Types of Ramen Broth
Types Of Ramen Broth is a structured food & drink dataset with 15 entries. Its fields include Broth Style, Base Ingredient, Origin Region. Community voting appears as a separate signal beside eligible rows and does not replace the source values.
Every row is shown below and is also available as CSV, JSON, or Excel.
Dataset details
- Table scope
- All 15 rows
- Fields
- 5 columns
- Source
- Community curated
- Data updated
- Mar 7, 2026
Included fields: Broth Style, Base Ingredient, Origin Region, Flavor Profile, Known For.
The table contains every record in this dataset; the same records are available in each download format.
Preview observations
No reliable range or grouping can be calculated from the loaded rows without interpreting the source data.
Useful for
- Comparing Broth Style, Base Ingredient, and Origin Region across food & drink entries
- Building reference tables, charts, or analyses from 15 downloadable records
Broth Style↕ | Base Ingredient↕ | Origin Region↕ | Flavor Profile↕ | Known For↕ |
|---|---|---|---|---|
Tonkotsu | Pork bones boiled 12-24 hours | Fukuoka, Kyushu | Rich, creamy, collagen-heavy | Milky-white pork bone broth, ultra-rich and fatty, Hakata-style with thin straight noodles, the broth that made ramen a global phenomenon |
Shoyu | Soy sauce + chicken/pork stock | Tokyo, Kanto | Savory, tangy, soy-forward | The original Tokyo ramen, clear brown broth, balanced umami from soy sauce tare, curly medium noodles, menma bamboo shoots as classic topping |
Miso | Fermented soybean paste + pork/chicken stock | Sapporo, Hokkaido | Bold, earthy, fermented depth | Born in Hokkaido's freezing winters, thick and warming, often topped with corn and butter, medium-thick curly noodles, stir-fried miso for extra depth |
Shio | Sea salt + chicken/seafood stock | Hakodate, Hokkaido | Light, clean, delicate | Oldest ramen style in Japan, clear golden broth, lets ingredient quality shine through, straight thin noodles, least fatty of the big four styles |
Tantanmen | Sesame paste + chili oil + pork stock | Japan (adapted from Sichuan Dan Dan noodles) | Spicy, nutty, creamy | Japanese take on Sichuan dan dan mian, ground pork topping (soboro), chili oil swirl, creamy sesame base, perfect balance of heat and richness |
Tsukemen | Concentrated dipping broth (various bases) | Tokyo (invented 1961) | Intensely concentrated, thick | Cold noodles dipped in hot concentrated broth, invented by Kazuo Yamagishi at Taishoken, thicker noodles than regular ramen, broth is double-strength |
Niboshi / Iriko | Dried sardine / anchovy | Aomori / Niigata | Intensely fishy, bitter-umami | Polarizing fish-forward flavor, dried baby sardines simmered for hours, acquired taste that ramen purists obsess over, trending in Tokyo ramen scene |
Tori Paitan | Chicken bones boiled until opaque | Various (modern style) | Rich, creamy, chicken-forward | Chicken version of tonkotsu technique, milky-white chicken broth, lighter than pork but still rich, rising star of the ramen world, halal-friendly option |
Gyokai (Seafood) | Dried bonito, kelp, dried fish | Various | Oceanic, dashi-like, umami-dense | Triple dashi technique using katsuobushi, kombu, and niboshi, often blended with tonkotsu for Gyokai-Tonkotsu hybrid, clean yet deeply savory |
Ie-kei (Yokohama style) | Pork bone + soy sauce hybrid | Yokohama | Intensely rich, soy-pork fusion | Founded by Yoshimuraya in 1974, thick straight noodles, customize richness/oil/noodle firmness, spinach and nori as signature toppings |
Jiro-kei | Pork bone + soy sauce, extreme portions | Tokyo (Mita area) | Aggressively rich, garlic-heavy | Mountain of bean sprouts and cabbage, massive garlic pile, 'mashimashi' ordering for extra everything, cult following, not for the faint-hearted |
Curry Ramen | Japanese curry + pork/chicken stock | Muroran, Hokkaido | Warm, spiced, curry-forward | Japanese curry meets ramen, thick and warming, Muroran curry ramen is a regional speciality, topped with wakame seaweed and bean sprouts |
Tomato Ramen | Tomato + chicken/vegetable stock | Modern / fusion | Tangy, bright, Italian-Japanese fusion | Italian-Japanese crossover, sometimes finished with Parmesan, fresh basil garnish, increasingly popular as a lighter ramen option, Soranoiro in Tokyo pioneered it |
Abura Soba (Oil Soba) | No broth — tare + flavored oil | Tokyo | Concentrated, oily, punchy | Brothless ramen — noodles tossed in tare sauce and flavored oil, add vinegar and chili for customization, cheaper than regular ramen, student favorite |
Paitan Veggie | Soy milk + vegetable stock | Modern / vegan adaptation | Creamy, mild, plant-based | Vegan ramen revolution, soy milk creates creamy body without animal products, Afuri and Soranoiro lead the movement, mushroom dashi for umami depth |
Free to explore · No signup needed
Frequently asked questions
How is Types of Ramen Broth organized?
The table starts in the source data's order. Community voting is enabled as a separate approval signal beside eligible rows; votes do not replace the source values.
How much data is available on this page?
This dataset contains 15 entries, and every row is available in the table and in the downloadable files.
Can I download the complete dataset?
Yes. CSV, JSON, and Excel downloads contain all 15 rows. Before republishing the data, review the source and any usage terms listed on this page; dtbse does not replace the original source's licensing terms.
Related Datasets
More in Food & Drink
Pizza Chains
Major pizza restaurant chains worldwide ranked by store count and revenue.
Single Malt Scotches
Single Malt Scotches (The Connoisseur's Choice)
Famous Cookbook Authors Who Changed How We Cook
Julia Child, Nigella Lawson, Yotam Ottolenghi, Marcella Hazan — which cookbook author had the biggest impact on how the world eats?
Types of Mineral Water Brands
Perrier, San Pellegrino, Evian, Fiji, Voss — which mineral water brand is the finest sip on Earth?
Breweries in the USA
Directory of breweries across the United States with city, state, type, and website.
Sandwich Types
The world's greatest sandwiches — stacked, pressed, and piled high.
Types of Sashimi & Raw Fish Preparations
Salmon, tuna, yellowtail, octopus, uni — which sashimi cut is the pinnacle of raw seafood perfection?
Fermented Foods
Kimchi, sauerkraut, kombucha, miso, tempeh — which ancient tradition of controlled decomposition has produced the most essential food, and whose contribution to human nutrition and flavor has done the most to prove that rot can be delicious?
Coffee Chains
Starbucks, Dunkin', Tim Hortons — which coffee chain brews the best cup and experience?
Outdoor Pizza Ovens
Outdoor Pizza Ovens (The Full Market)
BBQ Styles Around the World
Texas brisket, Korean BBQ, Argentine asado — which BBQ style reigns supreme?
American Steakhouse Chains
American Steakhouse Chains