Ramen
Ramen is a beloved Japanese noodle soup characterized by its flavorful broth, wheat noodles, and a variety of toppings, including meats, fish, vegetables, and often a boiled egg. Originally believed to have been influenced by Chinese cuisine, ramen became popular in Japan in the late 19th century, with the first dedicated ramen shop opening in Tokyo in 1910. The dish has since evolved into different regional varieties, each featuring unique broths such as shio (salt), shoyu (soy sauce), tonkotsu (pork bone), and miso. Noodles are made from wheat flour and can vary in thickness and texture, often reflecting regional preferences. Toppings like chashu pork, kamaboko fish cakes, and various vegetables contribute to the dish's diversity. Ramen is commonly enjoyed with chopsticks and a spoon, and a popular variation called tsukemen features noodles served separately for dipping. In addition to traditional preparations, instant ramen has gained global popularity, offering a quick and convenient option for enthusiasts. This versatile dish not only highlights regional flavors but also invites creativity, inspiring diverse culinary interpretations.
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Ramen
Ramen refers to a Japanese noodle soup that consists of broth, one of several types of wheat noodles, and a wide variety of toppings such as meats, fish, vegetables, and often a boiled egg. The term may also be used for the noodles used in these dishes. In Japan, where it is regarded as a fast food, it is commonly sold by street vendors and in restaurants. Popular varieties are often regional.
Ramen is believed to have arrived in Japan by way of China. Some sources say Chinese immigrants arrived after the 1868 political revolution in Japan known as the Meiji Restoration. Chinatowns emerged in port cities first. In 1884 a restaurant in Hokkaido called Yowaken became known for its soup-and-noodle bowls. The first ramen shop in Japan opened in Asakuo, Tokyo, in 1910. In 1958, Momofuku Ando invented instant ramen noodles, making them widely available.
Overview
Making traditional ramen begins with creating a broth. Several types are most commonly found. Shio tare or salt broths are thin chicken broths that are usually clear or pale in color. They are usually served with chicken, fish, or vegetables. Shoyu tare or soy sauce broth is the oldest variety. It usually contains chicken or vegetable stock flavored with soy sauce. It is usually served with chicken or seafood, and almost never with pork. Tonkotsu is made by boiling pork bones and adding shio or shoyu. Tonkotsu is creamy, fatty, and thick. Sometimes miso paste is added to ramen broth to make it more savory. Miso ramen is thicker than most other broths.
The noodles used in ramen are made using wheat flour, salt, water, and kansui, an alkaline mineral that imparts a yellow color and strong texture. Ramen noodles may be curly or straight, thin or thick. As with broth, shape preference is often regional. Thicker noodles are usually paired with thicker broths, but restaurants may allow diners to choose what they prefer.
The toppings available are often regional favorites or a restaurant’s preference. Chashu, roasted or braised sliced pork, is often sweet. Steamed fish cakes called kamaboko may be added to ramen. Eggs may be hard boiled, soft boiled, poached, marinated, or even raw. Common plant and vegetable toppings include nori or seaweed, seasoned or fermented bamboo shoots called menma, scallions, cabbage, mushrooms, and corn.
Ramen is typically eaten using chopsticks. A large-bowled Chinese spoon is used for the broth. A variation, tsukemen, is served with broth and noodles in separate bowls. The diner dips the noodles into the soup before eating them. Some restaurants also serve ramen noodles without soup.
A wide variety of ramen options may be purchased for home preparation. Among the most popular are the “instant” varieties, to which boiling water is added, and quick-cooking nearly-instant ramen soups that consist of bricks of dried noodles and flavoring packets. Fresh ramen is available in some Asian groceries; this is simmered briefly before being added to hot broth. Adventurous ramen fans have also used the noodles to create desserts, sandwiches, and other edibles.
Bibliography
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Debczak, Michele. “A Brief History of Ramen.” Mental Floss, 21 June 2021, www.mentalfloss.com/article/642293/ramen-history. Accessed 3 Apr. 2023.
“History of Ramen.” Yokocho, ramenyokocho.com/ramenhistory. Accessed 3 Apr. 2023.
Khoury-Hanold, Layla. “How to Make Ramen Eggs (Ajitama).” Food Network, 12 Oct. 2022, www.foodnetwork.com/how-to/packages/food-network-essentials/perfect-soft-boiled-egg-for-ramen. Accessed 3 Apr. 2023.
Nishimura, Chisa. “5 Things to Keep in Mind When Trying Ramen in Japan.” Tsunagu Japan, 28 Apr. 2021, www.tsunagujapan.com/5-important-things-to-know-before-entering-a-japanese-ramen-shop/. Accessed 3 Apr. 2023.
“What Is Ramen?” Kikkoman, www.kikkoman.co.uk/inspiration/what-is-ramen/. Accessed 3 Apr. 2023.