27 Types Of Ramen, Explained

It's unlikely that you'll see the word kotteri at a ramen restaurant in the U.S., but this opaque broth is one of two foundational broths used to make all soup-based ramen. The menu will likely describe this style of rich and dense broth as paitan (referring to the broth's cloudy, white color) or tonkatsu (a specific kotteri broth made with pork bones). Kotteri has several translations from Japanese, but the words "heavy," "thick," or "dense" are commonly used to describe the ramen broth. Kotteri is made by boiling bones at high heats, which makes the broth opaque in color and gives it a rich, fatty consistency.

Most ramen broths are made with pork or chicken bones, but it's not uncommon to find vegetarian ramens made with charred vegetables or mushroom broth. Tonyu broth is special because it's made with soy milk, a staple ingredient in Asian cuisine. Zenbu Travel puts the origins of this soup at a restaurant called Mamezen in Kyoto and advises that the broth tastes best when made from fresh soybeans. The fresh milk lends a sweetness to the broth while providing a similar buttery character found in opaque, white kotteri broths. 

The original recipe from Mamezen mixes soy milk with dashi (a broth made with dried bonito fish flakes and kombu seaweed), while other restaurants will make a vegan ramen recipe. If vegetarian ramen is important to you, it's best to ask before you order.

Shoyu is a clear ramen broth that is similar to salt-based shio, but it's bolder and more heavily seasoned thanks to the addition of soy sauce. While soy sauce originated in China, shoyu is unique because it refers to a Japanese style where soybeans are fermented with wheat that dates back to the 13th century. Shoyu is often added to clear assari broths, but it can also be added to thicker kotteri broths to create bold flavors. This seasoning brings out the salty notes while also adding a deep umami flavor.

If there's one type of ramen that's absolutely taken off in the United States, it's this one. You can find this dense kotteri ramen broth on almost every restaurant menu. Costco even briefly sold Tonkotsu ramen kits. According to Tokyo Ramen Tours, tonkotsu is said to be invented by mistake: A ramen maker in Fukuoka (a prefecture on Japan's Kyushu Island) accidentally let his pork bones boil for too long. It made the broth cloudy and fatty but full of rich, porky flavor. His customers loved it, and the rest is history!

Mentsuyu (also called tsuyu) is more popularly used with soba noodles, but it is often added to ramen. This Japanese sauce has many uses, including as a side sauce for tempura, or glaze for meat, seafood, and vegetables. Tsuyu can also be used as a dipping sauce for chilled noodles, or — in the case of ramen — as a soup base. 

Tsuyu ramen is made by combining sake, mirin, soy sauce, kombu seaweed, and dried bonito flakes. As a shortcut, the first three liquids can be added directly to dashi, which is a broth made of kombu and dried fish flakes. Homemade or store-bought mentsuyu can be diluted in water or broth, adding a lightly sweet flavor that's simultaneously umami-forward. The concentration of bonito flakes makes the ramen broth almost taste meaty.

There's no singular way to make ramen spicy, but these bowls all have one thing in common: They bring the heat! Some use a delicious sauce called yuzu kosho, a flavorful blend of fermented chili, citrus zest, garlic, and salt. It's citrusy and floral, but the spice is unmistakable. Other ramen shops use straight chili peppers or even hot sauce like sriracha, but it's more common to see spice added with chili oil. 

Rayu chili oil is a popular choice, a sesame oil-based spice that contains chilies, garlic, green onions, ginger, and other spices. You may also see mala chili oil on the menu, a "numbing" oil made with Szechuan peppercorns.

Curry ramen is a fusion of Japanese curry and ramen noodles. It's more of a homemade meal than a restaurant item. That doesn't mean that you won't see it on a menu at American ramen restaurants, and you'll probably love it if you gravitate toward these two dishes individually.

In case you're wondering, there's a difference between Japanese curry and Indian curry. Japanese versions are more like a stew and aren't as heavy on spices. They tend to be sweet, thick, and hearty, and the sauce really does taste great when tossed with ramen noodles.

Tamago is the Japanese word for egg, so tamago ramen comes with an egg in the bowl. Ramen eggs, called ajitsuke tamago or simply ajitama, are usually soft-boiled so the yolk is still runny. The eggs could also be hard-boiled for brief periods until the yolk obtains a jammy consistency. The main reason they're so special, though, is the marinating hack that takes eggs to the next level. After boiling and peeling the eggs, ramen chefs place the eggs in soy sauce. Sometimes, mirin, sugar, or vinegar are added for extra flavor. The result is an umami-rich, lightly sweet egg that's perfect alongside ramen's flavorful broth and springy noodles.

Vegetarian ramen-goers love yasai ramen, which is topped with stir-fried vegetables. The type of vegetables added depends on the chef, and we've seen yasai bowls that included mushrooms, eggplant, carrots, bok choy, peppers, onions, bean sprouts, and more. Most ramen menus we've seen feature yasai ramen bowls with vegetarian broths flavored with nutty miso or umami-forward mentsuyu sauce (which can be flavored with dried fish or replaced with mushrooms). 

That doesn't mean you can't add yasai vegetables to meaty kotteri broths if you see both on the menu at your favorite restaurant — but that depends on whether the chef allows substitutions.

This dish is quite distinct because it doesn't contain any liquid, a component that seems integral to a good bowl of ramen. According to Myojo, abura means oily noodles, and it's one of several popular versions of soupless noodles. Soy sauce-based flavoring and oil (usually vegetable oil) are poured into the bottom of the bowl. The noodles and toppings are layered on top, and you can add optional spicy rayu oil or vinegar before mixing the components together.

It might be too hot to eat soup in the summer, and this cold ramen is the answer. It's sometimes served in a chilled dashi broth, but the noodles can also be served like a salad dressed in a sesame or soy dressing. Hiyashi chuka can be topped with anything, but you'll often find it garnished with summer vegetables. Tomatoes, corn, zucchini, summer squash, or cucumbers are common additions. It can be made vegetarian or served with meaty toppings like shrimp, imitation (or real) crab meat, sliced egg omelet, ham strips, or shredded chicken.

There are several different regional ramen specialties, and they've become so popular that you may see them on restaurant menus across the world. Tokyo is a major center for ramen restaurants, so it's no surprise there's a Tokyo-style ramen. If you see this on a menu, you can expect curly, wide noodles served in pork or chicken broth that's seasoned with shoyu (Japanese soy sauce). Dashi broth is often added to the mix, giving the soup a smoked fish and seaweed character. Tokyo ramen is often compared to Yokohama ramen, which is similar, but it has a heavier broth, less dashi influence, and more meat.

Tonkotsu ramen was invented in Fukuoka, so it's not surprising that the prefecture's Hakata district has a regional specialty based on this pork bone broth (via Zen Pop). This ramen is all about richness, and the broth is fatty and milky white from the long, hot boiling process. Hakata ramen can include seasonings like miso, salt-based shio, or soy-based shoyu, but it's generally left plain to let the porky flavor shine through. You'll find the noodles here are thinner and straighter than typical ramen noodles. They're also served al dente, starting out a little crunchy and softening up in the broth as you eat.

Instant noodles have become big business in Korea, so much so that they've spawned their own regional category of ramen. So, what's the difference between ramen versus ramyun (also spelled ramyeon)? According to the Korea Herald, it's all about whether the ingredients are fresh, so Koreans call the bowl "ramen" when it's served in a restaurant and made with fresh noodles and ingredients. 

While ramyeon can be found outside the home, it typically refers to homemade versions made with oil-fried instant noodles from the grocery store. Ramyeon can include fresh ingredients like eggs and green onions, but it's more common to see it made with instant broth packets and freeze-dried vegetables.