Known as Japan’s national dish, ramen has spread worldwide. Its origin may be obscure to some, but there’s no doubt that it has become a key part of Japanese culture. From tiny ramen shops tucked into subway stations to high-end dining rooms, the ramen experience is as varied as it is satisfying. In fact, there are more than 32,000 ramen restaurants in Japan alone. Many feature counter seats where customers sit shoulder-to-shoulder, slurping on their noodles and watching as the ramen shokunin (master) rapidly flash-cooks the noodles and ladles scalding soup into bowls.

The best ramen shops are often packed and crowded, with lines snaking out the door. The noodle soup is usually served with an array of toppings, which vary from shop to shop. Some offer a selection of condiments like crushed garlic, beni shoga (pickled ginger) and sesame seeds to add texture and flavour, while others serve chashu pork belly, soy sauce eggs or tofu. And, of course, a bowl of ramen is never complete without a big serving of ice cold beer.

In terms of what defines a good bowl of ramen, it comes down to the ingredients and the broth. There are countless variations of each of these, but the four main types can be grouped into what I call “The Big 4.”

Tonkotsu ramen is distinguished by its rich, milky, pork-bone broth. It’s popular around Kyushu, where the long winters are especially hard on the digestive system, and is a favorite with children as it’s a hearty and filling meal. Miso ramen is flavored with soybean paste and has a more earthy flavor. It’s famous in the snowy city of Sapporo, Hokkaido, and has also spread to the rest of Japan.

Shoyu ramen is seasoned with a light and salty shoyu sauce, while shio ramen is seasoned with a savoury shio (salt) sauce. While shoyu ramen is typically lighter, shio ramen can be quite heavy and rich in flavor.

The final piece of the puzzle is the tare, a mixture of mirin (rice wine), sugar and salt that adds depth and complexity to the soup. Most tare is made from kombu seaweed, but some use chicken or fish bones as well.

In addition to the basic soup base, ramen is flavoured with sauces that range from miso to shoyu to shio. The latter is often infused with bonito flakes, yuzu peel, yam root and other umami-rich ingredients.

Finally, the fats and oils that are used to add flavor and keep the ramen hot are also important. They can include lard or roasted lard, spicy oil and onion oil, while the sky’s the limit when it comes to adding vegetables. Spinach, bok choy, silverbeet and cabbage are common, but mushrooms, bamboo shoots and roasted tomato or pumpkin are also delicious choices. Ramen is a great option for those looking for a quick, comforting and cheap meal. With its slurp-worthy noodles, rich broth and savoury toppings, it’s not surprising that ramen has become one of the world’s most popular meals.