Japanese · soup

Ramen (ラーメン)

Ramen (ラーメン) reads umami 6.0, salinity 5.1 and marine & briny 5.1 on Palate's 0–10 flavor X-ray — a Japanese soup, about 6 hr. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.4 / 10
• Sweet & Fruity — 1.4 / 10
• Sour & Bright — 0.6 / 10
• Bitter & Earthy — 1.6 / 10
• Rich & Fat — 5.8 / 10
• Aromatic & Spice — 3.8 / 10

The measured notes (of 18)

Umami 6.0 · Salinity 5.1 · Marine & Briny 5.1 · Richness 5.1 · Funk & Ferment 4.3 · Allium 3.7 · Nutty 2.2 · Herbaceous 2.1 · Earthy 1.5 · Sweetness 1.4 · Bitterness 0.7 · Sourness 0.6

What's in it (12)

• 12 oz fresh ramen noodles
• 2 lbs pork bones
• 1/4 cup miso
• 8 oz chashu pork, sliced
• 4 soft-boiled marinated eggs
• 4 sheets nori
• 1/2 cup bamboo shoots
• 1 cup corn kernels
• 2 tbsp butter
• 4 scallions, sliced
• 2 tbsp sesame seeds
• 2 tbsp black garlic oil

Time & effort: about 6 hr (15 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 167.4 kcal, 12.1 g protein, 6.2 g fat, 14.7 g carbs

Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (3 steps)

1. Simmer pork bones for several hours to produce a rich, milky broth, then season with the chosen tare.
2. Cook noodles separately and place in a bowl with tare and hot broth.
3. Arrange chashu, egg, nori, and toppings attractively on top.

Dishes with a similar flavor shape

• Khao Tom (Thai Rice Soup) — Thai
• Miyeok Guk (Seaweed Soup) — Korean
• Jansson's Temptation (Janssons Frestelse) — Scandinavian
• Gyeran Jjim (계란찜) — Korean
• Sundubu Jjigae (순두부찌개) — Korean

Keep reading: what umami, salinity, marine & briny mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.