Ramen is a Japanese noodle dish that consists of wheat noodles served in a flavourful broth and accompanied by various toppings. Despite its reputation as a hot dish and warming comfort food, ramen can be adapted to create refreshing, cold, and lighter broth variations, perfect for summertime.
The dish offers a range of regional styles and flavour profiles, such as tonkotsu (pork bone broth), shoyu (soy sauce), miso (fermented soybean paste), and shio (salt-based). Ramen is known for its comforting and satisfying qualities, with the combination of tender noodles, umami-rich broth, and delectable toppings creating a truly enticing culinary experience.
Ramen, typically associated with warming comfort food, can also be enjoyed during the summer months. Despite its reputation as a hot dish, ramen can be adapted to create refreshing and lighter variations, perfect for summertime.
Ramen's history in Japan can be traced back to the late 19th century when Chinese immigrants brought their noodle-making techniques to the country. Initially, ramen was sold as street food by Chinese vendors in port cities like Yokohama and Kobe. These early versions of ramen were called "shina soba" or "Chinese soba" and consisted of wheat noodles served in a soy sauce-based broth.
Over time, as Japan went through periods of economic and cultural transformation, ramen began to evolve. Influenced by local tastes and ingredients, Japanese chefs and entrepreneurs adapted the dish, creating regional styles that would become renowned across the country.
Tokyo-style ramen, characterised by soy sauce-based broth and curly noodles, emerged in the early 20th century. Sapporo-style ramen, on the other hand, originated in the northern city of Sapporo and features a miso-based broth with thick, chewy noodles. Hakata-style ramen, hailing from Fukuoka in southern Japan, is known for its rich and creamy tonkotsu (pork bone) broth and thin, straight noodles.
What Makes For A Hearty Bowl Of Ramen?
Ramen's delectable flavours come from its key ingredients. With its rich broth, perfectly cooked noodles, and an array of delicious toppings, ramen offers a satisfying and comforting meal experience. From tender slices of pork to soft-boiled eggs, crispy seaweed, and vibrant vegetables, the toppings add depth and texture to the dish.
Noodles: Ramen noodles are made from wheat flour, water, and sometimes alkaline salts like kansui, which give them their distinct texture and colour. Noodles can vary in thickness, ranging from thin to thick, and in shape, such as straight or curly. Thin noodles are delicate and cook quickly, while thick noodles offer a chewier bite.
Broth: Ramen broth is the soul of the dish, providing its rich and savoury flavours. Several types of broths are commonly used in ramen. Shoyu (soy sauce) broth features a balanced umami taste with a hint of sweetness. Miso broth, made from fermented soybean paste, delivers a robust and slightly sweet flavour. Tonkotsu broth, cooked from simmered pork bones, results in a creamy and deeply savoury broth. Shio (salt) broth has a delicate and light flavour profile, often enhanced by sea salt or other seasonings.
Toppings: Ramen is adorned with an array of toppings that add texture, colour, and additional flavours. Common toppings include chashu (braised or roasted pork), sliced bamboo shoots, scallions, nori (seaweed), soft-boiled eggs, bean sprouts, and menma (fermented bamboo shoots). Additional options may include corn, butter, mushrooms, and more, depending on the regional style or personal preferences.
The flavour profiles and variations of each type of broth can vary. Shoyu broth offers a savoury, slightly salty taste with a hint of sweetness from soy sauce. Miso broth presents a deeper umami flavour with a pleasant tang from fermented soybean paste. Tonkotsu broth boasts a rich, creamy, and fatty taste due to the simmered pork bones. The shio broth is light and refreshing, with a delicate balance of saltiness and natural flavours.
Each type of broth can be further customised and seasoned to suit individual preferences. For instance, some ramen shops may offer variations like spicy miso, garlic-infused tonkotsu, or yuzu-flavoured shio broth. The combination of different broths, noodles, and toppings allows for an incredible range of flavours and experiences within the world of ramen.
Ramen Styles
There are over 25 different styles of ramen where these noodles become slurpy in a wide range of broth and go along with various toppings. The most popular ones are listed below:
• Shoyu Ramen: Shoyu ramen is a popular ramen style characterised by its soy sauce-based broth. The broth is infused with the rich umami flavour of soy sauce, combined with other ingredients like chicken or seafood to create a savoury and well-rounded taste. The noodles used in shoyu ramen are typically medium-thick and curly, offering a satisfying chewiness that complements the broth. Common toppings include tender chashu (braised pork), aromatic scallions, nori (seaweed) for added umami, and menma (bamboo shoots) for texture. Shoyu ramen strikes a balance between flavours, making it an excellent choice for those who enjoy a savoury and slightly salty broth.
• Tonkotsu Ramen: Tonkotsu ramen is known for its rich and creamy pork bone broth. The broth is made by simmering pork bones for an extended period, resulting in a thick and flavourful base infused with the essence of the marrow and collagen. The noodles used in tonkotsu ramen are typically thin and straight, allowing them to soak up the richness of the broth. Classic toppings for tonkotsu ramen include melt-in-your-mouth chashu, soft-boiled eggs with a creamy yolk, black garlic oil for added depth, and sesame seeds for a nutty flavour. Tonkotsu ramen offers a decadent and deeply satisfying experience, making it a favourite among those craving a hearty and indulgent dish.
• Miso Ramen: Miso ramen features a broth seasoned with fermented soybean paste known as miso. This paste adds a unique umami flavour to the broth, often accompanied by a touch of sweetness. The thickness of the noodles in miso ramen can vary, ranging from thin to thick, and regional variations may introduce additional ingredients to the dish. Popular toppings for miso ramen include savoury ground pork, sweet corn kernels, fresh bean sprouts for a crunchy texture, and a pat of butter to add richness. Miso ramen delivers a robust and complex flavour profile, blending the earthiness of miso with the other ingredients to create a satisfying and comforting bowl of noodles.
Regional ramen styles in Japan have their own unique characteristics and flavours, showcasing the diverse culinary traditions of different regions. Here are some popular examples:
• Tokyo-style Ramen: Tokyo ramen features a soy sauce-based broth that is clear and flavourful. The noodles are typically thin and curly. This style emphasizes simplicity and clean flavours, often topped with chashu pork, menma (bamboo shoots), and negi (chopped scallions). Notable variations include Tokyo shoyu ramen and Tokyo-style tsukemen (dipping noodles).
• Sapporo-style Ramen: Originating from the city of Sapporo in Hokkaido, Sapporo ramen is known for its miso-based broth, which lends a rich and hearty flavour. The noodles are thick and chewy, accompanied by toppings like butter, sweetcorn, and chashu. Sapporo ramen is particularly popular during the cold winter months.
• Hakata-style Ramen: Hailing from Fukuoka in Kyushu, Hakata ramen features a creamy and intensely flavoured tonkotsu broth made from simmered pork bones. The noodles are thin and firm, served with toppings such as sliced chashu, beni shoga (pickled ginger), and sesame seeds. Hakata ramen is characterised by its strong pork flavour and the thickness of its broth.
Recipe For Classic Japanese Ramen
Ingredients:
• 450 g pork belly, thinly sliced
• 8 cups chicken broth
• 1 onion, sliced
• 4 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon miso paste
• 1 tablespoon sesame oil
• 4 soft-boiled eggs
• 2-3 green onions, chopped
• Nori seaweed, thinly sliced (for garnish)
• Salt and pepper to taste
Instructions:
• In a large pot, heat the vegetable oil over medium heat. Add the sliced pork belly and cook until browned and crispy. Remove the pork belly from the pot and set it aside.
• In the same pot, add the sliced onion, minced garlic, and grated ginger. Sauté until fragrant and the onions become translucent.
• Pour in the chicken broth and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes to allow the flavours to develop.
• Meanwhile, prepare the soft-boiled eggs. Bring a pot of water to a boil and carefully lower the eggs into the water. Cook for 6-7 minutes, then transfer them to a bowl of ice water to cool. Once cooled, peel the eggs and set them aside.
• Strain the broth using a fine-mesh sieve to remove any solids. Return the broth to the pot and bring it to a gentle simmer.
• Add the soy sauce, mirin, and miso paste to the broth, stirring well to dissolve the miso. Simmer for an additional 5 minutes to incorporate the flavours.
• Cook the ramen noodles according to the package instructions. Drain and rinse them with cold water to remove excess starch.
• Divide the cooked noodles among serving bowls. Ladle the hot broth over the noodles, ensuring each bowl has an ample amount of broth.
• Arrange the sliced pork belly, soft-boiled eggs, chopped green onions, and nori seaweed on top of each bowl.
• Finish by drizzling a little sesame oil over each bowl. Season with salt and pepper to taste.
Serve the classic Japanese ramen immediately while hot. Feel free to customize your ramen with additional toppings like menma (bamboo shoots), corn, or bean sprouts. Enjoy the comforting and delicious flavours of this iconic Japanese dish!