The Most Popular Ramen Toppings
One of the key elements of a great bowl of ramen is its toppings. They can enhance and complement the flavor of the broth and noodles while also making the dish visually appealing. There are countless toppings you can add to your noodles, both authentic and innovative.
An authentic bowl of ramen is not complete without a few staple ingredients.
Here are a few of the most popular ramen toppings:
Chashu is one of the most iconic toppings for ramen. Chashu is pork that has been simmered or braised in miso, soy sauce, and salt, then thinly sliced. The texture of the meat pairs well with the noodles and broth in the dish.
Ajitama, a seasoned egg, is another popular ramen topping. Depending on the chef’s preference, ajitama can be hard-boiled, half-boiled, made with a runny consistency, or marinated in soy sauce and vinegar.
Menma is a Japanese condiment made from bamboo shoots. The shoots are fermented in soy sauce, water, and brown sugar to give them a lightly sweet and savory taste.
Negi is the Japanese name for shredded leeks or green onions. On miso ramen, you will often find karanegi, a spicy variation that is mixed with chili oil.
Nori is dried edible seaweed. When placed on top of a bowl of ramen, the paper-thin sheets add a crunch to the dish. Nori can also be crushed and sprinkled on top of the broth for a more traditional presentation.
Narutomaki is a steamed cake made from minced fish paste called surimi. With its characteristic pink swirl in the center and jagged edges, it is one of the most eye-catching toppings in a bowl of ramen.
In addition to authentic toppings, you can also spice up a bowl of ramen with less traditional ingredients.
Some options for ramen innovation include:
Adding sliced avocado to your ramen can give it a creamy texture. Super ripe avocados pair especially well with ajitama. You can also try making avocado tempura for a richer option.
Peanut butter and noodles pair well in other Asian dishes and can work together in ramen as well. Add a scoop of peanut butter to your bowl before it has cooled off and stir it in to make the broth a creamy consistency. For a spicy kick, mix in a squirt of sriracha or soy sauce as well.
In South Korea, cheese on ramen is a popular comfort food. In fact, cheese is found in many other Korean street foods as well. There is no need to get fancy with it; processed American cheese melts perfectly on ramen. Add a slice or two on top of the dish while it is still hot and wait until it melts before you dig in.
Coconut milk is a core ingredient in Thai, Vietnamese, Malaysian, and Indonesian cuisine. Its thick and buttery consistency can make ramen broth smooth and rich. Simply add about a quarter can of coconut milk to your bowl and combine it until the broth takes on a milky color.
Real Deal Ramen at Fat Noodle
Our Real-Deal Ramen bowls at Fat Noodle are made with Sonoran wheat house noodles and shoyu broth. We top our dishes with various authentic ingredients, such as chashu, nori, menma, ajitama, and more. Pair it with an order of our sticky wings or bao buns from our Fat-Snacks selection, or satisfy your sweet tooth with our fruit gyoza.