Ramen, a beloved and versatile dish, has captured the hearts and palates of food enthusiasts around the world. From its humble origins in both China and Japan to the extravagant toppings and unexpected recipes that have emerged, ramen has evolved into an iconic culinary phenomenon. We explore the most common ramen ingredients, the composition of ramen noodles, its nutritional aspects, shelf life, history, as well as unexpected ramen recipes and the fascinating Ramen Museum. Join us on a journey through the rich tapestry of ramen culture, showcasing its diverse heritage and endless culinary possibilities.
Common Ramen Ingredients
A typical bowl of ramen consists of noodles, broth, sauce, fat/oil and toppings. Some popular ramen toppings are: corn, scallions, wood ear (kikurage) mushrooms, garlic, seaweed, bean sprouts and pickled ginger. A egg or fish cake is another way to add a bit of protein to ramen.
Japanese fish cake, or narutomaki, is a white topping with a pink swirl inside. They are prepared ahead of time from fish, egg whites and salt.
A not-so-typical bowl of ramen may have extravagant toppings, like cheese or peanut butter. Peanut butter is said to be a nice creamy addition to a spicy ramen.
What are ramen noodles made of?
Ramen noodles are made from flour, water, walt and kansui. Kansui is an alkaline solution made of 80% potassium carbonate and 20% baking soda (sodium bicarbonate). Kansui is about a 9 the pH scale.
Is ramen healthy? Is ramen good for you?
Ramen noodles are only as healthy as you make them. Ramen with lots of vegetables and a good source of protein is a well-rounded meal, but often can be high in sodium. Including an egg in your ramen is a vegetarian-friendly way to increase the protein.
Not all ramen is created equally. Vegetable ramen soups will typically be lower in calories than Tonkotsu (pork) ramen. Jiro ramen is higher in calories, with extravagant toppings like fried shrimp and cheese.
Does Ramen Expire/go bad?
Ramen noodles are a shelf-stable food designed to last a long time. The expiration date shown on food packaging recommends when the food is best by. Food is often safe to eat for longer than the date may suggest, but the food may not taste as good. A 3-year-old pack of ramen noodles is likely to taste like old cardboard.
Where is ramen from?
Ramen noodles are from both China and Japan. The noodle recipe comes from China, and the popularity of the dish spread within Japan and China. The first ramen yokocho, or “ramen street” was in Sapporo City, Japan, in the 1960s.
The instant noodles we know and love today were invented by Momofuku Ando in Osaka, Japan. Inspired by his wife frying tempura, Momofuku created his famous preserved noodle recipe using a deep fryer. After his 1958 invention, the first Cup Noodle was produced in 1971.
Types of Ramen
Shoyu
Shoyu ramen is a traditional ramen made with soy sauce. The broth is usually made with chicken and vegetables.
Tonkotsu
Tonkotsu ramen is made with pork bone. The process of making tonkotsu pork broth takes several hours. The bones are boiled down until the collagen and fat make a thick, creamy, delicious broth.
Miso
Miso is a fermented soybean paste used in many Japanese dishes. Miso paste is high in vitamin K and probiotics. Miso ramen was first served in Morito Omiya’s ramen shop in 1954, on ramen street.
Jiro
Jiro ramen is characterized by being over-the-top with ingredients like cheese and huge portion sizes. Ramen Jiro was invented by the chef Yamada Takumi shortly after he opened his first ramen shop in 1968. Chef Yamada opened a new ramen shop near Keio University.
The students wanted cheap, large portions of ramen. Chef Yamada indulged the students and began profiting off the add-ons for his ramen. Then, he hired the students as workers to open more restaurants after all of the success.
Shio
Shio means salt. Shio ramen broth is the lightest of all ramen brothers, characterized by the translucent color. Shio ramen broth can be flavored using chicken, fish or pork.
Unexpected Ramen Recipes
Here are some unexpected, weird and wacky ways to cook and eat ramen noodles: ramen carbonara, ramen lasagna, ramen pasta, ramen quesadillas and ramen noodle salad!
Ramen Museum
The first “Cup Noodles” museum opened in Japan in 1999 by Nissin Foods. A second museum opened later on in Yokohama, Japan. At the museum, you can create your own ramen noodles from scratch! The museum offers 5,000 options of custom flavors. The museum also has a room of optical illusions involving ramen noodles, and ramen-theme playground.
