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Are You a Ramen Lover? Here are 5 Ramen Broth Types You Must Try

Ramen, the Japanese noodle soup dish, has become a worldwide sensation in recent years. With its flavorful broth and customizable toppings, it’s no wonder why so many people have fallen in love with this comforting and delicious dish. However, with so many variations and styles of ramen out there, it can be overwhelming to know where to start. 

That’s why we’ve put together a guide to help you know about the different types of ramen. In this article, we will introduce you to five different ramen broth types that every ramen lover should try at least once. 

So grab your chopsticks and get ready to slurp your way to ramen nirvana!

1. Shoyu Broth

Shoyu is the Japanese word for soy sauce, and this broth is made with a soy sauce base. The soy sauce gives the broth a savory, umami flavor that is slightly salty. This is the most common type of ramen broth in Japan and among locals and tourists in America.

 In fact, you can find the best restaurants which have the best Shoyu Broth through online reviews. Companies like GoldyBoy Ramen are premium ramen raters who provide in-depth reviews of the best noodle soups. 

2. Tonkotsu Broth

Tonkotsu broth is a rich, creamy broth made by simmering pork bones for several hours until the marrow and collagen are extracted, creating a thick, creamy broth. This type of broth has a slightly sweet and nutty flavor and is often served with thin noodles and topped with sliced pork, bamboo shoots, and green onions. 

Tonkotsu ramen is a specialty of Kyushu, a region in southern Japan, and is gaining popularity around the world.

3. Miso Broth

Miso is a traditional Japanese seasoning made by fermenting soybeans with salt and a type of fungus called koji. Miso broth is made with this seasoning and can have a range of flavors, from sweet and mild to savory and salty. 

This type of broth is typically made with chicken or pork bones, and sometimes seafood is added for extra flavor. Miso ramen is highly popular in Hokkaido, which falls in the northern area of Japan.

4. Shio Broth

Shio means salt in Japanese, and this broth is made with a salt base. This type of broth is lighter and less heavy than the other types of ramen broth and has a clear, salty flavor. 

Shio ramen is often served with thin noodles and toppings such as fish cake, bamboo shoots, and seaweed.

5. Tsukemen Broth

Tsukemen is a type of ramen dish where the noodles are served separately from the broth. The broth is typically thicker and richer than the other types of ramen broth and is meant to be used as a dipping sauce for the noodles. 

The broth is often made with pork bones, soy sauce, and mirin, a sweet Japanese rice wine. This type of ramen is popular in Tokyo and is gaining popularity around the world.

Taking a Quick Recap

If you are a ramen lover, these five types of ramen broth are a must-try. Each broth has its unique flavor and texture, and trying them all will give you a greater appreciation for the variety and complexity of this beloved Japanese dish. 

So next time you visit a ramen restaurant, be sure to try out these different broths and find your favorite.

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