While many people consider ramen to be a uniquely Japanese dish, it actually has its roots in Chinese cuisine. It was first developed in Japan as a form of instant noodles by Momofuku Ando, founder and chairman of Nissin Foods, in 1958. The first packets contained both noodles and soup, with the instructions to add boiling water. They became popular as a way to quickly cook and enjoy a bowl of ramen at home, especially during times of war or economic hardship.

The original instant ramen, also called shoyu ramen (Jiang You ramen), was made from wheat flour, salt, water and an alkaline compound called kansui. The kansui causes chemical changes in the proteins of the flour, resulting in noodles that are springy and chewy with a slight soda-ry flavor. The noodle itself is called chukamen, and it’s a cousin to the traditional Chinese alkaline noodles known as jianshui mian (Jian Shui mian).

Most ramen restaurants make their broth from scratch, using pork bones to create a rich, collagen-heavy soup. Often, the soup is seasoned with soy sauce or other condiments to add umami flavors to the dish. The noodles are also customized based on the type of ramen. For example, Hakata style ramen uses ultra thin noodles and a noodle refill system to create an extremely light, yet filling meal. Other styles may use thicker noodles or different types of protein.

In addition to the broth and noodles, ramen is topped with ingredients that enhance the flavors of each type of ramen. Typical toppings include marinated bamboo shoots and menma, boiled eggs, ninjin (carrots), kamaboko (fish cakes), nori (seaweed) and scallions. Some ramen shops may also serve chili oil or other spices to add extra flavor to the bowl.

The soup itself can be tweaked with a flavoring called the tare, which is a kind of secret sauce that can add a variety of other flavors to the dish. Tare can be as simple as shoyu ramen, which adds a tangy and sometimes sweet flavor to the broth, or it can be more complex, incorporating kombu, shiitake, sugar, mirin and bonito to create a deep, earthy flavor.

Then there’s the chashu, which is usually some kind of pork belly that’s grilled or broiled and then served on top of the bowl. Various vegetables like ninjin, scallions and naruto mushrooms are also common. You can even find some ramen shops that serve marinated beef instead of chashu, and some also offer soft-boiled eggs rather than hard-boiled ones.