Authentic ramen: 59 Photos & Videos
Home-made Ramen Broth Recipe illustrations
FAQ
The word ramen is a Japanese borrowing of the Chinese word lamian (拉麵), meaning pulled noodles, but is not derived from the northern Chinese dish of lamian. Instead, the dish evolved from southern Chinese noodle dishes from regions such as Guangzhou, reflecting the demographics of Chinese settlers in Yokohama.
Simply put, ramen is a Japanese noodle soup, with a combination of a rich flavoured broth, one of a variety of types of noodle and a selection of meats or vegetables, often topped with a boiled egg.
Shoyu: Shoyu is the original type of ramen. It features a soy-based broth flavored with soy sauce, mirin, pork or chicken stock, and rice vinegar. Some of the most common toppings for shoyu ramen are marinated soft-boiled eggs, bamboo shoots, corn and bean sprouts.
Traditional Ramen Toppings
- Tamago. “Tamago” is Japanese for “egg.” In ramen, they're usually either hard- or soft-boiled, but a chef might add a raw one to the soup while it cooks. ...
- Chashu. Chashu is thinly sliced cuts of roasted or braised pork. ...
- Menma. Menma is fermented bamboo shoots. ...
- Negi. ...
- Seaweed. ...
- Kamaboko. ...
- Butter. ...
- Rayu.
They should serve four essential broths. The baseline is four different broths. Shio, shoyu, miso, and tonkotsu. They're all a little different, but to me they're the four staples. If I don't see a shio and shoyu, then it's like going to a place that only serves white pizza.