Ramen lovers, gather around—because today, we’re diving into one of the most flavourful noodle bowls: miso ramen. While shoyu (soy sauce) and shio (salt) ramen might have deeper roots, miso ramen is the rebellious younger sibling that burst onto the scene and never looked back. Where did it come from? How did it become a global favourite? Grab your chopsticks and let’s talk origins, evolution, and the different types of miso ramen.
Picture It...It's 1950, in Snowy Hokkaido Japan
Many ramen connoisseurs trace the origins of miso ramen back to the 1950s in Hokkaido, Japan’s northernmost region—specifically in its capital city, Sapporo, a place renowned for its freezing winters, ski resorts, and, of course, delicious beer! Legend has it that a customer walked into a ramen shop called Aji no Sanpei and made a simple request: miso soup with noodles. The shop’s owner, Morito Omiya, experimented with this idea, adding stir-frying vegetables, garlic, and ground pork, to create a heartier, more nourishing bowl of ramen, perfect for Hokkaido's harsh winters. An instant hit, miso ramen quickly became the go-to dish for warming up and became a defining part of Sapporo’s food culture, and now around the world!
What Makes Miso Ramen So Special?
Miso ramen is a true comfort in a bowl—rich, savoury, and packed with deep flavours. Unlike other ramen broths which primarily use soy sauce or salt as their base, miso ramen uses fermented soybean paste as its main flavouring, giving it a deep, slightly sweet, salty, and almost nutty taste.
Here’s what makes miso ramen stand out:
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Miso Paste – The star ingredient, which ranges from white miso (mild and sweet) to red miso (strong and pungent).
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Broth – Often a mix of pork, chicken, or fish stock, blended with miso for extra depth.
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Toppings – This is where things get fun! Think butter, corn, bean sprouts, pork, chicken or tofu, bamboo shoots, and even cheese (yep! That’s a thing in Hokkaido, where dairy is a major industry).
Regional Twists on Miso Ramen
Miso ramen may date back to Hokkaido, but like any great dish, it spread quickly across Japan and picked up some cool variations along the way:
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Sapporo Miso Ramen – An OG version, topped with butter and sweetcorn for that extra creamy richness.
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Asahikawa Miso Ramen – A blend of miso and soy sauce with a slightly oilier, umami-heavy broth.
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Sendai Miso Ramen – Uses Sendai miso, which is stronger, darker, and sometimes spicy. Perfect for those who like a little heat.
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Nagoya Taiwan Miso Ramen – A spicy fusion variety with Taiwanese-style minced pork, making it a fiery bowl of goodness.
From Japan To The World
Miso ramens popularity has exploded worldwide, influencing ramen shops in North America, Europe, and beyond. Many chefs have put their own spin on this dish, incorporating local ingredients, creative twists, all while keeping the essence of miso ramen intact. Vegan and vegetarian versions using miso and a veggie-based broth have also gained popularity, making miso ramen a versatile dish for every type of noodle-head! No matter where you are, miso ramen is proof that a simple idea—mixing miso with noodles—can turn into a classic that will stand the test of time.
From small ramen shops in Hokkaido, to a global culinary phenomenon, miso ramen has carved out a special place in the world of noodles. Whether you enjoy classic, spicy or with cheese (wink), there’s no wrong way to slurp it!