The dish was minimal, with pieces of ham, egg and chilli oil floating in the steaming soup.

This is what ramen offers us - comfort. When a Bengali is asked to name their comfort food, they will often go for the classic alu-sheddho bhaat with a spoonful of butter or ghee. Ramen follows the same philosophy for Japanese people.

However, the growing popularity of ramen globally has also led many self-taught cooks to overcomplicate its flavours with excessive ingredients and toppings, often masking the dish's simplicity.

To understand the art of making ramen the right way, My Kolkata spoke to city chefs and experts about mastering its delicate balance.

Shopno Banerjee, the owner of Japanese restaurant Akira, said ramen boasts the unbreakable bond of broth, noodles and seasoning.

"Everything else should support that relationship, not compete with it. A perfectly cooked noodle and a well-balanced broth can be incredibly comforting without being overloaded," he said.

Archan Ray, author and co-founder of Safarnama - a community focused on culture, supper clubs, and creative gatherings - observed that ramen in Kolkata often seems more like a mixture of noodles, soup, and sauces rather than a dish that has been properly cooked and thoughtfully developed.

He said, "When the broth lacks depth, the instinct is to add more soy, chilli oil, bottled sauces, spices or toppings. But you cannot really replace time with seasoning. If the base is good, you actually need very little on top."

How should one cook a proper bowl of ramen?

A scene from 2008 film 'Ponyo' (IMDb)

Both Banerjee and Ray emphasised giving some extra time to the broth and then proceeding with the noodles to spark its magic.

Give the broth time

The broth is the heart of ramen, so give it enough time to develop its flavour. Season it carefully and taste it before adding anything else.

Keep the toppings restrained

Toppings should complement the bowl, not overwhelm it. Choose a few ingredients that bring contrast - something rich, something fresh and something with texture.

Focus on balance

Good ramen is not about adding more and more flavours. Use fresh, quality ingredients and let their individual flavours work together.

What are the common mistakes to avoid?

According to Banerjee, one of the biggest mistakes is assuming that ramen needs to be made 'more flavourful'. Adding too much chilli oil, garlic, sesame oil or heavy sauces can mask the nuances of the broth, while excessive toppings can alter its texture by releasing water or fat into the soup.

Another common mistake is adding ingredients simply because they are available - cheese, excessive cream, raw vegetables or an overload of meat can easily overpower a carefully balanced broth.

"Overcooking the noodles because you want them softer. Ramen noodles are designed to have structure. That slight bite is part of the experience. If the noodles sit in the broth too long, they continue cooking, and the entire bowl loses its balance," he noted.

Ray added, "Don't rush it. Don't try to fix a weak broth with bottled sauces and unnecessary spices. Don't overload the bowl until you can no longer taste what the ramen actually is. For me, good ramen is ultimately quite simple. It does not need more things. It needs more patience."