Ramen (ラーメン) is a noodle soup dish that originally imported from China and is one of the most popular dishes in Japan in recent decades. Ramen noodles in a Miso based soup rose to popularity in Japan in the 1960s. Miso Ramen is the pinnacle of “Japanese” Ramen noodles, the king of all Ramen.
Ramen-ya (ramen restaurants), are in virtually every urban center in the USA – versus 15 years ago when only large cities had one or two. Each produces countless regional variations of this common noodle dish. Miso Ramen, in particular, is a broth gaining in popularity in the US in recent years.
How old is Miso?
Miso’s origins can be traced to China as far back as the 4th century BC. A seasoning, called Hisio, is a paste resulting from the fermenting a mixture of soybeans, wheat, alcohol, and salt. The written word, miso, is first recorded around 800. In Japan, miso was introduced the 7th century by Buddhist monks.
The famous Japanese soybean paste miso is ubiquitous throughout Japanese cuisine. As a soup base, miso has a creamy texture, its taste resembling a combination of cheese and nuts. Due to its unique flavor, miso is one of the most well-loved versions of ramen around the world.
”Miso” perfect for ramen
Though there are many different styles, the essential components of ramen remain constant: the broth, the tare, or seasoning, which defines that particular variety of ramen; the noodles (bouncy and fresh, rather than soft and yielding).
Though it would take a lifetime to address all possible variations, ramen from chilly northern Hokkaido, is our favorite – a pure umami bomb of flavor that takes this reliably satisfying dish to a whole new level of deliciousness.
Reliable easy recipes can be found here. Or check out our other Umami Ramen Kits. They all use our soft, fresh ramen noodles (never fried). From Japan. Try it today and get true Japanese ramen restaurant fresh taste- at home.