The Ultimate Ramen Guide: 5 Basic Types of Ramen You Should Know About
The streets in Tokyo are alive with the sound of... slurping? That's right! Imagine this: a large bowl of chewy noodles, swimming in rich broth, topped with scallions, sliced pork or chicken, and perfectly-cooked tamago - fresh from the kitchen, still steaming. Your stomach grumbles, you reach for your chopsticks but you simply cannot wait. You slurp you way to the ramen and the first sip immediately comforts you like a good hug on a sad day. Rich, warm, and tasty- it is undeniable that ramen is Japan's most popular comfort food. In this time where different variations of ramen are available, it still pays to know your basics. Below are the different types of ramen to help you choose what to order the next time you're in for a filling and rich treat. From pork broth to dipped noodles, don't be shy to slurp away!
Shio means salt in Japanese that's why if you're looking for a good ramen with a salty kick, then this is the ramen to try. Made with chicken or pork broth, the ramen has a distinctive yellow, clear base care of the sea salt seasoning.
See that perfect brown color? The soy sauce base is responsible for that dark brown color which results in a tangy, savory flavor. Shōyu ramen is the most popular type of ramen in Tokyo. It's stock can be made by pork or vegetable broth and served with curly noodles.
If your ramen has a creamy-white and milky broth, chances are you have a Tonkotsu ramen. Translating to "pork broth", this ramen is made from boiling pork bones and fat in high heat for hours. The process results to a creamy, rich soup that will certainly fill you up in an instant!
Youngest player to enter the ramen game is the Miso ramen. Developed in the city of Hokkaido, miso ramen is a mixture of miso and chicken or fish oil to create that nutty and slightly sweet soup. Perfect with toppings such as butter, corn and leeks, just thinking about it just makes mi-so hungry!
Last but definitely not the least fun, Tsukemen serves the noodles and soup separately. Thick, cold noodles, such as soba or udon, is dipped in the hot soup. The soup tends to be thick and creamy, making it the perfect dipping sauce for the noodles. Add some nori (seaweed), chashu (pork) and tamago (hard-boiled egg) to complete this fun meal.
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