Tim’s Sapporo-style butter corn miso ramen
- April 2018
- Serves 4
- Hands-on time 50 min, simmering time 10 min
Food writer Tim Anderson finds his spiritual home-from-home in Sapporo and shares the dish that has inspired him the most: a soul-warming miso ramen bowl
Into your ramen? Tuck into a bowl of this simple egg and shiitake mushroom recipe.
- 32g (12.4g saturated)
- 59.3g (11g sugars)
Complete the recipe to the end of step 3 up to 48 hours ahead. Keep the broth, mince, garlic, spring onions and sweetcorn in separate airtight containers in the fridge. Reheat the broth and mince separately, then complete the recipe from step 4 to serve.
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