Miso (味噌) ramen features a broth seasoned with fermented soybean paste. The paste — available in varieties from white (shiro) to red (aka) to blended (awase) — adds a distinctive funky, sweet, and deeply umami character unlike any other tare.
The style was popularised in Sapporo, Hokkaido in the 1950s and 1960s. The cold northern climate called for a hearty, warming bowl, and miso delivered. Sapporo miso ramen traditionally includes stir-fried vegetables (bean sprouts, cabbage, corn, ground pork) cooked in the wok before the broth is added, giving the finished soup a slight char and sweetness.
Miso ramen is one of the more difficult styles to replicate in instant form because the living enzymes in real miso are destroyed by high heat. The best instant versions use a separate miso paste sachet rather than dried powder. Korean doenjang-based instant noodles share a similar fermented-bean flavour profile.
Key characteristics: opaque broth ranging from golden to deep brown, rich and sweet with fermented depth, often paired with thick curly noodles and hearty toppings. Butter and corn are classic Sapporo additions.