We may not even know it, but most of us are fated to be ramen lovers. And for us ramen lovers, there is no greater joy in life than rigorously inhaling ramen noodles while bathing our mouth with some hot, rich, salty ramen broth. So, for those of us who haven’t yet come to the staggering realization that our lives are meaningful in so far as we have dedicated them to ramen, we compiled a few ramen types to give you guys a brief overview of the types of ramen available. This will help you revitalize your homemade ramen shrines, perhaps you’ll even decide to dedicate your ramen ministry to a single type of ramen, which is okay by our books.
Shoyu is the Japanese term for soy sauce, which is the almighty sauce of the heavens to which we solemnly pledge our lives in good faith. Soyu ramen is lighter than most types of ramen, which makes it great for a small afternoon feast on stressful, busy days in which there’s a lot to be done. Expert shoyu ramen chefs don’t use just any soy sauce, they all have their own special, homemade blend of the salty, black bean nectar.
You better not sleep on miso ramen. Yeah, we’re sure you’ve tried a regular miso soup. But that pales in comparison to the umami garden of Eden known as miso ramen. Flavored with the fermented soybean/rice paste known as miso, miso ramen broth is thick and rich, its sharp, colorful taste punctures your taste buds like knives cutting notches in the pallets of your tongue. Truly cutting-edge ramen.
The big daddy ramen. Tonkotsu ramen was born in the Fukuoka Prefecture and eventually made its way across Japan, gathering a keen group of astute followers with a great eye for all things ramen. Tonkotsu ramen is thick, creamy, and intricate, often containing a vibrant collage of delicate ingredients, all of which require their own prepping and cooking.