Miso Ramen

Miso ramen can be traced back to the mid-20th century in Sapporo, the capital of Japan’s northernmost prefecture, Hokkaido. According to one popular story, at a restaurant called Aji no Sanpei, a drunk customer once requested that noodles be added to their miso soup. At the time, ramen was typically made with a clear, soy sauce–based broth, but Aji no Sanpei’s innovative use of miso created a distinctively rich and savoury flavour that quickly gained popularity and became a regional specialty.