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FAQ
Thin and straight noodles are ideal for lighter broths, such as shio and shoyu ramen. They cook quickly and absorb flavors well, producing a harmonious blend of tastes in every bite. Thick and wavy noodles: Perfect for heavier, creamier broths like miso ramen, these noodles have a more substantial presence in the bowl.
Noodle Knowledge: Most Common Types of Ramen
- Shoyu (Soy Sauce) Ramen. ...
- Shio (Salt) Ramen. ...
- Miso Ramen. ...
- Tonkotsu Ramen. ...
- Tantanmen (Sesame-Based) Ramen. ...
- Tsukemen (Dipping Ramen) ...
- Kaisen Ramen (Seafood-based) ...
- Hiyashi Chuka (Cold Noodle Ramen)
Thick noodles go well with thick and salty soup. They don't get soggy as fast as thin noodles. So you can take time to eat this. After eating ramen with thick noodles, you feel very satisfied.
10 Healthy Alternatives to Ramen Noodles
- Zucchini noodles. These provide a similar texture to ramen when spiralized and are significantly lower in calories while offering a boost of vitamins and fiber.
- Shirataki noodles. ...
- Whole wheat noodles. ...
- Soba noodles. ...
- Spaghetti squash. ...
- Kelp noodles. ...
- Chickpea pasta. ...
- Quinoa noodles.
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. Here's what you need to know about these four types of ramen.