Miso ramen has some unique toppings that can’t be found in other ramen types.
Do you want to know all of them?
Keep reading and you will find out...
1. Ground pork
What is the meat topping on regular ramen?
Probably you might be thinking it is…
But for miso ramen, ground pork is the most common meat topping.
Why is ground pork preferred over chashu for miso ramen?
In my theory:
Miso flavor and soy sauce flavor don’t go well together.
Chashu is marinated in soy sauce and miso ramen soup is made of miso.
Therefore chashu is not a common topping in most miso ramen.
That said, ground pork adds some umami, oil and a nice flavor to miso ramen without interfering with the miso flavor.
Then why is there no ground pork in shoyu and shio ramen?
This is because of the transparency of their broth.
If you can see some meat pieces on the noodles or bottom of the ramen bowl,
It won’t be beautiful or appealing.
Similar to ground pork, corn is also the topping that you only find in miso ramen.
Sweetness of corn is the great accent in savory miso ramen flavor.
The reason why corn is in miso ramen?
This is because of the birthplace of miso ramen.
Miso ramen was created in Hokkaido and Hokkaido is the biggest corn producer in Japan.
The yellow color makes the ramen bowl appealing.
While the rest of miso ramen has a brown color.
3. Bean sprout
Another common topping that goes with miso ramen, is a mountain of bean sprouts.
Some people enjoy the combination of bean sprouts with their ramen as it adds a texture of crunchiness to their noodles.
However, some people don’t like this as a topping as the moisture from the bean sprouts thins out the taste of the soup.
Adding butter to miso ramen makes the savory miso based soup much milder and deeper.
The reason why people choose butter as a topping for miso ramen?
One theory is that melted butter makes a layer on top of the ramen soup.
And the layer keeps the soup hot.
Another theory is…
Again, the place of origin of miso ramen.
Hokkaido is the biggest producer of butter in Japan.
5. Pan-fried vegetables
Assorted pan-fried vegetables (including, but not limited to, bean sprouts, carrots, and cabbage) are common toppings for miso ramen.
It is a great option to be healthy.
These veggies go well with miso because miso is a great condiment.
It settles the flavor very well.
In some Japanese ramen restaurants, you can see spicy marinated leek inside a small bowl on the counter or on your table.
Pan fried leek on miso ramen is great too!
Spinach also works well with thick soup like miso ramen.
Because of its simple, yet refreshing taste.
This helps with digestion and the stuffy and heavy feeling from thick broth.
Menma is fermented bamboo shoots that originated from Taiwan.
The type of bamboo used to make menma is called machiku
The bacteria for this fermentation make the texture and the taste.
Debatably, one of the top 2 most popular ramen toppings of all time, is the marinated ramen egg.
The ramen egg is famous and well-loved for its firm and seasoned egg whites, coupled with a soft and succulent egg yolk.
10. Due to Covid, a lot of good ramen restaurants have closed
It makes me feel very sad.
I used to eat ramen out frequently,
But in this situation,
Ramen shops started to shorten the hours, limit the number of customers, or closed their shops.
It has affected the industry so much.
11. I am afraid good ramen will be gone
But meanwhile, you still can enjoy shio and shoyu ramen.
Here are some of my recommendations for ramen lovers.
1. Sapporo Ichiban Shio Flavor
MY THOUGHTS OVERALL ★★★★☆
In truth, Sapporo Ichiban delivers a good quality shio ramen experience.
Actually, it is very difficult to find good shio ramen.
Do you know why?
Because it is very difficult to make it since it is very simple.
There are many good shoyu and miso flavored instant noodles out there.
But I feel specifically, the shio flavor market is monopolized by Sapporo Ichiban.
Think about this for a moment having good shio ramen for your dinner with your favorite ramen toppings.
Now, you want some, don’t you?
2. Nissin Raoh Shoyu Flavor
MY THOUGHTS OVERALL ★★★★★
It is nearly impossible to make restaurant quality noodles at home without the right tools and equipment.
How can you beat that?
Using Raoh’s shoyu flavour will help you achieve this easily. This is top-notch ramen hands down!
One pinnacle of instant noodles is the soy sauce flavor. It is expensive compared to regular ones but let me tell you, it deserves every single penny.
In a nutshell, I love every bit of it.
...And I am sure you will too.
3. The problem here is that no toppings come with these packets.
Here are some topping options and recipes for you.
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About the Author
Kei is a self-proclaimed ramen lover, blog writer and founder of "Apex S.K. Japanese tableware".
"I am from Ibaraki, Japan.
Ramen is great! It can bring you a sense of happiness and satisfaction that no other food can. I have been eating ramen for 30 years.
If there is no ramen, my life would be miserable.
Ten years ago, I worked as an office worker. The job was really stressful - excessive working hours, low wages, unpaid overtime work, and constantly being yelled at by my boss.
I was new and alone, no girlfriend, no friends, and felt very lonely.
My only oasis was the ramen shop near the office. For me, the ramen chef there was literally an angel. I saw a halo on his head. (No joke)
Tonkotsu shoyu ramen was my all-time favorite. He made ramen with broth chock-full of umami flavor, nice chewy handmade noodles, and tender chashu.
My greatest dream is connect people with ramen through my blog. I want to share a lot of interesting and funny stories and ramen trivia with you.
Knowing more about ramen can help you appreciate your ramen and make it taste extra delicious."