Shio Ramen is basically a ramen noodles soup seasoned primarily with salt. This ramen soup base is made from chicken or pork bones, seafood, or dashi. The oldest form of ramen seasoning, sea salt is used to season this clear soup. Most popular in Hakodate, a southern city in the Hokkaido prefecture. shio means "salt" in Japanese and as the name suggests this recipe is famous for its extremely salty flavor and as well as because of its clear yellow color. In this ramen soup to get the clear yellow color, we don't use soy sauce or miso paste. If you are trying to make shio ramen but you are using soya sauce or miso paste then it will be a shio ramen anymore. Shio ramen is also famous for its lighter weight than any other ramen.

The youngest form, Miso Ramen originated in Northern Hokkaido. Miso fermented Japanese soy paste, which has a very full, savory flavor. Miso ramen is famous for its strong umami flavor. Miso ramen has a thick, salty paste made from fermented soybeans with deeply complex flavors: sweet, savory(Umami), and earthy type of broth. One of the most famous toppings of miso ramen is narutomaki (fishcake). The main ingredient of miso ramen is miso paste. WIthout miso paste miso ramen is always like eating air. Typically, miso paste has a salty, sweet, fruity, and earthy flavor which makes miso ramen something else. Which you have to give it try to find out.

One of the most common types, it's often flavored with the addition of meat or fish. Each shop has its own unique soy-sauce blend, made from scratch. Toppings can include Japanese Char Siu, scallions, and naruto fish cake (narutomaki).

Pork bone-based broth Tonkotsu is usually thick and rich. Thick, creamy, and milky, this is one of the most popular types today. Toppings vary but almost always include pickled red ginger served on the side. Tonkotsu Ramen is a milky broth that is made by boiling pork bones to release thick buttery juices.

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