Ramen soup: traditional Japanese soup and how to make it

Ramen is a noodle soup that first appeared in Japan in 1910 when Chinese cooks mixed noodles with a salty broth.

Ramen should be cooked al dente and eaten quickly while still hot.

It is not recommended to leave the noodles in the broth for too long, as they will become too soft and mushy.

The dish can be kotteri (rich) or assari/paitan (light), depending on the opacity and heaviness of the broth, which is usually made from animal bones or dried seafood mixed with onions, garlic, ginger, leeks, and mushrooms.

The two most famous types of ramen are Kyushu ramen, made from boiled tonkotsu pork bone broth, and Hokkaido ramen, made with a traditional seasoning called red miso.