The noodle soup that took the world by storm, ramen is an art form that can be crafted to suit any palate. This is due to its wide variety of ingredients and styles of cooking, as well as its openness to experimentation and invention by noodles enthusiasts. But even though there are endless variations, a good bowl of ramen should always have the same fundamentals: delicious broth, chewy noodles and a generous portion of toppings.

Broth – Ramen broth can come in many forms, from light and clear (chintan) to rich and cloudy (bai tang). The flavour of the broth comes from extracting various proteins and fats from ingredients at low temperature, and balancing that with salt, vegetables and spices.

Shoyu (Soy Sauce) – One of the most common and traditional styles, shoyu ramen uses a mix of chicken, fish or vegetable stock with soy sauce to create a balanced broth with salt, sweetness and acidity. Shoyu ramen pairs well with most popular ramen toppings.

Miso – A newer addition to ramen, miso paste is used to add depth and complexity to the soup while adding a distinct savoury taste of its own. It is often mixed with other tares such as shoyu, shio and mirin to enhance the flavour of the broth.

Noodles – Noodles are the most important part of a ramen dish. They are made from wheat flour treated with an alkaline substance called kansui, which triggers chemical changes that make them chewy and springy in texture. Noodles are then kneaded and stretched to form long, thin sheets.

Some ramen shops have their own homemade noodles while others purchase them pre-packaged from manufacturers. Homemade noodles are better in terms of quality and flavour, but can be time consuming to prepare. To reduce the amount of preparation required, many people buy packaged noodle blocks from supermarkets and freeze them to use later.

Toppings – There are many options for ramen toppings, but it’s best to keep them simple to let the noodle flavour shine through. Classic options include ajitsuke tamago, which are runny soft-boiled eggs marinated for hours in a mixture of soy sauce, sake and mirin; and doubanjiang, a Korean chili paste that adds a kick to any bowl of ramen.

For those who want to take their ramen-making skills to the next level, making your own tare is an excellent way to boost your noodle game. A tare is an aromatic seasoning used to add flavour, texture and aroma to a broth, while also providing heat insulation and viscosity. It can be made from pork lard, chicken fat or vegetable oils, and is usually infused with aromatic herbs and spices such as garlic, onion and ginger.