Of the four main ramen flavors, miso ramen is the most recent originated in the 1950s at a Sapporo restaurant called Aji no Sanpei. According to legend, a customer requested noodles in their miso soup, leading the chef to create a beloved new dish. Miso ramen takes its name from the generous addition of miso, a fermented bean paste that gives the broth a strong, pleasantly sharp umami profile with a subtle nuttiness. Often combined with tonkotsu, oily chicken, or fish broth, it develops a rich and complex flavor. This hearty broth pairs well with thick, curly, slightly chewy noodles. Common toppings include spicy bean paste (tōbanjan), butter, corn, leeks, onions, bean sprouts, ground pork, cabbage, sesame seeds, white pepper, chili, and chopped garlic, creating a warm and savory bowl with layered textures and flavors.