The flurry of ramen houses in the Metro today is clearly a nod to Filipinos’ growing affiliation with the celebrated flavors of Japanese cuisine. While many have dared to recreate the popular noodle dish to suit the local palate, staple flavor styles manage to push through years of food trends and discriminating palates. These broths are central to each bowl consumed and effortlessly complement perennial toppings such as eggs, nori (seaweed), kikurage (mushrooms), and scallions. It’s hard to resist this perfectly rich medley. Whether it's cold outside or not, these are the types of ramen you should be trying.