4 Types of Ramen You Should Know: Miso, Shio & More | HelloFresh (2024)

FAQs

What are the 4 types of ramen? ›

But the main way ramen is categorized is by its primary flavor, which comes from how its broth is made. There are four general classes of ramen: shoyu, tonkotsu, miso, and shio. Here's what you need to know about these four types of ramen.

Anyway, a bowl of ramen has four main components, the noodles, broth, tare and toppings. We'll discuss each one below.

A: Each type of ramen has its own distinct flavor profile. Shio ramen is salty, Tonkotsu ramen is rich and creamy, Miso ramen has a savory and slightly sweet taste from the miso paste, and Shoyu ramen has a savory and slightly salty flavor from the soy sauce used in the broth.

Usually varieties of ramen are differentiated by the type of broth and tare used. There are five components to a bowl of ramen: tare, aroma oil, broth, noodles and toppings.

In Hakata, the tonkotsu broth is generally seasoned with shio, in order to preserve the milky white color of the soup, though both shoyu and miso variations are not uncommon.

//basics of ramen

It is the harmony of five key elements of ramen: broth, tare (sauce), noodles, toppings, and oil.

Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of bouillon cubes was commercialized beginning in the early 20th century.

Pho (pronounced fuh) is a light Vietnamese noodle dish with herbal broth and rice noodles, and ramen is a Japanese noodle dish with hearty broth and wheat noodles. If you compare the two soups side by side, the noodles in pho are soft and translucent, and the noodles in ramen are firm and chewy.

Ramen is a rich dish filled with endless potential. Accordingly, there are at least 30 regional varieties of ramen in Japan with different broths, noodles, seasonings, and toppings.

Shio Ramen

Shio means salt and this style of ramen tends to be light and transparent. It's often made by boiling down chicken bones and flavored with seafood based products like dried sardines, dashi stock, and bonito flakes.

Is shio or shoyu ramen healthier? ›

Why does shoyu ramen have less calories. Shoyu ramen benefits from a clear broth that has less fat in the broth. That means it's thinner, lighter, and lower in calories. The seasoning sauce that goes in shoyu ramen is also low calorie because most of its flavor comes from soy sauce.

Miso ramen is rich in umami flavors but also comes with a heightened creaminess. The miso paste brings salty-sweet and deep layers to the dish and the springy noodles, crunchy toppings, and tender meat, veggies, or tofu all add to a tantalizing texture.

In Japanese ramen, the thick and opaque broth made from pork bones is called tonkotsu. And its equivalent made from chicken is called tori paitan, meaning chicken white broth.

This powder is added to the water used for the noodle dough. This might sound a little like chemistry (because it is!) but don't worry, it's not difficult at all. These five elements: stock, tare, noodles, oil and toppings are generally considered the key components of a bowl of ramen.

Shoyu ramen: Shoyu ramen is served in a soup base, typically chicken broth, flavored with soy sauce. It is the most common type of ramen in Japan.

Soy Sauce Ramen Features

This ramen combines a chicken broth mainly made of chicken stock with soy sauce. It is the most basic ramen and is sometimes referred to as "Chinese soba. Menma, chopped green onions, and chashu pork are standard toppings.

Ramen is a Japanese noodle dish with a broth made from soybeans, wheat, and barley. It is often served with a topping of sliced pork, vegetables, and/or egg. It has been said that ramen is an essential part of Japanese culture.