Sapporo Miso Ramen is a regional dish that originates from Sapporo city in Hokkaido, Japan. The hearty and rich miso broth, topped with Signature toppings such as butter, corn, and stir-fried bean sprouts is popular among the locals and famous in Japan! Hokkaido is a northernmost of Japan’s main islands. Besides being famous for its nature, hot springs, and delicious seafood, Hokkaido is also known for growing the most potatoes in Japan. In this recipe, we decided to make baked potatoes as a topping! Baked potato is great on its own or as a side dish, it surprisingly tasty as a ramen topping! The butter, mashed potatoes, and sour cream mixes well with the miso broth, turning it extra creamy and rich. Mix well and enjoy!
- 1 serving Sapporo Miso Ramen
- 1 packet Sapporo Miso Ramen Soup Base
- 1 ¼ cups Hot Water
- 1 Potato
- 1 tsp Vegetable Oil
- ⅓ cup Shredded Cheese
- 1 tbsp Butter
- 1 tbsp Sour Cream
- Store-bought Bacon Bits by preference
- Chopped Chives by preference
- Scrub the potato under running water and prick several times with a fork. Cover the potato with a damp paper towel and plastic wrap. Microwave for 3 minutes.
- After microwaving, remove the plastic wrap and paper towel. Let the potato cool down to avoid burning your hands. After the potato is cool enough, rub or brush entirely with vegetable oil.
- Place the potato in an air fryer and air fry for 12 minutes, 360°F. (If you do not have an air fryer, use an oven)
- Remove potato from the air fryer and cut the potato open (half lengthwise or crossed). Using a fork, mash up the inside while maintaining the shape with your hands.
- Place butter at the center of the potato, allowing it to melt. Add shredded cheese, bacon bits, and chives. Top with sour cream.
- Follow package instructions to cook the noodles and drain well. Prepare the soup in a bowl and place the noodles. Top the baked potato before serving. Enjoy!
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