Rich, umami-packed miso ramen originates in Sapporo in northern Japan, where hearty, soul-warming fare is welcomed during the cold winter months. Our much-simplified rendition of the classic noodle soup may raise eyebrows among ramen purists, but we think the recipe delivers solid flavor with minimal effort. Miso supplies flavor, color and character to the broth; we prefer red (or aka) miso for its assertiveness, but milder, sweeter white (shiro) miso works, too. Dashi, an umami-rich stock and a building block in the Japanese kitchen, is essential here. You can make your own or use instant dashi that requires only water for dissolving or steeping. Look for instant dashi in Asian grocery stores or the international aisle of the supermarket. We’ve kept the garnishes minimal, but as an extra flourish, you could add a halved soft-cooked egg to each bowl.