Welcome to the delicious world of ramen broths! If you enjoy Japanese soup, you’ve probably heard of Tonkotsu and Miso. These two broths are popular style of ramen with distinctive flavors and origins, making them a must-try for any ramen fan. If you go to a ramen restaurant, the menu will most likely offer some variation of tonkotsu or miso ramen. This is due to the fact that both are extremely popular and vital to the global expansion of ramen. To complete the process, we’ve decided to compare tonkotsu with miso and see which one we prefer to eat every day. So let’s compare the Tonkotsu Ramen vs. Miso Ramen.
Let’s begin by going over the different parts of ramen.
Different Parts of Ramen
It is difficult to categorize ramen dishes because there are so many of them in the world. Ramen is a remarkably versatile meal, with hundreds or thousands of varieties, similar to a mix and match game. However, even this bowl of deliciousness must adhere to certain ground rules.
Ramen Noodles
To be considered a ramen meal, the noodles must be bouncy and unique in texture. Kansui is added to the dough of ramen noodles to give them their bouncy quality.
Kansui is a salty, alkaline combination that balances the dough’s acidity.
It makes no difference if the noodle is long, colorful, thick, or springy. Ramen noodles are defined as anything that contains kansui. Kansui is also what gives ramen noodles their delicious flavor, almost like an addition.
Toppings
Ramen toppings can also vary greatly depending on the region in Japan.
From meat-based toppings like Chasu pig to healthier options like maize and bean sprouts. Fish dishes are very popular in coastal areas. Across the nation, nori, or seaweed sheets, and eggs are also common toppings.
Ramen Broth
Ramen broth is the most distinctive feature of a ramen bowl. There are different broth variants, just as there are for ramen noodles and toppings.
The appearance of the broth can be either paitan (cloudy or milky) or chintan (or clear). A dipping sauce (or tare) adds extra seasoning to the soup, giving it a salty flavor.
Miso ramen is a popular Chinese ramen dish, whereas tonkotsu belongs to the paitan ramen genre.
Tonkotsu Ramen vs. Miso Ramen
Ultimately, everything comes down to personal preference. Tonkotsu is a type of ramen that may be preferred by those who enjoy meaty and dense broths. The Hakata-style tonkotsu ramen is a must-try if you’re looking for a meat-filled explosion.
In the meantime, miso ramen would appeal to people who enjoy a little taste variation and exploration. The original Sapporo-style miso ramen remains one of the best ramen kinds in the world.
Let’s compare Tonkotsu and Miso Ramen in details.
Tonkotsu Ramen
Tonkotsu is a unique version of Japanese ramen since it is technically a broth rather than a flavor. Tonkotsu means ‘pork bone’ and refers to a broth produced by boiling pork bones and herbs for an extended period of time to produce a creamy, milky white soup.
When you’re desiring something heavier, this makes for a very healthy and satisfying supper.
Tonkotsu ramen requires the most preparation time of any ramen variety when made from scratch. It is also feasible, though, as you can prepare a big quantity at once and reheat it anytime you feel like having ramen.
Place of Origin
Tonkotsu ramen, which originated on the Japanese island of Kyushu, has been exported to various parts of the world.
Tonkotsu, also known as Hakata ramen in Kyushu, literally means “pork bones” in Japanese and is named for the foundation ingredient in the ramen broth used to make this wonderful dish.
You can find miso tonkotsu ramen or shoyu tonkotsu ramen in addition to the traditional tonkotsu style in ramen establishments all over the world. Tonkotsu ramen is broth-style rather than a specific ramen flavor.
Broth Base
Tonkotsu ramen is distinctive because of its milky look. The look is the result of hours and hours of cooking pork bones.
Pork bones (typically the hock and trotter) are cooked until the point of emulsion, which occurs when the collagen and fat breakdown. Both of these elements contribute to the broth’s cloudiness and milky consistency.
Tonkotsu ramen has a rich meaty flavor due to how it is prepared. Tonkotsu broth is naturally delicious, which is why most restaurants merely season it with salt.
Another reason salt is typically used as a tonkotsu is to keep the broth’s milky look. Some ramen shops still serve a distinct shoyu dipping sauce as a condiment.
Base Ingredients
Tonkotsu ramen is almost usually served with a few base components and toppings, which include:
- Pork bones
- Roasted pork belly as a topping
Tonkotsu ramen is almost always served with a few base ingredients and toppings, which include:
- Scallions
- Ginger
- Tare
- Bonito flake
- Sesame paste
- Pig trotter oil
Typical Toppings
Tonkotsu ramen includes much fewer toppings, partially because the broth is so thick and partly because that is how it was traditionally made in the region.
However, the toppings have risen in number over time and now include:
- Chashu pork (pork belly or shoulder cooked with mirin and soy sauce)
- Takenoko (marinated bamboo stalks).
Some chefs add sweet corn, finely sliced duck breast, or julienned carrot and daikon radish to their ramen.
Appearance/Flavor
Tonkotsu ramen is not like other ramen broths, which are usually translucent or somewhat opaque.
The broth is made by roasting and boiling swine bones for up to 18 hours, producing an extremely black and opaque soup. A thin layer of roasted pork fat is frequently placed on top of the soup, which elevates the flavor and texture of this ramen-style dish by breaking down the proteins and fats during heating and melting them into the broth.
Aside from the soup’s cloudier broth and rich pork flavor, tonkotsu ramen is distinguished by the thick slices of roasted chashu pork belly that nearly always sit atop the noodles and broth.
What Makes Tonkotsu Ramen Great?
Tonkotsu ramen has a special place in our hearts because of how filling it used to be and how consistently we’ve appreciated it throughout the years, despite the fact that it’s so distinct from the other three main ramen types.
As soon as you bite into a noodle or slurp the broth, the mouth is coated in a delightful richness that makes the thick broth feel like a real soup.
When you add some meaty toppings, you have a meal that is suitable for both everyday use and special events.
Miso Ramen
Finally, we have miso ramen, a taste with perhaps the most adaptable broth base of all.
The dish has various regional and international modifications, but the original version remains Miso-flavored. This is a paste prepared from fermented soybean paste that tastes salty and nearly meaty.
The best thing about miso is that it’s readily available at Asian food stores and supermarkets in your area. You can even create it yourself.
Miso ramen has a creamy, velvety texture with the traditional tangy saltiness of fermented soybeans. Miso, being a paste, also adds a little thickness to the broth, making it somewhat more substantial than, say, the thinner Shio ramen soup.
Place of Origin
This ramen flavor originates in the Hokkaido region of northern Japan. The dish is well-known in Hokkaido’s capital city, Sapporo. Today, chefs all across Sapporo have their own unique take on the original recipe, despite the fact that the foundation dish is nearly identical.
Broth Base
A bowl of miso ramen is extremely popular in the Sapporo area, where winters may be harsh.
Miso ramen is prepared in a very different way from tonkotsu ramen. The soup body is made of chicken or seafood broth, and the miso paste is added as a tare.
Miso ramen, which was invented in the mid-1960s, is considered a relatively new variety of ramen in comparison to other varieties. The broth flavor is frequently described as substantial and lardy, making it the ideal cold-weather comfort dish.
The majority of ramen joints frequently utilize their own miso paste as a tare. Other forms of miso, such as red miso, white miso, and burnt miso, can be added to provide variation.
Base Ingredients
To put it mildly, there are countless variants of miso ramen that you can make because there are so many distinct types and flavors of miso. Even so, there are a few aspects you can anticipate from almost every miso ramen bowl.
- Ramen broth
- Noodles
- Miso or fermented Japanese soy paste
These three basic elements provide a world of possibilities. Tonkotsu is a ramen type, but miso is a flavor that can be used in any style. There are a ton of different types, such as tsukumen dipping miso ramen, chicken miso ramen, and even tonkotsu miso ramen, if you want to induce a flavor coma.
Typical Toppings
Miso Ramen includes all of the traditional ramen toppings, however we prefer to mix & match based on how we want our ramen to taste.
However, the recipe’s basic toppings are as follows:
- Chashu pork
- Napa cabbage
- Green onions
- Sliced daikon radish
- Chili oil (optional)
- Nori seaweed
You’ll also find sweet corn and bean sprouts as toppings.
Appearance
In terms of toppings, this is dependent on the sort of ramen you are eating. Toppings for miso ramen include chashu pig belly, nitamago eggs, roasted corn, bok choy, and scallions.
In terms of appearance, miso consistently gives soups and broths a creamy appearance. Miso is generally added to broths just before serving to retain the volatile flavor of fresh soybean paste.
When you add miso to the broth immediately before serving, it becomes hazy and almost nebula-like, swirling with small bits of fermented soybean and starch.
What Makes Miso Ramen Great?
Miso ramen is a popular Asian comfort meal due to its meaty, salty flavor and the kotteri (thick-style) broth. Depending on the type of miso used, miso broth will differ, but nearly all miso contributes a little sweetness, salt, and umami from the fermentation process.
This umami enhances the richness and delectable element of your ramen, keeping you coming back for more bites and slurps until your bowl is empty.
Miso broth has a soup-like consistency, unlike the thinner assari (thin-style) broth found in Shio or Shoyu ramen. It also keeps the noodles chewy for longer and prevents it from becoming mushy as rapidly as thinner broths do.
In addition, miso is an excellent taste base with numerous varieties to pick from.
Which one is Better, Tonkotsu or Miso Ramen?
So, which ramen is truly the best in this case? In all honesty, answering that question is difficult and relies on your own preferences.
Tonkotsu ramen is more of a genuine ramen style than a flavor, therefore it can be further seasoned. There are numerous instances of miso tonkotsu ramen available, but this also implies that your ramen will be pork-based and extremely rich.
Miso ramen, on the other hand, is a real flavor, so you may add it to any of your ramen varieties. If you plan to use miso in your ramen broth, you must adore it since it adds a sweet, salty, umami flavor that can elevate your noodle soup to a whole new level. However, miso has a very distinct flavor.
Finally, there is no correct or incorrect answer in this situation. Both of these ramen varieties are full of wonderful ramen goodness; it all depends on what you’re craving.
Negi And Nori: Your Ultimate Dining for Ramen
Fortunately for you, Negi & Nori serves both an absolutely delicious hot pork tonkotsu-style ramen and a super tasty savory miso ramen, so no matter what flavor you’re craving, we’ve got you covered.
Final Verdict
This is our overall guide on Tonkotsu Ramen vs. Miso Ramen. After delving into the world of ramen broths, you learnt about the distinct flavors and origins of tonkotsu and miso ramen. Both have distinct flavors and may be customized with a number of toppings to improve the experience.
Which do you prefer, the nuanced, somewhat salty taste of miso or the rich, savory flavors of tonkotsu? Whatever you decide, you will undoubtedly have a satisfying bowl of soup.
Don’t be scared to try different flavors and mixes in your ramen. To make your own bowl of ramen, mix and match toppings, experiment with different types of noodles, and create your own broth variations.
So enjoy some miso ramen or tonkotsu and enjoy the wonderful flavors that have made these meals so well-liked worldwide.
Frequently Asked Questions
What makes tonkotsu ramen different?
Tonkotsu ramen is distinguished by its incredibly rich and creamy broth, which is created by boiling pork bones for several hours. Packed with rich pork taste, it’s like a hug in a bowl. It’s typically served with thin noodles and toppings like eggs, mushrooms, and pork belly.
How many calories are in miso ramen?
Depending on the ingredients and serving size, miso ramen usually has 500–600 calories per serving.
Why is tonkotsu ramen so high in calories?
Rich, fatty broth produced from simmering pork bones, calorie-dense toppings like chashu pork and soft-boiled eggs, and the carbs from the noodles all contribute to the high calorie content of tonkotsu ramen.
Is miso ramen bad for you?
Although miso ramen isn’t necessarily unhealthy, the ingredients can make it rich in calories and sodium. It can be made healthier by limiting serving sizes and selecting leaner toppings.
