Dish · japanese
Miso Ramen
Wheat ramen noodles in a broth built from dashi and miso paste, topped with ground pork, bean sprouts, and scallion. The miso gives the broth a cloudy, nutty depth that plain soy or salt ramen doesn't have.
Where it comes from
Miso ramen developed in Sapporo in the mid-20th century, where cooks began stirring miso into pork or chicken broth to get through the region's cold winters. It became the city's signature style and spread from there across Japan.
What cooks argue about
Cooks argue over frying the miso and aromatics in oil before adding broth, which deepens flavor but risks burning the paste, against stirring it in raw at the end for a lighter broth.
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