Looking for the best Ramen recipe to make at home? These Easy Homemade Ramen Bowls let you make restaurant-worthy chicken chashu in the comfort of your own kitchen.
Overhead shot of jammy egg being spooned up from Ramen bowl. You’ve certainly heard people joke about Ramen being a food staple for broke college students. But today, Ramen joints are popping up in Western cities everywhere, attracting even the most haughty of food snobs. So, what the heck is it—a meal for cheapskates or nosh for the posh? Traditionally, Ramen is a Japanese noodle soup made with a rich-flavored broth, then topped with an assortment of meats, vegetables, and a soft-boiled egg. What are the different styles of Ramen?
If you’ve ever had the privilege of slurping up real-deal Ramen, then you’ve been exposed to the various types. The menus are always full of options and the differences in tastes and broth-textures are notable. When you decide to make your homemade Ramen bowls, you might want to check out different varieties for some inspiration! Shoyu This is the most common style of Ramen. Shoyu is the Japanese word for soy sauce, and that’s exactly what’s simmered into the base of this broth. The result is a light-bodied broth that is brown and clear, unlike the more milky and opaque tonkatsu broth. Check out my recipe for Spicy Shoyu Ramen.
Shio Another light broth—in both body and flavor—is shio, which means salt. This simple broth is golden in color and is made up of chicken or fish bones. Miso If you’ve had miso soup, then you’re familiar with this cloudy and complex broth. Made with fermented soy bean paste, miso can be white or red in color.