Ramen 101: your ultimate guide to ramen, from broth to noodles and more
There’s something universally comforting about a bowl of ramen—steaming, savoury and slurpable. But beyond the instant cup noodles many grew up with, lies a rich and nuanced origin story, a slup-worthy world that dives into Japanese cuisine. According to the Yokohama Ramen Museum, ramen travelled from China to Japan in 1859. Today, this dish has been shaped by geography, history and continues to be infused with the personality of the chef behind the counter, each one with their unique artisanal touch. In Japan, ramen is more than just soup or noodles—it’s a regional obsession, a late-night ritual and a canvas for constant innovation.
Whether you’re queueing outside a tiny ramen-ya in Tokyo or scanning the menu at a trendy izakaya in a foreign town, this guide will help you decode the different types of ramen, understand what makes its noodles unique, and get familiar with the toppings that complete the bowl.
See also: 11 Asian chefs who didn’t start in the kitchen
Ramen noodles (Photo: AI-generated image)
Broth basics
At its heart, ramen is defined by its broth—the soul of the dish. Here’s a breakdown of the main types:
Shoyu (Soy sauce)The most common and classic ramen style is shoyu ramen; it originated in 1910 at Tokyo’s Rairaiken in Asakusa. Named after the Japanese word for soy sauce, it features a clear to slightly cloudy brown broth—usually built on a chicken or pork base—seasoned with a soy-based tare (a common Japanese sauce made from a blend of soy sauce, sake or mirin, mixed with a touch sugar or honey). For this broth, ramen chefs craft their tare with a complex blend of ingredients like dried seafood, mushrooms and herbs to create layers of savoury, tangy and umami-rich flavour. Shoyu ramen is typically served with medium-thin curly noodles and balanced toppings like menma (bamboo shoots) and sliced spring onions.
Shio (Salt)
The lightest and clearest of all ramen broths is shio ramen, which is delicately seasoned with salt and typically built on a base of chicken, seafood or occasionally pork. Here, the base broth is mixed with shio-tare which is also developed with aromatics and the chef’s unique blend of added produce enrichments. Pale and often transparent, this style of ramen allows the natural flavours of the ingredients to shine through. This is the choice for you if you are seeking out something more delicate as it is the most subtle in body—light on fat and oil, elegant in flavour. This ramen is usually paired with thin, straight noodles for a clean, balanced bowl.
See also: Auro Chocolate announces their official team-up with chef Nouel Catis
Photo: Unsplash / Diego Lozano
MisoHearty, bold and deeply savoury, miso ramen originated in Hokkaido and is known for its thick, slightly creamy broth made with fermented soybean paste. Miso adds nutty, sweet and umami-rich depth to the soup, which is typically paired with robust ingredients like minced pork, bean sprouts, sweetcorn and butter. The broth can be made from white or red miso—each offering a different intensity—and is best matched with thick, wavy noodles that cling to its rich texture.
TonkotsuOne of the richest and most iconic styles, tonkotsu ramen hails from Fukuoka in Kyushu and is made by simmering pork bones for hours until the collagen breaks down into a creamy, opaque broth. The result is a thick, indulgent soup that can coat the back of a spoon—sometimes intensified with added pork or chicken fat. Tonkotsu’s intense flavour and silky texture are typically balanced by ultra-thin, straight noodles served firm (kata-men), creating a satisfying contrast in every bite.
See also: Free Hand and fearless: Mōdan’s new menu marks a “daunting, honest and exciting” chapter
Photo: AI generated image
PaitanPaitan is a broader term that refers to any creamy, cloudy broth, whether made from pork (tonkotsu paitan) or chicken (tori paitan). Tori paitan, in particular, has grown in popularity—it has the silkiness of tonkotsu but with a lighter, poultry-based flavour that appeals to those looking for a rich yet cleaner-tasting bowl.
Tsukemen (dipping ramen)Tsukemen flips the script of the ramen format many are accustomed to. The noodles are served cold or at room temperature, separate from any soup or broth. Instead, it is served with a side of a concentrated dipping broth. You dip each bite of noodles into the thick, intensely flavoured sauce—typically made from pork or seafood—and slurp as you go. It’s refreshing and bold all at once.
Mazemen (brothless ramen)Think of mazemen (sometimes called mazesoba) as ramen’s dry cousin. With no broth, the dish focuses on bold sauces, oils and toppings. The noodles are thick and chewy, tossed with savoury elements like soy tare, chilli oil, minced meat or egg yolk. It’s ramen reimagined—rich, punchy and perfect for maximalists because the flavour concentration can often be more intense since there is no broth.
See also: Growing gold: the story behind the Philippines’s award-winning criollo cacao
Noodle know-how
Unlike soba (thin brown noodles made from buckwheat flour), somen (very thin white noodles made from wheat flour) or udon (thick, chewy wheat noodles), ramen noodles are made with wheat flour, water, salt and a defining ingredient: kansui, an alkaline mineral water containing sodium carbonate and potassium carbonate. It’s kansui that gives ramen noodles their signature yellow hue, firm snap and slippery, springy texture that holds up in hot broth.
Photo: Unsplash / Jakub Dziubak
Here’s what makes ramen noodles unique: they’re not a single standardised type, but a broad category of alkaline wheat noodles. There’s no specific name like soba or udon—they’re simply referred to as ramen men (ラーメン麺), meaning “ramen noodles.” Despite wide variation in shape, size and texture, all ramen noodles share the defining trait of being made with kansui.
Ramen noodles can be:
- Thin and straight (common in Hakata-style tonkotsu ramen)
- Thick and wavy (typical for miso ramen)
- Medium and curly (found in shoyu and shio styles)
- Flat and wide or round and bouncy, depending on the region or chef’s preference
- Each style is chosen to complement the broth—thicker noodles for bold, viscous soups like miso and thinner ones for lighter broths or creamy tonkotsu that benefit from a quicker soak.
Some ramen shops also let diners customise the doneness of their noodles:
- Barikata – extra firm
- Futsu – standard
- Yawame – soft
- Harigane – “wire-thin,” ultra-firm (popular in Fukuoka)
See also: A look back at the food trends that took over Asia, from bubble tea to dirty bread
Tasty toppings
Photo: Unsplash / Crystal Jo
Once the noodles and broth are set, the toppings bring the dish to life.
Here are the essentials commonly found in a traditional ramen bowl:
- Chashu – Thin slices of braised or roasted pork belly, tender and rich
- Ajitama – Soft-boiled egg marinated in soy sauce, with a jammy yolk
- Menma – Fermented bamboo shoots that add crunch and umami
- Negi – Sliced spring onions for brightness and bite
- Nori – Sheets of dried seaweed that melt slightly into the broth
- Narutomaki – Fish cake with a pink swirl, a nostalgic touch
- Sweetcorn & butter – Popular in Hokkaido-style miso ramen, adding sweetness and depth
- Bean sprouts – Provide a fresh, crunchy contrast
- Minced pork or ground meat – Often found in miso or spicy ramen
- Black garlic oil or chilli paste – Adds a final punch of flavour
Photo: courtesy of Ramen Ron
While these toppings are standard, many ramen shops offer seasonal or chef-driven variations, including truffle oil, yuzu zest or seafood.
With its deeply nuanced broths, perfectly textured noodles and endless combinations of toppings, ramen offers a culinary journey that extends far beyond a simple bowl of soup. From the rich and creamy tonkotsu to the light and delicate shio, each regional variation tells a story of Japanese culinary artistry and innovation. So, whether you are a seasoned ramen aficionado or a curious newcomer, take the time to explore the diverse world of ramen: a dish that truly rewards the adventurous palate.
NOW READ
Maido in Lima crowned World’s Best Restaurant 2025 as Asia shines with 14 entries
From biryani to bibimbap, discover Asia’s most beloved rice dishes