Sumire-Style Salt Ramen
This recipe allows you to easily recreate the salt ramen from the famous Sapporo restaurant 'Sumire' at home. The fragrant aromatics stir-fried in lard and the rich soup enhanced with gelatin cling perfectly to the curly noodles.
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🍳 Cooking Flow
Make quick char siu by seasoning pork with soy sauce and Ajinomoto, then heating in the microwave → Stir-fry onions and garlic in lard in a pot, then add water and seasonings to create the soup → Stir-fry bean sprouts in a frying pan, pour in the soup, and bring to a boil → Pour the soup over boiled and drained noodles, then top with the prepared ingredients to serve
Cooking Steps
Brief Cooking Order
Make quick char siu by seasoning pork with soy sauce and Ajinomoto, then heating in the microwave → Stir-fry onions and garlic in lard in a pot, then add water and seasonings to create the soup → Stir-fry bean sprouts in a frying pan, pour in the soup, and bring to a boil → Pour the soup over boiled and drained noodles, then top with the prepared ingredients to serve
Introduction
This recipe allows you to easily recreate the salt ramen from the famous Sapporo restaurant 'Sumire' at home. The fragrant aromatics stir-fried in lard and the rich soup enhanced with gelatin cling perfectly to the curly noodles.
Step 1
Place pork loin in a heat-resistant container, season with soy sauce and Ajinomoto, cover, and heat in a 600W microwave for 1.5 minutes to make instant char siu.
Step 2
Thinly slice the onion.
Step 3
Heat 1 tablespoon of lard in a pot, add the sliced onion and minced garlic, and stir-fry thoroughly until golden brown.
Step 4
Pour 350ml of water into the pot, add grated ginger, chicken bouillon, Chinese seasoning, gelatin, sugar, salt, hondashi, and 1 teaspoon of soy sauce; stir to combine to make the soup base.
Step 5
Heat 1 tablespoon of lard in a frying pan, add bean sprouts, salt, pepper, and table white pepper; stir-fry, then pour in the prepared soup and bring to a boil.
Ingredients List
Important Notes
💡 Stir-frying the onions and garlic in lard until golden and fragrant gives the soup an authentic Sapporo ramen flavor.
💡 Adding powdered gelatin to the soup recreates a deep, rich body and velvety texture as if it had been simmered for hours.
💡 Bringing the soup to a boil in the pan used to stir-fry the bean sprouts infuses the entire soup with a smoky, charred aroma and ensures it is piping hot.
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