Burnt miso ramen or kogashi ramen is a traditional ramen variety. It’s usually made with a combination of sliced pork, pork lard, ramen noodles, cabbage, fish cakes, poached eggs, roasted nori seaweed, soy sauce or miso, and stock. The dish originates from Hakata and it was created in 2000 by Shigemi Kawahara.

The broth is black, rich, slightly bitter, and full of umami, and it’s the main characteristic of this ramen variety. The noodles need to be a bit thicker in order to withstand the intense heat of the broth. When served, burnt miso ramen is slowly sipped, while the noodles should be slurped as they cool down with the help of the air that you suck in while eating them.