Butter is typically added to ramen as a finishing touch, melting into the hot broth just before serving. Learn more about it.

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

Dashi is primarily used as a base or an enhancing component in the broth. It adds a layer of umami that complements other ingredients.

Garlic is a common seasoning in ramen, known for its robust and aromatic flavor. It can be added in various forms, such as sliced or fried.

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

emon juice is typically used in ramen as a finishing touch, added just before serving to preserve its bright and tangy flavor.

Mirin is used in ramen to add a layer of sweetness and complexity to the broth, balancing out salty and umami flavors.

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

Rice vinegar adds a refreshing acidity that cuts through rich broths and complements lighter soups. It can be added or drizzled over.

Sake is typically used in ramen to enhance the broth’s flavor, tenderize meats, and add a subtle sweetness.

Sesame oil is used to enhance the flavor and aroma of the dish. It can be added to the broth to infuse the soup with a rich, nutty flavor.

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.

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

Ramen tare is a key seasoning component in ramen preparation. It’s typically added to the bowl before the broth is poured.

Yuzu zest is typically used as a finishing garnish in ramen, added just before serving to preserve its fresh and aromatic qualities.