Ramen noodles are wheat-flour, springy, and yellow noodles that are used in the same-named Japanese noodle soup. The yellowish hue of ramen noodles is due to kansui, an alkaline mineral water. Noodles in ramen establishments in Japan come in a range of textures and thicknesses.
Wheat noodles are used in the Japanese noodle soup known as ramen, which also includes toppings like sliced pork, soft-boiled eggs, and scallions. The broth can either be made from meat or vegetables. According to the tare (seasoning) that the soup is prepared with, ramen noodle meals are often divided into three categories: shio ramen (salt ramen), shoyu ramen (soy sauce ramen), and miso ramen (fermented bean paste ramen).
Ramen noodles are wheat-flour, springy, and yellow noodles that are used in the same-named Japanese noodle soup. The yellowish hue of ramen noodles is due to kansui, an alkaline mineral water. Noodles in ramen establishments in Japan come in a range of textures and thicknesses. Chuka soba, the Chinese noodles that gave rise to ramen, were originally from China. However, following World War II, ramen's popularity in Japan overtook that of other Japanese noodles like soba and udon.
Types of ramen
1. Shoyu ramen
Japanese-style soy sauces are known as shoyu and are frequently made from fermented soybeans, water, and salt. Soy sauce is one of the primary ingredients in the broth used to make shoyu ramen, along with additional ingredients including kombu, bonito flakes, and sake.
2. Miso ramen
The fermented soybean paste of the same name, which can be prepared from soybeans, rice, or miso and is either white or red, is used to flavour miso ramen, as its name suggests. Hokkaido is where the thicker, more flavorful, and umami-rich variety of ramen that is now well-known throughout Japan originated.
3. Shio ramen
While pork or seafood may also be used, the basic broth for shio (or salt) ramen is often made using chicken. This lighter-bodied, lighter-flavoured, lower-fat, and lower-oil ramen is the saltiest of the bunch and frequently appears transparent.
Tonkotsu ramen, which has its roots in modern-day Fukuoka and lends Tokyo's Asakusa neighbourhood its delectable aroma, is prepared by simmering pork bones for hours to give the tonkotsu broth a creamy, hazy appearance.
5. Instant ramen
Without our beloved quick Top Ramen, what good is a list on ramen? Many people's introduction to the unpredictable world of ramen noodles began with these noodles. Instant ramen is a true throwback to the days when warming instant noodles in the dorm microwave was the height of gourmet, even though it may not be regarded as "authentic" by ramen snobs.
6. Tsukemen ramen
One of the more unusual varieties of ramen is called tsukemen, in which a bowl of rich, creamy broth is topped with thick, chewy noodles that have been chilled and served separately. After that, you dip the noodles into the soup to let them absorb the taste before consuming them.
7. Kare ramen
Kare ramen is a relatively recent form that features thick, curly noodles in a curry-flavoured broth. Japanese curry is the ideal comfort food because it is often rich, creamy, dark brown in colour, and not extremely spicy.