Dish · japanese
Ramen
Wheat noodles in a hot broth, most commonly built on soy sauce and dashi, topped with sliced scallion and a soft-boiled egg. Broth style and toppings vary widely by region and by shop.
Where it comes from
Ramen developed from Chinese wheat noodle dishes brought to Japan in the late 19th and early 20th centuries, then adapted with local broths and toppings until it became its own category. Instant ramen, invented in Osaka in 1958, spread the format worldwide far faster than restaurant ramen did.
What cooks argue about
Shops argue over noodle thickness and chew matched to broth weight, and separately over tare, the concentrated seasoning base ladled into the bowl before broth, which shops guard as their signature.
Nobody has published a ramen recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.