This week we’ll dive into Japanese Ramen (literally: “pulled noodles”). A few hundred years before instant ramen appeared on the scene (invented in 1958), ramen rose to fame in Asia as a go-to dish for blue collar workers. While most people typically think of ramen as Japanese in origin, this slurpable dish actually traces its roots back to China.
A typical ramen noodle soup consists of Chinese wheat noodles served in a broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork, nori (dried seaweed), menma (bamboo shoots), and scallions. Let’s get to it and cook up some delicious ramen of your own.
Ramen: A gourmet meal for college students and others oppressed by debt.
Bringing ramen home takes a trip to an Asian market, three days of work, and your largest pot, but this low-stress (really!) labor of love might be the best soup you’ll ever make.
Tonkotsu (pork bone) ramen can take 3 or 4 days to make, although most of that is just watching a pot boil. It is actually easier than it looks, although the first time you try to do it it will probably exhaust you completely.
In for more?
Adam Liaw made a series on how to make ramen at home. Be warned, it’s not a short process but he shows the theory behind ramen so that you can produce your own, authentic and unique ramen. Check out his Ramen School.
Something a little easier
This spicy and creamy homemade ramen doesn’t take hours tom make. Enjoy Marion’s version of Tantanmen ramen.
By no means a traditional ramen but close enough and if anything, a chicken noodle soup to soothe the soul.
A vegan option
An easy vegan ramen with the lovely flavor of peanut satay broth.
Next week we’ll dive into an American breakfast favorite: pancakes. Stay tuned and happy cooking!