Ramen originated in China and became a staple of Japanese street food in the early 20th century. Over decades it evolved into countless regional styles, from Tokyo’s shoyu broth to Hokkaido’s miso ramen, and is now a beloved comfort food enjoyed at home and in specialty shops.

Japan boasts many ramen styles: shoyu (soy sauce) in Tokyo, miso in Sapporo, tonkotsu (pork bone) in Kyushu, and shio (salt) in Hakodate. Each region emphasizes a different broth base, noodle thickness, and typical toppings.

Ramen is served in a large bowl with hot broth, noodles, and toppings such as sliced pork (chashu), soft‑boiled egg, green onions, nori, and bamboo shoots. It is eaten with chopsticks for the noodles and a soup spoon for the broth.

Ramen is a casual everyday meal, but it’s also popular during late‑night gatherings, study sessions, and after‑work meals. Some festivals feature ramen stalls, and many families enjoy a quick ramen bowl on busy days.

A simple side of gyoza, a cucumber sunomono salad, or a plate of pickled vegetables (tsukemono) complements the rich broth and adds texture to the meal.

The technique of turning off the heat and letting the residual heat gently poach the egg creates a silky, creamy texture without overcooking, turning a basic instant noodle pack into a protein‑rich, satisfying bowl.

Common errors include adding the egg while the broth is still boiling (which can overcook the yolk) and using too much water, which dilutes flavor. Follow the step of turning off the stove before cracking the egg and keep the water amount just enough to cover the noodles.

Residual heat gently sets the egg whites while keeping the yolk creamy, preventing the rubbery texture that results from direct boiling. This method also keeps the broth clear and flavorful.

Yes, you can pre‑cook the noodles and store them in the refrigerator for up to 24 hours. Reheat the broth, add a fresh egg, and finish with sesame oil just before serving.

The YouTube channel Clement Leung focuses on simple, budget‑friendly Asian‑inspired meals, often highlighting quick techniques that require minimal ingredients and equipment for home cooks.

Clement Leung emphasizes ultra‑quick, one‑pot solutions and often strips recipes down to a single core ingredient, whereas many other channels showcase more elaborate preparations and multiple components.