Ramen is a beloved Japanese noodle soup that has grown far beyond its simple beginnings to become a favorite dish around the world. But what are the main “types of ramen” that make this food so popular? Ramen is not just one thing-it’s a combination of different broths, noodles, and toppings. At its core, ramen consists of noodles in a flavorful broth with various toppings. While ramen is often identified by its main flavor, such as shio (salt), shoyu (soy sauce), miso (fermented soybean paste), or tonkotsu (pork bone), there is much more variety within ramen than just these four types. Each bowl is different, often influenced by local traditions and the careful work of ramen chefs, known as shokunin.
Ramen’s journey began centuries ago with Chinese origins, but after World War II it became a regular meal in Japan thanks to cheap and available ingredients like wheat and bones. Today, ramen can be as visually pleasing as it is tasty, following the Japanese idea of me de taberu-eating with your eyes. If you want to enjoy the full ramen experience, it helps to understand these different types and what makes each unique.
Types of Ramen Noodles and Their Qualities
Noodles are one of the most important parts of any bowl of ramen. Made with wheat flour, salt, water, and kansui (an alkaline mineral water), ramen noodles are springy, chewy, and have a yellow tint and a slight flavor. Ramen chefs choose their noodles carefully-thinking about how chewy they are, how well they hold onto broth, and how they feel when you eat them. The right noodle brings the soup and toppings together.
There are many shapes and sizes of ramen noodles. Some ramen places even let customers pick the thickness (thin, regular, thick) or how soft or firm the noodles will be. This attention to detail helps make every bowl of ramen a little different.
Thin vs. Thick Noodles
Noodle thickness changes how ramen tastes and feels. Thin noodles, usually straight, are paired with rich, creamy broths like tonkotsu. Thin noodles soak up thick soups well, ensuring each bite is full of flavor. This is common in places like Hakata, where fast-cooking, thin noodles also made ramen quicker to serve in busy stands.
Thicker noodles, which may be straight or wavy, are usually used with hearty soups like miso ramen. Their bigger size stands up well to thicker soups, offering a satisfying chew. The noodle choice depends on the broth, designed for a well-balanced taste and texture.
Curly vs. Straight Noodles
Noodle shape also makes a difference. Straight noodles are often served in lighter soups such as shio or shoyu, letting the soup’s gentle flavors be noticed. These noodles make for clean, easy slurping.
Curly or wavy noodles capture more broth in their twists and turns. This makes them ideal for thicker soups-like miso ramen-since their shape helps scoop up flavor and toppings. Wavy noodles also make ramen more colorful and attractive, fitting the idea of eating with your eyes.
Wheat Noodles and Substitutes
Most ramen noodles are made from wheat flour and kansui, which gives them their special texture and color. Sometimes, other noodles like udon, soba, somen, or glass noodles (harusame) are used, especially in gluten-free or special dishes. However, without kansui, these are not true ramen noodles.
Some restaurants or home cooks offer gluten-free alternatives like soba or rice noodles. Although these can make a tasty noodle soup, traditional ramen always uses kansui noodles. Today, more places offer vegan and gluten-free ramens to fit various diets, often using different broths and noodles.
| Noodle Type | Description | Best With |
|---|---|---|
| Thin, straight | Springy, cooks quickly | Tonkotsu broth |
| Thick, wavy | Chewy, holds sauce well | Miso or hearty broths |
| Curly | Wavy, traps more broth | Rich, thick soups |
| Soba/Rice/Alternatives | Gluten-free or specialty | Non-traditional ramen |
Main Types of Ramen Broth
The broth is what truly gives ramen its flavor and personality. This soup is made by simmering bones, vegetables, and other ingredients for hours. Ramen broths are grouped mainly by the “tare,” or seasoning, added to a soup base. Tare is a salty, tasty sauce that gives each style its own flavor. Many chefs have their own secret tare, often mixing in things like sake, mirin, or garlic.
Broths are also explained by how heavy they are: kotteri (rich/thick) or assari (light/clear). Kotteri broths are thick and may be cloudy, full of fats and cooked for a long time. Assari broths are clear and light, often from a gentle simmer of bones or fish. This range is why there’s a ramen to suit every taste.
Shoyu Ramen: Soy Sauce Broth
Shoyu ramen has a clear, soy sauce-based broth. It is the most common type and started in Tokyo in 1910. Usually, its soup is made by simmering chicken and pork bones, sometimes with fish stock for extra depth. The brew is combined with soy sauce, giving it a brown color and a salty, earthy flavor.
Shoyu ramen is flexible-it can be clear or cloudy. Typical toppings include slices of chashu pork, bamboo shoots (menma), scallions, seaweed, and soft-boiled eggs soaked in soy sauce, making it a favorite starting point for many.
Shio Ramen: Salt Broth
Shio ramen, often found in Hakodate, Hokkaido, is made with a clear, salty broth that highlights the flavors of its simple ingredients. The soup often uses chicken or pork bones and sometimes seafood for extra aroma. Sea salt is sprinkled in carefully so as not to hide the other tastes.
Getting a clear shio broth takes care-gentle simmering and straining to keep the soup clear and smooth. This type is lighter and less oily than others. Toppings often include bean sprouts, seaweed, fish cake, and scallions, chosen for their simple, fresh taste.
Miso Ramen: Fermented Soybean Broth
From Hokkaido comes miso ramen, which uses soybean paste to give a thick, rich, and cloudy broth. The soup starts with pork or chicken bones, then seasoned with a blend of miso pastes (red miso is stronger, yellow miso is milder) for a deep, earthy flavor.
Miso ramen is hearty and usually served with thick, wavy noodles. It became popular in the 1960s, especially in colder areas. Toppings may include buttered corn, pork slices, marinated eggs, bean sprouts, or black garlic oil, offering a meal that’s both filling and warming.
Tonkotsu Ramen: Pork Bone Broth
In Fukuoka, tonkotsu ramen is king. This ramen has a creamy white broth, made by boiling pork bones for up to 16 hours. This long cooking time breaks down the marrow and fat, creating a thick, flavorful soup.
Once chilled, good tonkotsu stock becomes jelly-like-showing its richness. The broth is most often seasoned with salt, though sometimes soy sauce or miso is used. Typical additions are chashu pork, black garlic oil, scallions, and pickled ginger. Tonkotsu ramen is popular worldwide for its strong, savory taste.
| Type | Main Seasoning | Broth Base | Texture | Common Toppings |
|---|---|---|---|---|
| Shoyu | Soy Sauce | Chicken/Pork (sometimes fish stock) | Clear to cloudy | Chashu, menma, scallion, egg |
| Shio | Salt | Chicken/Pork/Seafood | Clear, light | Bean sprouts, seaweed, fish cake |
| Miso | Miso paste | Pork/Chicken | Cloudy, rich | Corn, chashu, egg, bean sprouts |
| Tonkotsu | Usually Salt (sometimes Soy/Miso) | Pork bones | Creamy, thick | Chashu, garlic oil, scallion, ginger |
Other Popular Styles of Ramen
Besides the four main types, Japan has many other ramen styles. These sometimes experiment with broth, noodles, or toppings to suit different tastes or seasons. From spicy ramen to cold noodle dishes, these varieties show how flexible and creative ramen can be.
Ramen chefs often try new ideas, leading to creative bowls that don’t fit traditional categories. This means there’s always something new for fans to try and enjoy.
Tantanmen: Spicy Sesame Ramen
Tantanmen comes from Sichuan’s spicy dan dan noodles, but Japan has made it its own. It’s known for a creamy broth with sesame paste, chili oil, and spices for a spicy, nutty taste. Sometimes, soy milk is added for a smoother soup.
Ground pork and vegetables like spinach or bean sprouts often top the soup, giving the bowl extra texture and flavor. Tantanmen is the right choice for anyone who likes spicy food.
Tsukemen: Dipping Ramen
Tsukemen started in Tokyo and is very different from regular ramen. Here, the noodles and soup are served separately. The soup is a thick, strong dip-meant for dunking noodles, not sipping as a soup.
Dinosaurs dip cold or warm noodles into the hot soup, enjoying the flavor one bite at a time. The noodles are usually thick and chewy. Toppings such as chashu, nori, bamboo shoots, and eggs come on the side. When served cold on a bamboo mat, this dish is called zaru ramen.
Kaisen Ramen: Seafood Ramen
Kaisen ramen comes from Japan’s coast, using fresh seafood like fish, shrimp, clams, or scallops for a light, briny soup. The broth might be flavored with soy sauce or miso, but always lets the natural seafood flavor shine through.
Seafood toppings-plus ingredients like seaweed, scallions, and yuzu-bring more taste and color. Kaisen ramen is great for those who prefer a lighter yet flavorful meal.
Hiyashi Chuka: Cold Ramen
Hiyashi chuka is a cold noodle dish perfect for summer. Unlike most ramen, it is served chilled, almost like a salad. The thin noodles are topped with a sweet and tangy dressing, using soy sauce, vinegar, and sesame oil.
Colorful toppings like cucumber, carrot, egg, and ham make it bright and tasty. Sometimes, crab or chicken is added. Hiyashi chuka is mostly a summer dish, but you can sometimes find it year-round.
Regional Japanese Ramen Styles
One of the most interesting things about ramen is how much it changes from place to place in Japan. Each area has its own version, depending on local ingredients and tastes. Looking at these regional ramen styles offers a deeper look at ramen’s variety.
Tokyo-Style Ramen
Tokyo-style ramen is the classic shoyu ramen. Its soup combines pork and chicken broth, sometimes boosted with a fish-based dashi. Noodles are slightly curly and a little wide, making for a well-balanced, enjoyable bowl. This type of ramen is also closely related to Yokohama ramen, which uses a heavier, meatier broth.
Sapporo Ramen
Sapporo, found in northern Hokkaido, is the birthplace of miso ramen. Cold winters there called for a filling soup-thick noodles and a rich, red miso broth, typically with corn, bean sprouts, cabbage, and ground pork on top. Try adding a slice of butter for an extra creamy bowl, as many locals do.
Hakata-Style Ramen
Hakata, in Fukuoka (Kyushu), is known for its tonkotsu ramen. The key feature here is the extra-thick, creamy pork bone broth and thin, straight noodles that cook fast. Toppings like pickled ginger, mushrooms, and spicy greens make it stand out. The broth is usually seasoned with salt to keep its white color.
Other Regional Flavors
- Kitakata Ramen (Fukushima): Light soy broth and thick, flat, curly noodles with bamboo shoots and pork belly.
- Tokushima Ramen (Shikoku): Mix of tonkotsu and soy broth, often with pork ribs.
- Nagasaki Chanpon: Thick noodles boiled in pork and seafood soup, more like a stew than regular ramen.
Frequently Asked Questions About Ramen Types
Ramen’s worldwide popularity has led to lots of questions from people wanting to know more. If you are new to ramen or just curious about different kinds, these answers can help you choose and enjoy your perfect bowl.
What Ramen Should You Try First?
If you’re trying ramen for the first time, shoyu ramen is a good place to start. Its soy sauce base is savory but not too heavy, with familiar chicken and pork flavors. Common toppings include pork slices and bamboo shoots, making it a good introduction.
If you want something lighter, try shio ramen with its gentle, salty broth. For those who like stronger taste, miso ramen is hearty and rich. It really depends on your taste, but shoyu ramen is the classic sample for most people.
How Is Instant Ramen Different from Restaurant Ramen?
Instant ramen is very different from the fresh ramen you get in restaurants. Invented in 1958, instant ramen uses fried or dried noodle bricks for quick cooking, often with simple, powdery soup bases. This makes it fast and inexpensive but less rich in taste and texture.
Traditional ramen uses carefully prepared broths, made slowly over many hours, with fresh, chewy noodles and special toppings. Instant ramen can be made more interesting with extras like egg, meat, or vegetables, but it cannot fully copy the complexity found in a good ramen shop. Some premium instant ramen aims for better texture, but the experience is still not the same as eating freshly made ramen.