Ramen is a Japanese noodle soup traditionally served with wheat noodles, broth, and toppings such as chashu pork.
The dish developed from Chinese-style wheat-noodle soups introduced to Japan, especially after Japan’s ports opened more widely in the late 19th century. Regional versions later emerged, including miso ramen from Hokkaido and tonkotsu ramen from Kyushu.
Ramen noodles are usually made from wheat flour, water, salt, and kansui, an alkaline solution that gives them their characteristic springiness. This distinguishes ramen from buckwheat-based soba and thicker wheat-based udon.
Instant ramen is related to the broader ramen tradition but is a separate industrial product. Momofuku Ando’s Chicken Ramen, launched in 1958, helped make dried instant noodles globally popular, while restaurant ramen continued to develop as a regional Japanese cuisine.