Toppings
N
o soup would be complete without toppings and the two most common toppings are chāshū(braised pork belly) and ajitsuke tamago(soy marinated eggs). Chāshū should be soft and easy to tear, while also usually being marinated in a mixture of soy sauce, mirin, and sake to give a slight sweetness. Ajitsuke tamago is also marinated in a similar mixture and is soft boiled, so the whites are firm and the yolk is runny. In the top ramen shops in the world these toppings are usually warmed right before being placed in the bowl and then they continue to warm in the soup. Other common toppings are scallions, corn, mushrooms, garlic, menma(fermented bamboo shoots), nori(dried seaweed), bean sprouts, carrots, and naruto(fish cakes). These toppings are usually chosen by the chef but can also be added if desired. On the table there is usually a wide selection of peppers, powders, and oils to add to the flavor the most common of which are chili powder and sesame oil.
Nori Dried Seaweed Naruto Fish Cake Moyashi Bean sprouts Kinoko Mushroom
Chāshū Roast Pork
Wakegi Scallion
Tamago Egg
Menma Bamboo
22 | The Ramen Reference