Sapporo Miso Ramen

Step 1

Cut the pork shoulder into 2-inch cubes, placing the meat on a cutting board and slicing straight through, then cutting each slice into chunks about the size of a grape.

Step 2

Pour the stock into a large pot and set it over high heat until you see steam rising and small bubbles breaking the surface, about 5 minutes.

Step 3

Add the pork chunks and return the broth to a boil—you'll see a steady bubbling across the surface—then reduce the heat to low and simmer gently for 8 minutes until the pork is tender when pierced with a fork.

Step 4

Spoon the miso paste into a small bowl, ladle 2 tablespoons of hot broth into the bowl, and stir with a spoon until the miso dissolves into a smooth paste with no lumps.

Step 5

Pour the miso mixture back into the pot, stirring gently for 20 seconds until evenly combined throughout the broth.

Step 6

Add the butter and stir until it melts into the broth, about 15 seconds, so the surface becomes glossy and rich-looking.

Step 7

Add the ramen noodles directly to the boiling broth and stir occasionally with a wooden spoon, every 30 seconds, until the noodles are soft and flexible but still hold their shape, about 3 minutes.

Step 8

Taste a small spoonful of broth and add a pinch of salt and pepper if needed; stir to combine.

Step 9

Divide the noodles and pork between two bowls using tongs, then ladle the hot broth over the noodles until each bowl is three-quarters full.