Ramen is a Japanese noodle soup dish. It consists of Chinese-style wheat noodles served in a meat or fish-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork, dried seaweed, kamaboko, and green onions. Nearly every region in Japan has its own variation of ramen.
The origin of ramen is unclear. Some sources say it is of Chinese origin. Other sources say it was invented in Japan in the early 20th century.
The name ramen is the Japanese pronunciation of the Chinese lamian. Until the 1950s, ramen was called shina soba (literally “Chinese soba”) but today chūka soba (meaning “Chinese soba”) or just Ramen are the more common names.
According to ramen expert Hiroshi Osaki, the first specialized ramen shop opened in Yokohama in 1910.
Sapporo, the capital of Hokkaido, is especially famous for its ramen. Most people in Japan associate Sapporo with its rich miso ramen, which was invented there and which is ideal for Hokkaido’s harsh, snowy winters. Sapporo miso ramen is typically topped with sweetcorn, butter, bean sprouts, finely chopped pork, and garlic, and sometimes local seafood such as scallop, squid, and crab.
As Miso Ramen is pretty new compared to the other types of ramen broth, I thought I’d find a recipe for that one. Plus, it’s the one that’s seen most commonly in anime!
This recipe from japanesecooking101.com is the best I’ve found! Plus it’s explained really well! Enjoy!
6 C water
2 cloves garlic, crushed
20g ginger, sliced
1/2 lb (225g) ground pork
3-4 green onions
3″x1″ (8x3cm) Dried Kombu
5-6 Tbsp Miso Paste
2 Tbsp Sake
1 Tbsp Soy Sauce
1/2 tsp sugar
1/4 tsp chili bean paste such as Tobanjan or any chili paste
2 Tbsp sesame oil
1 clove garlic, grated
300g dried thin spaghetti
8 C (2L) water
2 Tbsp baking soda
soft boiled egg halves
green onions, cut finely
corn, pan-fried with butter and salt
- Prepare the toppings (sliced Yakibuta, boiled eggs, green onions, and cooked corn), before making the soup and noodles. Once the noodles are cooked, you will need to add the soup and toppings right away or the noodles will get soft, so you won’t have time to prepare the toppings at the end.
- Put Ingredients A in a large pot and let boil for 15 minutes. Strain, then put the broth back in the pot.
- Add ingredients B to the broth and let it simmer at low heat.
- In boiling water in a pot, add baking soda (be careful, it may boil over), then add pasta. Cook the pasta according to the package.
- While cooking pasta, add ingredients C to the soup and stir.
- After cooking pasta, immediately divide noodles into bowls and add soup onto noodles. Top with Yakibuta, boiled egg halves, green onions and corns.
This recipe will yeild 3-4 servings, hope you like it!