Ramen is a noodle dish from Japan. There are many variations worldwide, but most follow a formula: broth base, noodles, and toppings (proteins, vegetables, etc). Ramen originated in China but is mainly served in Japan. There are four categories of ramen, each with a different broth and noodle style. Shoyu is the most common, with chicken broth and soy sauce. Shio is next, with a thinner chicken broth and more salt. Miso has miso soup and thicker noodles or fermented soybean paste—Finally, my favorite is tonkatsu ramen, with pork broth and thicker, fatty broth.
Elements of Ramen
Ramen has three elements in it: broth, noodles, and toppings. The broths and noodles are described above, and the toppings have two categories: protein and vegetables. The protein is usually meat, fish, or tofu; the meat is usually pork. To be more exact, pork belly, which is very similar to bacon. The next are vegetables: mushrooms, bamboo, and seaweed. Some other toppings do not belong in any categories. There are Narutomaki, a steamed piece of fish paste, and eggs marinated in soy sauce.
How are Noodles Made?
Now, for the best part—the noodles—how are they made? Unlike pasta, they do not contain eggs and are made of wheat flour, salt, water, and an alkaline solution called kansui.
- All the ingredients are kneaded into a dough, and then rolled out.
- It is cut and flash-fired in the case of instant ramen.
For standard chicken broth, one will need chicken carcasses, chicken wings, scallions, ginger, garlic, sake, kelp, bonito flakes, and dried shiitake mushrooms.
- Poach the chicken carcass and wings for thirty seconds making sure not to go over time.
- Discard the poaching water.
- Place ingredients in cold water and let it simmer for 3 hours. Remove scum buildup every 20 minutes.
For more in-depth instructions, look here.
Instant Ramen
The most interesting form of ramen is instant ramen. It was invented by Momofuku Ando after WWII, during the hardships of the war. The US gave Japan lots of flour, expecting them to make bread, and Momofuku thought, why not make noodles instead? It was more accessible and is a cultural food of Japan. He spent many years trying to make ramen that would last long and taste good. He finally found his answer by flash-frying his noodles. After that, he created Nissin as the leading ramen distribution company in the world. Now, instant ramen is eaten by millions worldwide every year; it is loved by college students and food connoisseurs alike.
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