Question: What kind of flavor does miso ramen broth have?
About the article "Ramen", section "Soup".

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Ramen soup is generally made from stock based on chicken or pork, combined with a variety of ingredients such as kombu (kelp), katsuobushi (skipjack tuna flakes), niboshi (dried baby sardines), beef bones, shiitake, and onions, and then flavored with salt, miso, or soy sauce.
Other styles that have emerged later on include curry ramen and other flavors.
The resulting combination is generally divided into four categories (although new and original variations often make this categorisation less clear-cut):
 Shio ("salt") ramen is probably the oldest of the four and is a pale, clear, yellowish broth made with plenty of salt and any combination of chicken, vegetables, fish, and seaweed.
Occasionally pork bones are also used, but they are not boiled as long as they are for "tonkotsu" ramen, so the soup remains light and clear.
Chāshū is sometimes swapped for lean chicken meatballs, and pickled plums and kamaboko (a slice of processed fish roll sometimes served as a frilly white circle with a pink or red spiral called narutomaki) are popular toppings as well.
Noodle texture and thickness varies among "shio" ramen, but they are usually straight rather than curly.
 (豚骨, "pork bone"; not to be confused with tonkatsu) ramen usually has a cloudy white colored broth.
It is similar to the Chinese "baitang" (白湯) and has a thick broth made from boiling pork bones, fat, and collagen over high heat for many hours, which suffuses the broth with a hearty pork flavor and a creamy consistency that rivals milk, melted butter or gravy (depending on the shop).
Most shops, but not all, blend this pork broth with a small amount of chicken and vegetable stock and/or soy sauce.
The noodles are thin and straight, and it is often served with beni shoga (pickled ginger).
In recent years the latest trend in "tonkotsu" toppings is "māyu" (sesame oil), a blackish, aromatic oil made from either charred crushed garlic or Sesame seeds.
It is a specialty of Kyushu, particularly Hakata-ku, Fukuoka (hence sometimes called "Hakata ramen").
Shōyu ("soy sauce") ramen typically has a clear brown broth, based on a chicken and vegetable (or sometimes fish or beef) stock with plenty of soy sauce added resulting in a soup that is tangy, salty, and savory yet still fairly light on the palate.
Shōyu ramen usually has curly noodles rather than straight ones, but this is not always the case.
It is often adorned with marinated bamboo shoots or "menma", green onions, "kamaboko" (fish cakes), "nori" (seaweed), boiled eggs, bean sprouts and/or black pepper; occasionally the soup will also contain chili oil or Chinese spices, and some shops serve sliced beef instead of the usual chāshū.
 Miso ramen is a relative newcomer, having reached national prominence around 1965.
This uniquely Japanese ramen, which was developed in Hokkaido, features a broth that combines copious amounts of miso and is blended with oily chicken or fish broth – and sometimes with "tonkotsu" or lard – to create a thick, nutty, slightly sweet and very hearty soup.
Miso ramen broth tends to have a robust, tangy flavor, so it stands up to a variety of flavorful toppings: spicy bean paste or "tōbanjan" (豆瓣醤), butter and corn, leeks, onions, bean sprouts, ground pork, cabbage, sesame seeds, white pepper, and chopped garlic are common.
The noodles are typically thick, curly, and slightly chewy.
Seasonings commonly added to ramen are black pepper, butter, chili pepper, sesame seeds, and crushed garlic.
Soup recipes and methods of preparation tend to be closely guarded secrets.
Some restaurants also offer a system known as "kae-dama" (替え玉), where customers who have finished their noodles can request a "refill" (for a few hundred yen more) to be put into their remaining soup.
  "Genghis Khan Barbecue" - lamb and vegetables, barbecued, often at the table.
"Ishikari nabe" - a nabemono dish of salmon pieces stewed with vegetables in a miso-based broth.
"Ruibe" - an Ainu speciality.
Thinly sliced raw, frozen salmon (traditionally frozen naturally outside), eaten like sashimi.
"Sanbei-jiru" - a winter miso soup made with salmon and vegetables such as daikon, carrot, potato, and onions.
"Chanchan-yaki" - speciality of fishing villages.
Miso-grilled salmon with beansprouts and other vegetables.
"Hokkaido" ramen - many cities in Hokkaido have their own versions of ramen but Sapporo ramen is known throughout Japan.
"Ika somen" - squid sliced into very thin noodle-like strips and eaten with a dipping sauce, like somen.
(Hakodate area)  
Ramen (ラーメン) a dish of noodles in broth, usually with various meat and vegetable toppings, is also often referred to as Chuka Soba (中華そば, lit.
"Chinese noodles.")
In Japan, ramen is currently one of the most popular fast-food options.
Though every Japanese city has numerous inexpensive ramen restaurants specializing in these noodles, countless varieties of instant ramen (much like the Japanese equivalent of the frozen TV dinner) are also available.
These noodles have changed much since their origin in China.
Four main types of ramen are widely available in Japan: shio ("salt), shoyu ("soy sauce"), tonkotsu ("pork bone") and miso ("soy-bean paste").
While the toppings used in ramen are generalized based on the broth type, this can also vary from shop to shop.
As complements to the noodles, ramen restaurants also commonly offer Japanese-style Fried Rice and Gyoza (Pan-Fried Dumplings). 
Miso is a part of many Japanese-style meals.
It most commonly appears as the main ingredient of miso soup, which is eaten daily by much of the Japanese population.
The pairing of plain rice and miso soup is considered a fundamental unit of Japanese cuisine.
This pairing is the basis of a traditional Japanese breakfast.
Miso is used in many other types of soup and souplike dishes, including some kinds of ramen, udon, nabe, and imoni.
Generally, such dishes have the title "miso" prefixed to their name (for example, "miso-udon"), and have a heavier, earthier flavor and aroma compared to other Japanese soups that are not miso-based.
Many traditional confections use a sweet, thick miso glaze, such as mochidango.
Miso glazed treats are strongly associated with Japanese festivals, although they are available year-round at supermarkets.
The consistency of miso glaze ranges from thick and taffy-like to thin and drippy.
Soy miso is used to make a type of pickle called "misozuke".
These pickles are typically made from cucumber, daikon, "hakusai" (Chinese cabbage), or eggplant, and are sweeter and less salty than the standard Japanese salt pickle.
Other foods with miso as an ingredient include:  dengaku (sweetened miso used for grilling)  yakimochi (charcoal-grilled miso covered mochi)  miso braised vegetables or mushrooms  marinades: fish or chicken can be marinated in miso and sake overnight to be grilled.
corn on the cob in Japan is often coated with "shiro miso", wrapped in foil and grilled.
sauces: sauces like misoyaki (a variant on teriyaki) are common.
dips: used as a dip to eat with vegetables (e.g.
cucumbers, daikon, carrots, etc.)
side dish: miso is often eaten not only as a condiment but also as a side dish.
Mixed or cooked miso with spices/ vegetables are called 'okazu-miso' (おかず味噌), which are often eaten along with hot rice, or spread over onigiri.  
While standard versions of ramen are available throughout Japan since the Taisho era, the last few decades have shown a proliferation of regional variations.
Some of these which have gone on to national prominence are:Sapporo, the capital of Hokkaido, is especially famous for its ramen.
Most people in Japan associate Sapporo with its rich "miso" ramen, which was invented there and which is ideal for Hokkaido's harsh, snowy winters.
Sapporo miso ramen is typically topped with sweetcorn, butter, bean sprouts, finely chopped pork, and garlic, and sometimes local seafood such as scallop, squid, and crab.
Hakodate, another city of Hokkaidō, is famous for its salt flavored ramen, while Asahikawa in the north of the island offers a soy sauce-flavored variation.
Kitakata in northern Honshu is known for its rather thick, flat, curly noodles served in a pork-and-niboshi broth.
The area within its former city boundaries has the highest per-capita number of ramen establishments.
Ramen has such prominence in the region that locally, the word "soba" usually refers to ramen, and not to actual soba which is referred to as "nihon soba" ("Japanese soba").
Tokyo style ramen consists of slightly thin, curly noodles served in a soy-flavoured chicken broth.
The Tokyo style broth typically has a touch of "dashi", as old ramen establishments in Tokyo often originate from soba eateries.
Standard toppings are chopped scallion, menma, sliced pork, kamaboko, egg, nori, and spinach.
Ikebukuro, Ogikubo and Ebisu are three areas in Tokyo known for their ramen.
Yokohama ramen specialty is called Ie-kei (家系).
It consists of thick, straight-ish noodles served in a soy flavored pork broth similar to "tonkotsu".
The standard toppings are roasted pork (char siu), boiled spinach, sheets of nori, often with shredded Welsh onion (negi) and a soft or hard boiled egg.
It is traditional for customers to call the softness of the noodles, the richness of the broth and the amount of oil they want.
Hakata ramen originates from Hakata district of Fukuoka city in Kyushu.
It has a rich, milky, pork-bone "tonkotsu" broth and rather thin, non-curly and resilient noodles.
Often, distinctive toppings such as crushed garlic, "beni shoga" (pickled ginger), sesame seeds, and spicy pickled mustard greens (karashi takana) are left on tables for customers to serve themselves.
Ramen stalls in Hakata and Tenjin are well-known within Japan.
Recent trends have made Hakata ramen one of the most popular types in Japan, and several chain restaurants specializing in Hakata ramen can be found all over the country.