Ramen dish japan. Instant noodles doshirak jang ramen - “chan ramen from doshirak - instant noodles that need to be boiled

What is ramen and how to cook it? Ramen or ramen (ラーメン) is a Japanese dish also popular in Korea and China. Ramen consists of Chinese wheat noodles served with meat or fish broth and various toppings: pork, chicken or beef slices, dried nori seaweed and green onions.

Each region of Japan has its own classic ramen recipe, from tonkatsu ramen with pork broth native to Kyushu to miso ramen with soybean paste made in Hokkaido.

Which recipe to choose and how to cook ramen at home? Miracle Chef has collected for you 4 of the best recipes from Japanese and Korean cuisine with affordable ingredients that will help you turn ordinary instant noodles into.

What is ramen: the history of the dish

The origin of ramen still raises questions. Some sources claim that the dish was invented in China, others - that in Japan at the beginning of the 20th century. The word "ramen" is a Japanese borrowing of the Chinese characters "lamian" 拉麵, meaning Chinese noodles. In Central Asia, "flam" is known under the name "".

In Japanese, “lamen” is read as “ra” (“pull”) and “men” (“noodles”). Most likely, ramen belongs to the category of tukaryori, that is, to dishes that came to Japan from China and adapted to the tastes of the Japanese.

By 1900, Chinese restaurants in Shanghai and Guangzhou were serving a simple egg noodle ramen soup in pork broth. Many Chinese living in Japan sold ramen noodles to Japanese workers from street food stalls in the early 20th century. The first ramen restaurant opened in Yokohama in 1910.

After the end of World War II, cheap flour from the United States flooded the Japanese market. At the same time, millions of Japanese soldiers returned from China and mainland East Asia. Many of them have opened Chinese restaurants throughout Japan, making ramen an even more popular dish.

In 1958, Taiwanese-born Japanese businessman Momofuku Ando invented instant noodles. This discovery, considered the main Japanese origin of the 20th century, simplified the preparation of ramen at home by an order of magnitude.

By 1980 ramen has been recognized as a Japanese cultural heritage. In 1994, a ramen museum appeared in Yokohama.

The composition of ramen noodles, calories, benefits and harms

The calorie content of instant ramen noodles is about 300-350 kcal per 100 g, depending on the manufacturer. 100 g of noodles contains about 10 g of protein, 1-2 g of fat and approximately 65-70 g of carbohydrates.

Ramen noodles are an excellent source of carbohydrates and, accordingly, energy, but by themselves cannot boast of a rich vitamin composition. The nutritional value of the soup is determined by additional components - pork, beef, chicken. Ramen soup is usually rich in proteins and fats due to the meat content.

Like any soup, ramen has a positive effect on digestion and intestinal motility, but do not forget about additives to improve the taste and long-term storage of noodles.

Instant noodles often contain monosodium glutamate and are usually high in salt. Limiting the use of the dish is for people suffering from kidney disease, metabolic disorders and being overweight.

Pork ramen has the highest fat content, beef and chicken soup has the lowest. For diet food, you should choose recipes for ramen soup with chicken or Chinese cabbage.

How to cook ramen at home

The main components of the soup are ramen noodles and broth. Meat (chashu pork, chicken or beef), eggs, nori, pickled shiitake wood mushrooms, pickles and fresh herbs are also added to the soup.

First of all, the broth is cooked. Most often, fish broth with seaweed or meat broth with vegetables and spices, such as miso paste, soy sauce, ginger root, is used to make ramen. Vegetarian ramen soup is made with vegetable broth.

Read: - cooking secrets + recipe with step by step photos.

Egg noodles are boiled separately or instant ramen is brewed. The finished noodles are poured with broth, other components are laid out on top - pieces of meat, fish or seafood - decorated with halves of a hard-boiled egg, fresh spinach and green onions, bamboo shoots, seaweed. Ramen is traditionally eaten with chopsticks, but a specially shaped "Chinese" spoon is also served to drink the broth.

Korean ramen is spicy, unlike most Japanese recipes (shin ramen literally translates to "spicy"). For spiciness, hot chili peppers are added to it.

Ramen soup: Japanese recipe with pork

Making Japanese ramen at home is much easier than you think. Of course, you will have to make some changes to the classic recipe, because it is not always possible to acquire certain ingredients outside of Japan, but the adapted version is in no way inferior in taste to the traditional one.

Ingredients for 5 servings

• pork pulp - 1 kg;
• salt - a pinch (optional);
• ground ginger - 30 g;
• ground cinnamon - at the tip of tsp;
• sugar - 1 tbsp;
• soy sauce - 1 cup;
• instant noodles - 700 g;
• melted pork fat - 30 g;
• fresh greens - 1 bunch.

Cooking method

1. Cut the pork into medium cubes and wash thoroughly. We put the meat pieces in a saucepan of sufficient volume and cook for half an hour. If necessary, remove the resulting foam.
2. We take out the finished meat, add salt to the broth and leave for 15 minutes. Then we strain it into a separate bowl.
3. We put ginger and cinnamon in a clean pan, boiled pork on top. Pour a small amount of broth, put on fire and bring to a boil. After boiling, add granulated sugar and pour in soy sauce.
4. We put a plate of a smaller diameter than the pan on the meat, and put a load on top so that the pork is completely immersed in the broth. In this way, chashu pork for ramen is cooked for 4 hours.
5. After the specified time, before serving the soup on the table, pour water into a separate pan and bring to a boil. Pour the noodles into boiling water and cook for 3-5 minutes. We drain the water from the noodles, we will no longer need it.
6. Pour 1 liter of clean water into a saucepan and bring to a boil. After boiling, pour in the remains of the meat broth, in which the pork was cooked, and cook for 5 minutes. Then add melted fat, bring to a boil again, cook for 1 minute and turn off the heat.
7. Divide the noodles into 5 equal portions. Pour the thick pork broth into bowls, put the noodles and pieces of pork there. Garnish with herbs and serve hot.

Optionally, you can put half a hard-boiled chicken egg in each plate.

Note!

japanese chicken ramen soup recipe

Chicken ramen or tori ramen is made with chicken meat and chicken broth. This lighter, lower calorie and easy-to-make version of the traditional Japanese soup is perfect for dieters.

Required for 4 servings

• chicken wings - 300 g;
• chicken bones - 0.5 kg;
• grated ginger root - 20-30 g;
• soy sauce - 4 tablespoons;
• salt (optional);
• instant noodles - 0.5 kg;
• fresh or dried herbs.

How to cook

1. We put the wings together with the bones in a capacious pan. Pour the chicken with clean boiled water and cook over low heat for about 30 minutes, periodically removing the resulting foam.
2. Remove the chicken from the broth and separate the meat from the bones. We discard the bones, and lay out the chicken pieces in four deep bowls.
3. Strain the chicken broth and pour back into the pot. Rub the ginger root on a fine grater and add to the broth along with soy sauce. Add salt and cook over low heat for 5-10 minutes.
4. Meanwhile, boil clean water in a separate saucepan. After boiling, dip the instant noodles into the water. Cook for 5 minutes and remove from heat. We throw the noodles into a colander.
5. We lay out the noodles in bowls to the chicken. Remove the broth from the heat and pour into bowls. Garnish with greens if desired and serve immediately.

Advice from the Miracle Chef. Tori ramen can be even more flavorful if used in place of raw ramen, although keep in mind that this method of cooking increases the calorie content of the dish.

Korean beef ramen recipe

Like Japanese, Korean ramen is made with pork, chicken, and beef. The main difference is the mandatory presence of a spicy ingredient, for example, ground chili pepper. We offer Korean beef ramen soup.

Required for 4 servings

• beef on the bone;
• onions - 2 pcs.;
• garlic - 2 cloves;
• olive oil - 1 tbsp;
• ginger root - a small piece;
• ground chili pepper - to taste (about half a tsp);
• potatoes - 1 pc. (optional);
• soy sauce - 2 tablespoons;
• salt;
• instant noodles - 300 g;
• ground black pepper;
• lime - a small piece;
• greens for serving.

Cooking

1. To prepare the broth, cut off the flesh of the beef, leaving a small amount of meat on the bone. Peel one onion and cut in half. Put the beef bone in a saucepan with chopped onion and pour water. Cook beef over low heat for 50-60 minutes. Remove foam if necessary. When the beef is cooked, strain the broth.
2. The remaining 1.5 onions are peeled and finely chopped. We chop the garlic. We heat 1 tbsp in a pan. olive oil and fry the chopped onion and garlic. Put the frying into the broth.
3. Rub the peeled ginger root on a fine grater and put in the broth. Season with chili peppers.
4. Peel the potatoes and cut into cubes. Dip in a saucepan with broth and cook for 15 minutes. Add soy sauce, salt as desired. A couple of minutes before the end of cooking, put the noodles in the pan. Cook until tender, stirring constantly.
5. Cut the beef pulp into 4 equal parts (the pulp should be at least 300 g). Salt, pepper and fry in 2 tbsp. in olive oil until done. Pour the soup into 4 serving bowls. Put the roasted beef on each plate and squeeze a little lime juice. Garnish with fresh herbs and serve.

Potatoes can be omitted from the recipe and more noodles can be used instead.

Kimchi Ramen: Korean Recipe

Kimchi ramen is another traditional Korean dish, this time with the addition of fermented Kimchi cabbage. This low-calorie, spicy soup takes just 15 minutes to prepare, and is hearty with shiitake mushrooms and tofu soy cheese.

For 4 servings you will need

• chicken egg - 2 pcs.;
• instant noodles with pork flavor - 350-400 g;
• Chinese cabbage kimchi - 1 cup (or more to taste);
• fresh shiitake tree mushrooms - 100-120 g;
• tofu cheese - 350-400 g;
• ground chili pepper - 0.5-1 tsp;
• chopped green onion - 4 tablespoons;
• shredded algae - 4 tbsp.

Recipe

1. We put the eggs in a saucepan and fill it with water so that it covers them by 2-3 cm. Bring to a boil, then reduce the heat and cook over low heat for three minutes.
2. While the eggs are cooking, separate the mushroom caps from the stems. We cut the shiitake caps into pieces, tear the legs lengthwise. Cut the tofu into cubes, chop the green onion. Pour sachets of noodle seasoning into each serving plate.
3. When the eggs are cooked, immediately remove from heat and drain the water. Peel the eggs and cut in half.
4. Boil 2.5 liters of water, then reduce the heat to medium. Put the noodles, kimchi, mushrooms, tofu and chili pepper into the water. Cook no more than 4 minutes.
5. After the specified time, pour a little broth into the prepared plates and stir until the spices are completely dissolved. We spread the remaining soup on plates, decorate with chopped green onions and seaweed, put half an egg on top and serve. To taste, add more kimchi and chili peppers to each plate.

For vegan ramen, omit ready-made instant noodle seasoning from the recipe.

Answers to frequently asked questions

• Which is correct: ramen or ramen? In fact, it is correct to say both so and so. In Japanese, the word is pronounced ramen (with the accent on the first syllable), in Korean it is ramen (with the accent on the second syllable).
• What can be added to ramen? In addition to noodles and broth - pork, chicken, beef, fish or vegetable - pieces of meat or are added to ramen soup, greens - green onions, spinach, nori, bamboo shoots - green beans, miso soybean paste, boiled or fried eggs and even.
• What is the right way to eat ramen? In Japan and Korea, ramen is eaten with wooden sticks. To simplify the process, you can additionally use a spoon: take a small amount of noodles with chopsticks, supporting it from below with a spoon. Feel free to slurp when you eat noodles. Wash down the noodles with a small amount of broth, then take a piece of meat with chopsticks and bite off. If a boiled egg is added to the ramen, it should be eaten with a spoon.
• What is the difference between ramen and doshirak? In fact, any instant noodles, be it Rolton or Doshirak, have approximately the same composition. The difference will be only if you use ordinary wheat noodles (preferably Chinese) or hand-made noodles to make ramen soup.
• How to make ramen from doshirak? To prepare doshirak ramen, you need to take the required amount of instant noodles and follow the instructions of the selected recipe exactly.
• What is the difference between ramen and udon? The difference between ramen noodles and udon is that the ramen is pulled out during cooking. When making soba and udon noodles, the dough is rolled out and cut into thin strips.
• How much does ramen cost in Korea and Japan? In restaurants and cafes in Seoul, the average price for a bowl of ramen soup is approximately 6,000 Korean won, which is about 5-5.5 USD. A similar price for ramen in Japanese cafes, but instant noodles in a bag can be bought for 50 cents.

Friends, we hope we answered the question of how to cook ramen at home in Japanese and Korean. Be sure to share your ramen soup recipes and cooking ideas in the comments!

The original Ramen soup is a delicious and hearty Japanese dish that is especially popular in Korea and China. It is a thin noodles with the addition of meat, eggs, vegetables, sauce and fragrant spices. Thanks to well-chosen ingredients, the treat has an unforgettable aroma, exquisite taste, appetizing appearance and is available for cooking at home.

An oriental dish cooked in the classic way is the basis for other varieties of Ramen soup.

All the ingredients for it must be prepared separately, following a certain sequence, and then arranged on plates and poured with hot broth.

Required products:

• wheat noodles - 0.2 kg;
• two eggs;
• pork - 0.28 kg;
• chicken - 0.35 kg;
• four cloves of garlic;
• soy sauce, herbs, hot pepper - to your taste;
• celery - 3 stalks;
• ginger - 23 g.

Cooking:

1. Rinse the chicken and pork meat thoroughly, then place in a pot of boiling water and cook together.
2. After a quarter of an hour, add chopped garlic, a few rings of hot pepper, celery, some fresh herbs and a piece of ginger to the broth.
3. Continue to cook over low heat for about 45 minutes until the meat is tender.
4. Pass the finished broth through a sieve, and transfer the meat to a separate plate. Then add soy sauce to the hot liquid and stir.
5. Hard-boil the eggs, then cool, peel and brush with soy sauce so that they turn light brown.
6. Boil the noodles until half cooked, then cut the pork into plates and chop the greens.
7. Now put an equal amount of noodles in deep bowls, add to each of them a few pieces of meat, an egg cut into two parts, herbs and pour hot broth.

Japanese Ramen soup is ready. It should be served warm with special chopsticks. It is desirable to offer sliced ​​\u200b\u200bripe cucumbers and tomatoes to it.

With pork and Japanese noodles

The recipe for this dish is quite simple, so even a novice cook can master it. For pork soup, you will need Japanese Soba or Somen noodles: both varieties look beautiful when cooked and have an amazing taste.

Required products:

• pork meat - 1.2 kg;
• a pinch of cinnamon;
• ginger - 25 g;
• Japanese noodles - 0.7 kg;
• salt - 18 g;
• granulated sugar - 15 g;
• cilantro, parsley - 5 branches;
• soy sauce - 0.2 l.

Cooking:

1. Chop the pork meat into square pieces, wash thoroughly and place in a container with water. Then boil the meat for half an hour, then remove and transfer to another container, and salt the broth.
2. In a pot with boiled meat, add ginger, pour cinnamon and pour a little broth.
3. Then put on the stove, boil, pour sugar and add soy sauce, then continue cooking in a sealed container for about three hours.
4. Now fill a heat-resistant bowl with water, bring it to a boil and add the noodles. After five minutes, drain all the liquid, take out the noodles, divide them into portions and put them into bowls.
5. After that, again draw water (1 liter) into the pan, and when it boils, pour in the remaining broth. Then add a piece of pork fat, boil for three minutes and turn off the oven.

Pour fragrant broth into plates with noodles, then put slices of chopped meat and sprinkle with chopped herbs. Pork soup is recommended to be consumed fresh and hot.

How to cook with beef

Ramen with beef will take a little time to cook, since it does not require a separate broth. As a filling, an aromatic broth will be used here, in which egg noodles were cooked.

Required products:

• beef - 0.3 kg;
• water - 1.2 l;
• three eggs;
• egg noodles - 0.32 kg;
• two garlic cloves;
• ginger - 23 g;
• nori - 12 g;
• soy sauce - 75 ml;
• salt, green onions, hot spices - as needed.

Cooking:

1. Wash the beef and cut into small cubes. Then put them in a frying pan with oil and fry for an hour. At the end, salt, season with spices and add nori.
2. Boil the eggs, then remove the shell from them and cut into circles.
3. Boil water in a saucepan, then pour soy sauce into it, put ginger and chopped garlic into slices. Then add the noodles and boil for five minutes.

Serve Japanese soup in portions, putting pieces of fried beef, egg slices and coarsely chopped green onions in plates with noodles. A wonderful treat will cheer you up and fill you up perfectly during your lunch break.

Soup Tori Ramen with chicken

Another simple chicken Ramen soup recipe that is ready in just ten minutes. Such a dish will help to quickly feed the family when there is no time for long cooking.

Required products (per serving):

• boiled chicken - 120 g;
• soy sauce - 20 g;
• Ramen noodles - 170 g;
• carrot;
• chicken broth - 0.4 l;
• a clove of garlic;
• sea ​​salt - 2 g;
• two feathers of green onions;
• bell pepper - 40 g;
• half a boiled egg.

Cooking:

1. Wash peppers, carrots and garlic under running water, then chop into long and narrow strips. Cut the chicken into large cubes.
2. Put the chopped meat into the boiling broth, add the chopped vegetables, pour the sauce, add salt and cook for four minutes, then set aside.
3. The noodles must be boiled separately, then put on a plate and season with broth.

It is recommended to decorate the finished dish with green onion rings and put an egg cut in half. Chicken Tori Ramen Soup is nutritious, appetizing and can be a great alternative to boring first courses.

Cooking with squid

Surprise family and friends during dinner with a Japanese squid dish. It usually contains different types of seafood, and a treat is served with a specially prepared sauce.

Required products:

• sea, scallops, shrimp, mussels, squid - 0.32 kg;
• Ramen noodles - 0.3 kg;
• small zucchini;
• carrots, sweet peppers - 45 g each;
• leek, cilantro - 50 g;
• soy sauce, rice wine - 60 ml each;
• sesame, ginger, garlic - at your discretion.

Cooking:

1. Place seafood in a pan with olive oil, add ground ginger, chopped garlic to them and fry for five minutes.
2. Boil the noodles following the instructions on the package.
3. Combine rice wine with soy seasoning, then add finely chopped greens and mix.
4. Pour the resulting sauce over the noodles laid out on plates and sprinkle with sesame seeds.

Spicy Seafood Ramen Soup is ready.

It is advisable to use it immediately, because the cooled treat loses its flavor and will not be as tasty.

Japanese first course with fish

Fish lovers will love this soup. It contains many vegetables that harmonize wonderfully with a delicate cod, carp or trout broth.

Required products:

• onions, broccoli, carrots - 50 g each;
• corn - 180 g;
• fish (any) - 0.32 kg;
• eggs (boiled) - 2 pcs.;
• Japanese noodles - 55 g;
• soy sauce - 25 ml;
• ground pepper, sea salt - to your liking.

Cooking:

1. Gut the fish, wash and boil. Get the meat ready, separate the fillet from the bones and cut into square pieces. Strain the broth and pour it back into the pan.
2. Peel the onion and carrot, rinse with running water and cut into small rectangles. Shred the cabbage into thin strips.
3. Place chopped vegetables together with corn in a frying pan and fry in fat until golden brown.
4. Then boil the noodles and put them in serving bowls.
5. Boil the fish broth, add salt, sauce and other spices to it. Boil for about a minute, then turn off the burner.
6. Now fill each portion of noodles with stewed vegetables, put a few fish pieces, pour over with broth and decorate with egg halves.

Put the Japanese Ramen soup with fish on the table and invite everyone present to try it. It should be served with wooden chopsticks.

Asian soup Kimchi Ramen

The recipe for this treat involves the use of spicy cabbage kimchi, which is added to the dish to give a peculiar, pleasantly spicy taste. The composition of the Asian soup does not include meat, so it is suitable for a vegetarian diet.

Required products:

• Ramen noodles - 0.43 kg;
• cabbage kimchi - 200 g;
• champignons - 130 g;
• nori - 60 g;
• water - 2.6 l;
• tofu cheese - 0.4 kg;
• spicy seasonings, green onions, coarse salt - to taste.

Cooking:

1. Pour water into a saucepan, then boil it, salt and put the noodles.
2. After a minute, add tofu, mushrooms cut into plates, add spices and cook for another four minutes.
3. After that, place the soup in voluminous plates, put kimchi, nori and chopped greens on top.

Asian soup Kimchi Ramen can also be cooked in veal or pork meat broth, then add boiled eggs to the dish - it will also turn out very tasty. Enjoy your meal!

Recently I wanted to try some new instant noodles, the choice fell on Chan Ramen from Doshirak. I was interested and at the same time very surprised that this vermicelli needs to be boiled. How to cook and whether it is edible, read the review below.

● I, like many others, became interested in what Chang Ramen is. After a short analysis of the gulo sources, I came to the conclusion that there is no specific, independent dish, namely with the name "Chan Ramen". There is a dish - "Ramen", its recipes can be found on the Internet. And "Chan" ("Deng Chan") is the name of the Korean paste, on the basis of which the broth is created.

● ramen are wheat noodles that are very popular in Japan and Korea. The birthplace of ramen is China. These noodles are cheap, nutritious and quick to prepare.

● Packaging and contents

● At the beginning I will mention the cost of one pack, it is 44 rubles (autumn 2015, Omsk). Inside the package are: a block of vermicelli and two packages with spices, one of them with dried vegetables, and the other with seasoning broth.

● Dry vermicelli is denser than regular vermicelli and eating it dry is not as pleasant as regular instant vermicelli in the same form.

● Spice bags tear well along the marked break line. Dried vegetables are magnetized to the bag in which they are located, so it is difficult to shake them out.

● There are very few dried vegetables, a pinch of herbs and a couple of pieces of dried mushrooms.

● I really liked the taste of the broth-seasoning, even in dry form, it is moderately spicy, moderately salty.

● How to cook Chan Ramen from Doshirak

● I cooked the noodles according to the instructions on the back of the package.

● I poured two glasses of water into the pan, brought it to a boil, poured spices, and sent a briquette of vermicelli there. After a couple of minutes, the vermicelli softens, the briquette easily loses its shape if you “flake” it with a fork. I simmered the noodles over low heat for about seven minutes. She stirred it, lifting the vermicelli hooked on the fork high so that it was saturated with oxygen. Sometimes I closed the lid for a while.

● If splashes of broth hit the countertop or stove, it is better to wipe it off immediately, otherwise they will dry out later and it will be more difficult to wipe them off. As far as I noticed the surface of the broth - does not stain.

● Result and tastequality

● The resulting dish looks like "live food". Vermicelli is different from what is found in ordinary instant bags. After cooking, it is soft, it seems translucent. When chewing, not to taste, it resembles funchose (very subjectively).

● After cooking, I again made sure that vegetables are few. The dish turned out delicious, I liked it. It was moderately spicy and salty., which is quite natural, because the broth base has the same characteristics, which gives the key flavor to the food. During cooking, pieces of dried mushrooms have softened, but of course, they differ in taste from "ordinary", "real" mushrooms.

● Immediately after cooking, the vermicelli is very hot., it’s hard for me to eat dishes with such a temperature, I don’t really feel the taste, I burn myself. You have to wait until it cools down. If you like hot, then this will not be a minus for you. While eating, I got plastic garlic on my tooth(you can even see it in the photo) - when chewed, it is absolutely tasteless.

● The taste of the broth - I could not understand: it is chicken or beef. There are no markings on the label. For a long time I thought it was "mushroom" vermicelli, but it turned out not to be so. It was possible to find the truth only by reading the composition of the "seasoning broth". In general, this beef flavored vermicelli.

● The main plus is that there is a lot of vermicelli, so hearty dish. Impressions after the meal - pleasant. The stomach is satisfying, warm and comfortable. Intestines after chan ramen - no pain, no heartburn.

● Let's summarize

● Hardly buy vermicelli chan ramen Again, I don't think it's anything special. Strongly resembles the usual, "classic" Doshirak, although I could be wrong, because I ate it for a very long time. The main plus of the dish is satiety. The main disadvantage is that after eating you need to wash a bunch of dishes: both a saucepan and a plate.

● In fact, it is difficult to say whether it is fast food or an independent dish. In favor of the latter, they say the facts that vermicelli must be cooked. In favor of the first - that this is still an ordinary "beechpack" with the usual briquette of dry noodles and seasonings. Such a dish cannot rise to the level of homemade food, although it tries to disguise itself as one.

● But in general, I recommend trying it to all those who like to indulge in instant noodles.

● UPDATE dated 06.11.15

● Recently I tried the usual Doshiraki in "baths" both chicken and beef: they are very different from Chan Ramen. They give the impression of "toy" and frivolity. Although in beef Doshirak, in fact, the same broth base, but to taste "heaven and earth." Doshirak in the bath is spicy, the noodles are not intelligible. At Chan Ramen- the taste is much softer, there is no this burning sharpness. If I choose vermeshel from the Doshirak family, I will prefer chan ramen despite the fact that it still has to be cooked.

Perhaps, without exception, everyone is familiar with the appearance of instant noodles. On the shelves of domestic stores you can find a huge variety of such pasta. In a package with noodles, you get a mixture of spices and oil of unknown origin. All these ingredients and hot water eventually turn into pasta, commonly called instant noodles.

The product is so easy to prepare and low cost to produce that this type of noodle has become the most popular pasta in all countries. The history of instant noodles began in the 16th century, when a dish called Ye-fu was first invented in China. After the end of the Second World War, Japan needed a cheap and affordable product for all segments of the population. In the middle of the 20th century, the Japanese manufacturer Momofuku Ando launches the production of the first instant noodles under the ramen brand.

Ramen is a product made from specially processed dry noodles. As a result of sociological surveys of the population of Japan, it was found that the inhabitants of the land of the rising sun consider the invention of ramen noodles the most important event in the field of discoveries and innovations of the 20th century. As a result of frying in oil, it is enough to add hot water and spices to cook the dish.

Ramen noodles compare favorably with other pasta in the way they are cooked. Most of all it is used in the homeland of the product in Japan. There are several varieties of ramen noodles: and. It is believed that the Japanese borrowed from the Chinese an ancient recipe for wheat noodles called lamian. Japanese name ramen - is a method of cooking noodles and is translated as "pull" and "noodles".

Many people think that the Japanese eat mostly, but this is not so, it is noodles that are the leading product. There are a huge variety of recipes with this type of pasta. It is believed that real Japanese ramen noodles are made exclusively from wheat flour. Noodles are served with meat broth and tashu meat, which is prepared in advance in a special way. Usually, young bamboo shoots, green onions, and, of course, chicken eggs are added to the noodle broth.

As early as the beginning of the last century, ramen was sold exclusively in street establishments called ramen. Nowadays, the product is considered a must-have dish for every inhabitant of Japan. Ramen noodles can be found on the menu of all Japanese restaurants and have long been part of the national culinary tradition of Japan. Osaka's Momofuku Ando Instant Ramen Museum has been established in the Japanese city of Osaka. The foundation of the museum is a vivid example of the Japanese people's love for noodles and gratitude to the person who, in the hungry after the war, established the production of ramen.

The Japanese word Ramen is considered to be derived from the term "lamen". Some linguist historians believe that this is the same lagman from Central Asia, and some orientalists see in it a Chinese character, which translates as noodles. But almost unanimously, scientists classify ramen as a tukaryori dish, the recipes of which once came from abroad and were adapted to the tastes of local residents.

History of ramen

Today, ramen is considered a true cultural heritage of Japan, and Yokohama even has a museum of this dish. But once noodles with broth were the usual food of hard workers. It was for the working class, mercenaries from China, that merchants prepared and sold hot and hearty food right on the street from stalls.

After World War II, ramen gained even more popularity. This happened due to the fact that many soldiers, having returned from China to civilian life, to ordinary life, opened their own business, starting to cook and sell their favorite dish.

Finally made ramen immortal Momofuku Ando, ​​who in 1958 discovered the recipe for instant noodles. With her appearance, cooking ramen according to the classic or any other recipe at home has become very simple, and the dish has forever become part of the family menu.

ramen noodles

Some of the ingredients have taken over from the name of the whole dish. For example, special noodles for this dish are called ramen, by analogy with lagman. In the store you can easily find packages from various manufacturers labeled "noodles for lagman", and here.

In addition to the ramen itself, many varieties of Japanese noodles are suitable for cooking at home. Instant ingredients make the process easier. With wheat noodles, udon noodles and soba - the taste of the dish will turn out to be more unusual and spicy. Although it is more correct to cook ramen from home-made noodles, only the best Japanese restaurants do this today, because this is a long and labor-intensive process.

Broth preparation

This is the base of the dish. It depends on the taste of the broth how successful the whole dish will turn out. Ramen broth can be meat, fish or vegetable. Thanks to the combination of various sauces and additives, noodles with broth are excellent, including for a vegetarian menu.

Almost all the ingredients are prepared separately from each other, and combined together just before serving, in a bowl. How to prepare the broth depends on the type of ramen. The main requirement is that it must be very strong, saturated, but already cleared of various sediments and impurities.

beef ramen recipe

It is one of the most expressive and very satisfying dishes. As a topping you can use:

• seaweed nori;
• Wakame seaweed;
• green onions;
• Carrot;
• tree mushrooms;

All these components are prepared in advance, and before serving, they are simply added to the plate to the already boiled wheat noodles. A strong broth is prepared from beef on the bone, the meat is cut into slices and placed on a serving plate. The finished broth is seasoned with sesame oil, soy and oyster sauces. Salt and pepper are added to taste. The dark broth is poured into a plate to lightly cover all the ingredients. Served hot.

Ramen recipe with chicken or chicken

Noodles with broth made from chicken or chicken are more tender and dietary. In addition to the main ingredients of noodles and broth, the following are added to the plate:

• seaweed nori;
• green onions;
• chicken meat;
• Carrot;
• Egg, cut into halves;
• Shiitake mushrooms;
• tree mushrooms;
• Pickled bamboo.

Algae and mushrooms must first be soaked and boiled, the egg can be taken pickled or boiled. Cut the chicken meat into small pieces, like pickled bamboo stalks. For ramen, wheat noodles are suitable, which must be boiled, divided into portions and arranged on plates with already prepared and portioned products. Chicken broth should be seasoned with soy oyster sauces, heated and poured over noodles before serving.

pork ramen recipe

Delicious and tender meat, the recipe is suitable for those who do not really follow the figure, but love to discover new tastes. Here the classic broth is supplemented with a number of ingredients:

• Tofu curd;
• Boiled or pickled egg;
• tree mushrooms;
• Carrot;
• green onions;
• Garlic;
• seaweed nori;
• Fresh cilantro.

For the dish, instant noodles or wheat noodles are ideal. Pork broth must be seasoned with miso and kimchi sauce. Pork flesh should be cut into slices and placed in serving bowls along with other ingredients and a serving of noodles. Pour all the contents with hot strong broth.

vegan ramen recipe

Noodle soup, which does not contain meat, can be served as part of a vegetarian menu. For such a dish, all the rules will be identical, except that the broth is prepared from meat, poultry or fish. In this case, you can choose any vegetable broth. The most common foods for its preparation are onions, celery, carrots, mushrooms, bell peppers, parsnips, spinach, leeks and tomatoes. As toppings are used:

• Tofu curd;
• Shiitake mushrooms;
• pickled bamboo;
• Carrot;
• green onions;
• Wakame seaweed;
• Seaweed nori.

Prepare and divide all products into portions, laying in serving plates. Season the finished broth with miso paste, heat it up and pour into bowls.

Serving and serving

Ramen is not only delicious, but also a very beautiful and spectacular dish. The correct presentation makes it so. Unlike traditional Russian soups, the ingredients do not need to be poured into a common pan and mixed. The skill lies in carefully laying out the ingredients in a plate and, without violating the order, pour in the broth so that it slightly covers the food.

Another way of serving is the separate supply of all ready-made ingredients to the table, each in its own bowl. A container with broth is placed separately. At the table, everyone adds to their plate any ingredients to taste and desire, and then pours the broth. They eat ramen with ordinary cutlery, in the classic version they use chopsticks. First, the broth is drunk from the bowl, and then the contents are eaten.

Sushi WOK ramen is served in special thermal containers that keep the dish fresh and hot for a long time. Even ordering delivery, you can definitely enjoy the unique taste and aroma of traditional Japanese noodle soup. 4 recipes for every taste.