Few dishes say “comfort food” quite like a hot bowl of noodles. Two of the most beloved around the world are laksa from Southeast Asia and ramen from Japan. Both are warming, nourishing, and endlessly customisable, but they are very different in flavour, history, and preparation.
If you’ve ever wondered what sets laksa apart from ramen, this guide will break down their origins, ingredients, and cultural roles — plus show you how to try a plant-based version of laksa at home with Pam Pam.
What Is Laksa?
Laksa is a Southeast Asian noodle soup that blends Chinese and Malay influences. It’s especially popular in Malaysia, Singapore, and Indonesia, though variations exist across the region.
Laksa usually falls into two categories:
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Curry Laksa – coconut milk-based broth, creamy, rich, and spicy.
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Asam Laksa – tamarind-based broth, sour, fresh, and aromatic.
The most recognisable style worldwide is curry laksa: a coconut-based noodle soup served with tofu puffs, bean sprouts, herbs, and rice noodles.
Our own Plant-Based Curry Laksa with Fried Puff Tofu takes inspiration from these Malaysian and Singaporean versions, making them 100% plant-based and fridge-to-fork ready in under 5 minutes.
What Is Ramen?
Ramen is a Japanese noodle soup with roots in Chinese wheat noodles. It became popular in Japan in the early 20th century and has since evolved into a national and global obsession.
Ramen broths are usually categorised by flavour base:
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Shoyu Ramen – soy sauce-based.
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Shio Ramen – salt-based.
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Miso Ramen – miso paste-based, rich and savoury.
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Tonkotsu Ramen – pork bone-based, creamy and hearty.
Unlike laksa, ramen broth is typically long-simmered, deeply savoury, and not coconut-based. Toppings vary but often include sliced pork, boiled egg, nori (seaweed), bamboo shoots, and scallions.
Pam Pam’s Miso Ramen reimagines this Japanese classic with a plant-based twist, making it rich, comforting, and entirely meat-free.
Laksa vs Ramen: Key Differences
While both are noodle soups, their foundations are very different.
1. The Broth
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Laksa: Coconut milk (curry laksa) or tamarind (asam laksa). Flavours are creamy, spicy, or tangy.
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Ramen: Long-simmered stock with soy sauce, miso, or pork bones. Flavours are savoury, salty, and umami-rich.
2. The Noodles
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Laksa: Typically rice noodles, sometimes vermicelli or egg noodles in certain regions.
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Ramen: Always wheat noodles, springy and chewy, often alkaline (“kansui”) for unique texture.
3. The Toppings
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Laksa: Tofu puffs, bean sprouts, herbs, boiled egg (in traditional versions), and seafood or chicken.
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Ramen: Sliced pork, boiled egg, nori, bamboo shoots, corn, mushrooms, and scallions.
4. The Flavour Profile
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Laksa: Bold and complex — spicy, creamy, or sour depending on style.
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Ramen: Deeply savoury and umami-rich, often heavier but less spicy.
5. The Cultural Context
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Laksa: A unifying street food of Malaysia and Singapore, tied to cultural identity.
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Ramen: A Japanese cultural icon, with regional pride in different ramen styles.
Which One Is Healthier?
Both laksa and ramen can be nourishing meals, but the details matter.
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Laksa: The coconut milk base can make curry laksa higher in fat, but it’s often balanced with vegetables and lighter proteins like tofu. Asam laksa is lighter and tangier, lower in fat but still flavourful.
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Ramen: Broths like miso or shoyu can be high in sodium, while tonkotsu is rich in fat from pork bones. Plant-based versions are generally lighter and easier to digest.
Pam Pam’s plant-based meals offer the best of both worlds: authentic flavour without the heaviness or additives.
Why People Love Laksa and Ramen
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Laksa: Comforting and spicy, ideal for those who love Southeast Asian flavours.
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Ramen: Savoury and hearty, perfect for cold weather or when you want deep umami.
Both are endlessly customisable, which is why they’ve become global favourites.
Which Should You Try First?
If you’re new to Southeast Asian cuisine, laksa is a fantastic introduction. Its coconut broth, fragrant spices, and chewy noodles deliver a satisfying balance of richness and freshness.
If you’re curious about Japanese cuisine, ramen offers variety through its broth styles and toppings, from miso’s earthy flavour to shoyu’s light saltiness.
The good news? You don’t have to choose. Pam Pam makes it easy to enjoy both with our plant-based laksa and miso ramen, ready in minutes whenever the craving hits.
👉 Try our Plant-Based Curry Laksa today, or explore our miso ramen for another comforting option.
