Instant Pot Miso Ramen Recipe – FOOD is Four Letter Word (2024)

FAQs

What is the name of the miso based ramen? ›

9) Sapporo Ramen

A miso soybean base sets the scene along with the tonkotsu pork bone broth and the golden curly noodles.

Ramen noodles, also called soba (not to be confused with buckwheat soba noodles), are made from wheat flour, egg, salt, and kansui mineral water. And it's this alkaline mineral water that gives ramen noodles their unique chewiness, flavor, and color.

Until the 1950s, ramen was most commonly called Shina soba, but today Chūka soba or just ramen (ラーメン) are more common, as the word 支那 (Shina, meaning 'China') has acquired a pejorative connotation through its association with Japanese imperialism.

While both ramen and miso soup are noodle dishes that originated in China, they are quite different. For one, ramen is made with wheat noodles while miso soup is made with rice noodles. Ramen also has a stronger flavour due to the addition of meat and vegetables, while miso soup is more delicate.

Miso ramen is a Japanese noodle soup. It is called Miso Ramen because its broth is made from miso along with chicken stock, vegetables, and ground pork. This kind of ramen soup is thick and rich. The noodles should be fresh and are best when springy, chewy, and yellow.

Shio or Shoyu flavored soups merely accent the flavor of the underlying broth, while miso leaves a fuller complex taste in the mouth since it also has a strong taste of its own.

But the main way ramen is categorized is by its primary flavor, which comes from how its broth is made. There are four general classes of ramen: shoyu, tonkotsu, miso, and shio.

Instant noodles, or instant ramen, is a type of food consisting of noodles sold in a precooked and dried block with flavoring powder and/or seasoning oil.

Classifications for the Broths. You often see ramen categorized into four classes: shio (salt), shoyu (soy sauce), miso (fermented bean paste), and tonkotsu (pork), which doesn't make particular sense, as the first three are flavorings, while the fourth is the broth base.

Tsukemen (Dipping Ramen)

This is a form of ramen where the noodles comes dry in a plate. The stock is concentrated into a thick soup and is served separately.

What is a ramen bowl called? ›

The general Japanese term for a ramen bowl is ramen bachi. Among the many types of Japanese soup bowls that vary in size and shape, menbachi is a deep and wide bowl especially suitable for ramen.

Shoyu ramen is a ramen dish with a broth made of soy sauce. Shoyu means soy sauce in Japanese. It has high umami flavors along with a tangy strong taste too. Shoyu ramen is also known for its sprint noodles and array of toppings. Shoyu is good for the soul.

Incidentally, the "three major ramen" in Japan are Hakata ramen with its milky white pork bone broth, Sapporo ramen with its miso-based soup topped with local specialties such as corn and seafood, and Kitakata ramen with its refreshing soy sauce and pork bone broth.

Miso soup is also called omiotsuke (御味御付). Along with suimono (clear soup seasoned with a small amount of soy sauce and salt in a dashi stock), miso soup is considered to be one of the two basic soup types of Japanese cuisine.

Unlike white miso, which is made with a higher proportion of rice and has a milder, slightly sweet flavor, red miso is made with a higher proportion of soybeans.

Base ingredients

While tonkotsu is a style of ramen, miso is a flavor, and it can be applied to all the other styles. You can find tons of varieties, like chicken miso ramen or tsukumen dipping miso ramen, or even tonkotsu miso ramen if you're trying to put yourself in a flavor coma.

Broth: Tonkotsu ramen has a rich and creamy broth made from simmering pork bones for many hours, while miso ramen has a broth made from miso paste and other ingredients like chicken, fish, or vegetables. Miso broth has a more savory and umami taste, while tonkotsu broth is thicker and creamier.

Miso ramen is a specialty of Hokkaido. Miso is used as the base of the soup. Miso Chashu Ramen is made by topping it with chashu pork. The chashu pork is cut from boiled pork. There are two types of chashu pork: "boiled pork" and "grilled pork.

Imagine a bowl of rich, velvety pork bone broth infused with miso and thick, curly noodles. Toss in some stir-fried vegetables like bean sprouts and cabbage bathed in lard and garlic. Finish with a sprinkle of sweetcorn kernels and a cube of butter.