Ramen is a popular Japanese dish, characterized by thin noodles and soup broth. It is a staple food in many countries and is especially popular in Japan, where it has become an iconic dish.
There are many types of ramen, each with its own unique flavor and toppings. Some of the most common toppings are menma (pickled bamboo shoots), chashu (marinated braised pork belly), bean sprouts, eggs and green onions.
The most traditional type of ramen is tonkotsu ramen, made with pork bone broth. This is a thick and rich soup with a cream-like texture. Tonkotsu is a very common style of ramen in Japan and is often served at tiny ramen-ya (shops) that have only counter seats.
Tonkotsu ramen typically uses pork bones and fat to make its rich and creamy broth. Some shops even add ginger to the broth for a flavorful twist on this classic dish!
Miso ramen, which was introduced in Sapporo, Hokkaido, around 1965, is another uniquely Japanese form of ramen. It features a thick, robust and tangy broth that stands up well to a variety of toppings: spicy bean paste or dou banjan (
A great way to enhance your homemade ramen is to keep kombu, dried shiitake mushrooms and pickled bamboo shoots on hand to help make the best broth possible! These are essential ingredients for any ramen lover and a great way to take your home ramen experience to the next level.
The broth in a ramen bowl is the most important part of any ramen dish. To make it as delicious as possible, it needs to be flavorful and a good balance of salt, soy sauce and miso or other seasonings known as tare.
Tare is a system of intensely flavorful liquids and pastes that are added to the broth just before serving. It can be as simple as a 50/50 mixture of soy sauce and mirin or it can include chili pastes, miso, tonkotsu, roasted lard and other seasonings.
Some ramen shops also sell tare in powdered form to be mixed into the broth before cooking. It’s a convenient and effective method to give your homemade broth the rich flavor of a top-quality shop.
Shoyu ramen, the most popular ramen in Tokyo, is made with soy sauce. It has a clear brown appearance and a deep, rich soy sauce aroma.
It is usually served with chashu and green onions as top toppings, but can be made with other vegetables as well. Some ramen restaurants even offer tsukemen, where the soup broth and noodles are separate. This is a fun and tasty way to enjoy ramen, but it may be more difficult to handle than dipping ramen.
Kare ramen, or curry ramen, is a relatively new addition to the ramen world. It features a curry-flavored soup with a thick, meaty broth and curly, thick and bouncy noodles.