This ramen has a light flavor. The standard broth is made by boiling down chicken bones and seafood products (such as dashi stock, dried sardines and bonito flakes), and it has a characteristic transparency.
Shoyu (Soy Sauce) Ramen
The most common kind of ramen, the broth has both the fragrance of soy sauce and a deep, rich flavor. Like shio ramen, the broth is made from chicken bones (“torigara”) and seafood products; some restaurants may also add other ingredients like pork bones ("tonkotsu”).
Restaurants that specialize in miso ramen use homemade miso to make their soup. These soup recipes feature different kinds of miso, like charred miso, white miso, red miso, soybean miso, barley miso and rice miso. The toppings are similarly abundant, including sweet corn, butter and sauteed vegetables.
Tsukemen is a ramen dish similar to zaru-soba. The noodles are rinsed off and piled into a colander or bowl alongside a bowl of thick soup that can be either hot or cold. Take a mouthful-sized portion of the noodles with your chopsticks, dunk them into the soup and enjoy.
There is an abundant variety of tsukemen soups, each with their own particular emphasis: acidity, sweetness, rich seafood flavors and more. Tsukemen noodles are thick, and tend to be served in larger portions than regular ramen. You can also request “soup wari,” which is hot water for diluting the leftover soup. You can then drink it straight.
Tonkotsu (Pork Broth) Ramen
Tonkotsu broth is made by boiling down pork bones. Tonkotsu ramen has a sharp odor compared to other ramen varieties, and people either love it or hate it. Tonkotsu broth takes many forms; it can be light and smooth, or thick and rich enough to stick to the spoon. There are also shoyu-tonkotsu and shio-tonkotsu soups.
The noodles are usually very thin, and the bowls are topped with onions, char siu pork, bamboo shoots, finely-chopped kikurage mushrooms and pickled ginger.