Miso ramen — invented in Sapporo, Hokkaido, in the 1950s — uses miso as the tare base, producing a heartier, more robust bowl appropriate to Hokkaido's cold climate. The miso tare must be fried before the broth is added — the frying step (identical to the mole technique MX-01 and the doubanjiang frying of CC-06) develops the miso's Maillard complexity before the liquid is added.
- **The fried miso tare:** The miso paste is fried in lard or oil for 2–3 minutes until it darkens slightly and develops toasted notes. This step is where miso ramen's depth comes from — unfried miso produces a flat, raw miso flavour. [VERIFY] Ono and Salat's miso tare preparation. - **The broth:** A robust chicken or pork broth — the miso requires a substantial base to complement it. - **The aromatic additions:** Garlic and ginger fried in the lard before the miso is added — their fat-soluble compounds extract into the lard and combine with the miso's fermented depth. - **The toppings:** Corn (the Sapporo signature — sweet corn kernels specifically), butter (a slice placed on top at service — it melts into the broth), bean sprouts (blanched), ground pork.
Japanese Soul Cooking