Ramen is a cosmos created in a bowl. The basic broth is derived from the essence of pork, chicken, beef, or seafood, and seasoned with soy sauce, salt, miso, and other important ingredients. It's totally up to each individual chef to decide which ingredients and how much to use. Flour, eggs, kansui (an alkaline water) and other ingredients are used to make noodles. The chefs do not simply mix these ingredients together. Their own particular originality is infused into the thickness, length, form, and texture of noodles. Toppings such as yakibuta (roast pork) and ni-tamago (soy sauce flavored boild egg) are also selectively used according to the tastes, preference and individuality of the chef. Soup, noodles, and topping ? the trinity brings forth the cosmos. Ramen is quite a creative dish with infinite potential for expansion and diversity.