Tim’s Sapporo-style butter corn miso ramen recipe | delicious. magazine

Ingredients

• 1.2 litres good quality fresh chicken stock
• 10g dried mushrooms (shiitake, porcini, or any kind will do)
• 120g brown miso (use red miso or barley miso if you can get it)
• 4 spring onions
• 2 tbsp olive oil, plus extra for frying, if needed
• 4 garlic cloves, thinly sliced
• 198g tin sweetcorn, drained
• 1 small red onion, roughly chopped
• 2 anchovy fillets in oil, drained
• 250g pork mince
• 1 tsp chilli flakes
• ½ tbsp white sesame seeds, toasted in a dry pan
• ¼ tsp black or white pepper
• ¼ hispi cabbage (also called pointed or sweetheart cabbage), core removed, roughly chopped
• 150g beansprouts
• 2 tsp toasted sesame oil
• 240g fresh or frozen ramen noodles (or dried will do)
• 60g butter, divided into 4