Ramen · Sapporo-Style · Miso Tare
Miso ramen with a miso-tare enriched broth — earthy, slightly sweet, and deeper-flavored than the tonkotsu. Topped with chashu, corn, soft-boiled egg, butter and scallions for the classic Sapporo-style miso bowl.
Miso ramen is the soul food of Hokkaido — developed in Sapporo in the 1950s as a response to the cold northern climate, where a richer, heartier broth was needed. The technique involves preparing a miso tare — a concentrated paste of fermented soybean miso mixed with aromatics — and whisking it vigorously into the base broth at the moment of service. The fermented complexity of the miso transforms the bowl.
The flavor profile is distinct from tonkotsu: where tonkotsu is heavy and fatty-rich, miso broth is earthy, slightly sweet, and carries a fermented depth that lingers on the palate. The sodium level at Ugly Dumpling's miso ramen is the highest of the four bowls (1820mg) — a reflection of how heavily miso-seasoned the broth is, not a flaw. That depth of flavor is the entire point.
Sapporo-style toppings are the classics: chashu pork, corn, butter, soft-boiled egg, and scallions. The corn and butter are the signature additions that distinguish miso ramen toppings from other regional styles. The butter melts slowly into the broth as you eat, rounding the miso sharpness and adding a final richness that makes the last third of the bowl even better than the first.
Per full bowl. Estimates based on standard recipe; actual values may vary.
| Nutrient | Amount |
|---|---|
| Calories | 760 |
| Protein | 32 g |
| Carbohydrates | 84 g |
| Fat | 28 g |
| Sodium | 1820 mg |
Allergens: Wheat, Soy, Pork, Egg, Dairy (butter).
Miso ramen has the most complex flavor of the four bowls. The fermented miso paste adds an earthy, umami depth that neither tonkotsu nor chicken can match — and the Sapporo-style addition of butter and corn creates a sweetness-richness interplay that is uniquely satisfying. Order this when you want maximum flavor, not maximum richness.
No other ramen bowl at Ugly Dumpling has corn and butter. These are the Sapporo signatures — the additions that make miso ramen immediately recognizable and that create the most distinctive eating experience of the four bowls. The butter especially transforms the broth as it melts mid-bowl.
Fermented soybean paste whisked into the base broth at service — earthy, sweet, deeply umami. The highest-sodium and most flavor-complex of the four ramen broths on the menu.
The Sapporo-style signature toppings. Sweet corn and melting butter round the miso's edge and enrich the broth progressively as you eat through the bowl. Unique to this bowl.
Braised pork belly and soft-boiled marinated egg — the standard ramen anchor toppings, present in every bowl and executed to the same standard across all four styles.
