The four main types of ramen are differentiated primarily by their broth base, which gives them unique flavors and textures.
Shio is the oldest of the four flavors and means "salt", as sea salt was the oldest form of seasoning.
Miso ramen gets its name from the generous amount of miso that gives the broth a strong and pleasant umami flavor.
Shoyu ramen is made up of a light brown broth with a base of chicken or vegetable broth and soy sauce.
Tonkotsu ramen originates from Kurume, Japan. Fukuoka, located on the northern coast of the island of Kyushu.
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For the Broth:
For the Tare (Soy Sauce Base):
For the Toppings:
1. Blanch the Bones:
2. Pressure Cooker Broth:
3. Prepare the Tare:
4. Combine and Assemble:
5. Serve hot:
For the Broth:
For the Tare (Salt Base):
For the Toppings:
1. Blanch the Bones and Aromatics:
2. Pressure Cooker Broth:
3. Prepare the Tare:
4. Combine and Assemble:
5. Serve hot:
For the Broth:
For the Toppings:
1. Blanch the Bones:
2. Pressure Cooker Broth:
3. Strain and Season:
4. Prepare Noodles & Assemble:
5. Serve hot:
For the Broth:
For the Miso Tare:
For the Toppings:
1. Blanch the Bones:
2. Pressure Cooker Broth:
3. Make the Miso Tare:
4. Combine and Assemble:
5. Serve hot: