Thick, wavy noodles in a rich broth seasoned with miso, under stir-fried pork, bean sprouts and cabbage — and in Hokkaido, often sweetcorn and a pat of butter.
What makes it miso ramen
Miso in the seasoning, often more than one kind blended.
Thick, wavy, yellow noodles that stay springy in the heavy broth.
Minced pork and vegetables stir-fried in the wok, with the broth poured in to finish.
Where it comes from
Hokkaido's long winters shaped its ramen. Miso ramen is usually traced to Sapporo in the 1950s and 1960s, and in those years it spread to ramen shops across Japan.
Sweetcorn and butter, both Hokkaido produce, are the toppings people picture on it, though plenty of Sapporo shops leave them off.