Shio and shoyu are common ramen broths. Shio is made from steeped chicken or pork bones, says MasterClass, and usually results in a semi-clear color. Shoyu has a soy sauce base, adding a more dimensional umami flavor to recipes. When working with these kinds of thinner broths, opt for thinner noodles, like soba. Soba noodles are made from buckwheat flour and are perfect to pair with light broths (per Healthline). While thicker noodles have less absorption capacity and will deliver less broth per bite, the opposite is true of thin, wavy noodles (via Real Simple).

As you’re whipping up your next batch of ramen, consider both broth and noodles to produce the most delicious dish. A thick, fatty broth like tonkotsu delivers a lush, creamy taste, according to Umami Insider. Similarly, Spruce Eats describes miso ramen broth as having a peanut-butter-like texture, making it a perfect pairing for chukamen. Chukamen noodles are a kind of egg-based noodle, typically long and cylindrical in shape (via Eat Japan). Chukamen’s thicker size makes it a good fit for thick broths like tonkotsu and miso ramen.