Article: Ramen
Section: Soup

Question: What are the seasons included to ramen?

Ramen soup is generally made from stock based on chicken or pork, combined with a variety of ingredients such as kombu (kelp), katsuobushi (skipjack tuna flakes), niboshi (dried baby sardines), beef bones, shiitake, and onions, and then flavored with salt, miso, or soy sauce.
Other styles that have emerged later on include curry ramen and other flavors.
The resulting combination is generally divided into four categories (although new and original variations often make this categorisation less clear-cut):
 Shio ("salt") ramen is probably the oldest of the four and is a pale, clear, yellowish broth made with plenty of salt and any combination of chicken, vegetables, fish, and seaweed.
Occasionally pork bones are also used, but they are not boiled as long as they are for "tonkotsu" ramen, so the soup remains light and clear.
Chāshū is sometimes swapped for lean chicken meatballs, and pickled plums and kamaboko (a slice of processed fish roll sometimes served as a frilly white circle with a pink or red spiral called narutomaki) are popular toppings as well.
Noodle texture and thickness varies among "shio" ramen, but they are usually straight rather than curly.
 (豚骨, "pork bone"; not to be confused with tonkatsu) ramen usually has a cloudy white colored broth.
It is similar to the Chinese "baitang" (白湯) and has a thick broth made from boiling pork bones, fat, and collagen over high heat for many hours, which suffuses the broth with a hearty pork flavor and a creamy consistency that rivals milk, melted butter or gravy (depending on the shop).
Most shops, but not all, blend this pork broth with a small amount of chicken and vegetable stock and/or soy sauce.
The noodles are thin and straight, and it is often served with beni shoga (pickled ginger).
In recent years the latest trend in "tonkotsu" toppings is "māyu" (sesame oil), a blackish, aromatic oil made from either charred crushed garlic or Sesame seeds.
It is a specialty of Kyushu, particularly Hakata-ku, Fukuoka (hence sometimes called "Hakata ramen").
Shōyu ("soy sauce") ramen typically has a clear brown broth, based on a chicken and vegetable (or sometimes fish or beef) stock with plenty of soy sauce added resulting in a soup that is tangy, salty, and savory yet still fairly light on the palate.
Shōyu ramen usually has curly noodles rather than straight ones, but this is not always the case.
It is often adorned with marinated bamboo shoots or "menma", green onions, "kamaboko" (fish cakes), "nori" (seaweed), boiled eggs, bean sprouts and/or black pepper; occasionally the soup will also contain chili oil or Chinese spices, and some shops serve sliced beef instead of the usual chāshū.
 Miso ramen is a relative newcomer, having reached national prominence around 1965.
This uniquely Japanese ramen, which was developed in Hokkaido, features a broth that combines copious amounts of miso and is blended with oily chicken or fish broth – and sometimes with "tonkotsu" or lard – to create a thick, nutty, slightly sweet and very hearty soup.
Miso ramen broth tends to have a robust, tangy flavor, so it stands up to a variety of flavorful toppings: spicy bean paste or "tōbanjan" (豆瓣醤), butter and corn, leeks, onions, bean sprouts, ground pork, cabbage, sesame seeds, white pepper, and chopped garlic are common.
The noodles are typically thick, curly, and slightly chewy.
Seasonings commonly added to ramen are black pepper, butter, chili pepper, sesame seeds, and crushed garlic.
Soup recipes and methods of preparation tend to be closely guarded secrets.
Some restaurants also offer a system known as "kae-dama" (替え玉), where customers who have finished their noodles can request a "refill" (for a few hundred yen more) to be put into their remaining soup.