Soy Sauce

Soy sauce is used in ramen primarily to season the broth, infusing it with its distinctive umami flavor. It can be added to the broth.

Chili & Chili Oil (Rayu)

Chili is used in ramen to create varying levels of heat and flavor, from a subtle warmth to a bold, fiery punch.

Ginger

Ginger is used in ramen in various forms, including fresh slices, grated, pickled (beni shoga), or as a paste.

Scallions

Scallions are typically sliced thinly and sprinkled over the ramen just before serving, allowing their fresh flavor to shine through.

Miso Paste

Miso paste is primarily used in ramen to create a flavorful and umami-rich broth. It is typically dissolved in hot water or broth.

Spicy Miso Ramen

Spicy miso ramen features a rich, umami-filled broth with a fiery kick, springy noodles, and an array of delicious toppings.

Spicy Miso Paste

Spicy miso paste is typically stirred into the ramen broth, imparting its signature heat and savory depth throughout the dish.

Tamago Egg

Tamago is a versatile topping used across various ramen styles, contributing both flavor and texture to the dish.

Sesame Seeds (Goma)

Sesame seeds (or goma) is a flavorful topping that adds a nutty flavor and crunchy texture. Learn about their usage, tips, and the types.

Wakame (Seaweed)

Wakame (or seaweed) is a nutritious and flavorful topping that adds a subtle umami flavor and delicate texture to ramen. Learn all about it

Narutomaki (Fish Cake)

Narutomaki (or fish cake) adds a mild seafood flavor and distinctive visual appeal to ramen. Learn about its usage, tips, and types.

Kikurage (Wood Ear Mushrooms)

Discover the role of kikurage (wood ear mushrooms) in ramen, a unique topping that adds a unique texture and subtle flavor.