Miso Ramen （Miso Noodle）
Ramen is a noodle soup dish that was originally imported from China but it has become a very popular dish in Japan for past decades. The two factors which made ramen an ideal option are availability and the cost (cheap). You can easily find ramen restaurants in every part of the country and produce many regional variations of this common noodle dish.
In Japan, ramen can be roughly categorized into three types: ramen at a ramen shop, instant ramen noodles, and homemade ramen that you can make at home. No matter what type of setup of the shop is in Japan, one thing is obvious; if the ramen is good, there will be a queue going out the door.
Miso (みそ) is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji and sometimes rice, barley, seaweed or other ingredients. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup. Typically, miso is salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory.
You can find the best miso ramen joint in Tokyo which is Do-Miso ramen restaurant which is one of the top restaurants in making ramen soup. There are numerous famous joints for miso in Japan and the cost of miso ramen is approximately 1,000 yen which is very cheap if you consider the fact of dining out.
There are 4 components to this Miso Ramen Recipe: ramen noodles, miso base, dashi soup, and toppings. These are dried ramen noodles, though the ones that are fresh are much better. Fresh ramen noodles are harder to come by. You’ll have to go to an Asian market. Look in the refrigerated section. You can find fresh ramen sold in bags. The next place to look is in the freezer section. Frozen fresh ramen is just as good.
Tip: Do not salt the water! Asian noodles do not need to be cooked in salted water.