I-Ramen izitsha ezidumile kakhulu ze-noodle eJapane, futhi ama-noodle abilisiwe asetshenziswe ngokuyisisekelo esosheni esinezinhlobonhlobo ezihlukahlukene. Ama- noodle e- Chukamen avame ukwenziwa ngofulawa wekolweni kanye ne-kansui (isisombululo se-alkali) asetshenziselwa izitsha ze-ramen. Kunezinhlobo eziningi ezikhethekile ze-regional ramen ezitholakala eJapane. Ahlukile kumhluzi, isiphuzo sesobho, ama-toppings, ukuthungwa kwe-noodle, nokuningi. Ukwenza i- ramen esiphundu akulula uma wenza isobho singabikho.
Ukunambitheka kwe-Ramen kuncike kakhulu esobho, futhi kudinga amakhono okwenza isobho esimnandi. Abapheki beRamen bavame ukuqeqesha isikhathi eside ukwenza isobho esihle se-ramen. Isitolo ngasinye se-ramen sinendlela yaso yokwenza isobho se-ramen, futhi kunezindlela eziningi kakhulu. Inkukhu isifuba , ithambo lesulube, amasardard omisiwe (niboshi), kanye / noma i-kombu isetshenziselwa ukwenza isobho .
Imifino, njenge-ginger, i-negi onion, i-garlic, noma / nama-mushroom nawo ayengeziwe. Ihlukaniswe ngamapulisi okusawoti, kunezinhlobo ezine ze-ramen: shio ramen (isobho esinamasawoti), i-shoyu ramen (i-soy sauce isobho elivuthayo), i-tonkotsu ramen (i-ngulube ithambo elisekelwe isobho elimnandi), i-miso ramen (i-miso i-souv flavored soup). I-ramen toppings evamile yi-negi, i-shinachiku (amahlumela ase-bamboo ahlangene), i-nori (ama-seaweed omisiwe), iqanda elibilisiwe, i-narutomaki, nokuningi okuningi.