Description

Bowl of Ramen
An authentic bowl of ramen is composed of five main elements: 
Noodles (Men): Made from wheat flour, salt, water, and kansui (alkaline mineral water), which gives them their distinctive yellow color, chewy texture, and springiness. Noodles can vary in thickness and shape (straight or wavy) depending on the regional style.
Broth (Dashi/Soup): The rich base liquid, typically made by simmering pork bones, chicken, fish (like katsuobushi or niboshi), or vegetables for hours. Broths are generally categorized as chintan (clear) or paitan (cloudy and rich, like tonkotsu).
Seasoning (Tare): A concentrated sauce or paste added to the bottom of the serving bowl just before the broth and noodles. Tare provides the primary salty and umami flavors to the soup and determines the ramen’s style, such as shoyu (soy sauce), shio (salt), or miso (soybean paste).
Aroma Oil/Fat: An important element that adds depth and seals in the heat.
Toppings: These vary widely by region and personal preference, adding texture, color, and balancing the flavors. Common toppings include: