The noodles of Ramen are mainly made from wheat flour, and the broth is normally made by boiling water with port-born, chicken-born, dry fish, vegetables and so on. But how to make broth depends on each ramen shop. They don't disclose it in details.
Nowadays there are many kinds of ramen but you can roughly classify into four kinds of ramen. Shoyu(醤油) miso(味噌) shio(塩) and tonkotsu(豚骨). Shoyu means soy sauce. Miso is fermented soybean paste. It's japanese traditionnal food and good for health. Japanese people often have miso soup for lunch and dinner. Shio means salt. Tonkotsu means pork-bone. Tonkotsu broth is made by boiling water with a lot of pork-bone for a long time. Tonkotsu ramen is said to have originated in Hakata(博多) area of Kyushu(九州).
There are some excemptions but you can easily identify the type of ramen. The color of the broth of shoyu ramen is normally black like soy sauce. That of miso ramen is brown. Sio ramen is tranparent or translucent. And tonkotsu ramen is white.
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| Well-known Chain Ramen Restaurants. | |