Miso ramen

Miso Ramen is a traditional noodle dish that originated in Sapporo, Japan. The dish was invented in 1955 when a customer at Aji no Sanpei noodle house asked the chef to put noodles in his pork and miso soup. This event is often credited as the birth of miso ramen.

The origins of miso, a key ingredient in miso ramen, can be traced back to ancient China. It was introduced to Japan around 1,300 years ago by Buddhist priests. Miso was a fermented mixture of salt and grains and became a staple in Japanese cuisine over the centuries.

Ramen itself has roots in China and was introduced to Japan where it fused with Japanese cuisine, combining men (noodles), dashi (soup stock), tare (sauce), and other ingredients.

Cultural Significance and Relevance

Miso ramen holds a significant place in Japanese cuisine, particularly in Sapporo, the capital city of Japan's northernmost prefecture, Hokkaido. It is a popular comfort food, especially during the cold winter months. The dish has also gained international popularity and is now enjoyed in various forms around the world.

Traditional method of preparing miso ramen

Miso Ramen consists of three main components: soup, noodles, and toppings. The final dish is assembled by adding the cooked noodles to a bowl, pouring the hot soup over the noodles, and adding the desired toppings.

Soup

The soup for miso ramen is not the same as the miso soup made from dashi and miso paste. The key ingredients for a quick Miso Ramen soup include miso, doubanjiang (spicy or non-spicy bean paste), sesame seeds and sesame oil, homemade or store-bought chicken broth, and white pepper powder. The soup is prepared by stir-frying garlic, ginger, and shallot in sesame oil, adding ground pork, and then incorporating the doubanjiang and miso. The ground sesame seeds, sugar, sake, and chicken broth are added next, and the soup is brought to a simmer. The soup is seasoned with salt and white pepper powder to taste.

Noodles

Ramen noodles are made from four basic ingredients: wheat flour, salt, water, and kansui (alkaline mineral water). Fresh ramen noodles are ideal, but dried noodles can also be used. The noodles are cooked in a large pot of unsalted boiling water. The cooking time is usually slightly less than the suggested time on the package to achieve an al dente texture.

Toppings 

The toppings for Miso Ramen can vary greatly, but common ones include chashu (Japanese braised pork belly), ramen egg (eggs marinated in a soy sauce-based sauce), menma (seasoned bamboo shoots), shiraga negi (julienned white negi/leeks), narutomaki (Japanese fish cakes), sweet corn, chopped green onion, and nori seaweed.

Miso ramen at TasteAtlas

Miso ramen origins at Tokyo Ramen Tours

Origin and history of miso at Miso Taste and Marukome

Ramen at Google Arts & Culture

Hokkaido butter miso ramen at Hakubaku USA

Regional variations of miso ramen

Hakodate ramen

version of ramen from the Hokkaido region features a light and clear broth made from a pale and salty chicken broth seasoned with herbs. The noodles in this fragrant golden dish are straight and can either be medium or thin when it comes to thickness. Toppings include menma (bamboo shoots), char siu, spinach, corn, leeks, scallions, and naruto fish cake swirls.

Asahikawa ramen

Another variant from Hokkaido, Asahikawa ramen is oily, complex, and delicious. It uses wavy noodles, lots of soy sauce, and a broth made up of chicken, pork, and fish all add to the richness of this dish. Thanks to the fatty sheen that sits on top of this dish it also takes time to cool making it a must for those chilly northern days.

Sapporo ramen

Originating from the city of Sapporo in the northern island of Hokkaido, this version of miso ramen uses chicken or pork bones combined with red miso to make a rich and heart-warming soup. The dish is typically topped with bean sprouts, butter, corn, leeks, and, given Hokkaido's status as a major fishing port, seafood is also a common addition.

Celebrated as being one of the three great ramens from the Hokkaido region, Sapporo ramen is buttery and rich. A miso soybean base sets the scene along with the tonkotsu pork bone broth and the golden curly noodles. Add in some juicy char sui, bamboo shoots, green onions, and vegetables like cabbage, corn, and bean sprouts and you have a heart-warming combo. A melting pat of butter and seasonal seafood also make an appearance in Sapporo ramen.

Home made miso ramen at Just One Cookbook

Miso ramen recipe

A general guideline on how to prepare a delicious miso ramen.

Ingredients

Ramen noodles Miso paste

Doubanjiang (spicy or non-spicy bean paste)

Sesame seeds and sesame oil

Chicken broth

White pepper powder

Garlic, ginger, and shallot

Ground pork

Chashu (Japanese braised pork belly)

Ramen egg (eggs marinated in a soy sauce-based sauce)

Menma (seasoned bamboo shoots)

Shiraga negi (julienned white negi/leeks)

Narutomaki (Japanese fish cakes)

Sweet corn

Chopped green onion

Nori seaweed

Instructions

Prepare the soup by stir-frying garlic, ginger, and shallot in sesame oil. Add ground pork and cook until browned.

Incorporate the doubanjiang and miso, followed by ground sesame seeds, sugar, sake, and chicken broth. Bring the soup to a simmer. 

Season the soup with salt and white pepper powder to taste.

Cook the ramen noodles in a large pot of unsalted boiling water. The cooking time is usually slightly less than the suggested time on the package to achieve an al dente texture.

Assemble the dish by adding the cooked noodles to a bowl, pouring the hot soup over the noodles, and adding the desired toppings.

Please note that this is a basic recipe and you can always add or remove ingredients based on your preference. For instance, you can add butter and corn for a Sapporo-style miso ramen, or use a combination of chicken, pork, and fish broth for an Asahikawa-style ramen. 

Enjoy your cooking!