Warming Miso Ramen to warm cold feet

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Hokkaido Miso Ramen – the birthplace of Japanese noodle soups in northern Japan. The icy winter cold can only be combated with a hearty and rich Ramen noodle soup! The best base for this is, of course, a hearty Japanese-style chicken stock, seasoned with red Miso paste and a little chilli paste. It’s served with warming toppings such as nikumiso, sweetcorn and butter!

What a colourful spectacle, isn’t it? I love this Ramen noodle soup from the cold north… It combines the mild heat of the chicken stock with the red Miso paste and the energy-boosting accompaniments such as sweetcorn, butter and pickled ginger in the very best way! This dish alone makes a trip to Hokkaido, Japan’s northernmost main island, well worth it.

Map of Japan with flag showing Hokkaido and Sapporo

Hokkaido, home to the famous city of Sapporo, is a paradise for nature lovers. The winter weather is harsh, with heavy snowfall, sub-zero temperatures and a frozen sea, whilst in summer it doesn’t get as hot and humid as in other parts of the country. With its vast, unspoilt nature, numerous national parks and rural landscapes, Hokkaido attracts huge numbers of outdoor enthusiasts!

I once read that the bitter winter cold is the most important ‘spice’ for Hokkaido Ramen. And who hasn’t experienced that? After a long winter walk, there’s nothing better than a really, really good noodle soup that warms you right from the centre of your body right down to your toes!

That’s exactly why I’m showing you this wonderful Japanese Ramen noodle soup today!

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For me, one thing is certain: A homemade Japanese-style chicken stock is the ideal base for this authentic Japanese Ramen noodle soup. To make the hearty Tori Chintan stock, a fresh chicken is simmered for several hours. To this are added delicious garden vegetables such as spring onions, leeks, carrots and ginger.

Making this clear chicken stock is absolutely simple, and with this straightforward basic recipe from Japan, you’re guaranteed not to go wrong: → Tori Chintan – clear chicken stock for Japanese noodle soups

The Tori Chintan chicken stock for Hokkaido Ramen is seasoned with an intense miso Tare, which is essentially made from red miso paste and a spicy chilli paste from Korea. The combination of these fermented pastes gives the ramen noodle soup a proper kick with a slightly tingling heat!

As you’ll also find out in my main post on ramen, a really good bowl of ramen consists not only of a delicious broth and seasoning sauce, but of course also of ramen noodles, hearty accompaniments and aromatic toppings!

Ramen noodles are long, springy and usually slightly wavy in shape. Fresh, homemade ramen noodles are my first choice for this – you can find my recipe here: → Make your own ramen noodles – traditional recipe with kansui

Making your own ramen noodles – Step 13: Done

Alternatively, you can buy Japanese ramen noodles and cook a delicious bowl of ramen soup at home in no time at all. Dried ramen noodles are ideal for an authentic Japanese ramen soup because they are ready in a matter of moments and have a very long shelf life </ strong>shelf life .

Close-up of Hokkaido Ramen with chopsticks

This Ramen dish is an absolute treat… My personal favourite thing about Hokkaido Ramen is the variety of side dishes and toppings! Originally, this recipe was known in Hokkaido as ‘corn and butter Ramen’. And rightly so: because sweetcorn and butter simply go very well together – the slightly salty chicken stock brings the different colours, flavours and textures together to create a culinary masterpiece!

But that’s not all: Nikumiso is braised minced meat, which (just like the stock) is seasoned with red Miso paste and chilli paste. The finely chopped ginger and garlic give the meat a wonderful flavour. The sweet onions complement the salty Miso paste perfectly.

The dish is finished off with a few more toppings that delight both the eye and the palate, such as finely chopped spring onions, pickled ginger (Beni Shoga), crisp Nori and toasted sesame seeds.

I’d be delighted if you gave this recipe a go and let me know what you think, for example in the comments below! So, have fun and good luck preparing this delicious Hokkaido Miso Ramen with a savoury tori chintan broth and colourful toppings, based on the original Japanese recipe:

Hokkaido Miso Ramen

Serves 2 | 45 minutes | 1067 kcal

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Hokkaido – the birthplace of Japanese Miso Ramen in northern Japan! The icy winter cold can only be combated with a hearty and rich Ramen noodle soup. The best base for this is, of course, a hearty Japanese-style chicken stock, seasoned with red Miso paste and a touch of chilli paste. It’s served with warming toppings such as nikumiso, sweetcorn and butter!

Ingredients (2 portions)

2 portions of ramen noodles (im Shop ansehen)* or make your own (to the recipe)
1 l </ strong>Tori Chintan stock – chicken stock (to the recipe)

For the miso Tare:
2 tbsp miso paste (im Shop ansehen)*
1 tbsp gochujang (im Shop ansehen)*
1 tsp sugar
1 tsp salt

For Nikumiso (marinated minced beef):
200 g minced beef
3 tbsp Miso paste
1 tbsp gochujang
1 small onion
1 clove of garlic
20 g ginger (fresh)
1 spring onion
1 tbsp oil (e.g. sunflower oil)

Additional accompaniments & toppings:
2 spring onions
50 g sweetcorn (tinned)
1 Nori sheet (im Shop ansehen)*
50 g butter (well chilled)
a little Beni Shoga (red pickled ginger) (im Shop ansehen)*
1 tbsp sesame seeds (toasted) *

* Add ingredients to your basket 🪄

Useful tools:
Japanese Yukihiara saucepan
Santoku knife
Ramen bowl from Japan

Preparation (45 minutes)

Step 1

Prepare the ingredients for the Hokkaido Ramen noodle soup.
You should also have the Tori Chintan stock ready (click here for the recipe for Japanese chicken stock).

Step 2

First, prepare the miso tare broth for the noodle soup: To do this, mix together red miso paste, gochujang, sugar and salt in a bowl. Then add a little (about 5 tbsp) of the Tori Chintan chicken stock and stir again (this makes it easier to stir the Miso Tare in the next step).

Step 3

Now add the remaining chicken stock and the Miso Tare to a saucepan, stir and heat over a medium heat until it is just about to boil (the Miso paste should not be boiled!). Then turn off the heat and keep the stock warm on a separate hob over the lowest heat until ready to serve.

Step 4

In a large saucepan, bring water for the ramen noodles (one litre of water per portion of noodles) to the boil.

Step 5

Now for the most important topping, the nikumiso: To do this, press the garlic lightly with the back of a knife, then remove the skin. Similarly, peel the onion and the ginger . Then chop all three very finely (I prefer to use a food processor for this). In a small bowl, mix the Miso paste with the chilli paste.

Step 6

Then heat the oil in a frying pan over a high heat and fry the chopped spices. Add the minced meat and mix it with the spices. As soon as the minced meat is crumbly and browned, turn off the heat and stir in the Miso and paprika paste, until everything has taken on a lovely red colour. If the paste is difficult to stir in, it’s best to add a small splash of water.

Step 7

Next, prepare the accompaniments: Spring onions – wash, pat dry and slice into fine rings. Maize and Beni Shoga – drain. So, cut the Nori into rectangles (each 4 x 8 cm) using scissors. Cut two rectangles from the cold butter .
Keep all the accompaniments within easy reach.

Step 8

Add the ramen noodles to the boiling water and cook for 2 minutes (or according to the cooking instructions on the packet). Then drain in a colander and rinse briefly but thoroughly under cold water.

Step 9

Divide the ramen noodles between bowls and top up with the warm stock. Now arrange the side dishes on top and garnish with all the toppings .