Ramen is a Japanese noodle soup with wheat-based noodles, a rich broth, and toppings like meat, vegetables, and a boiled egg. While its origins trace to Chinese noodle dishes, it has become a distinct and popular East Asian cuisine with regional variations and many types, including instant versions. Key ingredients often include wheat flour, alkaline water (
Kansuicap K a n s u i๐พ๐๐๐ ๐ข๐), and salt, with different broths classified by flavor, such as shoyu (soy sauce), miso, and tonkotsu (pork bone).
Traditional ramen
- Broth: Ramen broths are typically based on chicken or fish stock and are flavored with ingredients like soy sauce (shoyu), salt (shio), or miso.
- Noodles: The noodles are made from wheat flour and alkaline water, which gives them a firm texture and yellow hue.
- Toppings: Common toppings include sliced pork, a seasoned soft-boiled egg, dried seaweed (nori), and green onions.ย
Instant ramen
- History: Instant ramen was invented by Momofuku Ando of Nissin Foods in 1958 and became popular worldwide.
- Composition: Instant ramen typically comes in a dried block with a separate packet of flavoring powder.
- Preparation: It is prepared by boiling the noodles in water and then adding the flavoring.ย
How to eat ramen
- Broth: Enjoy the flavorful broth, but remember that noodles are meant to be eaten before they become soggy.
- Noodles: Use chopsticks to eat the noodles, slurping them as you go, which is a common way to cool them and enhance flavor
- Toppings: Enjoy all the toppings and mix them into the noodles and broth to add flavor and texture to your meal.ย
