Which ramen stock category means a clear broth?

The ramen stock category that means a clear broth is chintan.

Chintan, written 清湯, is a clear ramen stock made by simmering ingredients while frequently skimming foam and scum from the surface. It can be prepared from chicken, pork, vegetables, or dried seafood such as niboshi. The careful cooking keeps the liquid transparent or lightly colored rather than turning it opaque.

The term describes the stock’s appearance and preparation, not one single flavor. A chintan ramen may still be seasoned with shio, shōyu, or miso tare, and its final taste can range from delicate and seafood-forward to deeply savory and meaty.

The main contrast is paitan, meaning a white, opaque stock. Paitan is boiled more aggressively, often with bones, so fats, proteins, and marrow emulsify into the liquid. Tonkotsu is a famous pork-bone example of paitan, not an alternative name for every clear ramen broth. Kaeshi is another seasoning term, not the stock category asked for here.