Attractive Ramen Gallery
Three different typs of Yifan's favourite ramen
There are three common types of broths in the Japanese ramen: Tonkotsu, Shoyu, and Miso.
Tonkosu is the most common seen ramen made by boiling pork leg bones, garlic, trotters, and ginger. The caramelized ginger, garlic, and onions flavor the white and creamy soup base. The tonkotsu ramen normally has a mild, rich flavor, often recommended to beginners interested in exploring the ramen world.
Shoyu ramen, in very different way, is made from a soy sauce base, tasting a bit salty for most americans, but savory. So Americans often prefer tonkotsu ramen, while the Japanese enjoy the shoyu ramen.
Miso ramen originates from Northern Hokkaido, where is a colder region in Japan. It has a distinct, strong flavor. It’s often paired with toppings such as sweet corn, stir-fried pork belly, or bean sprouts. It’s the youngest type of ramen and gained popularity during the 1960s.