Ramen is an iconic dish deeply rooted in Japanese cuisine. While the broth often steals the spotlight, noodles are essential in creating authentic ramen. At Maki & Ramen, we believe in mastering the art of noodles to deliver a truly memorable bowl of ramen. This guide explores the different types of ramen noodles, their characteristics, and the perfect broth pairings.

What Makes Ramen Noodles Unique?

Not all noodles are created equally, and ramen noodles are a testament to that. Their distinctive texture and flavour come from a special ingredient known as kansui. This alkaline water gives ramen noodles their firm and springy texture and slightly golden hue. The making of ramen noodles involves wheat flour, kansui, and water, resulting in a unique balance between chewiness and elasticity. Good ramen noodles are judged by their ability to complement the broth. At Maki & Ramen, we carefully select noodles that can absorb the broth’s essence without losing its texture.

Exploring Different Ramen Noodle Types

The variety of ramen noodle types is part of what makes this dish incredibly versatile. Here’s a quick guide to the main varieties:

Thin and Straight Noodles: These noodles are best paired with light and clear broths, like shio (salt) or shoyu (soy sauce). Their smooth surface enhances the subtle flavours of light broths.

Thick and Wavy Noodles: Perfect for rich, creamy broths like tonkatsu (pork bone), these noodles are designed to hold onto heavy flavours. Their wavy texture captures the broth, ensuring every bite is packed with intensity.

Medium Curly Noodles: These noodles balance texture and broth absorption. They work well with miso ramen or broths with medium thickness, marrying flavour with a comforting chew.

Flat Noodles: Flat noodles are slightly less common but often seen in speciality ramen. Their broad surface makes them ideal for heavier, spicy broths that coat the noodles evenly.

The Noodle-Making Process

Making ramen noodles is an art form in its own right. Quality ramen noodles begin with high-grade wheat flour. The flour is then carefully mixed with kansui and water to create the dough. This dough is sheeted, cut into specific shapes, and aged to develop a robust texture. At Maki & Ramen, we work with expert suppliers who follow traditional noodle-making techniques, ensuring our noodles represent the best of Japanese craftsmanship.

Maki & Ramen’s Perfect Pairings

We match specific ramen noodles to our broths for the ultimate dining experience. For example, our tonkatsu ramen uses thick, wavy noodles to complement the rich, creamy broth. Meanwhile, our shio ramen features thin, straight noodles to highlight the clear and delicate flavours. Our team believes every detail matters, including utensils, ingredients, and how noodles are paired with broths. We aim to give customers an authentic ramen dining experience.

How to Choose Your Favourite Ramen Noodles

When exploring ramen noodle varieties, there are a few factors to consider:

Thickness: Choose thinner noodles for light and thicker ones for rich broths.

Texture: Depend on your preference for soft or chewy noodles.

Style: Understand traditional ramen styles, like shio or miso, to make an informed choice.

At Maki & Ramen, we’re always happy to guide you. Our team can help you identify ramen styles and noodle types that suit your taste.

Discover the Art of Authentic Ramen Noodles

The right noodles elevate a bowl of ramen from good to unforgettable. At Maki & Ramen, we ensure that every type of noodle harmonises perfectly with its broth. Whether you’re a ramen enthusiast or new to Japanese cuisine, visit us and explore the essence of traditional ramen styles crafted with care.