouts, blanched
100 g frozen corn kernels, thawed drained
10 g wakame seaweed (rehydrated in cold water for one hour, then drained and set aside)
60 g unsalted butter, cut into four equal slices
20 g chives, thinly sliced

1
Mix together the white and brown miso in a bowl and set aside.
2
In another bowl, mix the soy, water and sugar for the eggs, then marinate the peeled eggs overnight if possible, but for at least three to four hours.
3
Stir fry the bamboo in the sesame oil until dry, add the other ingredients, stir-fry again until dry and set aside.
4
Now you're ready to finish the dish. Have all the ingredients laid out ready to use quickly. Have one pot on the go with the hot stock and another with boiling water, for cooking the noodles.
5
Divide the miso tare between the four bowls and divide the stock equally on top. Whisk until the tare has blended into the stock, to ensure an even taste.
6
Cook the noodles to the texture you like, drain and divide between the four bowls. Top with bean sprouts, bamboo, pulled chicken, corn, wakame, egg, butter and chives, and serve piping hot.

1112

kcal

Calories

Fat

Carbs

149

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Miso Tare, 200 g white miso, 200 g brown miso, Eggs, and more.

Yes, Sapporo Style Chicken Ramen falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sapporo Style Chicken Ramen

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