Ramen is a popular Japanese noodle dish that is available in a wide range of variations around the world. It is made from a rich broth, a variety of noodles and a selection of toppings including soft boiled egg.

There are many different types of ramen, all with their own unique taste and flavour. Some of the most common include:

A bowl of ramen contains Chinese-style wheat noodles in a soup, typically in a chicken or vegetable stock, often flavored with soy sauce and miso. The ingredients in the soup can vary and the dish can be topped with various ingredients such as chashu (pork or beef), bok choy, spinach, menma, nori seaweed and soft boiled eggs.

The defining factor of a good ramen is its broth. This can be a thin, clear or thick broth and depends on the style of ramen being served. The most common styles of ramen are shoyu, shio and tonkotsu.

Another important element of a great ramen is the right noodles. These need to have the right thickness, shape and bounce, along with a nice chew. They also need to be cooked properly to ensure they have the correct texture and juiciness.

In order to create the perfect bowl of ramen, it is vital to understand how each of these elements work together. For example, if you are going for a light shoyu style ramen with a marinated tamago (hard boiled egg) on top then you would need to choose a noodle that is very thin and is easy to chew.

There are also many different types of ramen broths, some of which are lighter than others and can be paired with a variety of other ingredients. For example, tonkotsu ramen is traditionally a pork bone broth but can be used with other meats and vegetables too.

The choice of tare (seasoning) is also an important part of creating a good bowl of ramen. There are three main types of tare; soy sauce, salt tare and miso tare. Chefs choose which tare to use based on the type of broth they are serving and it will change the overall flavour of the ramen.

For example, if you are serving a shoyu tsukemen style ramen then you will need to use a soy sauce tare as the soy sauce is the main seasoning of the ramen. If you are serving a tonkotsu style ramen then you may use a salt tare.

Tare is a seasoning that can be added to the broth before cooking. It can be in liquid or powder form and is a great way to add additional flavor and depth to the ramen.

Some chefs will even use tare that has been aged for a certain amount of time to give the broth extra depth and complexity. This will add a different layer of flavor that you don’t get with other types of ramen.

Tasting ramen is an essential part of enjoying this tasty dish and is the reason why it has become so popular around the world. It is a great way to discover new flavors and noodle combinations.