Miso Ramen Broth
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Origin
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Description
A broth system that blends tonkotsu or chicken broth with a miso tare — the miso's complex fermented depth transforming a clear meat broth into one of the richest, most complex ramen styles. Miso ramen originated in Sapporo (Hokkaido) in the 1950s — developed by the ramen shop owner Morito Omiya at Aji no Sanpei restaurant, who combined miso with pork broth to produce a warming, cold-weather preparation suited to Hokkaido's harsh winters. It is now one of the three canonical ramen styles (with shoyu and shio).
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The Thread
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Flavour Context
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Pillars V — VII
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