Miso Ramen
Rich and savory miso-based broth, thick noodles, topped with chashu pork, marinated egg, corn, bean sprouts, and scallions.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ramen, originally influenced by Chinese noodle soups, evolved significantly in Japan. Miso Ramen, a relatively recent development, gained popularity in the mid-20th century, particularly in Hokkaido, as a way to combat the harsh winters.
Miso Ramen, particularly in Hokkaido, is more than just a meal; it's a symbol of warmth, community, and resilience in the face of harsh weather conditions. It's a popular comfort food enjoyed by people of all ages and backgrounds.
Regional Variations
Hokkaido is considered the birthplace of Miso Ramen, and each city within Hokkaido has its own unique variations, often emphasizing local ingredients and cooking techniques. Sapporo Miso Ramen, for instance, is known for its richness and use of grilled corn and butter.
Social Gathering
Ramen shops are often bustling social hubs where people gather to enjoy a quick and satisfying meal. Miso Ramen, being a hearty and flavorful option, is a common choice for these social gatherings.
Winter Staple
Especially in colder regions, Miso Ramen is a beloved winter staple, providing warmth and sustenance during the long winter months.
Miso Ramen is characterized by its rich, savory, and umami-packed flavor profile, derived primarily from the miso paste used in the broth. It offers a depth of flavor not typically found in other ramen styles.
The primary flavor component is, of course, miso. Different types of miso (e.g., red miso, white miso, blended miso) contribute varying degrees of saltiness, sweetness, and earthiness. The broth often includes a combination of pork or chicken bones, sometimes with seafood or vegetable stock added for complexity. Aromatics like garlic, ginger, and scallions are crucial. Common toppings further enhance the flavor: chashu (braised pork belly), menma (fermented bamboo shoots), nori (dried seaweed), bean sprouts, corn (especially in Hokkaido), and a seasoned soft-boiled egg (ajitsuke tamago). A pat of butter is sometimes added for extra richness.
Miso Selection
Experiment with different types of miso paste to find your preferred flavor profile. Red miso is typically stronger and saltier, while white miso is milder and sweeter. A blend of misos can create a balanced and complex flavor.
Broth Richness
The richness of the broth is crucial. If making at home, consider using a combination of pork and chicken bones, and simmer for an extended period to extract maximum flavor. Adding a small amount of rendered pork fat (lard) or sesame oil can also enhance the richness.
Noodle Choice
The type of noodle can impact the overall experience. Medium-thick, slightly wavy noodles are often preferred for Miso Ramen as they can better hold the rich broth. Some ramen shops offer different noodle thicknesses, so don't be afraid to ask for recommendations.
Enjoy While Hot
Ramen is best enjoyed piping hot. Don't let it sit for too long before eating, as the noodles will continue to absorb the broth and become soggy.
Explore additional Ramen dishes and restaurants
Explore RamenDiscover top dining spots and culinary experiences in Oslo.
Explore OsloLearn more about the food culture, restaurant scene, and culinary heritage of Norway.
Explore Norway