Ramen

Ramen is a Japanese noodle soup dish that typically consists of several key components:

1. Broth (Soup Base)

The broth is the heart of ramen and comes in different flavors:

• Shoyu (Soy Sauce) – Clear, brown broth made with soy sauce.
• Miso – Thick, rich broth made with fermented soybean paste.
• Shio (Salt) – Light, clear, and salty broth.
• Tonkotsu (Pork Bone) – Creamy, milky broth made by boiling pork bones for hours.

2. Noodles

Ramen noodles are wheat-based and vary in thickness, curliness, and firmness. They contain:

• Wheat flour
• Water
• Kansui (alkaline mineral water) – gives the noodles their chewy texture and yellowish color.

3. Toppings

Common toppings include:

• Chashu – Braised or roasted pork slices.
• Ajitama (Marinated Soft-Boiled Egg) – A seasoned egg with a slightly runny yolk.
• Menma – Seasoned bamboo shoots.
• Nori (Seaweed) – Thin sheets of dried seaweed.
• Green Onions (Scallions) – Chopped for freshness.
• Narutomaki – White and pink swirled fish cake.
• Bean Sprouts – Adds crunch.
• Corn & Butter – Common in miso ramen.

4. Seasoning & Oil

• Tare – The concentrated seasoning base (soy sauce, miso, or salt).
• Aromatics – Garlic, ginger, and onions.
• Flavored Oils – Sesame oil, chili oil, or pork fat.