Ramen is a Japanese noodle soup dish that has become a gourmet phenomenon around the world. It consists of Chinese-style wheat noodles served in a broth, with common flavors being soy sauce and miso, and typical toppings including sliced pork, nori, menma, and scallions. Ramen has its roots in Chinese noodle dishes, and it is believed to have originated in China, though it is unclear precisely when it was introduced to Japan. The dish has evolved over the years, with regional variations popping up, such as tonkotsu ramen, which is made from simmered pork bones, resulting in a thick, creamy, fatty broth.

A good bowl of ramen begins with a hearty, flavorful broth, which most often begins with a combination of Japanese soup stock, or “dashi,” and chicken or pork stock. Each ramen chef uses a different “tare,” or flavoring base, that they add to each bowl of broth before serving. The final element of a ramen dish is the toppings, which vary widely, both by region and from restaurant to restaurant. Some of the most common ramen toppings include thin slices of braised or roasted pork called chashu, eggs prepared in various ways, chopped scallions, sliced bamboo, dried seaweed, steamed fish cake, canned corn, and pats of butter.

It is important to note that while instant ramen noodles provide several nutrients like iron, B vitamins, and manganese, they lack fiber, protein, and other important vitamins and minerals. They are also a high-sodium food and contain ingredients like flavor enhancers and preservatives, which can be harmful to health. Therefore, it is recommended to consume ramen in moderation and to opt for fresh, homemade ramen or high-quality restaurant ramen when possible.