Ramen is one of the most popular Japanese dishes, consumed from mom and pop Chinese restaurants in neighborhood areas, to specialized ramen shops that offer a variety of different bowls, from the basic to the gourmet. The noodles, broth and toppings are all essential for a perfect ramen bowl. Originally a Chinese dish, the noodles are made from wheat flour, salt and alkaline water called kansui () to give them their unique springy texture. The broth is traditionally a simple chicken stock base but it can vary widely according to the restaurant and region.

The noodle soup itself is topped with various ingredients to create different flavors and textures. Some popular toppings include chashu pork, soy sauce eggs, tofu, grilled katsu chicken, minced garlic, ginger paste, green onion and a sprinkle of sesame seeds. The toppings add a delicious savory flavor and are eaten first with chopsticks then the soup is slurped in short bursts. The soup is usually served piping hot.

For those who don’t want to cook their ramen, there are instant ramen powders available that can be stirred in a pot and mixed with the noodles. Many people buy these ramen packages in paper cups to eat on the go and they can be found in the international aisle of most supermarkets.

The ingredients used in ramen can be switched up for any type of food and the toppings can also be changed to suit personal preferences. A typical ramen recipe can be adapted to make a vegetarian version simply by using vegetable stock instead of chicken and adding some extra vegetables or tofu to the mix. A soft poached egg and some crushed red pepper flakes are a must for any ramen dish, while sriracha or other hot chili flakes can add a little heat for those with a stronger spice tolerance.

To add a bit of complexity to the broth, aromatics like garlic, onions or ginger can be added along with other spices and herbs such as coriander, fennel or peppercorns. Some restaurants add a fragrant oil, known as aroma oil, to the broth to enhance the flavor and scent of the soup. It can be made from animal fats such as pork lard or chicken fat, or from vegetable oils and then infused with the desired aromatics. In addition, condiments such as soy sauce, miso paste or a sprinkle of Japanese seven spice (schichimi togarashi) can be added for extra flavour and aesthetic. Adding some dark roasted sesame oil to the broth can also enhance the flavour of the noodle soup.