Ramen is one of the most popular soups in Japan, although its roots go back to China. In Japan, the dish has become extremely popular and has seen many regional variations. Unlike other traditional Japanese soups, which are often based on seafood, fish and vegetables, ramen can be prepared with a variety of broths such as pork, poultry, fish or vegetable.

The noodles are traditionally cooked before serving, which gives them the right springiness. A variety of ingredients are added to ramen, such as bamboo shoots, soft- or hard-boiled egg, green onion, daikon radish, corn, and slices of meat, such as pork (chashu). The soup is seasoned with various sauces, including soy sauce, miso, or salt, depending on the type.

Ramen comes in many variants. Among them we can distinguish shio-ramen (salt-based), miso-ramen (based on miso paste), tonkotsu-ramen (based on pork bone broth). The soup is served in a bowl and the noodles and side dishes are eaten with chopsticks. The broth can be drunk directly from the bowl or with a special spoon.