Depending on ingredients and fermentation times, as well as environment (temperature, humidity), aromas and flavors differ. Miso ramen soup is thick, with a salty, almost meaty flavor and a rich, silky texture on the palate, with salty, pungent taste of fermented soybeans...
Miso combines flavors of salt and creaminess. Miso slightly thickens broth, making it nourishing. This flavor of ramen is native to the Hokkaido region in northern Japan. This dish is very popular in Sapporo, capital of Hokkaido. Today, Sapporo chefs add their own twist to the classic recipe, although basic dish is virtually the same.
Modern chefs use many varieties of miso paste, such as white miso "shiro miso" or red miso "aka miso" or hatcho miso with more tannic and cocoa notes. Miso ramen is rich not only in umami flavor, but also in creaminess. Miso paste adds deep, salty-sweet layers to the dish. Miso ramen is generally low in fat.
Miso, generally made from fermented soybeans, helps preserve intestinal flora and boost immunity. It is rich in proteins, minerals and vitamins. On the side, miso ramen can be flavored with chicken or pork broth and chashu (pork shoulder or belly braised in mirin and soy sauce), slow-cooked pork belly or crispy sautéed pork, creamy yolk egg (egg adds silky smoothness, dissolves in broth and noodles soak up the viscosity), napa cabbage, spring onion, thinly sliced daikon radish, nori seaweed, a knob of butter, sweet corn, menma (fermented bamboo shoots)...
Fans of ramen love to add spicy chili paste or oil, sesame oil or pickled red ginger to their miso ramen. Roasted sesame seeds are also very popular. It's important to point out that broth traditionally used in miso ramen is dashi. Dashi is a clear broth generally made from kombu and bonito. Shiitake can be used to make a vegan version in place of bonito flakes.
You can also use pork broth, chicken broth or vegetable broth in your miso ramen. The version we offer here is 100% vegan and reproduces typical flavors of authentic miso ramen. Place the ramen noodles in 550 ml of boiling water and cook for approx. 3 min. Drain ramen. In a ramen bowl, mix the concentrated soup with 300 ml boiling water. Add the drained ramen and enjoy after adding your favorite side dishes (chashu, eggs, vegetables, menma...).
