Ramen is a popular Japanese noodle soup that typically consists of noodles, broth, and various toppings. While traditional ramen recipes don’t usually call for lettuce, some modern ramen shops and home cooks have started experimenting with adding lettuce as a topping.
The history and tradition of ramen
Ramen originated in Japan in the mid-19th century, when Chinese immigrants brought over traditional Chinese wheat noodles. Over time, the noodle dish evolved into a uniquely Japanese soup, with distinct regional styles emerging. Traditionally, ramen features four basic components:
- Noodles – typically made from wheat flour, with variations like thick, thin, or curly
- Broth – usually a meat or fish-based stock flavored with soy sauce, miso, salt, etc.
- Toppings – such as pork, egg, scallions, bamboo shoots, seaweed, etc.
- Aromatic oils and spices – sesame oil, garlic, chili powder, etc.
Lettuce is not considered a traditional or authentic ramen topping in any major ramen style. Some common ramen toppings are:
| Ramen Style | Popular Toppings |
|---|---|
| Shoyu | Sliced pork, seaweed, egg, scallions |
| Tonkotsu | Braised pork belly, scallions, egg, wood ear mushrooms |
| Miso | Sliced pork, bean sprouts, sweet corn, butter |
As you can see, crisp, leafy lettuce is not typical in traditional ramen recipes. The soup bases and customary toppings tend not to pair well with raw lettuce’s flavor and texture.
The role of lettuce in modern ramen variations
In recent decades, ramen shops both in Japan and abroad have started experimenting with non-traditional ingredients and toppings. As ramen has gone global, chefs have created fusion styles that bring in culinary elements from other cultures.
One such addition is lettuce – typically used in small amounts as a fresh, crunchy accent. Some specific ways modern ramen chefs incorporate lettuce include:
- Shredded or torn lettuce floated on top of the broth
- Thinly sliced lettuce added to noodle bowls
- Iceberg or romaine wedges served alongside ramen
- Sauteed or stir-fried lettuce added as a cooked topping
The most commonly used lettuce varieties are iceberg and romaine, which hold up well to heat and provide texture contrast. Soft leaf lettuces like bibb and green leaf may wilt too quickly when added to hot ramen.
Considerations for adding lettuce to ramen
While lettuce isn’t traditional in ramen, it can add pleasant crunch and freshness in moderation. Here are some tips for successfully using lettuce as a ramen topping:
- Stick to sturdy varieties – Iceberg, romaine, and leaf lettuces work best.
- Use sparingly – More than a few slices overwhelms the other flavors.
- Add just before eating – To prevent saturated lettuce texture.
- Complement the broth – Lettuce adds a refreshing note to rich tonkotsu or miso broth.
- Pair with other crunch toppings – For balanced textures against noodles.
In the end, lettuce in ramen comes down to personal preference. Many ramen traditionalists argue against using lettuce. But for some ramen lovers, a bit of crisp lettuce balances the textures and flavors nicely.
Conclusion
While lettuce is not a traditional ramen ingredient, its use has become more popular in modern fusion ramen. When used in moderation, lettuce can add a refreshing, crispy texture contrast. The best practice is to use hardy lettuce varieties sparingly, as accent pieces rather than main toppings. This preserves the essential flavors and components of the ramen while providing extra freshness. But at the end of the day, customizable ramen leaves room for creativity and experimentation with non-traditional ingredients like lettuce.