Simplified Sapporo-Style Ramen

Instructions

1. In a pot, bring 2 cups of water to a boil. Add the chicken broth and stir well.
2. Add miso paste to the broth, stirring until completely dissolved to create the signature miso base of Sapporo-style ramen.
3. In a skillet, cook bacon slices until crispy. Set aside on paper towels to drain excess fat.
4. In a separate small pan, briefly sauté the cabbage and corn kernels until the cabbage is slightly softened but still crisp.
5. In a separate pot, cook the ramen noodles according to package directions, then drain well.
6. In the same pot used for noodles, quickly blanch bean sprouts for 30 seconds, then drain.
7. Place cooked noodles in a bowl and ladle the hot miso broth over them.
8. Top with crispy bacon slices (as a substitute for traditional roast pork), sautéed cabbage and corn, blanched bean sprouts, and drained canned bamboo shoots.
9. Add a pat of butter on top, allowing it to melt into the hot broth - this is a signature element of authentic Sapporo ramen.
10. Serve immediately while hot.