Best Ramen Toppings: Classic, Creative Twists, and Vegan Options

Ramen has become a beloved dish worldwide, captivating food enthusiasts with its rich flavors and textures. In a survey, foreign visitors to Japan even classified ramen as the second most satisfying meal after sushi. 

In previous posts, we’ve explored the different types of ramen; now, we’ll dive into the best ramen toppings, including traditional, non-traditional, and vegan-friendly options that you can easily add to your own hearty bowl of homemade ramen. 

Authentic Japanese Basic Ramen Toppings

Let's start with the classic toppings you’re likely to find in a Japanese ramen shop. These have been carefully crafted over time to complement the various styles of ramen.

Chashu (Braised Pork)

Chashu, typically made from pork belly, is a staple in many ramen varieties and has its roots in Chinese cuisine. The term "chashu" originates from the Chinese word meaning "fork-roasted pork," though in Japanese cuisine, it refers to braised pork in general. 

Thinly sliced and slow-cooked in a savory blend of soy sauce, sake, mirin, and sugar, chashu pork offers a tender, melt-in-your-mouth texture that adds rich, meaty flavor to ramen, making it a popular topping in styles like tonkotsu, miso, shio ramen, and shoyu ramen. 

If you're preparing a quick shoyu ramen at home, using aged soy sauce can elevate the dish and provide an authentic touch.

Ajitsuke Tamago (Ramen Egg)

Known as ajitsuke tamago in Japanese, ramen eggs are soft-boiled eggs that have been marinated in a mixture of soy sauce, mirin, and sometimes sake.

The egg whites are firm, while the yolks remain creamy and custard-like. These eggs add a burst of flavor and a beautiful golden color to your ramen bowl. The rich, custardy yolk also helps to thicken the ramen broth slightly, enhancing its overall richness.

Menma (Bamboo Shoots)

Menma are fermented bamboo shoots that add a crunchy texture and umami flavor to ramen. They are typically seasoned with toasted sesame oil, sugar, and soy sauce, creating a complex taste that is both sweet and savory.

Menma not only enhances the flavor of the ramen dish but also provides a delightful textural contrast to the soft ramen noodles and tender meat. For many ramen purists, menma is an essential topping.

Narutomaki (Fish Cake)

Narutomaki is a type of fish cake characterized by its distinctive pink swirl, making it a visually appealing topping in ramen. The name "narutomaki" comes from its resemblance to the whirlpools in the Naruto Strait, highlighting its cultural significance.

It offers a subtle taste profile, light and balanced, making narutomaki an ideal complement to the dish, enhancing its overall presentation without overwhelming the palate.

Nori (Seaweed)

Nori, or dried seaweed also adds a subtle oceanic flavor and a delightful crunch to the dish. As it sits in the hot broth, nori softens and releases its briny essence into the soup, enhancing the overall taste.

Nori boasts a naturally salty-sweet flavor packed with vitamins and minerals. For a perfect addition to your homemade ramen, consider using shredded nori, which elevates the dish with its vibrant flavor and texture.

Shiraga Negi (Thinly Sliced Onion)

Shiraga negi, also known as "white hair" green onions, are finely shredded green onions that contribute a fresh, slightly pungent flavor and a delicate texture to ramen. The thin shreds help distribute the onion flavor evenly throughout the broth, enhancing the overall taste of the dish. 

Green Onions or Scallions

In addition to shiraga negi, regular chopped fresh green onions or scallions are a basic ramen topping. They add a fresh, slightly sharp flavor that cuts through the richness of the broth. Their vibrant green color adds visual appeal, making shiraga negi the perfect finishing touch to a beautifully presented bowl of ramen.

Moyashi (Bean Sprouts)

Moyashi, or bean sprouts, add a refreshing crunch to ramen. Typically briefly blanched, they soften slightly while retaining their crisp texture. Bean sprouts provide a subtle, fresh flavor that beautifully complements the rich ramen broth.

Kikurage (Wood Ear Mushroom)

Kikurage, also known as wood ear mushrooms, are an edible fungus that adds a unique texture to ramen. They have a slightly crunchy, jelly-like consistency and a mild flavor that absorbs the essence of the broth. Kikurage is especially popular in tonkotsu ramen. 

Nira (Garlic Chives)

Garlic chives, known as nira in Japanese, provide a subtle garlic flavor and a tender texture that enhances the overall taste of ramen. Typically used in smaller quantities than regular green onion, they add a fresh and aromatic note to the dish without overwhelming other flavors. 

Sweet Corn (Garlic Chives)

While sweet corn isn’t a traditional topping in all types of ramen, it has gained popularity, particularly in miso ramen. Its natural sweetness creates a delightful contrast with the savory broth, enhancing the overall flavor profile of the dish. This addition is especially common in Sapporo-style ramen, where the sweetness of the corn complements the rich, hearty miso broth.

If you prefer to enjoy your ramen without corn, you can politely request “suiito kohn nuki, onegaishimasu,” which means "no sweet corn, please."

Beni Shoga (Red Pickled Ginger)

Beni shoga, or red pickled ginger, adds a bright, tangy flavor to ramen. It’s made by pickling young ginger in plum vinegar, which gives it its characteristic red color. Spicy pickled mustard greens are another pickled topping that adds a spicy kick and satisfying crunch to your ramen.

If you’ve eaten gyudon, for example, you’ve seen beni shoga in those and other donburi as a balancer. Beni shoga’s benefits include being able to help cut through the richness of the broth and adds a refreshing bite to the ramen.

Other traditional toppings you might encounter include:

• Kamaboko: A type of cured fish cake, similar to narutomaki but without the pink swirl.
• Takana: Pickled mustard greens that add a spicy, tangy flavor.
• Yuzu kosho: A paste made from yuzu peel, chili peppers and salt, adding a citrusy heat.

Non-Traditional Toppings

Many ramen shops, especially outside of Japan, have started experimenting with non-traditional toppings. Let’s take a look at some creative ideas to try.

Minced Meat

Adding seasoned minced meat, such as pork or chicken, can make your ramen even heartier. It distributes the meat flavor throughout the bowl and adds a nice texture contrast to the noodles.

Shrimp

For seafood lovers, adding shrimp to ramen can be a delicious twist. The sweetness of shrimp pairs well with miso or shoyu (soy sauce) based broths. You can add them whole or chop them up for easier eating.

Cheese

While it might sound unusual for Japanese cuisine, adding cheese to ramen has become popular in some parts of Japan. 

A slice of American cheese or a sprinkle of parmesan can add a creamy, salty element to your bowl. It's particularly good in spicy ramen, where the cheese can help temper the heat.

Bacon

Crispy bacon bits can add a smoky, salty flavor to your ramen. They're particularly good in lighter broths where their strong flavor can really shine.

Mayu (Black Garlic Oil)

This dark, aromatic oil made from roasted black garlic gives ramen a rich umami boost, with smoky and slightly sweet undertones. Roasted sesame oil is another aromatic oil that can enhance the flavor of your ramen with its nutty aroma and depth. 

It is often used in shoyu ramen (soy-based broth) and tantanmen (spicy sesame-flavored ramen), adding complexity and depth. A drizzle of mayu enhances the broth’s savory profile, making it more luxurious and flavorful.

Kimchi (Fermented Vegetables)

Fermented, spicy, and tangy, kimchi adds a refreshing bite to ramen while also contributing gut-friendly probiotics. Kimchi’s acidity and heat can cut through the richness of the broth, making it especially complementary in fatty broths like tonkotsu (pork bone broth). It also adds a pleasant textural contrast, with its crunch balancing the soup’s smoothness.

Natto (Fermented Soybeans)

Natto, made from fermented soybeans, is divisive due to its sticky texture and strong, pungent flavor. However, it packs an umami punch that can elevate ramen. Natto works well with miso-based broths, complementing the savory and earthy tones. For those unaccustomed to the full-on flavor, give freeze-dried natto a try! 

Dried Wakame Seaweed

Wakame is commonly used in shio ramen (salt-based broth) or shoyu ramen. Its briny, slightly sweet flavor pairs well with light broths, while its nutritional benefits (rich in iodine, calcium, and other minerals) make it a health-conscious addition. Wakame rehydrates quickly in the hot broth, adding a chewy, slightly slippery texture that contrasts with the tender noodles.

Fried Chicken

Adding fried chicken to ramen might seem unconventional, but it adds both texture and substance. The crispy exterior and juicy interior of fried chicken stand up well in rich broths, offering a nice contrast to the softer noodles and vegetables. It’s especially delightful in miso ramen, where the chicken’s fattiness complements the rich, slightly sweet broth.

Butter

A pat of butter melts into the broth, adding richness and a silky mouthfeel. It’s a popular addition to miso ramen, particularly in the Hokkaido region of Japan, where buttered corn miso ramen is a local specialty. The butter helps to round out the saltiness of the miso, giving the broth a creamy, slightly nutty flavor.

Fried Garlic Chips

Garlic chips add a crispy, pungent bite, intensifying the umami flavor of the ramen. They work well with nearly all types of broth, but especially with tonkotsu and shoyu. The crispy texture contrasts the soft noodles, and the deep garlic flavor enriches the broth.

Hot Sauce or Chili Oil

For those who love heat, adding a drizzle of hot sauce or chili oil can kick the ramen up a notch. Chili oil is a common accompaniment to tantanmen, and hot sauce can complement rich broths like tonkotsu or lighter broths like shio, providing an exciting layer of flavor.

Lime or Lemon Wedges

A squeeze of lime or lemon can brighten the broth and balance the richness. This is especially true for coconut milk-based ramen broths, such as in some Southeast Asian-inspired varieties. The citrus cuts through the fat and adds a refreshing, zesty finish, elevating the entire bowl.

Vegetarian/Vegan Toppings 

For those following a plant-based diet, or simply looking to incorporate more vegetables into their ramen, there are plenty of delicious options for your ramen.

Tofu

Tofu is a versatile protein that can be prepared in various ways for ramen. Silken tofu can be gently simmered in the broth, providing a delicate texture, while firm tofu can be fried or grilled for a crispy exterior. Tofu absorbs the flavors of the broth, making it a fantastic addition to any ramen bowl.

Plant-based Meat Alternatives 

For those missing the texture of ground meat, there are many plant-based meat crumble alternatives available. These can be seasoned and added to ramen for a hearty, "meaty" experience without the meat.

Menma 

As mentioned earlier, menma is a type of fermented bamboo shoot and is considered vegan. Fresh or canned bamboo shoots are also excellent alternatives, providing a similar crunchy texture.

Mushrooms

Mushrooms are a great way to add umami flavor to vegan ramen. Different varieties of mushrooms can provide different textures and flavors. Shiitake mushrooms, in particular, are prized for their meaty texture and rich flavor.

Pickled Vegetables

Various pickled vegetables, or tsukemono, can add a tangy crunch to your delicious ramen. Common options include pickled daikon radish, pickled ginger, and pickled plums (umeboshi).

Nori (Roasted Seaweed Snacks)

These thin, crispy sheets of nori provide a quick burst of umami, with a subtle briny flavor that can elevate a light broth. Roasted seaweed is a great addition to shio ramen or shoyu ramen, where their savory quality complements the broth without overpowering it.

Edamame (Green Soybeans)

Edamame (young soybeans) are a fantastic source of plant-based protein and add a fresh, slightly sweet taste. Their bright green color also adds visual appeal to the dish. Edamame pairs particularly well with miso ramen, offering a light, tender texture that contrasts with the richness of the broth.

Crispy Fried Onions

Crispy fried onions add a crunchy texture and a deep, caramelized sweetness to ramen. They’re a great way to introduce a savory contrast to the softer elements of the dish. 

Sesame Paste

Sesame paste offers a nutty flavor with a subtle crunch, making it a staple topping in many ramen varieties. It's particularly popular in shoyu and miso ramen, where it enhances the savory, earthy notes. Often used in tantanmen (spicy sesame ramen), it amplifies the nuttiness and adds depth to the dish.

Chili Oil

Chili oil brings heat to ramen while adding a layer of richness. It’s particularly well-suited to vegetarian and vegan broths, where the spiciness cuts through the richness of the broth. 

Miso Paste

A dollop of miso paste can be used to intensify the umami of the broth, especially in miso-based ramen. It adds depth and a slight fermented tang, making the soup more savory and complex. For vegan broths, miso can enrich the flavor without needing animal-based ingredients, offering a comforting taste.

Enhance Your Homemade Ramen with Flavor and Texture!