NOOD TYPES

Shio Ramen

Salt-based soup broth

Shio means salt in Japanese. Lighter in colour and sometimes near clear, shio ramen is a traditional ramen style. The soup base is made from salt, chicken, fish, vegetables and sea weed.

Tonkotsu Ramen

Pork bone-based soup broth

Tonkotsu means pork bone-broth in Japanese. Thick, creamy and often a pale colour from pork marrow that has been simmered into broth itself, Tonkotsu is the holy grail of ramen broth when done right.

Miso Ramen

Miso-based soup broth

Miso is made from a traditional Japanese seasoning produced by fermenting soybeans with salt and kōji. Miso can taste salty, sweet, earthy, or savory depending on how it is fermented. This is a vegetarian's blank canvas of ramen broths.

Shoyu Ramen

Soy sauce-based soup broth

Shoyu means soy sauce in Japanese. A common broth, it relies heavily on its tare and dashi for its flavour. Not to be confused with miso, shoyu also relies on fermented soybeans to produce the soy sauce base.