Ramen (ラーメン) – Japan’s Comforting Noodle Soup

Ramen originally came to Japan from China during the late 19th century. The earliest versions were called “Shina soba” (Chinese noodles), and they became popular among the working class for being filling and inexpensive. After World War II, ramen stalls spread across Japan, providing affordable and tasty meals during a time of food scarcity. Over the decades, ramen evolved into a cultural icon, with regional varieties like Hokkaido’s miso ramen, Kyushu’s tonkotsu ramen, and Tokyo’s shoyu ramen, each reflecting local tastes.

• Wheat noodles (curly or straight)

• Broth base (shoyu/soy sauce, miso, shio/salt, or tonkotsu/pork bone)

• Chashu (braised pork belly)

• Ajitsuke tamago (soy-marinated soft-boiled egg)

• Green onions, nori (seaweed), and bamboo shoots

Ramen is deeply flavorful and satisfying. The broth defines the overall taste—ranging from the light saltiness of shio ramen to the bold richness of tonkotsu. The noodles add chewiness, while the toppings create balance and variety in every bite. Eating ramen is an experience in itself; in Japan, slurping is encouraged as a sign of enjoyment and to cool down the hot noodles.

The preparation of ramen begins with the broth, which can take hours or even days to perfect. For example, tonkotsu broth is simmered with pork bones until it becomes creamy and rich. Noodles are boiled separately to maintain texture. Once the broth is ready, it is poured into a bowl, followed by noodles, toppings like pork slices, eggs, and vegetables, then garnished with green onions and seaweed.