The perfect quick lunch or dinner, ramen is versatile enough for any palate. It is inexpensive, easy to make at home and can be a great source of protein for vegetarians or meat eaters alike.

Ramen is considered a distinctly Japanese dish, and there are many variations that exist throughout Japan, as well as in other parts of Asia. In addition to broth, tare (soy sauce base), salt or miso are used as seasoning and can add different flavor profiles to the soup. Toppings like chashu, green onions, menma (bamboo shoots), seaweed and the prized ajitsuke tamago (marinated egg) can be added to enhance the experience.

Authentic, homemade ramen is made from kombu (seaweed) and shiitake mushrooms and often includes dashi (fish stock). These ingredients are cooked for a long period of time so the flavors have a chance to blend together and create a rich and delicious broth. Homemade tare is also used to balance the sweetness of dashi, and it can include fish sauce, soy sauce or even XO sauce, though the latter should be sparingly added as it can overpower the rest of the flavor profile.

In addition to tare, soy sauce and sesame oil are common condiments in ramen. It is recommended to use a dark roasting sesame oil for the best flavor and aroma.

Noodles are another element that can vary, and it is recommended to choose a firm noodle for an authentic taste. While instant ramen noodles can be used, preparing fresh noodles is easy and takes only about 5 to 7 minutes, depending on the brand.

Toppings are a fashion staple and can make or break the appearance of a bowl of ramen. The most popular include chashu (pork belly), green onions, menma, seaweed and the prized ajitsuke (marinated egg).

If you want to elevate your ramen experience, try using fresh noodles, freshly grated ginger and minced garlic rather than the packaged variety. It is important to stir the noodles occasionally and cook them until tender but still firm. It is also helpful to store the noodles and broth separately, as combining them too soon can cause them to become soggy and mushy. Finally, be sure to use high-quality, low-sodium chicken stock and adjust the amount of salt according to your taste.