Ramen Types - The Big 4 (2024)

FAQs

What are the four main types of ramen? ›

There are four general classes of ramen: shoyu, tonkotsu, miso, and shio. Here's what you need to know about these four types of ramen.

Ramen is a Japanese noodle soup dish with Chinese-style alkaline noodles. It is the harmony of five key elements of ramen: broth, tare (sauce), noodles, toppings, and oil.

Usually varieties of ramen are differentiated by the type of broth and tare used. There are five components to a bowl of ramen: tare, aroma oil, broth, noodles and toppings.

Nan's Noodle House - 𝑫𝒊𝒅 𝒚𝒐𝒖 𝒌𝒏𝒐𝒘...Goma means sesame in Japanese, and mazemen is a simple ramen that doesn't have a broth component. Goma Mazemen is a unique, fun dish that's kept true to the spirit of ramen, but Slightly different!

Shio or Shoyu flavored soups merely accent the flavor of the underlying broth, while miso leaves a fuller complex taste in the mouth since it also has a strong taste of its own.

Shio is considered a healthier ramen because of the thinner broth. Instead of the flavor from fat in the liquid, it comes from salt and other seasonings. Keep it low in calories by minimizing the fatty toppings or adding more vegetables to your noodles.

“There are five basic elements to ramen: noodles, tare, broth, topping and aroma oil,” Sun Noodle's executive chef Shigetoshi “Jack” Nakamura says. “For a very long time people in Japan were very poor, so they couldn't eat regular proteins or meat.

Noodle's Secret ~ Kansui lye water. Japanese lye water called kansui is an indispensable auxiliary ingredient for ramen noodles, and it is no exaggeration to say that it produces the exquisite balance between ramen noodles unique koshi firmness and soup flavour.

In Japanese ramen, the thick and opaque broth made from pork bones is called tonkotsu. And its equivalent made from chicken is called tori paitan, meaning chicken white broth.

What is the Uzumaki thing in ramen? ›

Narutomaki, a type of cured fish cake, is a popular ramen topping with a distinctive pink swirl.

The broth is the most important part of the ramen — it's where most of the flavor comes from. Typically, ramen broth is a combination of pork or chicken stock and dashi. Dashi is a simple Japanese soup stock containing kombu and bonito flakes.

Ramen is typically classified by broth flavor, with three especially common categories: shoyu (soy sauce), shio (salt), and miso. A fourth, tonkotsu, references the broth's base ingredient, not flavor.

Nobody knows the origin of the word "ramen," although there are several theories. The most likely explanation, based on the way to make noodles, is that the word comes from two Chinese characters that are read as "ra" and "men," meaning "stretch" and "noodle."

Narutomaki on its own boasts a pleasantly chewy and slightly rubbery texture, which is the result of steaming the fish cake. Because the fish is transformed into a fine paste before it goes through the steaming process, the texture ends up being quite unique.

1. Shoyu ramen: Shoyu ramen is served in a soup base, typically chicken broth, flavored with soy sauce. It is the most common type of ramen in Japan.

Ramen is a rich dish filled with endless potential. Accordingly, there are at least 30 regional varieties of ramen in Japan with different broths, noodles, seasonings, and toppings.

The main difference between Shoyu and Tonkotsu Ramen is the broth. Shoyu Ramen has a clear and light broth that is flavored with soy sauce, while Tonkotsu Ramen has a cloudy and thick broth that is made from pork bones. The broth affects not only the taste, but also the texture and appearance of the ramen.