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Ravishing ramen with a seriously sensational pork/onion topper from the kitchens of  tannertokage

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Ah, the fruits of my hard labor. Last night I just made some Japanese chashu pork. This is what I put it into. Perfect for a snowy night like tonight. ^..^

Originating from the cold far northern Island of Hokkaido, Sapporo ramen uses a miso-based soup. Despite how healthy miso is, the soup is incredibly rich. Due to the bitter cold climates of Hokkaido, they pour a layer of lard or oil ontop of the soup to trap in the heat. Toppings include stir fried onions, bean sprouts or other vegetables, Chashu pork, ground pork, and even corn and butter.

The soup is so rich and savory, and sits in your gut like a rock. xD

For those in need of a warm-up dish on a cold day, here is the recipe:

-1 1/2-2 cups Chicken stock
-1/2 cup Chopped Onions
-1/4 cup Bean sprouts
-Lard (unhydrogenated preferablely, you'll need a lot of it))
-One heaping tablespoon of Red miso
-Thick noodles

Start by heating up your chicken stock until it reaches a boil, then reduce to simmer. Bring a separate pot of water to a boil. Put several heaping spoonfuls of lard into a pan and stir fry the onions and bean sprouts until the onions turn either transparent or caramelize. Lower the heat and boil the noodles in a separate pot of water. Put the miso in the bowl and pour a small amount of stock into the bowl to soften up the paste. Add the rest of the soup and thoroughly mix the miso. Strain the noodles and place into the bowl. Pour the lardy onion/bean sprout stir fry ontop of the soup. There should be enough lard to cover the soup completely. Top with chashu and green onions or other toppings if desired. Other common toppings for Sapporo-style ramen are corn and ground chicken/pork, as stated earlier in the description. xP

This soup is incredibly rich, but perfect for a frigid winter night!

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