Ramen is two fairly different things: the Japanese noodle soup that takes hours to simmer, and the instant noodles that take four minutes. This guide is about the latter – how they differ, which ones are worth buying, and the three moves that lift a packet into something you actually want to serve.
What is ramen?
Ramen is wheat noodles served in broth, with toppings. The noodles contain kansui, an alkaline salt mixture that gives them their yellow colour and their springy texture. Without kansui it is not ramen, but an ordinary egg noodle.
The dish is Japanese in its present form, but the noodles came from China. Dried instant noodles were invented in Japan in 1958, and today Korea accounts for many of the most popular variants in Norway. If you want to know the difference between ramen, udon and soba, we have a separate guide to Japanese noodles.
The four broth types
- Shoyu – soy-based, clear and the lightest of the four. The most common one in Japan.
- Shio – salt-based, palest and mildest. Lets the toppings come through most clearly.
- Miso – made with fermented soybean paste. Full and salty, with clear umami. We have a separate guide to miso.
- Tonkotsu – simmered on pork bones for many hours until it turns white and creamy. The heaviest and most filling.
Instant noodles rarely follow these categories strictly. Korean ramyun is its own genre: hotter, with chilli and garlic in the powder, and a broth that is more straightforward than nuanced.
Korean ramyun – the ones that sell most
Nongshim Shin Ramyun is the starting point for most people. It is clearly hot without being inedible, with mushroom and chilli in the broth. The Black version also has a bone broth sachet that makes it fuller and closer to a tonkotsu.
Buldak – the genuinely hot ones
Samyang's buldak noodles are another category. The original is among the hottest instant noodles sold commercially, and they are dry – the sauce is stirred in after the water is drained off, not simmered with the noodles. The carbonara and cheese variants are noticeably milder and a sensible way in if you are unsure.
If you want to read more about them first, we have a separate article on buldak noodles.
Three moves that lift a packet of ramen
- Egg. Either a whole egg stirred into the boiling broth for the last thirty seconds, or a soft-boiled egg halved on top. Six and a half minutes gives a runny yolk.
- Something green and something fatty. Sliced spring onion, a little pak choi or spinach stirred in at the end, and a spoonful of sesame oil or butter. The fat binds the broth and takes the edge off the salt.
- Use less water than the packet says. Most instant noodles are better with around 200 ml less water. The broth comes out stronger, and you can always thin it down.
Other natural additions: kimchi, nori, sweetcorn, bamboo shoots or a spoonful of gochujang.
Frequently asked questions
What is the difference between ramen and ramyun? Ramen is the Japanese word and usually refers to the fresh noodle soup. Ramyun is the Korean one, and in practice it is used for instant noodles.
How hot is Shin Ramyun? Clearly hot, but most people manage it fine. Buldak original sits several steps above.
Can you use the noodles without the flavour sachet? Yes. Many people buy instant noodles just for the noodles and make their own broth. That gives you better control over the salt.
Is ramen gluten free? No, ramen noodles are made from wheat. If you need gluten free, use rice noodles instead.
Getting started
If you are trying one packet, take Nongshim Shin Ramyun. If you want something milder, start with Samyang Carbonara. The whole range sits in the ramen collection, together with cup noodles and the rest of our noodles and pasta.
