Finding the Best Instant Ramen Toppings to Buy Online

Where to get ready-made ramen toppings like ajitama eggs, freeze-dried veggies, menma, seaweed, chashu packs, and chili oils.

Ramen from Sapporo

Sapporo is one of Japan’s top ramen locations, many of them alongside the Ramen Alley. It is also considered the birthplace of miso ramen.

Ranking Dry Ramen – My Favorites for 2025 (Complete Guide)

Do you love dry ramen? I have tasted my way through the best of the best. Here are some new flavors, creative twists, and all-time classics.

Ie-kei Ramen

Ie-kei ramen or “house-style ramen” is a rich, satisfying ramen style that originated in Yokohama in the 1970s.

Chicken

Chicken is a versatile and widely used protein in ramen, appearing both in the broth and as a topping (grilled, poached, pan-seared, etc.)

Raw Egg

Raw egg is occasionally cracked directly into hot broth, especially in spicy or miso ramen styles. The heat gently cooks the egg as you eat.

Poached Egg

A poached egg is a soft, runny egg added just before serving. It offers a rich, velvety texture when broken into the ramen broth.

Quail Eggs

Small and often hard-boiled, quail eggs are used in some regional or upscale ramen for visual and textural variety.

Spicy Garlic Shrimp Ramen

Spicy Garlic Shrimp Ramen is a bold, flavorful ramen style that combines the sweetness of shrimp with the heat of chili and garlic.

Niboshi (Dried Sardines)

Niboshi are small dried infant sardines or anchovies that are a key ingredient in many Japanese broths, including certain styles of ramen.

Clams

Clams are an elegant addition to ramen, often used in broths or as toppings to bring a fresh flavor that complements lighter ramen bases.

Dashi-Based Broth

Dashi broth is a foundational component in Japanese cuisine, and when used in ramen, it offers a light, clear, and deeply umami-rich base.