Ramen is a popular Japanese noodle dish that really needs no introduction. It consists of wheat noodles served in umami filled broth, often flavored with soy sauce or miso, and topped with a variety of ingredients. The right toppings can elevate your ramen experience to a whole new level, and is one of the most exciting parts of the dish.
But how well do you really know your toppings?
Japanese ramen toppings are diverse and can include everything from sliced pork belly to marinated soft-boiled eggs. Some toppings are more common than others, but the best part about ramen is that you can customize it to your liking. Whether you prefer a spicy kick or a refreshing crunch, there’s a topping out there for everyone. In this article, we’ll explore the world of Japanese ramen toppings and provide you with some inspiration for your next bowl.
Understanding Japanese Ramen
Japanese ramen is a dish that has a long and rich history. It’s believed that ramen was first introduced to Japan in the late 19th century by Chinese immigrants. The dish quickly became popular, and over time, it evolved to become the dish we know and love today.
Ramen soup is the heart of the dish, and it’s what gives the dish its unique flavor. The soup is typically made with a combination of meat, fish, and vegetables, and it’s simmered for hours to create a rich and flavorful broth. The noodles used in ramen come in different shapes and sizes, and they’re typically made with wheat flour, salt, and water.
When it comes to toppings, the possibilities are endless. Some of the most popular toppings include chashu pork belly slices, soft-boiled eggs, bamboo shoots, green onions, and seaweed. These toppings can be added to the soup to create a dish that’s both satisfying and flavorful.
While many people enjoy eating ramen at restaurants, it’s also possible to make homemade ramen. Making ramen from scratch can be a time-consuming process, but it’s a great way to create a dish that’s tailored to your tastes. Instant ramen can be a quick and easy way to enjoy the dish at home, but we’re talking the frozen kind, not cup noodles!
Different Types of Ramen Broths
Ramen broth is the foundation of any good bowl of ramen. There are several types of broth that are commonly used in ramen, each with its own unique flavor profile. Here are some of the most popular types of ramen broth:
Shio Ramen Broth
Shio ramen broth is a clear broth that is made with salt, chicken, and vegetables. It has a light and refreshing flavor that is perfect for those who prefer a less heavy broth. Shio ramen is often served with seafood toppings, such as shrimp or scallops.
Shoyu Ramen Broth
Shoyu ramen broth is a soy sauce-based broth that is slightly richer than shio ramen broth. It is made with chicken, vegetables, and soy sauce, and has a slightly sweet and savory flavor. Shoyu ramen is often served with chashu pork and green onions.
Miso Ramen Broth
Miso ramen broth is made with fermented soybean paste (miso), chicken, and vegetables. It has a thick and hearty flavor that is perfect for those who prefer a more substantial broth. Miso ramen is often served with corn and bean sprouts.
Tonkotsu Ramen Broth
Tonkotsu ramen broth is made with pork bones that have been boiled for several hours. The resulting broth is thick and creamy, with a rich and savory flavor. Tonkotsu ramen is often served with chashu pork and black garlic oil.
To learn more about the top ramen broths and how to pick which one to go with, check out our Japanese ramen broth guide!
Noodles in Ramen
The noodles in ramen are typically made from wheat flour, salt, and water, but there are many variations. The thickness, texture, and shape of the noodles can vary depending on the region and the desired style of ramen.
Some popular types of noodles used in ramen include:
- Chijire: Thin and straight noodles that are slightly chewy.
- Hosomen: Very thin and delicate noodles that are often used in lighter broths.
- Hakata-style: Thin and straight noodles that are very firm and chewy.
- Soba: Thin noodles made from buckwheat flour that have a nutty flavor and are often used in cold ramen dishes.
- Udon: Thick and chewy noodles made from wheat flour that are often used in hearty, rich broths.
The type of noodle used in ramen can greatly affect the overall taste and texture of the dish. For example, soba noodles add a nutty flavor and udon noodles provide a hearty chewiness.
When cooking the noodles, it’s important to follow the instructions carefully to achieve the desired texture. Overcooking or undercooking the noodles can greatly affect the overall quality of the dish.
In addition to the type of noodle, the amount of noodles used in the dish can also vary. Some ramen restaurants offer different sizes of noodles, allowing customers to choose the amount they prefer.
Pro Tip: If you want to order extra noodles to add to your bowl of ramen, you’re looking for “kaedama” (替え玉). The term “kaedama” essentially means “extra serving” or “extra portion,” and it’s a popular option for those who enjoy their meal and want more noodles to soak up more broth.
Meat Toppings
Meat toppings add a rich and savory flavor to the ramen broth and make the dish more satisfying. Here are some of the most popular meat toppings that you can add to your ramen:
- Pork Belly: Pork belly is a fatty and flavorful cut of meat that is perfect for ramen. It is usually sliced thinly and cooked until crispy. This meat topping adds a nice crunch to the dish and balances out the richness of the broth.
- Chashu: Chashu is a type of braised pork that is often used as a topping for ramen. It is made by marinating pork belly in soy sauce, sake, and other seasonings, and then slow-cooking it until it is tender and juicy. Chashu has a melt-in-your-mouth texture and adds a lot of umami flavor to the dish.
- Kakuni: Kakuni is another type of braised pork that is similar to chashu. The main difference is that kakuni is made with pork belly that is cut into cubes instead of slices. It is often simmered in a sweet and savory broth until it is tender and flavorful.
- Braised Pork: Braised pork is a generic term that refers to any type of pork that has been slow-cooked in a flavorful liquid. It can be made with pork belly, shoulder, or any other cut of meat. Braised pork adds a lot of depth and richness to the broth and is a great option if you want a meat topping that is not too fatty.
Vegetable Toppings
Ramen can be garnished with a variety of vegetable toppings to enhance its flavor and texture. Common vegetable toppings in ramen include:
- Negi: Thinly sliced green onions or scallions are a classic ramen topping. They add a fresh and slightly pungent flavor.
- Menma: Menma are seasoned bamboo shoots. They have a unique, slightly crunchy texture and a sweet-savory flavor.
- Corn: Sweet corn kernels are often added to ramen for a burst of natural sweetness and texture contrast.
- Bean Sprouts: Bean sprouts are a popular addition, providing a crunchy and slightly earthy taste.
- Nori: Dried seaweed is a common topping for ramen. It adds a salty and umami flavor to the soup and provides a crispy texture. You can crumble the nori sheets or cut them into thin strips and sprinkle them on top of your ramen.
- Spinach: Blanched or sautéed spinach is used to add a touch of green and a mild, earthy taste.
- Wakame: Wakame is a type of edible seaweed, often rehydrated in the hot broth. It has a mild, briny flavor.
- Kikurage (Wood Ear Mushrooms): These mushrooms have a gelatinous texture and can add a unique mouthfeel to your ramen.
- Shiitake Mushrooms: Sliced or whole shiitake mushrooms are sometimes used to provide an umami-rich flavor.
- Cabbage: Thinly shredded cabbage can be a textural contrast and adds a mild, sweet flavor.
- Sprouts: Various sprouts, such as mung bean sprouts, can provide crunch and freshness to the dish.
- Chili Peppers: For those who like some heat, sliced or minced chili peppers can be used as a topping.
Additional Toppings
- Garlic: Minced garlic can add a pungent and aromatic flavor to your ramen. You can sauté the garlic in a small amount of oil until it’s fragrant and then add it to your soup.
- Sesame: Toasted sesame seeds or sesame oil can add a nutty and rich flavor to your ramen. You can sprinkle the seeds on top of your soup or drizzle a little sesame oil over it.
Ramen Toppings Across Regions
One of the fascinating things about Japanese ramen is that each region of Japan has its own unique style of ramen and accompanying toppings. These regional variations have been developed over decades and have become an integral part of the local food culture.
In Tokyo, the capital city, the classic toppings are menma (fermented bamboo shoots), nori (dried seaweed), and green onions. These toppings are often paired with a shoyu (soy sauce) or shio (salt) broth.
In Hokkaido, the northernmost island of Japan, butter and corn are popular ramen toppings. The Hokkaido-style miso ramen is often served with sweet corn, which adds a nice sweetness to the dish.
In Kyushu, the southernmost island of Japan, the tonkotsu (pork bone) broth is the star of the show. The broth is thick and creamy, and the toppings are often simple, such as chashu (pork belly), green onions, and garlic.
In Fukuoka, the birthplace of tonkotsu ramen, the Hakata-style ramen is served with thin noodles and a rich, creamy broth.
In Hiroshima, the Hiroshima-style tsukemen (dipping noodles) is a popular variation of ramen. Instead of the noodles being served in a bowl of soup, they are served separately with a thick dipping sauce made from pork bones and soy sauce. The toppings for tsukemen are usually simple, such as chashu, green onions, and nori.
In Okinawa, a tropical island located south of Japan, the Okinawa soba is a popular variation of ramen. The broth is made from pork bones and is lighter than the tonkotsu broth. The toppings for Okinawa soba are often simple, such as kamaboko (fish cake), sliced pork, and green onions.
Frequently Asked Questions
What are some popular types of ramen toppings?
Some popular types of ramen toppings include chashu (braised pork belly), menma (pickled bamboo shoots), nori (dried seaweed), sliced scallions, sesame seeds, and soft boiled eggs.
What are some common Japanese ramen ingredients?
Some common Japanese ramen ingredients include ramen noodles, dashi (a broth made from fish and seaweed), soy sauce, miso paste, pork bones, and vegetables such as onions and garlic.
What are some easy toppings for ramen?
Some easy toppings for ramen include sliced scallions, bean sprouts, corn, sliced mushrooms, and shredded carrots. These toppings can be quickly prepared and added to your ramen bowl.
What are some dried toppings for ramen?
Some dried toppings for ramen include dried seaweed, dried shrimp, and dried fish flakes. These toppings can add extra flavor and texture to your ramen bowl.
What are some popular meat toppings for ramen?
Some popular meat toppings for ramen include chashu (braised pork belly), chicken, and beef. These meats can be sliced or shredded and added to your ramen bowl.
What are some vegetarian ramen toppings?
Some vegetarian ramen toppings include tofu, mushrooms, seaweed, and vegetables such as spinach, bok choy, and bean sprouts. These toppings can add flavor and nutrition to your ramen bowl without the use of meat.