Contrary to popular belief, ramen is not merely a college food made in a jiffy because you can’t afford anything else. And neither is it “Maggi-mee” as locals like to call it.
Real ramen, that is real Japanese ramen, is an art form. No we aren’t even kidding. Although it has roots in the Chinese culture, the Japanese has taken it to another level with each prefecture specialising in their own style of ramen.
From Hakata to Hokkaido, the broths and even types of noodles vary according to the region.
In Singapore, we mostly get the Hakata Tonkotsu broth but other types like shoyu, miso and shio can be found as well. And who can forget that braised egg that comes in ramen? Mmm.
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