Ramen thrives on the perfect broth and the right noodles. However, the crucial character is given by the Ramen Toppings. You should know these ten for more Umami, more texture, and maximum enjoyment.
Chashu
Braised pork belly and the star among toppings. Tenderly braised, slightly sweet, a must for any Shoyu or Tonkotsu ramen.
Ajitsuke Tamago
The marinated ramen egg with a soft yolk, enveloped in a savory soy sauce marinade. Perfect for any bowl and a real eye-catcher.
Menma
Fermented bamboo shoots, crunchy, slightly sour, and hearty. A classic topping with plenty of umami.
Nori
Dried seaweed sheets bring a hint of the sea to the soup. Briefly soaked in broth, nori unfolds its typical aroma.
Spring onions
The freshness kick. Finely chopped, they round off any bowl, best sprinkled directly before serving.
Corn
Particularly popular with Miso Ramen. The sweet taste creates an exciting balance to the rich broth.
Butter, yes really!
A dollop of butter melts on hot Miso Ramen making it even creamier. Typical for the Hokkaido region.
Kimchi
For those who like it spicy and fermented. Kimchi brings depth, crunch, and a decent portion of character.
Shiitake Mushrooms
Whether fresh or rehydrated, they deliver pure vegan umami and harmonize wonderfully with Shio and vegetarian ramen.
Tofu
Perfect for vegan ramen bowls. Pan-fried in soy sauce or crispy deep-fried, tofu is a satisfying all-rounder.
Your Personal Signature Dish
With the right toppings, your ramen bowl becomes your very own personal signature dish. Our tip: Combine classic with creative and experiment. Do you have a favorite topping not listed here?
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