This is the answer.
I think this of a pretty wide open pairing actually. Youāre all approaching this like a soup pairing, but as many have pointed out, you donāt eat ramen like a typical soup. Youāre not slurping spoonful after spoonful of broth. Instead youāre lifting meat and noodles out of the broth and slurping separately. So the broth is more of a sauce than a soup.
Taken that way, you have fatty pork, a plethora of noodles, and a rich aromatic sauce/broth. I think of it this way:
- Itās a fatty dish, so stay high acid.
- Thereās no big hunks of meat, so Iād go medium to low tannin.
- The temp is very hot, so Iād favor low alcohol and wines that might take well to a chill.
That leaves lots of possibilities. For whites: Riesling, Gruner, Chenin, light style Chardonnay, many Italian whites. Lighter reds: Pinot, bojo, maybe even a gently extracted garnacha, those pale Italian reds like pelaverga. Rose could be lovely. Bubbles could be lovely as well. The nutty saline flavors of sherry could work well, but beware of high alcohol- a fino could be nice. Orange wine could work too, though avoid ones with too much bitter tannins.
The other bonus is that ramen is the kind of meal that is quick and can be eaten with regularity. That gives you lots of opportunities for trial and error. Let us know if you hit on a good combo!!
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Broth
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Thanks for all the input. Decided to go the beer route. Orion draft seemed best to me for its crispness and mild but intriguing flavor. Koshihikari Echigo was too dry and rice-y and Sapporo Premium was at best neutral.
As I thought about my ramen and wine experiences, I realized that it should be about the complexities and nuances of the ramen. I think simpler beer is best for this though, Iāve never really given sake a pairing go.
We had 3 different ramen. Tasting each, it was clear that if I was pairing wine, each would demand something different. Even though each was Tonkotsu based. A blanket statement that wine X is best with ramen, is akin to saying Chianti is the best wine with pasta.
Some of you commented about how to eat ramen. The restaurant was full as always and most of the clientele were Japanese. I looked around at the various eating strategies - and they were myriad. Several folks looked well-practiced. I saw no one devouring their bowl in Usain Bolt fashion.
Admittedly, my first taste of noodles was better than the last. But I struggle to imagine that the noodle pleasure quotient is worth inhaling ramen. I also just cannot figure out the technique for noodle slurping.
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I 100% agree this is the right choice, and that is coming from someone who does not like beer. I still know itās right. No matter how much you love wine, sometimes itās not an enhancer to the experience. Ramen is as much about the experience as the dish, to me, and Iāve never wanted wine with it. My husband has a beer or two.
As for the eating approach, it largely depends on where you go. At a ramen shop that takes itself fairly seriously, youāll see people savoring. At a salary man counter, itās bury your face and slurp. I enjoy both.
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Slurping completely transforms the flavor profile. It also allows you to eat the noodles when they are properly hot and before they start turning soggy. Some āhigher endā shops you can take time and savor the broth, but often this starts to soften the noodles too much. And you should always slurp the noodles, even if you take your time with the bowl.
The technique takes a bit of practice but it makes a huge difference in the experience.
A bowl of ramen should be finished in about 5 minutes or so for the āoptimalā experience.
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Agreed with just one caveat that you can extend the experience with kaedama. Too much for me, but Jonathan almost always does it. FWIW, think about the fact that you can order more noodles for a small extra charge, but generally not more broth. Tells you something, no?
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Great thread.
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Great choice with the Orion beer.
This is a great explanation on Ramen appreciation. Bonus points for recognizing the younger actor in the clip:
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One of my favorite films.
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I usually order a Nama Biru with Ramen, but Dennis makes a good point, thereās already lots of liquid. But good lager hits the spot.
Gin and Tonic
Agree with the beer call. Had a long talk w the chef (ramen lord) from Akahoshi ramen in Chicago about pairing and wine options and Riesling and we both agreed beer is the best call and what he recommends and sees most often in his bustling well regarded spot. Iām no expert but his ramen is the best I have had in my limited exp fwiw.
Young Medoc Cru Bourgeois.
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For me itās iced tea, but ramen is a lunch food for me, not dinner. Wine under any circumstances sounds icky though.
What would be the traditional non-alcoholic choice?
Admittedly Iām not doing it proper if itās too be finished in 5 min. what other choice besides 1/2 a beer would be the option under these time limits? Are we chugging two beers and broth in 5 min?
Water. Itās always available on tap at any ramen-ya.
The 5 minute thing isnāt a limit, but a guideline. Slurping the noodles will get you there. Try it. It truly makes a difference.
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Till you look your mate in the eyes, crack up with a mouth full of noodles and broth 
I had a rudi pichler gruner with a bowl of ramen in the city last year and it was an outstanding paring
Marsanne-Roussanne. Defies the rules of thumb, but it works. Clape St Peray is a favorite in our home.
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