The Four Types of Ramen You Should Know
Maybe you’ve slurped your way through a hearty bowl of ramen at your local Japanese joint. Maybe you’ve mastered the art of jazzing up packet ramen into a satisfying, budget-friendly dinner. Or maybe you’re just starting to dip your spoon into Japanese cuisine. No matter where you’re at on your noodle journey, it helps to know the four main types of ramen, especially if you're planning to cook some different types of ramen noodles at home.
What Is Ramen, and What Are Ramen Noodles Made of?
First up, let’s talk about the noodles. Ramen noodles are made using wheat flour, water, salt and kansui (a type of alkaline water that contains sodium carbonate and potassium carbonate). Kansui gives ramen noodles their distinctive chewy texture and yellow hue.
Ramen itself was introduced to Japan by Chinese immigrants centuries ago, and it’s now become one of the cornerstones of Japanese cuisine. And while ramen has been gaining traction across the US and UK, it's also seen a boom here in Australia, with ramen restaurants popping up across major cities like Sydney and Melbourne.
The variety is endless, from curly and straight noodles to spicy and mild broths, as well as all kinds of different toppings. But most types of ramen dishes are grouped into four broad styles, based on the flavour of the broth: shoyu, tonkotsu, miso and shio.
The 4 Types of Ramen You Should Know
1. What Is Shoyu Ramen?
Shoyu ramen is a soy sauce-based noodle soup that features a light, clear broth made with chicken or vegetable stock. “Shoyu” is the Japanese word for soy sauce, which gives this ramen its signature tangy and salty flavour.
Popular among ramen newcomers and veterans alike, shoyu ramen usually includes curly noodles, scallions, bean sprouts, boiled eggs, seaweed (nori), pork belly (chāshū), and sometimes bamboo shoots or kamaboko (fish cakes).
Depending on the recipe, chefs might also add chilli oil or create a homemade sauce using dried seafood, mushrooms and herbs. If you're curious to try it out yourself, this Japanese ramen recipe makes a great introduction to this classic style.
2. What Is Tonkotsu Ramen?
Tonkotsu translates to "pork bone", and that's exactly what flavours the rich, creamy broth. Originating from the Fukuoka region in Japan, tonkotsu ramen is famous for its depth of flavour and thick, almost milky consistency, which is achieved by boiling pork bones, fat and collagen for up to 18 hours.
Expect strong umami notes and plenty of richness. Common additions include spring onions, garlic, ginger and roasted pork belly. It’s a real comfort food, and a standout in our gourmet recipes collection for anyone who wants to impress with flavour.
3. What Is Miso Ramen?
Miso ramen is bold and deeply savoury, thanks to the miso paste used to flavour the broth. Often mixed with chicken, lard or seafood stock, miso ramen typically features thick, chewy noodles and hearty toppings like sweet corn, pork mince, cabbage and spicy bean paste.
It’s a more recent creation, believed to have originated in the 1950s in Sapporo. The broth has a nutty, fermented flavour, and its thickness makes it perfect for colder weather.
Looking for an easy fusion at home? This pork & ramen noodle stir-fry recipe puts a fun twist on ramen night, with all the flavour and none of the fuss.
4. What Is Shio Ramen?
The oldest of the four, shio means “salt”, and as the name suggests, this ramen is light, salty and often pale yellow in colour. The broth is typically made with a mix of chicken, fish and seaweed — and while pork bones might be added, they’re not boiled long enough to cloud the soup.
Shio ramen is usually served with straight noodles and garnished with leeks, eggs or chāshū pork. It’s a great option if you want something a little lighter, although those watching their salt intake may want to skip this one.
Prefer something with a beefy kick? This Asian beef & ramen noodle stir-fry packs all the ramen flavour you love into a quick, crowd-pleasing dinner.
Ramen beyond the broth
Whether you’re digging into a steamy bowl of miso ramen or frying up noodles for a midweek meal, ramen is one of the most versatile dishes in the Japanese kitchen. Explore different types of ramen and more Japanese dishes if you’re keen to try new recipes, or discover our flexible meal plans to make weeknight dinners even easier.
