Miso ramen originated in Hokkaido after World War II, when miso paste was used to create a hearty, warming broth for cold climates. It has become a staple comfort food across Japan, celebrated for its rich umami and the flexibility to add regional ingredients.

In Hokkaido, the broth is often thick and buttery with added corn and butter. Kyushu versions may use a lighter, soy‑based miso, while some Kansai styles incorporate seafood dashi for extra depth. Each region adapts the miso type and toppings to local tastes.

Miso ramen is traditionally served in a deep bowl with the noodles submerged in hot broth, topped with sliced chashu, corn, butter, bean sprouts, and a sprinkle of green onion. It is eaten immediately while the broth is steaming hot.

Miso ramen is especially popular during the cold winter months and is often enjoyed at casual family meals, after‑work gatherings, and at ramen‑specialty festivals (ramen‑taikai). It is also a comfort food served during late‑night outings.

This recipe replaces the usual pork‑based broth with a creamy cashew‑peanut base, adding depth and richness while keeping the dish completely plant‑based. The use of white miso and toasted sesame gives a delicate yet umami‑rich flavor profile.

Common errors include over‑cooking the fresh noodles, which makes them mushy, and not blending the broth enough, leaving gritty texture. Also, adding too much miso can make the broth overly salty; always taste and adjust gradually.

The cashew‑peanut blend provides natural creaminess and nutty umami that mimics the mouthfeel of a pork‑based broth without animal products. It also thickens the soup, allowing the miso flavor to shine.

Yes, the broth can be prepared up to two days in advance. Store it in an airtight container in the refrigerator and reheat gently on low heat, adding a splash of water if it has thickened.

The broth should be smooth, slightly creamy, and a light amber color from the white miso. It should coat the back of a spoon and emit a fragrant aroma of toasted sesame and garlic.

The YouTube channel Cooking With Morgane specializes in quick, home‑cooked meals that blend classic techniques with modern twists, often focusing on accessible, wholesome recipes for everyday cooks.

Cooking With Morgane emphasizes simplicity and speed, using readily available ingredients and shortcuts like blended nut bases, whereas many Japanese cooking channels focus on traditional, labor‑intensive methods and specialty ingredients.

Cooking With Morgane is known for recipes such as quick teriyaki chicken, simple sushi rolls, miso‑glazed salmon, and a 15‑minute udon noodle stir‑fry, all presented with clear step‑by‑step instructions.