Here’s one of the four fancy varieties from Sapporo Ichiban – their miso ramen variety. Miso is a fermented soybean paste. Here’s a little about it from Wikipedia
Miso ramen is a relative newcomer, having reached national prominence around 1965. This uniquely Japanese ramen, which was developed in Hokkaido, features a broth that combines copious miso and is blended with oily chicken or fish broth – and sometimes with tonkotsu or lard – to create a thick, nutty, slightly sweet and very hearty soup. Miso ramen broth tends to have a robust, tangy flavor, so it stands up to a variety of flavorful toppings: spicy bean paste or tōbanjan (豆瓣醤), butter and corn, leeks, onions, bean sprouts, ground pork, cabbage, sesame seeds, white pepper, and chopped garlic are common. The noodles are typically thick, curly, and slightly chewy.
It’s true – miso is great with butter and corn! Let’s give it a try!
Sapporo Ichiban Miso Ramen – Japan
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle block to 500ml boiling water and cook for 3 minutes. Add in sachet contents. Finally, stir and enjoy!
The noodle block.
The soup base sachet.
A fluffy, tan colored powder.
A small sachet.
Looks like togarashi.
Finished (click to enlarge). Added corn, Salad Cosmo organic mung bean sprouts, hard boiled egg, spring onion and chashu pork. The noodles came out nicely – almost seemed like they were a little different but unsure. The broth had a nice miso flavor. It wasn’t a strong hit you in the face with a baseball bat, but it was strong enough to definitely let you know that it was miso. To be honest, I liked it – it worked quite well. 4.0 out of 5.0 stars. UPC bar code 076186000073.
How miso paste is made.