RAMEN READY
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RAMEN READY / RAMEN STYLES
Taste map

RAMEN
STYLES.

Compare the broth, seasoning and noodles in eight common ramen styles. A style name alone does not tell you every ingredient.

Shoyu ramen with amber broth, sliced pork, egg and greens.
Savory, aromatic, classic.
SHOYU

Soy-sauce-seasoned ramen ranging from clear chicken broths to deeper modern bowls.

Beginner ★★★★★
Photo: Guilhem Vellut · source · CC BY 2.0 · edits & details
A bowl of shio ramen with pale broth, sliced pork, egg and scallions.
Clear, light, precise.
SHIO

Salt-seasoned ramen that often exposes the quality and aroma of the broth.

Beginner ★★★★★
Photo: Hector Martin · source · CC BY-SA 2.0 · edits & details
Miso ramen covered with bean sprouts and onions at Misa in Joetsu.
Warm, rounded, satisfying.
MISO

Fermented miso brings body and savory depth, often working well with vegetables and aromatics.

Beginner ★★★★☆
Photo: Tail furry · source · CC BY-SA 4.0 · edits & details
Milky tonkotsu broth with sliced pork, scallions and red seasoning at Ichiran Shinjuku.
Creamy pork power.
TONKOTSU

Milky pork-bone broth, often paired with thin noodles and customizable firmness.

Beginner ★★★★☆
Photo: Guilhem Vellut · source · CC BY 2.0 · edits & details
Iekei ramen with seaweed sheets, spinach, egg and sliced pork.
Pork, chicken, soy, rice.
IEKEI

A Yokohama-born style with thick noodles, rich pork-and-chicken broth, spinach and nori.

Beginner ★★★☆☆
Photo: Hykw-a4 · source · CC BY-SA 3.0 · edits & details
A tall mound of bean sprouts and cabbage over pork and ramen at Jiro Omiya in 2014.
Volume is part of the experience.
JIRO-STYLE

Thick noodles, pork, bean sprouts and garlic in portions that deserve planning.

Beginner ★☆☆☆☆
Photo: Ocdp · source · CC0 · edits & details
Niboshi ramen at Taizen in Komagome, with sliced pork, egg, scallions and seaweed.
Dried-sardine umami.
NIBOSHI

A dried-fish-forward family that ranges from delicate and clear to intense and bitter-edged.

Beginner ★★★☆☆
Photo: Guilhem Vellut · source · CC BY 2.0 · edits & details
Thick noodles and dipping broth in separate bowls at Rokurinsha, Tokyo Ramen Street.
Texture first.
TSUKEMEN

Noodles and concentrated dipping broth served separately, with noodle texture in the spotlight.

Beginner ★★★★☆
Photo: Totti · source · CC BY-SA 4.0 · edits & details
Illustration of Samurai Macho holding bowl
Samurai note

Flavor before labels.

Broth, seasoning and noodle texture are different choices. Learn what appeals to you.

Samurai Macho illustration. Not a real shop photo.
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