When it comes to ordering ramen, the broth is arguably the most important component. With so many different types of ramen broths available, it can be overwhelming to decide which one to order.
Each broth has its own unique flavor profile, and choosing the right one can make or break your ramen experience. In this article, we’ll explore the different types of ramen broths and help you determine which one is right for you.
First, let’s take a look at the most popular ramen broth: tonkotsu. This creamy, pork-based broth is made by simmering pork bones for hours, resulting in a rich and flavorful soup. Tonkotsu is the go-to broth for many ramen lovers, and it’s a great choice if you’re looking for a hearty and satisfying meal. However, if you’re not a fan of pork or you’re looking for a lighter option, tonkotsu may not be the best choice for you.
Another popular ramen broth is shoyu, which is made with soy sauce. This broth is lighter than tonkotsu but still packs a lot of flavor. Shoyu broth is a good option if you’re looking for a classic ramen experience without the heaviness of tonkotsu. If you’re a fan of soy sauce and umami flavors, shoyu is definitely worth a try.
Types of Ramen Broth
When it comes to ordering ramen, the broth is the most important component. There are four main types of ramen broth: shoyu, shio, miso, and tonkotsu. Each has its own unique flavor profile and ingredients.
Shoyu Ramen Broth
Shoyu ramen broth is a soy sauce-based broth that is typically made with chicken or pork bones. The broth is clear and light, with a salty and savory flavor. Shoyu ramen is a popular choice for those who prefer a lighter broth.
Shio Ramen Broth
Shio ramen broth is a salt-based broth that can be made with chicken, pork, or seafood. The broth is clear and light, with a delicate saltiness. Shio ramen is a good choice for those who prefer a milder broth.
Miso Ramen Broth
Miso ramen broth is a soybean paste-based broth that is typically made with chicken or pork bones. The broth is thicker and creamier than other types of ramen broth, with a rich umami flavor. Miso ramen is a good choice for those who prefer a heartier broth.
Tonkotsu Ramen Broth
Tonkotsu ramen broth is a pork bone-based broth that is rich and creamy. The broth is opaque and has a strong pork flavor, with a hint of sweetness. Tonkotsu ramen is a popular choice for those who prefer a bold and hearty broth.
When ordering ramen, it’s important to consider the clarity of the broth, the umami flavor, and the tare (seasoning) used in the broth. Some other ingredients that can be added to ramen broth include shiitake mushrooms, bok choy, and nori.
Overall, the type of ramen broth you choose will depend on your personal taste preferences. Whether you prefer a light and delicate broth or a rich and hearty one, there is a type of ramen broth that is perfect for you.
Ingredients and Preparation
Basic Ingredients
Most ramen broths start with a base of chicken or pork bones. These are simmered for hours, sometimes even days, to extract as much flavor and collagen as possible. The broth is then seasoned with soy sauce, salt, and other seasonings to create the desired flavor profile. Some broths also include additional ingredients like garlic, ginger, and scallions to enhance the flavor.
Vegetarian ramen broths are also available and typically use a vegetable broth as the base. These broths are seasoned with soy sauce, miso, or other vegetarian-friendly seasonings to create a rich and savory flavor.
Additional Toppings
Once you’ve chosen your broth, it’s time to start thinking about toppings. The possibilities are endless, but some of the most popular options include:
- Chashu: This is a type of pork that is typically roasted or braised and then sliced thinly. It’s a popular topping for ramen and adds a rich, meaty flavor to the broth.
- Soft-boiled egg: Also known as ajitsuke tamago, this is a soft-boiled egg that has been marinated in a mixture of soy sauce, mirin, and other seasonings. It adds a creamy texture and savory flavor to the ramen.
- Nori: This is a type of dried seaweed that is often used as a garnish for ramen. It adds a salty, umami flavor and a slightly chewy texture.
- Menma: These are bamboo shoots that have been fermented in salt and other seasonings. They have a slightly sour, tangy flavor and add a crunchy texture to the ramen.
- Negi: These are green onions that have been sliced thinly and added to the ramen as a garnish. They add a fresh, oniony flavor and a bit of crunch.
- Corn: This is a popular ramen topping in Japan and adds a sweet, slightly nutty flavor to the broth. It also adds a bit of texture to the dish.
- Bean sprouts: These are sprouts that have been grown from mung beans and add a crunchy texture to the ramen. They have a slightly sweet, nutty flavor.
- Wakame: This is a type of seaweed that is often used to make seaweed salad. It adds a slightly sweet, briny flavor and a chewy texture to the ramen.
- Butter: This may seem like an unusual ramen topping, but it’s actually quite popular in Hokkaido, Japan. It adds a rich, creamy flavor and a silky texture to the broth.
- Spicy chili oil: This is a type of oil that has been infused with spicy chili peppers. It adds a spicy kick to the ramen and can be adjusted to your desired level of heat.
Interested in learning more? Check out our Japanese ramen toppings guide!
Regional Variations
When it comes to ramen broth, each region of Japan has its own unique style. Here are some of the most popular regional variations you can try:
Hokkaido Ramen
Hokkaido is known for its rich and creamy miso-based ramen broth. This style of ramen typically includes toppings like butter, corn, and seafood, making for a hearty and satisfying meal. If you’re a fan of bold flavors and hearty soups, Hokkaido-style ramen is definitely worth trying.
Yokohama Ramen
Yokohama-style ramen is characterized by its clear, light broth made with chicken and pork bones. This style of ramen is often served with toppings like sliced pork, bamboo shoots, and green onions. If you’re looking for a lighter, more delicate ramen experience, Yokohama-style ramen is a great choice.
Other Regional Variations
In addition to Hokkaido and Yokohama, there are many other regional variations of ramen to try. Here are a few examples:
- Tokyo-style ramen: A soy sauce-based broth with a clear, light flavor.
- Kyushu-style ramen: A rich, creamy pork bone broth with a bold flavor.
- Sapporo-style ramen: A miso-based broth with a hearty, savory flavor.
- Nagoya-style ramen: A chicken-based broth with a slightly sweet flavor.
No matter where you go in Japan, you’re sure to find a unique and delicious style of ramen to try. So why not venture out and explore the many regional variations of this beloved dish?
Choosing the Best Ramen Broth
Lucky you, you’ve found yourself in a cozy Japanese ramen shop, surrounded by the mouthwatering aroma of simmering broths and the anticipation of a warm, flavorful meal.
But as you sit there, gazing at the menu, you’re faced with a tantalizing decision: which ramen broth should you choose? Don’t worry, use the handy broth guide below to make your decision!
1. Shoyu (Soy Sauce) Ramen – For the Classic Craver
Recommended for: Those who appreciate the elegance of a traditional Japanese flavor. Shoyu ramen boasts a balanced, savory broth with a hint of sweetness. It’s a classic choice for the quintessential ramen experience.
2. Shio (Salt) Ramen – For the Light and Refreshing
Recommended for: When you’re in the mood for something light and clean. Shio ramen offers a clear, slightly salty broth, allowing the natural ingredients to shine. It’s a refreshing option for a relaxed meal.
3. Tonkotsu Ramen – For the Indulgent Soul
Recommended for: Seekers of decadence and richness. Tonkotsu ramen features a creamy, pork bone broth, providing a hearty and flavorful experience. It’s perfect when you’re ready to indulge.
4. Miso Ramen – For the Flavor Adventurer
Recommended for: Those who crave bold and complex flavors. Miso ramen combines fermented soybean paste for a slightly sweet and robust taste. It’s an adventure for your taste buds.
5. Tsukemen – For the Bold and Interactive
Recommended for: Those who want to break the mold. Tsukemen offers an interactive experience with separate dipping broth and cold or room-temperature noodles. Perfect for those seeking something different.
6. Tantanmen – For the Heat Enthusiast
Recommended for: When you’re in the mood for some spicy excitement. Tantanmen’s spicy sesame and chili oil broth will warm you up and tantalize your taste buds.
7. Tori Paitan Ramen – For the Poultry Lover
Recommended for: If you prefer chicken-based flavors. Tori paitan ramen offers a creamy chicken broth that’s lighter than tonkotsu but equally satisfying.
8. Vegetarian/Vegan Ramen – For the Health-Conscious
Recommended for: Those following a vegetarian or vegan diet or anyone looking for a guilt-free, plant-based option. Explore various vegetable-based broths and toppings.
Go ahead and place your order with confidence. Soon, you’ll be savoring a steaming bowl of Japanese ramen that perfectly suits your mood and appetite. Enjoy your meal!
Frequently Asked Questions
What are the different types of ramen broth?
There are three main types of ramen broth: shoyu, shio, and tonkotsu. Shoyu is a soy sauce-based broth, shio is a salt-based broth, and tonkotsu is a pork bone-based broth. Each type has its own unique flavor profile and is often paired with specific toppings and noodles.
Which ramen broth is most popular in Japan?
Tonkotsu broth is the most popular ramen broth in Japan. It is known for its rich, creamy texture and strong umami flavor. Tonkotsu broth is made by boiling pork bones for several hours, which releases collagen and gives the broth its signature thickness.
What are some popular ramen toppings?
Some popular ramen toppings include chashu (sliced pork), menma (fermented bamboo shoots), nori (dried seaweed), green onions, and ajitama (marinated soft-boiled egg). These toppings can be added to any type of ramen broth to enhance its flavor and texture.
What are the different types of ramen noodles?
There are several types of ramen noodles, including thin and straight, thick and wavy, and flat and wide. The type of noodle used often depends on the type of broth and toppings being used. For example, thin and straight noodles are often paired with shoyu broth, while thick and wavy noodles are often paired with tonkotsu broth.
What is the difference between shoyu, shio, and tonkotsu broth?
Shoyu broth is a soy sauce-based broth that is salty and savory. Shio broth is a salt-based broth that is lighter and more delicate. Tonkotsu broth is a pork bone-based broth that is thick and rich. Each type of broth has its own unique flavor profile and is often paired with specific toppings and noodles.
Which ramen is recommended for beginners?
Shio ramen is often recommended for beginners because it has a lighter, more delicate flavor compared to other types of ramen. It is also a good option for those who are looking for a healthier option, as it is lower in calories and fat compared to other types of ramen broth.