Ramen, at its core, consists of five essential components: broth, tare (a unique seasoning sauce), noodles, fat, and toppings. Grasping this concept can demystify the intricate world of Japanese ramen. While preparing the first four elements typically requires time and effort, using pre-packaged stock and quality noodles can yield satisfactory results without drawing judgment. However, it is the toppings that truly elevate a simple weeknight meal into an impressive dish.

A few key pointers should be noted. Spring onions are a must for garnishing each bowl, though finely chopped white onions can serve as an alternative. For the broth, aim for approximately 300ml, and if dashi is referenced, instant options will suffice—unless you prefer a vegan route, in which case, steep 20g of kombu and 20g of dried shiitake mushrooms in one liter of cold water overnight, reserving the mushrooms for later use. A standard serving of noodles is around 130g unless otherwise specified, and specialty ingredients can typically be found at local Asian markets or online.

The toppings are interchangeable; feel free to mix and match as you desire. These ingredients can also be delicious in other dishes: for example, chashu in a grilled cheese sandwich, soboro over rice, or ajitama in a Caesar salad. The tare sauces are versatile as well—try tantanmen tare in scrambled eggs, miso tare on corn, or shio tare to enhance nearly any dish.

For an ideal ramen experience, a single piece of pork can provide the necessary topping, tare, and fat.

Broth: Equal parts chicken stock and dashi
Tare: 3-4 tablespoons of chashu braising liquid
Fat: 1 tablespoon skimmed from chilled braising liquid
Noodles: Medium classic
Toppings: Pork belly chashu, store-bought menma (seasoned bamboo), ajitama

To prepare chashu (serves 6-8): Roll and tie 500g of pork belly, browning it thoroughly in a pan. Deglaze with 150ml of sake, then add 300ml each of shoyu, mirin, and water, along with 30g of demerara sugar, six sliced garlic cloves, and a 4cm piece of sliced ginger. Simmer gently for two hours, turning occasionally. Let it cool in the liquid at room temperature before refrigerating overnight. Slice into 1cm pieces and sear or grill before serving.

For a twist on Sichuan dan dan noodles, consider this ramen version featuring sesame, spices, and a soboro that resembles a ragu.

Broth: Equal parts kombu-shiitake dashi and unsweetened soy milk
Tare: 2 tablespoons tahini, 1½ tablespoons shoyu, 2 teaspoons black vinegar, 1 teaspoon sugar, plus a pinch of MSG and ground Sichuan pepper
Fat: 1 tablespoon rayu chili oil
Noodles: Medium classic
Toppings: Spicy mince soboro, pak choi

Spicy mince soboro (serves 6-7): Sauté a finely diced onion and a 2cm piece of grated ginger in oil for five minutes. Add five grated garlic cloves, then 500g of fatty pork mince (or any mince, noting that vegan mince may require extra water) and fry until it breaks into grains. Incorporate three tablespoons of doubanjiang (chili bean sauce), 1.5 tablespoons each of shoyu and mirin, and a splash of water. Cook for 15 minutes until the mixture becomes glossy.

One of Japan’s most renowned ramen styles features thin, straight noodles in a rich, creamy pork bone broth, designed to be enjoyed quickly.

Broth: Tonkotsu
Tare: 30ml shio (prepared by dissolving 30g salt, 10g sugar, and 10g MSG in 70ml sake, 20ml mirin, and 110ml water, yielding about 230ml for roughly 7 bowls)
Fat: 1 teaspoon sesame oil
Noodles: Thin, straight
Toppings: Ajitama, pork belly chashu, store-bought kikurage (wood-ear fungus), beni-shoga

Ajitama (serves 6): Warm 100ml of water and dissolve 10g of brown sugar in it. Mix in 100ml each of shoyu and mirin, then chill. Pierce the wide end of six cold large eggs and boil them for seven minutes, stirring for the first 30 seconds to center the yolks. Transfer to iced water, peel, and soak in the cold marinade for 12 to 72 hours.

A beloved late-night dish in Cardiff combines chicken, curry sauce, and chips, reminiscent of nagoya mazesoba. The sauce is placed in the bowl with hot noodles on top, creating a delightful mix.

Broth: None—rules are meant to be broken
Tare: 100ml of thick, salty shop-bought Japanese curry roux
Fat: 1 tablespoon each of butter and chicken fat (from the thighs)
Noodles: Thick (200g)
Toppings: Shio koji chicken, crispy onions, beni-shoga, and optional grated cheese

Shio koji chicken thighs (serves 4-5): Coat 500g of skinless, boneless chicken thighs in a mixture of 50g shio koji, 20g mirin, half a tablespoon of shoyu, and a teaspoon each of grated ginger and garlic. Marinate for up to three hours. Add 100ml of water, cover, and cook over low heat for 45 minutes. Uncover and reduce until the chicken is crispy, then shred the meat and mix with the glaze.

This plant-based version is inspired by traditional pork broth and lard recipes that are popular in Hokkaido during winter, yet it stands strong on its own.

Broth: Kombu-shiitake dashi
Tare: 60g per bowl—blend 100g each of white and red miso with 2 tablespoons of sake, 1 tablespoon each of mirin and shoyu, and 1 teaspoon each of grated raw garlic and ginger
Fat: 2 tablespoons of vegetable oil, infused with grated garlic and ginger
Noodles: Thick, wavy, yellow
Toppings: Stir-fried cabbage and beansprouts, sweet corn, toasted sesame seeds, and butter if not adhering to a vegan diet

Stir-fried cabbage and beansprouts (serves 4): Heat a wok with a small amount of neutral oil. Add 200g of shredded cabbage and 150g of beansprouts, tossing them vigorously for two minutes until they are charred rather than steamed. Season with a tablespoon of shoyu, a teaspoon of sesame oil, and a pinch each of salt, sugar, and shichimi togarashi.

James Chant, the proprietor of Matsudai Ramen in Cardiff, showcases his ramen-making skills in the program “Feed with Jimi Famurewa.”