Ramen has become a huge deal, sweeping the globe with its tasty awesomeness. America is a bit late to the table on this one, everyone has been enjoying ramen for some time and it is just now booming here. Fear not though, even late to the table we are still welcome to enjoy this timeless dish. There are four main types of ramen classified by their broth/seasoning type. Each is delectible and they are as follows:
- Miso – The robust flavor in this broth is primarily derived from miso paste which is a fermented soy paste. There are several different types of miso but they all come with a full, complex, salty flavor.
- Shoyu – The broths of shoyu ramen are soy sauce based, though it is not uncommon for shoyu to be added to any ramen now. This is one of the most common types of ramen and its dark clearish broths are light and flavorful.
- Shio – The lightest and clearest of the ramen brother, it is often the saltiest and lightest of all ramen. This is also a very common type of ramen.
- Tonkotsu – This creamy thick broth is filling, sticky, and ultra satisfying. Originally only pork based, there are now also chicken versions that I know of. This broth is made by emulsifying fat into the stock and boiling lots of bones to release the collagen and goodness inside.
All of the ramen types are tasty though, try them all to find your favourites. Make sure to try a variety of different broth types and toppings to find your very favourite. There is much to enjoy about ramen, maybe even get really adventurous and make ramen at home! Though this takes a lot of preparation it can be a really fun activity to do with the family. Just make sure to prepare as much of it in advance as you can or it could be an all day event to make really good ramen! We have made the tonkotsu ramen and have enjoyed it immensely but made our share of mistakes along the way. In the end it was a very rewarding experience for sure though.