Noodles for ramen: 59 Photos & Videos
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FAQ
Broth: Japanese soup stock, or dashi, combines with chicken or pork stock to create a basic ramen broth. Noodles: Ramen uses springy, golden wheat noodles. These noodles are different from other kinds you'll find in Asian cuisine due to the inclusion of kansui, or lye water.
Noodle Knowledge: Most Common Types of Ramen
- Shoyu (Soy Sauce) Ramen. ...
- Shio (Salt) Ramen. ...
- Miso Ramen. ...
- Tonkotsu Ramen. ...
- Tantanmen (Sesame-Based) Ramen. ...
- Tsukemen (Dipping Ramen) ...
- Kaisen Ramen (Seafood-based) ...
- Hiyashi Chuka (Cold Noodle Ramen)
Noodles and ramen are prepared differently as well. Noodles are typically boiled in salted water until they are tender, then drained and served with the desired sauce or topping. On the other hand, Ramen is boiled in water with kansui, which gives the noodles their unique texture and yellow color.
What is Ramen Made Of? Ramen noodles are made from wheat flour, water, salt, and a key ingredient called kansui. This mixture of potassium carbonate and sodium carbonate (baking soda) is used to lend a yellowish color and springy, elastic texture to the noodles.
But the main way ramen is categorized is by its primary flavor, which comes from how its broth is made. There are four general classes of ramen: shoyu, tonkotsu, miso, and shio. Here's what you need to know about these four types of ramen.