The term paitan ramen is Japanese for “white soup.” ramen soup stocks that involve boiling bones and spices together in high heat. Through this process, fats and collagens are effectively emulsified into the broth, creating an unmistakable milky color and a unique mouthfeel. broth types under this category also classify as kotteri ramen, which means heavy or rich.

The literal translation of chintan ramen is “clear soup,” Most kinds under this classification have transparent broth bases and consist of ingredients simmered at relatively low temperatures, effectively separating the fats from the stock. Moreover, they can either be made from chicken, vegetable, or seafood — flavored with a hint of dashi or bonito flake broth. In terms of heaviness, most soup dishes with this base can be classified as assari (light) as opposed to kotteri