Ramen
Japanese wheat noodles served in a rich broth (soy, miso, salt, or pork bone based) topped with chashu pork, soft-boiled egg, nori, and green onions.
Allergen data cross-referenced against published allergen databases.
Your dietary restrictions
The full allergen breakdown is below. Select your restrictions to see a personalized safety status.
Full allergen breakdown
Ingredients
- wheat noodles (Gluten)
- pork or chicken broth
- soy sauce or miso (Soy)
- chashu pork
- soft-boiled egg (Egg)
- nori
- bamboo shoots
- green onions
Hidden Ingredients
These ingredients are not typically listed on menus but are present in traditional preparations.
- soy sauce or miso in every broth type
- dashi (fish stock) in the broth base
- egg as a standard topping
- wheat noodles (the base of the dish)
Allergen Breakdown
Dairy-Free
Check with staffMost traditional ramen styles are dairy-free, but Hokkaido butter ramen and cream-based soup curry ramen contain dairy. Verify the style.
Gluten-Free
Likely contains restrictionRamen noodles are wheat-based. The soy sauce in the broth also contains wheat.
Peanut-Free
Likely OKPeanuts are not a traditional ramen ingredient.
Tree Nut-Free
Likely OKTree nuts are not used in traditional ramen.
Shellfish-Free
Check with staffSome ramen styles use shrimp, crab, or lobster broth. Some contain shrimp paste. Verify the broth base.
Egg-Free
Likely contains restrictionA soft-boiled marinated egg (ajitsuke tamago) is a standard topping in most ramen styles.
Fish-Free
Likely contains restrictionDashi (fish stock) is used in virtually all ramen broths. Even tonkotsu ramen typically uses dashi as a flavor base.
Soy-Free
Likely contains restrictionSoy sauce or miso (both soy-derived) are base seasonings in all common ramen styles.
Sesame-Free
Likely contains restrictionSesame oil is used as a finishing flavor in most ramen styles, and sesame seeds are a common garnish.
Vegetarian
Likely contains restrictionContains pork-based broth, chashu pork, and fish-based dashi. Vegetarian ramen exists but must be specifically requested.
| Restriction | Status | Notes |
|---|---|---|
| Dairy-Free | Check with staff | Most traditional ramen styles are dairy-free, but Hokkaido butter ramen and cream-based soup curry ramen contain dairy. Verify the style. |
| Gluten-Free | Likely contains restriction | Ramen noodles are wheat-based. The soy sauce in the broth also contains wheat. |
| Peanut-Free | Likely OK | Peanuts are not a traditional ramen ingredient. |
| Tree Nut-Free | Likely OK | Tree nuts are not used in traditional ramen. |
| Shellfish-Free | Check with staff | Some ramen styles use shrimp, crab, or lobster broth. Some contain shrimp paste. Verify the broth base. |
| Egg-Free | Likely contains restriction | A soft-boiled marinated egg (ajitsuke tamago) is a standard topping in most ramen styles. |
| Fish-Free | Likely contains restriction | Dashi (fish stock) is used in virtually all ramen broths. Even tonkotsu ramen typically uses dashi as a flavor base. |
| Soy-Free | Likely contains restriction | Soy sauce or miso (both soy-derived) are base seasonings in all common ramen styles. |
| Sesame-Free | Likely contains restriction | Sesame oil is used as a finishing flavor in most ramen styles, and sesame seeds are a common garnish. |
| Vegetarian | Likely contains restriction | Contains pork-based broth, chashu pork, and fish-based dashi. Vegetarian ramen exists but must be specifically requested. |
Key risk: Ramen wheat noodles contain gluten. The broth, regardless of style (soy, miso, salt, or tonkotsu), almost always contains soy sauce (wheat + soy) and dashi (fish stock). The soft-boiled egg is a standard topping in most styles. Tonkotsu ramen is the most allergen-dense style, using pork bone broth richened with soy, sesame oil, and sometimes dashi.
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