Ramen Noodles

Ramen are very popular noodle dishes in Japan, and boiled noodles are basically served in different flavoured soup with many toppings. Chukamen noodles which are generally made with wheat flour and kansui (alkaline solution) are used for ramen dishes. There are many regional speciality ramen available in Japan.

They are different in broth, soup flavours, toppings, noodle texture, and more.

Making a delicious ramen isn't easy if you are making the soup from scratch.

The taste of ramen mainly depends on the soup, and it requires skills to make delicious soup. Ramen chefs usually train for a long time to make good ramen soup. Each ramen shop has its own way to make ramen soup, and there are so many different ways. Chicken bone, pork bone, dried sardines (niboshi), and/or kombu are used to make soup stock. Vegetables, such as ginger, negi, garlic, or/and mushrooms are also added.

Categorized by soup flavours, there are mainly four kinds of ramen: shio ramen (salt flavoured soup), shoyu ramen (soy sauce flavoured soup), tonkotsu ramen (pork bone soup), miso ramen (miso flavoured soup). Tonkotsu ramen soup is creamy white, and miso ramen soup is brown.

Common ramen toppings are negi (leek), shinachiku (seasoned bamboo shoots), nori (dried seaweed), yakibuta (grilled pork), boiled egg, narutomaki, and so on.

To make ramen at home, buying packages of ramen which come with soup base and raw noodles is an easy way.

This product was added to our catalog on Thursday 15 July, 2010.