Ramen Alley Original · Hokkaido Winter Broth
Sapporo Miso Ramen
Photo: ノボホショコロトソ / Wikimedia Commons · CC BY 4.0
It was invented after a customer at a small Sapporo shop supposedly asked the owner to put noodles straight into his bowl of miso soup, kicking off months of miso-testing that produced Japan's first true miso ramen.
Thick, wavy egg noodles bred specifically to stand up to a heavy broth are served in a rich pork-and-miso soup, often topped with corn, butter, bean sprouts and ground pork — a bowl built to fight off Hokkaido's brutal winters.
Why it's made this way: Sapporo's Ramen Yokocho alley became the birthplace of miso ramen in 1951, and by 1958 a shop called Aji no Sanpei had perfected the miso broth with noodle-maker Nishiyama Seimen, giving Hokkaido a heartier ramen style distinct from Tokyo's thinner shoyu soup.
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