The four parts of every bowl
Foundation
Broth
Usually made from pork bones, chicken, fish, or vegetables, simmered anywhere from a few hours to a full day.
Flavor
Tare
A concentrated seasoning sauce at the bottom of the bowl. It's what makes a ramen shoyu, shio, or miso.
Texture
Noodles
Wheat noodles made with kansui, an alkaline water that gives them their springy chew and yellow color.
Finish
Toppings
Chashu pork, a jammy soft-boiled egg, scallions, nori, bamboo shoots, and a drizzle of aroma oil.
Fun facts
- Ramen arrived in Japan from China in the late 1800s and was first called shina soba.
- Instant ramen was invented by Momofuku Ando in 1958.
- Slurping is encouraged: it cools the noodles and carries more aroma.