Shoyu (soy sauce) ramen.Most ramen noodles are made from four basic
Ramen soup is generally made from stock based on chicken or pork, combined with a variety of ingredients such as kombu (kelp), katsuobushi (skipjack tuna flakes), niboshi (dried baby sardines), beef bones, shiitake, and onions, and then flavoured with the likes of salt, miso, or soy sauce.
Shio ("salt") ramen soup is clear, almost transparent. It is probably the oldest of the four and, like the Chinese maotang (毛湯), is a simple chicken broth.
Tonkotsu ("pork bone") ramen is usually cloudy white. It is similar to the Chinese baitang (白湯) and is a thick broth made with crushed pork bones that have been boiled for hours. It is a specialty of Kyūshū and is often served with beni shoga (pickled ginger).
shoyu ("soy sauce") ramen soup is made by adding a soy-based sauce to a clear stock usually made from chicken and various vegetables. It is popular in Honshū. A popular seasoning is black pepper.
Miso ramen is a relative newcomer, having reached national prominence around 1965. This uniquely Japanese ramen, which was developed in Hokkaidō, features a broth that combines chicken stock with a fermented soybean paste. It is often topped with sweetcorn and butter.
Some seasonings commonly added to ramen are black pepper, butter, chili pepper, sesame seeds, and garlic. Soup recipes and methods of preparation are closely-guarded secrets in many restaurants.
Ramen are almost invariably topped with finely chopped negi (a type of scallion), menma (fermented and pickled bamboo shoot), and sliced chāshū (char siu, 叉焼 or 焼豚: traditionally a barbecued pork but usually a thinly sliced braised pork when used as a ramen topping).
little big bites
cold and hot