Sapporo Style Chicken Ramen

May 28, 2023May 28, 20230 2
Sapporo Style Chicken Ramen recipe
in Soup

Prep

45 min

Cook

30 min

Ready In

75 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

200 g white miso
200 g brown miso
100 ml regular soy sauce
100 ml water
10 g sugar
4 soft-boiled eggs , peeled
200 g bamboo shoots , drained
5 g sesame oil
100 g regular soy sauce
10 g sugar
2 g red chili pepper flakes
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

Nutrision Information

Servings Per Recipe
4
Calories
717
Sugar
19g
Fat
32g
Sapporo style chicken ramen originates from the Hokkaido region of Japan and has become a sensation worldwide. This variation of ramen is unique because it uses miso paste in the broth. The miso paste is a thick and flavorful base, which adds a touch of umami to the soup. The dish can be garnished with a range of toppings, making it appealing to both the eye and the palate. It is for this reason that it is a favorite among people of all ages and cultures. Sapporo style chicken ramen has a well-balanced combination of textures and flavors, making every bite a delight to your senses.

Instructions

1.In a bowl, whisk together the white miso, brown miso, regular soy sauce, water and sugar, creating a thick paste.
2.In another bowl, mix together the soft boiled eggs, bamboo shoots, sesame oil, regular soy sauce, sugar and red chili pepper flakes, covering the eggs and bamboo shoots in the sauce.
3.In a large pot, combine the hot chicken stock and the miso paste, bringing it to a gentle boil, whisking it constantly to mix the paste throughout the stock.
4.In a separate pot, boil the ramen noodles, cooking them for 1-2 minutes until al dente. Drain them and rinse them under cold water.
5.Into four large bowls, divide the cooked noodles, placing equal sections of the chicken, blanched bean sprouts, rehydrated wakame seaweed, corn kernels and the sauce-covered eggs and bamboo shoots among the bowls.
6.Pour the hot soup over each bowl and top with chives and a slice of unsalted butter.

PROS

This Sapporo style chicken ramen is incredibly tasty and is easy to make.

The dish is a complete meal in itself and is packed with nutrients and healthy ingredients.

CONS

The sugar content in the dish may be high for some people and the ramen noodles, although delicious, are high in carbohydrates.

Moreover, creating the miso paste can be time-consuming and requires some expertise.

HEALTH & BENEFITS

Sapporo Style Chicken Ramen is full of both macro and micronutrients that your body needs.
The dish contains carbohydrates from the noodles, protein from the chicken and eggs, vitamins, minerals, and antioxidants from a range of herbs and spices.
The miso paste used in this recipe is fermented, which means it is a good source of beneficial bacteria for your gut and can help support your digestive health.

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