ramens

Ramen is a Japanese noodle soup featuring Chinese-style wheat noodles served in a savory broth, typically seasoned with tare, and topped with ingredients such as chashu pork, menma (bamboo shoots), green onions, nori, and a soft-boiled egg. Broth bases include shoyu (soy sauce), shio (salt), miso, and tonkotsu (pork bone); the noodles are alkaline, giving a firm, chewy texture and a yellowish color.

The dish originated from Chinese noodle soups brought to Japan in the late 19th and early 20th centuries and evolved into a distinct Japanese style. After World War II, ramen shops proliferated, and regional styles developed, including Tokyo-style shoyu, Sapporo-style miso, Hakata-style tonkotsu, and Kitakata. Tsukemen, a related dipping version, features separate noodles and a thick, concentrated broth.

In preparation, broth is simmered for hours, tare is added to define flavor, and noodles are boiled separately. Toppings vary by region and personal taste. Noodles are typically made with kansui, an alkaline mineral solution that creates chewiness.

Internationally, instant ramen, popularized by Momofuku Ando in 1958, helped spread the dish as an affordable staple. Ramen has been adapted with local ingredients and techniques across many countries. Nutritional concerns include high sodium and calories, though vegetarian and vegan variants exist using miso or plant-based broths.