4 Types of Ramen You Should Know: Miso, Shio & More | HelloFresh (2024)

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What are the 4 types of ramen? ›

But the main way ramen is categorized is by its primary flavor, which comes from how its broth is made. There are four general classes of ramen: shoyu, tonkotsu, miso, and shio.

Shio or Shoyu flavored soups merely accent the flavor of the underlying broth, while miso leaves a fuller complex taste in the mouth since it also has a strong taste of its own.

Usually varieties of ramen are differentiated by the type of broth and tare used. There are five components to a bowl of ramen: tare, aroma oil, broth, noodles and toppings.

Unless you learn a little about ramen, you can't gloat about being a true fan. Anyway, a bowl of ramen has four main components, the noodles, broth, tare and toppings. We'll discuss each one below.

Shio Ramen

Shio means salt and this style of ramen tends to be light and transparent. It's often made by boiling down chicken bones and flavored with seafood based products like dried sardines, dashi stock, and bonito flakes.

It is called Miso Ramen because its broth is made from miso along with chicken stock, vegetables, and ground pork. This kind of ramen soup is thick and rich. The noodles should be fresh and are best when springy, chewy, and yellow. Miso toppings can be chashu, menma, corn, vegetables, and butter.

In fact, shio translates to “salt,” and sea salt is considered the oldest form of ramen seasoning. Typically, a shio broth is made with chicken or pork base. You can identify this broth both by it's extremely salty flavor, as well as it's clear yellow coloring.

Savory is usually the word used to describe the flavor of miso. Different types of miso paste vary in intensity, but in general, you can compare the flavor of miso paste to a rich soy sauce. It's salty and concentrated with fermented hints of tanginess.

Shio is considered a healthier ramen because of the thinner broth. Instead of the flavor from fat in the liquid, it comes from salt and other seasonings. Keep it low in calories by minimizing the fatty toppings or adding more vegetables to your noodles.

Ramen is a Japanese noodle soup dish with Chinese-style alkaline noodles. It is the harmony of five key elements of ramen: broth, tare (sauce), noodles, toppings, and oil.

What is creamy ramen called? ›

Tonkotsu is a viscous, creamy, and complex ramen made from simmered pork bones. The bones break down and release collagen while cooking, meaning that tonkotsu can be so thick that it coats the back of a spoon.

Tsukemen (Dipping Ramen)

This is a form of ramen where the noodles comes dry in a plate. The stock is concentrated into a thick soup and is served separately.

You often see ramen categorized into four classes: shio (salt), shoyu (soy sauce), miso (fermented bean paste), and tonkotsu (pork), which doesn't make particular sense, as the first three are flavorings, while the fourth is the broth base.

Otaf*cku Shio dare is a versatile umami rich sauce made of a good balance of garlic and a salt base. And also, flavor of sesame seed oil and soy sauce stimulates your appetite. Use it as a steak sauce, a basting sauce or a marinade for all types of poultry and meats.

“There are five basic elements to ramen: noodles, tare, broth, topping and aroma oil,” Sun Noodle's executive chef Shigetoshi “Jack” Nakamura says. “For a very long time people in Japan were very poor, so they couldn't eat regular proteins or meat.

//basics of ramen

It is the harmony of five key elements of ramen: broth, tare (sauce), noodles, toppings, and oil.

Shoyu Ramen

This is the most widespread of all the types of ramen, with a clear brown broth and a huge variety of potential toppings.

Soy Sauce Ramen Features

This ramen combines a chicken broth mainly made of chicken stock with soy sauce. It is the most basic ramen and is sometimes referred to as "Chinese soba.