Ramen, an iconic Japanese dish, features a variety of styles that are as diverse as the regions from which they originate. The four primary types of ramen are Shoyu, Miso, Tonkotsu, and Shio, each distinguished by its unique broth, noodle texture, and toppings. Understanding these different varieties can elevate one's appreciation for authentic Japanese ramen.
Shoyu ramen, which translates to soy sauce ramen, is characterized by its clear, brown broth made from a blend of soy sauce and chicken stock. This type often features curly wheat noodles, providing a delightful chewiness. Common toppings for Shoyu ramen include chashu (braised pork belly), menma (bamboo shoots), and sliced green onions, all of which enhance the umami flavor profile.
Miso ramen, originating from Hokkaido, showcases a rich and hearty miso-based broth. This type is typically paired with thicker, wavy noodles that hold onto the flavor of the broth beautifully. Toppings might include corn, butter, and bean sprouts, which add both texture and flavor. The enticing nature of miso ramen often lends itself to pairing with light beers or sake, as the savory notes complement the drink's subtleties.
Tonkotsu ramen is known for its creamy, rich broth created by boiling pork bones for hours, which releases collagen and fat, giving it a velvety texture. The noodles used are often thin and straight, designed to absorb the flavorful broth. Toppings such as black garlic oil, wood ear mushrooms, and nori (seaweed) further enrich this type of ramen, providing a complete sensory experience.
Lastly, Shio ramen is a salt-based version that typically features a pale, clear broth made from seafood or chicken. This style is lighter compared to its counterparts and often comes with straight, fine noodles. Common garnishes include green onions, boiled eggs, and kamaboko (fish cake). The delicate flavors of Shio ramen are best complemented by a crisp, refreshing drink, such as green tea or a mild lager.