Miso ramen reached national prominence in Japan around 1965.
The style developed in Sapporo, Hokkaido, where cooks combined miso with a rich broth to create a hearty ramen suited to the region’s cold winters. Its soup is typically thick, savory, and slightly sweet, with a strong umami character. Common toppings include bean sprouts, sweetcorn, butter, cabbage, garlic, onions, and ground pork, while the noodles are often thick, curly, and chewy.
Miso is one of ramen’s major flavor categories, alongside shōyu, shio, and regional tonkotsu styles. The 1965 date refers to its rise from a regional specialty to a nationally recognized style, not necessarily the moment the first miso ramen bowl was made. Sapporo remains particularly identified with miso ramen, while other regions developed their own versions and toppings.