A ramen meal starts with the broth, which can be clear or cloudy and light or rich in flavor depending on the cooking method. It can be made from chicken, pork or beef bones and veal feet (tonkotsu), seafood such as shrimp or scallops, or vegetables such as cabbage, leeks and beans (miso). It can be served with noodles that are thick, thin, straight or curly. The noodles are made from wheat, rice, buckwheat or soba and can be boiled or stir-fried. Some ramen shops even serve fresh, handmade noodles.
The soup can be flavored with a variety of condiments, sauces and herbs to enhance the flavour or add texture. One of the most popular ramen toppings is XO sauce, which is typically made from cured pork fat and dried shrimp. It is mixed with shoyu (soy sauce), vinegar, rice vinegar and a little rendered pork fat to form a thick, savory, reddish-brown sauce that clings to each noodle.
Other condiments can include kimchi, fish cakes or scallions (gim) to add brightness and crunch. Other popular ramen toppings are chashu, slices of roast pork belly, tofu or katsu chicken to add protein and texture. Ajitsuke tamago, a runny soft-boiled egg marinated in a mixture of soy sauce, mirin and sugar is another classic option.
While many ramen lovers like to make their own broth at home, the easiest way to enjoy ramen is by buying a packet that comes with dried noodles and soup stock powder in a small bowl or paper cup. The noodle and soup are heated in hot water, and the powder is dissolved into the broth to create a quick and easy bowl of ramen. The packets are called ‘cup ramen’ and can be found in most supermarkets and Asian food stores.
Making your own ramen at home is also possible, and it can be an interesting and delicious challenge to create a soup that you’re happy with. To make a savory ramen, you’ll need a base of meat or vegetable stock, miso paste or tare, which is basically a combination of salt, soy sauce and other seasonings. Some tare is very simple, but others use kombu, shiitake and/or bonito to enhance the umami of the broth.
A good quality ramen should have noodles that are firm but chewy and a luscious, flavorful broth that’s thick enough to cling to the noodles. Most ramen restaurants have short menus and offer a selection of side dishes and toppings, which can be purchased separately from the bowls of ramen themselves. To streamline the ordering process, many ramen shops have self-service machines that dispense tickets for your chosen bowl, sides and drinks. The ticket is then passed to the chef who prepares your meal.
Traditional ramen shops often have small rows of wooden benches with partitions between seats so diners can enjoy their food in privacy. You can also find ramen in fast-food chains, though the taste may be a bit different from the more authentic places.