Question: What does miso ramen broth taste like?
About the article "Ramen", section "Soup".

Candidate passages:
  "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). 
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. 
There are several basic traditional soup stocks in Chinese cuisine: Chicken (T: 雞湯, S: 鸡汤): The basic broth used in creating most Chinese soups.
The basic broth is sometimes fortified with liquorice root, wolfberry, and other Chinese herbs.
Pork broth (T: 瘦肉湯, S: 瘦肉汤): Lean pork is used most often as the soup base for long-simmered Chinese soups, called 老火湯 in Cantonese.
This soup base is often simmered over low heat for several hours with other roots, dried herbs, vegetables, and edible fungi like shiitake mushroom, white fungus, or wood ear.
The Cantonese are especially known for their long-simmered Chinese soups, as they often pair ingredients under Chinese Medicine concepts to enhance health-benefiting functions of the soup.
White broth (T: 白湯, S: 白汤): Made from lightly blanched pork bones that have been vigorously boiled for several hours, creating a white milky broth.
This broth has a rich mouthfeel, and is often used in ramen soups.
Fish broth (T: 魚湯, S: 鱼汤): Made from fish that have been fried and boiled for several hours, creating a white milky broth.
This broth has a rich feel, and sweet umami taste.
Coarse broth (T: 毛湯, S: 毛汤): A broth made using the bones, meat offcuts, or skin of either pork, duck, or chicken.
A commonly broth used for simple flavouring of common dishes.
Refined broth/stocks: *"Superior broth" (T: 上湯, S: 上汤): A dark tan broth made from Jinhua ham, pork, and chicken that has been slowly simmered to finish.
This rich and umami broth is used in the creation of many expensive soups such as shark fin soup or wonton soup.
*"Clarified broth" (T: 吊湯, S: 吊汤): A filtered white broth made through vigorous boiling of bones and chicken that has been clarified using pureed or finely minced chicken breast meat.
Repeating the clarification and infusion process with more minced chicken produces a "double clarified broth" (T: 雙吊湯, S: 双吊汤).
The white broth can also be clarifed using egg white or blood but taste will not be optimal.
Used in the Sichuan dish, "Kaishui baicai" (開水白菜, lit.
Cabbage in boiled water).
Ingredients used in making Chinese stocks can be recooked again to produce a thinner broth with less intense flavours, known as "ertang" (二湯, Pinyin:èr tāng, lit.
second soup). 
  "Mizutaki" - a nabemono dish of chicken and vegetables cooked in broth and served with a ponzu dipping sauce (Fukuoka)  "Hakata ramen" - noodles served in a "tonkotsu" (pork bone stock) soup with unique toppings such as beni shoga (pickled ginger), sesame seeds and picked greens.
Yatai stalls in Hakata and Tenjin are well-known.
Many restaurants operate a system known as kaedama (替え玉), where customers who have finished eating can ask for cheap additional bundles of noodles to be put in their remaining soup.
Now popular throughout Japan.
"Motsunabe" - a nabemono dish of beef or pork offal.
(Fukuoka)   "Mentaiko" spicy fish eggs (Fukuoka)  "Champon" - a ramen-like dish of noodles, seafood and vegetables cooked in the same pot.
(Nagasaki)  "Castella" - a sweet, rectangular sponge cake, introduced to Nagasaki by the Portuguese in the 16th Century.
Now popular throughout Japan.
(Nagasaki)  "Chicken namban" - fried battered chicken dipped in a vinegary sauce and served with tartar sauce.
(Miyazaki prefecture)  "Dango-jiru" - a miso or a soy sauce-based soup containing wheat noodles as well as vegetables, shimeji mushrooms and pork.
"Kakuni" - pork belly, stewed in sweetened soy-based broth until very soft (Nagasaki and Kagoshima)  Keihan - chicken soup with rice (Amami Islands).
"Tonkotsu" - pork belly and ribs, stewed for several hours alongside konnyaku and daikon in a broth containing miso, brown sugar and shōchū.
A popular izakaya and ekiben item in the Kagoshima region.
"sake-zushi" - a type of sushi which uses rice flavored with sake instead of the usual rice vinegar.
Served in a tub topped with shrimp, sea bream, octopus, shiitake mushrooms, bamboo shoots and shredded omelette.
"Toriten" - a tempura chicken that can be dipped in a soy sauce based sauce.
(Oita Prefecture)