Ramen was originally a Chinese food, but it developed uniquely in Japan. About 50 years ago, there were mainly three types of ramen in Japan: soy sauce ramen, miso ramen, and salt ramen. And in Kyushu, there was tonkotsu ramen.
To put it very simply, shoyu ramen is soy sauce flavored, miso ramen is miso flavored, and shio ramen is salt flavored, but in reality, the soup is made by simmering chicken bones, pork bones, several kinds of vegetables, garlic, ginger, etc. for a long time. The way the soup is made varies from ramen shop to ramen shop. This is usually a secret.
Ramen has developed rapidly in the past 30 years, and there are now many different kinds of ramen. It is difficult to give an exact definition of ramen. It is no exaggeration to say that there are as many ramen as there are ramen shops.
A brief explanation of basic soy sauce ramen. In most cases, the noodles are topped with bamboo shoots, char siu, and chopped green onions. This is a very basic composition. Depending on the store, it may also be topped with seaweed and a boiled egg.
Here we will briefly explain some of the most popular ramen that is commonly ordered by ordinary people.
Shoyu ramen (醬油ラーメン)
The noodles are often topped with bamboo shoots, char siu, and chopped green onions. This is a very basic dish, but some restaurants may also top it with seaweed and a boiled egg.
Tanmen (タンメン)
In many cases, bean sprouts, cabbage, onions, and a small amount of pork are stir-fried and served as a topping on shio ramen. You can enjoy the delicious flavor of stir-fried vegetables.
