Why does ramen noodles make diners around the world so crazy?

The two most famous types of ramen are Kyushu ramen and Hokkaido ramen - Photo: Tsunagujapan

Ramen is one of the most famous traditional dishes of Japan, cooked from pork bones, chicken bones or fish, served with dishes such as thinly sliced ​​pork, dried seaweed, pickled bamboo shoots, fish cakes and green onions.

To date, there is no clear record of the origin of this dish. According to the New York Times, ramen appeared in Japan in 1910, originally cooked by Chinese chefs.

They used noodles with salty broth. The noodles that Chinese chefs cooked were curly, bright yellow and more flexible than the Japanese noodles of that time, so they were very popular with the people.

They call it ramen noodles, a misreading of the Chinese pronunciation of the word "lamian" (pulled noodles).

It wasn't until 1958 that Nissin Foods produced the first instant ramen version with a chicken flavor, called Chickin Ramen.

Since then, ramen has become a part of daily life for Japanese people and gradually became popular around the world .

The main ingredients of a bowl of ramen include ramen noodles, broth, and side dishes. But behind each main ingredient are many other ingredients - Photo: iStock

To enjoy the great taste of ramen, it is necessary to know how to cook and serve it properly. Ramen is cooked medium and eaten quickly while still hot. Ramen broth has two main types: kotteri (rich) or assari/paitan (light), depending on the opacity and thickness of the broth.

Ramen noodles are made from wheat flour, water, salt and lye water. Lye water is an indispensable ingredient when making ramen noodles because it helps increase the elasticity, creates a yellow color as well as a characteristic flavor for the noodles.

Over time, from a traditional ramen noodle, the Japanese have created and varied dozens of different types of ramen. Each type has its own flavor and appeal - Photo: LINDSAY D. MATTISON

The shape and length of ramen noodles vary depending on the local variation of the dish.

Ramen soup is usually simmered from pork, chicken or beef bones, and fish, combined with other ingredients such as shiitake mushrooms, seaweed, crushed sea fish, onions and many spices.

To add more flavor to the noodles, ramen will be added with some side dishes such as pork, vegetables, boiled eggs, and fish cakes.

Pork includes 3 main types: char siu, meatballs stewed with soy sauce and wine, and bacon.

Fresh vegetables include green onions, minced garlic, bean sprouts, corn, beans, carrots and cabbage...

Dried vegetables include: enoki mushrooms, wood ear mushrooms, seaweed, red ginger, kelp...

In Japan, ramen is not just a dish but also a symbol of culture and creativity - Photo: Shutterstock

It can be said that a bowl of ramen noodles is not only made up of many ingredients, but even the way to create a side dish is also complicated and elaborate.

For example, the boiled egg pieces in Ramen noodles - called Ajitsuke Tamago. The egg will be soft-boiled, then marinated with sweet wine, soy sauce for a few hours. Then cut into equal halves and placed in the bowl of noodles.

Fish cakes are also usually made from white fish. The fish is filleted, minced, rolled, shaped as desired and then steamed.

Ramen is cooked just right and eaten quickly while still hot - Photo: Tasteatlas

The Japanese have created dozens of different variations of ramen, each with its own regional cultural characteristics.

The two most famous types of ramen are Kyushu ramen, made with a pork bone broth called tonkotsu, and Hokkaido ramen, made with a traditional seasoning called red miso.

Each type of ramen has its own special flavor and attracts the love of many diners.

Ramen has many variations. Side dishes are also varied depending on taste, can be eaten with soy sauce eggs, char siu, pork belly or tofu, bean sprouts...

What sets shoyu ramen apart from other varieties is the light brown broth and distinctive aroma.

Variations on the traditional Kyushu ramen recipe

Ingredients for this dish include: 1 boiled egg; 1 tablespoon shoyu (soy sauce); 1 tablespoon sake; 1 teaspoon sugar; 300ml hot water; 1 tablespoon soy sauce; 1 teaspoon chicken broth powder; 1 grated ginger; 1 teaspoon minced lard; thinly sliced ​​green onions; 130g ramen noodles.

How to prepare:

Make the soy-marinated eggs: Add 1 tablespoon shoyu (soy sauce), sake, and sugar to a saucepan and simmer, stirring constantly until combined and the sugar dissolves.

Then, when the mixture comes to a simmer, add the hard-boiled eggs and stir well for about 4 minutes to color the eggs and let them absorb the flavor.

When done, cut the egg in half lengthwise.

Make soup: Put all the soup ingredients, including: 1 tablespoon soy sauce, 1 teaspoon chicken seasoning powder, grated ginger, minced pork fat, green onions into a pot. Then add boiling water and stir well.

Boil the ramen noodles. Make sure to cook them until al dente to keep the noodles soft and chewy.

Enjoy: Drain the cooked ramen noodles. Place them in a large bowl and pour the soup over the noodles. Finally, top with the side dishes including egg and green onions.

Source: https://tuoitre.vn/tai-sao-mi-ramen-lam-thuc-khach-khap-the-gioi-say-me-den-the-20240408014159469.htm