Miso style ramen is available in about a hundred different varieties worldwide, ranging from hot to spicy, salty and sweet. As the name suggests, it is a Japanese style of ramen noodle soup, and is preferred for its noodles as well as its aromatic broth.
Why Miso Style Ramen?
Lemon broth is the main ingredient that makes Miso style ramen so tasty. The regular regular hot, MSG-free lemon broth has long been available in store as a substitute for the notoriously salty chicken broth. However, the ratio of MSG to the lemony juice has created a sticky paste that could be unsavory to the tongue, so there was a demand for a soup that allows you to eat more. In return, the dish would be cheaper to prepare than regular chicken. The popularity of this style grew since around 1982, hence the popularity of the concoction has ballooned. Nowadays, it can be found in some of the best restaurants in Japan, such as ramen-wise and Nissin.
There are about 2 billion households in Japan, which means that people are on a ramen rush.
Miso Style Ramen Basics
Ramen is a food that can be made by boiling noodles, which gives it a cool and slightly salty taste. When seasoning the soup, you want to use salt, preferably with a nice accent of ginger and garlic. As one of the most popular dishes, ramen soup is known for its deliciousness and affordability. It is often sold at a price much lower than that of any other form of ramen.
Miso soup has been popular since the 20th century, but it has never been highly regarded until the 1970s. Yet, in the last three decades, there has been a major revival in the popularity of Miso style ramen, bringing it to the western countries like the US and UK. It has made such an impression that it has been included in many blind tastings. Whilst miso is known by many as a saltier ramen soup, the use of vinegar makes it taste much more delicious.
Miso style ramen is usually boiled with yellow or green miso, which adds a yellow color to the soup and gives it a rich flavor. It is often made with a varying amount of carrots and vegetables, and varies a lot in what ingredients it uses. For example, the amount of white miso used is usually far lower than yellow miso or miso shoyu.