How Many Types of Japanese Ramen Do You Know?

This is the classic ramen you’ll see everywhere.

The broth is soy-sauce based, but it often includes pork or seafood stock for extra depth.

It’s not too heavy, not too strong—just a smooth, balanced taste. Perfect for first-timers!

Miso ramen comes from Hokkaido, way up north in Japan.

The soup is rich, thick, and full of flavor, usually topped with plenty of vegetables.

And here’s something that might surprise you: a lot of Japanese people love adding butter on top. Sounds strange? Try it—you might get addicted!

A clear, salt-based broth that looks simple but is surprisingly satisfying.

It’s light, delicate, but still filling.

If you’re not a fan of super-rich or oily foods, this is your best friend. Both Japanese and visitors love this one.

Born in Hakata, Fukuoka, this is the famous “Hakata Ramen.”

It’s a rich, creamy white pork bone broth paired with thin noodles that soak up the flavor perfectly.

There are tons of shops that specialize in this style, and once you try it, you’ll understand why.

This one comes from Yokohama. It’s a unique mix of pork bone and soy sauce broth with a bold, deep flavor.

Thick noodles, rich broth, and classic toppings like spinach, seaweed, and marinated eggs make it irresistible.

Personally, I think ramen is basically a drink, and this one really proves it.

Born in Tokyo, this is the ultimate mountain of ramen.

Huge piles of bean sprouts, extra-garlicky soup, and chewy thick noodles—it looks crazy, but once you try it, you’ll get it.

Many Jiro-style shops have long lines and even their own ordering rules. Someday, I’ll make a guide to help you survive .

If you visit Japan, you must try this.

The noodles and soup are served separately—you dip the noodles into the concentrated broth as you eat.

Some shops make their noodles so good, you could eat them plain! Finding authentic tsukemen outside Japan is tough, so don’t miss your chance.

Another soupless ramen, but this time, you mix the noodles with a flavorful sauce and toppings.

You can customize it however you like—cheese, kimchi, garlic, vinegar, you name it.

Pro tip: when you’re done, mix the leftover sauce with rice. It’s pure happiness in a bowl.