Editing Ramen (section)

===Soup===
[[File:Ichiran ramen by SkyChen in Shibuya, Tokyo.jpg|thumb|Ramen in tonkotsu soup]]
Similar to Chinese soup bases, ramen soup is generally made from chicken or pork, though vegetable and fish stock is also used.<ref name="MAFF_10Tastes2019"/> This base stock is often combined with [[dashi]] stock components such as [[katsuobushi]] ([[skipjack tuna]] flakes), [[niboshi]] (dried baby sardines),<ref name="MAFF_10Tastes2019">{{cite web|url=https://www.maff.go.jp/e/data/publish/attach/pdf/index-113.pdf|title=10 Great Tastes of Japan|at=p.11: Noodles|date=2010-06-18|access-date=2021-07-13|website=Ministry of Agriculture, Forestry and Fisheries; Government of Japan|archive-url=https://web.archive.org/web/20190828080016/http://www.maff.go.jp/e/data/publish/attach/pdf/index-113.pdf|archive-date=2019-08-28|url-status=live|language=en}}
*Whole web page which links to the PDF above: {{cite web|url=https://www.maff.go.jp/e/data/publish/|title=Publications|access-date=2021-07-13|website=Ministry of Agriculture, Forestry and Fisheries; Government of Japan|archive-url=https://web.archive.org/web/20201101072024/https://www.maff.go.jp/e/data/publish/|archive-date=2020-11-01|url-status=live|at=Japanese Cuisine and Ingredients|language=en}}</ref> saba bushi ([[mackerel]] flakes), [[shiitake]], and [[kombu]] (kelp). Ramen stock is usually divided into two categories: chintan and paitan.
* '''''Chintan''''' ({{lang|ja|清湯}}; 'clear soup'), derived from the Chinese ''qīngtāng'' ({{lang|zh-Hant|清湯}}), is a clear stock, made by simmering ingredients and frequently skimming foam and scum off the top of the pot.<ref name=":5" /> Chintan stocks are the most common kind, and can be made from chicken, pork, vegetables and/or niboshi.
*{{Anchor|Tonkotsu}}{{lang|ja-latn|'''Paitan'''}} ({{lang|ja|白湯}}; 'white soup'), derived from the Chinese ''[[Soups in East Asian culture#Chinese|baitang]]'' ({{lang|zh|白湯}}), is a broth with an opaque white colored appearance and a creamy consistency that rivals milk, melted butter or gravy (depending on the shop). Paitan stock is made by boiling pork or chicken bones at a high heat for hours at a time, allowing the bones to emulsify into the soup. The most well-known and common paitan stock is {{lang|ja-latn|'''Tonkotsu'''}} ({{lang|ja|豚骨}}, 'pork bone'; not to be confused with ''[[tonkatsu]]''). Although {{lang|ja-latn|tonkotsu}} is merely a kind of broth, some people consider '''[[tonkotsu ramen|''tonkotsu'' ramen]]''' (specialty of Kyushu, its birthplace) a distinct flavor category.<ref name="Davis2016" /> When chicken bones are used to make a paitan stock, the resulting soup is called ''tori paitan'' ({{lang|ja|鶏白湯}}).