Ramen Database > Types of Ramen

Miso Ramen

Miso Ramen originates from Hokkaido and features a robust miso-based broth, as well as ground pork, corn, and a blend of savory toppings.

Miso ramen is a hearty and flavorful type of ramen that originates from Hokkaido, Japan. Known for its rich, savory, and slightly sweet taste, miso ramen features a broth made from fermented soybean paste (miso), which gives it a robust umami profile.

This type of ramen is particularly popular in colder regions due to its warming and satisfying nature. The thick, nutty, and creamy broth, combined with chewy noodles and a variety of toppings, makes miso ramen a beloved comfort food that offers a depth of flavor and a filling meal.

The broth of miso ramen is distinctively rich and hearty, primarily made from a base of chicken or pork stock mixed with generous amounts of miso paste. The miso paste, often a blend of red and white varieties, adds a complex, savory flavor with hints of sweetness and nuttiness.

The broth is typically enriched with garlic, ginger, and sometimes a touch of chili to enhance its depth and provide a subtle kick. The result is a thick, creamy broth that coats the noodles and toppings, delivering a satisfying and flavorful experience in every bite.

Miso ramen usually features medium-thick, slightly curly noodles that are well-suited to the robust broth. These noodles are firm and chewy, able to hold up to the rich, dense miso broth without becoming soggy.

Their texture allows them to absorb the savory flavors of the broth while providing a substantial and satisfying chew. The slight curl of the noodles helps trap the thick broth, ensuring each mouthful is bursting with flavor.

Common toppings for miso ramen include ground pork or slices of chashu (braised pork belly), which add a rich and savory element to the dish. Other typical toppings include corn kernels, which provide a touch of sweetness, and butter, which enhances the creaminess of the broth.

Bean sprouts and cabbage add a fresh, crunchy texture, while negi (green onions) and menma (bamboo shoots) contribute additional layers of flavor. Ajitsuke tamago (marinated soft-boiled egg) is often included for its creamy yolk and savory taste, making each bowl of miso ramen both delicious and visually appealing.

A brief history of Miso Ramen

Miso ramen originated in Sapporo, Hokkaido, during the mid-20th century. It was created as a heartier, more filling alternative to other ramen types, suitable for the cold climate of northern Japan.

The introduction of miso paste into the ramen broth was a novel idea that quickly gained popularity. The rich, robust flavor of miso ramen made it a hit among locals and visitors alike.

Over time, miso ramen spread throughout Japan and beyond, with each region adding its own unique twist to the dish. Today, miso ramen is celebrated worldwide for its deep, savory flavor and comforting qualities, making it a favorite among ramen enthusiasts.

Miso Ramen recipe

Ingredients For the Broth:

4 cups chicken stock
2 cups dashi stock
1/4 cup red miso paste
1/4 cup white miso paste
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon sake
2 cloves garlic, minced
1-inch piece ginger, grated
1 tablespoon sesame oil

Ingredients For the Toppings:

4 slices chashu (braised pork belly) or ground pork
4 soft-boiled eggs (ajitsuke tamago)
1 cup corn kernels
1 cup bean sprouts
1/2 cup cabbage, thinly sliced
2 green onions (negi), chopped
1 sheet nori (seaweed), cut into strips
1 tablespoon butter (optional)

For the Noodles:

4 servings of fresh or dried ramen noodles

Instructions:

Prepare the Broth:

In a large pot, heat the sesame oil over medium heat.
Add minced garlic and grated ginger, sauté until fragrant.
Add chicken stock and dashi stock to the pot, and bring to a simmer.
In a small bowl, mix the red and white miso paste with a ladleful of hot broth until smooth, then stir the mixture back into the pot.
Add soy sauce, mirin, and sake, simmer for 10 minutes.

Prepare the Noodles:

Cook the ramen noodles according to the package instructions.
Drain and set aside.

Prepare the Toppings:

If using ground pork, cook it in a separate pan until browned. If using chashu, slice it thinly.
Steam or blanch the bean sprouts and cabbage briefly.

Assemble the Ramen:

Divide the cooked noodles among four bowls.
Pour the hot miso broth over the noodles.
Top each bowl with chashu or ground pork, soft-boiled egg (halved), corn kernels, bean sprouts, cabbage, chopped green onions, and a strip of nori.
Add a pat of butter on top if desired for extra richness.

Serve the ramen hot and enjoy!

Explore a variety of ramen styles that highlight the diverse and rich flavors of this beloved dish. From the savory depth of Shoyu Ramen to the creamy richness of Tonkotsu Ramen, each type offers a unique taste experience.