Ramen @ 99.00 Sulit Busog

A Brief History of Ramen
The first Chinese noodles served in Japan weren’t called ramen at all. They were known as shina soba. Shina is an archaic Japanese word for China and soba was a catch-all term for any noodles found in Japan at the time, though it usually referred to buckwheat noodles.
Ramen are inexpensive and widely available, two factors that also make them an ideal option for budget travelers. Ramen restaurants, or ramen-ya, can be found in virtually every corner of the country and produce countless regional variations of this common noodle dish.
Popular ramen types
Shoyu (soy sauce)
Shoyu ramen soup is a clear, brown broth flavored with soy sauce (shoyu). The soup is usually made of chicken broth but often contains other meats such as pork, beef or fish depending on the region.
Shio (salt)
Shio ramen soup is a light, clear broth seasoned with salt. It is typically made from chicken broth, but may also be flavored with other meats such as pork.
Miso (soybean paste)
Miso ramen soup is flavored with soybean paste (miso), resulting in a thick, brown soup with a rich, complex flavor.
Tonkotsu (pork bone)
Particularly popular around Kyushu, tonkotsu ramen is made of pork bones which have been boiled down until they dissolve into a cloudy white broth.