Miso with Hokkaido Cheese Ramen
Miso with Hokkaido Cheese Ramen
Acecook combines a robust miso broth with the creamy richness of Hokkaido cheese — two of Japan's most comforting flavours in one cup. The cheese melts into the miso, creating a velvety, savoury soup that's warming and deeply satisfying. Soup style, imported from Japan, and perfect for cold weather comfort.
- Boil the water
Bring 290ml of water to a rolling boil in a saucepan. While you are waiting for it to heat up, open the packet and lay out all your sachets so everything is ready to go once the water hits temperature.
- Cook the noodles
Drop the noodles into the boiling water and let them cook for 3 minutes. A gentle nudge with chopsticks or a fork halfway through keeps them from sticking together. You want them soft but still holding their shape.
- Add the seasoning
Take the saucepan off the heat and add the soup sachet and any flavour pouches directly into the pot. Stir well until the seasoning is completely dissolved and the broth is smooth, rich, and evenly coloured throughout.
- Serve and enjoy
Transfer the noodles and broth into a serving bowl. Give it one last stir from the bottom to make sure the flavour is spread through evenly. Serve while it is hot and add your favourite toppings to finish things off.
Background
Every packet has a story behind it. Here's where this one comes from, what makes it tick, and why it made the cut for the box.
Acecook started in Osaka in 1954 and has since expanded across Asia, with major operations in Vietnam. They are known for bridging Japanese quality standards with Southeast Asian flavours, producing everything from premium Japanese cups to Vietnamese pho.
Hokkaido is Japan's northernmost island, known for dairy, seafood, and miso ramen. The cold climate has shaped a food culture built around rich, warming dishes. Hokkaido milk, butter, and corn frequently appear in the region's noodle traditions.
A robust miso broth that gets its depth from fermented soybean paste. The fermentation gives miso its complex, savoury character, with layers of flavour that unfold as you eat. Miso broths tend to be heartier and more filling than their soy or salt-based counterparts.
The noodles in this bowl are crafted to complement the broth style perfectly. The texture, thickness, and cooking time are all calibrated so that the noodles and soup work together as a complete experience rather than separate elements sharing the same bowl.
Miso ramen originated in Sapporo, Hokkaido, in the 1950s. The fermented soybean paste gives the broth a robust, hearty character that was designed to warm people through Hokkaido's brutal winters. It has since become one of Japan's four major ramen styles.
Miso ramen has this wonderful ability to feel hearty and nourishing without being heavy. The fermented depth of the broth is comforting in a way that other styles cannot quite match. This is one of those bowls that makes cold weather feel like an excuse rather than a problem.
Topping Suggestions
A few toppings that take this bowl from good to great. Most are already in your kitchen, and every one is optional.
Corn
Sweet corn kernels offer a burst of natural sweetness, providing a refreshing and crisp counterbalance to the noodles' savory notes.
Spam
Spam contributes a savory, salty, and slightly smoky character, giving the noodles a hearty, meaty essence.
Cheese
Cheese melts into a creamy, rich, and savory sauce, adding a decadent and indulgent dimension to the noodles.