Fish and shellfish

Robust oily fish such as salmon, tuna, swordfish or mackerel are especially suitable for ramen, since their distinctive flavours marry well with other ingredients, and their relatively robust texture prevents them from disintegrating immediately, instead remaining as succulent chunks. Shellfish, and prawns/shrimp, crab, clams and scallops, as well as fish cakes (kamaboko), are suited to being lightly poached in the flavoursome broth, or cooked separately and used to top the ramen bowl, and they add some welcome texture as well as protein.