Considering that today is thus far 2021’s coldest in New York, I feel like there’s no better time than now to talk about the hearty miso ramen.
In addition to Japan’s most well-known home-grown soup, miso soup, there have historically been others – houtou, with pumpkin, mushrooms, and meat, and miso nikomi made in a clay pot – that employ both noodles and miso, or fermented soybeans. Miso is beneficial for immune and digestive support, and has a fair amount of protein, given that it is made of soybeans…there are even different flavors and colors of miso.
However, contemporary miso ramen hails from Sapporo, Hokkaido, having only been created in 1954/5 by Mr. Morito Omori at his Aji no Sanpei restaurant. Two versions of the story exist; one entails Mr. Omori noticing in a Reader’s Digest about how foreigners liked miso, another simpler one recounts a customer asking him to add noodles and vegetables to miso soup.
Either way, Sapporo miso ramen is my favorite bowl of ramen.
I used to think that the broth solely consisted of miso, but in fact it is red miso added to a standard chicken, pork or other type of broth first. Throw in the usual menma (bamboo slices), green onion, and springy noodles, then top it with two Hokkaido specialties, butter and sweet corn. 旨ぇぇぇ! (So tasty!)
What am I still doing writing about it, when I should be making it? This always happens.
Stay warm, folks!