Ramen noodle soup: 59 Photos & Videos

Chili Garlic Ramen Noodle Soup

FAQ

Broth: A good bowl of ramen begins with a hearty, flavorful broth. Most broths begin with a combination of Japanese soup stock, or “dashi,” and chicken or pork stock. Each ramen chef uses a different “tare,” or flavoring base, that they add to each bowl of broth before serving.
Ramen noodles are a carbohydrate-rich, comforting, budget-friendly and widely available dish that can be enjoyed quickly whenever you'd like. While instant ramen is not bad for you, it isn't recommended as a single food daily or multiple times per day on its own due to its high-sodium flavoring packet or broth.
Ramen is a Japanese noodle soup that is popular both in Japan and worldwide. Even though there are numerous variations, the mainstay of ramen noodles is a broth base, long thin wheat noodles, and various toppings. In the US, ramen noodles are mostly associated with the dried content of the loud colored packaging.
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.
Ramen is a Japanese adaptation of Chinese wheat noodle soups. It is first recorded to have appeared in Yokohama Chinatown in the early 20th century. Although ramen takes its name from lāmiàn, it did not originate from the hand-pulled lamian noodles of northern China, since the noodles used in ramen are cut, not pulled.