Considering how people around the world have embraced the taste and value of miso soup, a natural second step is to try miso ramen.
Miso Ramen Often Uses a Blended Miso Base Infused with Spices
Miso ramen, in its simplest definition, is ramen with a broth made from miso—a fermented soybean paste. However, there are many regional variations. Unlike traditional miso soup—which relies on a single type of miso for a clear, straightforward flavor—miso ramen is often made with a blended miso base combined with a variety of spices, resulting in a rich, layered taste.
You might compare it to Indian curry: just as different spices are carefully mixed to build complex flavors, so too is miso ramen crafted to create a deeply rich, flavorful bowl.
Think Miso Ramen Tastes Like Miso Soup? Think Again
Given this, be warned that miso ramen tastes nothing like traditional miso soup. In particular, the miso ramen at Hayakawa—Fukuoka’s most beloved miso ramen specialty restaurant—features noodles served in a rich, deeply flavored miso broth with a customizable hint of spice: mild, regular, or extra spicy.
The soup’s base features a one-of-a-kind miso sauce, blending Shinshu miso and koji miso from Nagano with Hatcho miso from Aichi. Over ten spices and seasonings are added to this mix, creating a complex, aromatic flavor. This miso blend is combined with a stock made by simmering chicken bones and pork bones for hours, resulting in a thick, hearty broth.
The flat, medium-thick curly noodles have a pleasantly chewy, springy texture that clings to the broth, ensuring a satisfying bite each time. Topping it off is a generous serving of two kinds of chashu: flame-seared pork belly and roasted pork shoulder, which add both texture and depth to an already luxurious bowl.
The basic miso ramen at Hayakawa: The second step in your ramen journey—be warned, miso ramen tastes nothing like miso soup.
Lighter Chicken, Richer Pork — It’s the Contrast That Makes Tokusei Miso Ramen So Fun To Eat
If you’re starving after a full day of exploring the city and craving something even more luxurious than the basic miso ramen, the tokusei (special) miso ramen will not disappoint.
This bowl is deeply satisfying—both to your stomach and your soul. It’s a full-on experience, like indulging in a comforting bowl of ramen fused with the rich satisfaction of a thick steak and slow-cooked spareribs.
As soon as the special miso ramen arrives, you can’t help but exclaim, “Wow.” The weighty presentation features three types of meat toppings overflowing from the bowl, accompanied by three generous sheets of nori (seaweed), a perfectly cooked soft-boiled seasoned egg, crisp bean sprouts, thick bamboo shoots, and a scatter of green onions—all artfully arranged for maximum visual and flavorful impact.
Among the highlights of this bowl are the three distinct types of chashu, each prepared with care and offering a unique flavor and texture. There’s the beautifully pink pork shoulder, slow-cooked at low temperature for maximum tenderness; the light and refreshing chicken breast, which balances out the richness; and the juicy, melt-in-your-mouth pork belly that adds deep umami to every bite.
Tasting and comparing the contrast between the lighter chicken and the richer pork cuts makes the experience even more satisfyingly delightful.
The tokusei (special) miso ramen at Hayakawa: Part of the fun is tasting and comparing the three distinct types of chashu—tender pink pork shoulder, light chicken breast, and juicy pork belly.
A Miso Experience Far Beyond Soup — One to Remember
While many people are familiar with the taste of miso soup, an experience like this is hard to come by—one that leaves you with a fun story to tell and a memory that lingers long after you’ve returned home.
Ramen Hayakawa Kego Branch (Kego, Fukuoka)
- Address: 1-13-1 Kego, Chuo-ku, Fukuoka City
- Hours:
- Lunch – 11:30 AM to 3:00 PM (Last order: 2:30 PM)
- Dinner – 6:00 PM to 10:00 PM (Last order: 9:30 PM)
- Closed: Wednesdays
- Phone: +81 92-753-4887
- Instagram: @hayakawa_kego
- Caution: Cash only
- Smoking: Not allowed
