What to order at a ramen shop: broths and toppings

At a ramen shop for the first time, order a bowl of shoyu (soy sauce) or tonkotsu (pork bone) ramen, and add a marinated soft-boiled egg if it isn't already on top. Ask about the stock if you want a lighter bowl; shio is salt-seasoned and miso adds fermented-soybean flavor. Choose tantanmen or spicy miso if you want heat, then share an order of gyoza on the side. Eat it soon after it arrives, because the noodles keep softening in the hot broth.

What are the main types of ramen broth?

A bowl of ramen is built from a stock, a concentrated seasoning called tare that sits at the bottom of the bowl, noodles, an aroma oil and toppings. Ramen styles are named after either the tare or the stock, which is why you'll sometimes see a bowl called "tonkotsu shoyu". The Japan National Tourism Organization's ramen guide distinguishes salt, soy sauce and miso seasonings from tonkotsu's pork-bone stock; richness still varies by kitchen.

• Shoyu. Soy sauce tare, usually with a clear brown chicken broth, sometimes with fish or kombu dashi. Savory and balanced; the classic Tokyo-style bowl.
• Shio. Salt tare. Often served with a clear stock, but salt seasoning alone does not tell you how rich or heavy the bowl will be.
• Miso. Fermented soybean paste mixed into the broth. Rich, nutty and a little sweet. It's associated with Sapporo, where it's often topped with corn, butter and bean sprouts and served with thick, wavy noodles.
• Tonkotsu. Pork bones boiled for hours until the broth turns milky and rich. It's associated with Fukuoka, where it's served with thin, straight noodles.
• Tori paitan. A creamy chicken broth made the same way as tonkotsu. Rich, but usually milder.
• Vegetable or vegan ramen. Some shops make a broth from kombu, mushrooms or soy milk.

Which ramen should you order first?

Match the bowl to your mood:

• Familiar and balanced: shoyu.
• A lighter bowl: ask which stock is lighter; a clear-stock shio may fit, but shio names the seasoning.
• Rich and filling: tonkotsu or miso.
• Spicy: tantanmen, a Japanese take on Sichuan dan dan noodles with sesame, chili oil and ground pork, or a spicy miso. Many shops let you pick a spice level.
• Something different: tsukemen, where thick noodles come in one bowl and a concentrated dipping broth in another. When you finish the noodles, ask for soup wari, hot broth that thins the dip so you can drink it.
• No broth: mazesoba or abura soba, noodles tossed with sauce, oil and toppings.

Most shops are built around one broth. If one bowl carries the shop's name or sits at the top of the menu, it's usually a safe first order. If you want a different noodle soup next time, our pho ordering guide explains beef cuts and how to adjust a bowl with herbs and sauces.

What toppings should you add to ramen?

Most bowls come with a few toppings, and shops sell extras. The common ones:

• Chashu. Slices of braised or roasted pork, usually belly or shoulder. Extra chashu is a popular add-on.
• Ajitama. A soft-boiled egg marinated in a soy-based sauce, with a jammy yolk. If you add one thing, add this.
• Menma. Fermented bamboo shoots, slightly sweet and a little crunchy.
• Nori. Sheets of dried seaweed. Dip them in the broth before eating.
• Negi. Sliced scallions or leeks.
• Kikurage. Wood ear mushrooms, crunchy and mild, common on tonkotsu.
• Beni shoga. Pickled red ginger. A little cuts through a rich tonkotsu broth.
• Corn and butter. The classic miso ramen add-ons.
• Narutomaki. Sliced fish cake with a pink swirl.
• Flavor oils. Chili oil, black garlic oil or fresh garlic, often on the table or sold as an extra.

Add one or two before you add five, so the bowl still tastes like its broth.

How do you choose noodle firmness, and what is kaedama?

Some shops, especially tonkotsu shops, let you choose how firm your noodles are, from very firm to soft. Firm or regular is a good choice, because noodles keep cooking in the hot broth while you eat.

Kaedama is an extra portion of plain noodles added to the broth left in your bowl, a tradition from Fukuoka's tonkotsu shops. Order it before you finish your first noodles, and leave plenty of broth in the bowl so the refill has something to swim in.

What sides should you order at a ramen shop?

• Gyoza. Pan-fried dumplings with a crisp bottom. The most common ramen side.
• Karaage. Japanese fried chicken, often with a wedge of lemon and mayonnaise.
• Chashu rice bowl. A small bowl of rice topped with chopped pork and sauce.
• Edamame. An easy snack while you wait.

Beer, green tea and oolong tea are the usual drinks.

What's the etiquette at a ramen shop?

• Slurping is fine. In Japan it's normal and helps cool the noodles.
• Eat promptly. Ramen is best in the first few minutes, and many shops are small, so don't linger at the counter if people are waiting.
• Use both utensils. Chopsticks for noodles and toppings, the flat-bottomed spoon for broth. Lifting the bowl to drink is fine.
• You don't have to finish the broth. Drink as much as you like.
• Look for a ticket machine. Some shops have you order and pay at a machine by the door, then hand the ticket to the staff.

Ramen is usually one bowl per person, so share the sides rather than the noodles. For a general method that works on any menu, see our guide on how to decide what to order at a restaurant.

What should you know about allergies and dietary needs?

Ramen noodles are made from wheat, and gluten-free noodles are uncommon. Many broths combine pork, chicken and seafood, and even light-looking shoyu and shio bowls may use a fish-based dashi. A vegetable ramen can still have a tare or oil made with animal products, so ask. Eggs, soy and sesame are also common, especially in tantanmen. If you have an allergy, tell the staff before you order.

How can Palytt help you order at a ramen shop?

Knowing the styles gets you most of the way. What a guide can't tell you is whether a particular shop's shoyu beats its tonkotsu, or which bowl suits you. Palytt, a free iPhone and iPad app, is built for that. Where Palytt has enough dish information, an order guide groups picks into get this, add on, popular here and maybe skip. A dish can receive a 0–100 match score when there is enough evidence about your taste and that dish, so if you like rich, savory food, the tonkotsu may rank above the shio. Your friends' verdicts appear when they have rated a dish. Restaurant and dish coverage varies. Check what information is available for this restaurant, and use the menu and server's answers where the guide is thin.

FAQ

What is the best ramen for beginners?

Shoyu ramen is a balanced, familiar first bowl, and tonkotsu is a good pick if you like rich food. Add a marinated soft-boiled egg either way.

What is the difference between tonkotsu and shoyu ramen?

Tonkotsu is named for its broth: pork bones boiled until the soup is milky and rich. Shoyu is named for its seasoning: soy sauce tare, usually in a clear chicken broth. A bowl can be both.

What is the egg in ramen called?

It's called ajitama or ajitsuke tamago: a soft-boiled egg marinated in a soy-based sauce, with a soft, jammy yolk.

Is it rude not to finish the broth?

No. Drinking some or all of the broth is up to you, and leaving it in the bowl is normal.