Cuisine : Ramen - how to make this Japanese noodle soup

 

Ramen is a Japanese noodle soup dish that has become popular worldwide. It typically consists of Chinese-style wheat noodles served in a meat or (occasionally) fish-based broth, flavored with soy sauce or miso, and uses toppings such as sliced pork (chashu), nori (dried seaweed), menma (bamboo shoots), and scallions. Here's a more detailed breakdown:

### Components of Ramen

1. **Broth**:

   - **Tonkotsu**: Made from pork bones, simmered for a long time to create a rich, creamy broth.

   - **Shoyu**: Soy sauce-based broth, usually clear and brown.

   - **Shio**: Salt-based broth, often lighter and clear.

   - **Miso**: Fermented soybean paste-based broth, usually rich and robust.

2. **Noodles**:

   - Made from wheat flour, water, salt, and kansui (alkaline mineral water), which gives the noodles their characteristic texture and color.

   - They can vary in thickness and shape, from thin and straight to thick and wavy.

3. **Tare**:

   - The seasoning that defines the ramen's flavor profile, added to the broth base. Common types include shoyu (soy sauce), shio (salt), and miso (fermented soybean paste).

4. **Toppings**:

   - **Chashu**: Braised or roasted pork belly.

   - **Ajitsuke Tamago**: Soft-boiled eggs marinated in soy sauce and mirin.

   - **Nori**: Dried seaweed sheets.

   - **Menma**: Fermented bamboo shoots.

   - **Negi**: Sliced green onions.

   - **Kikurage**: Wood ear mushrooms.

   - **Narutomaki**: Fish cake with a pink swirl.

5. **Additional Flavors**:

   - Garlic, butter, corn, bean sprouts, and various oils or fats can be added to enhance the flavor.

### History and Cultural Significance

Ramen has its origins in Chinese noodle dishes and was introduced to Japan in the late 19th century. It has since evolved into a beloved Japanese culinary staple, with regional variations and styles. Each region in Japan often has its own unique take on ramen, reflecting local ingredients and preferences. 

Making ramen from scratch can be a rewarding and delicious experience. Here's a detailed guide to making a basic bowl of ramen, including broth, noodles, and toppings.

 Ingredients

#### Broth:

- 8 cups of water

- 2 lbs pork bones (preferably a mix of leg bones and neck bones)

- 1 onion, halved

- 1 large carrot, roughly chopped

- 1 leek, cleaned and roughly chopped

- 5 cloves garlic, smashed

- 1 thumb-sized piece of ginger, sliced

- 2-3 dried shiitake mushrooms

- 2-3 pieces of kombu (dried kelp)

- 1/4 cup soy sauce

- 1/4 cup mirin (sweet rice wine)

#### Noodles:

- 2 cups all-purpose flour

- 2/3 cup water

- 1/2 tsp baking soda

#### Toppings:

- Chashu pork (braised pork belly)

- Soft-boiled eggs

- Sliced green onions

- Nori (seaweed)

- Corn kernels

- Bamboo shoots

- Bean sprouts

 Instructions

#### Step 1: Prepare the Broth

1. **Blanch the Bones**: Place pork bones in a large pot, cover with water, and bring to a boil. Boil for 10 minutes, then drain and rinse the bones under cold water to remove impurities.

2. **Simmer the Broth**: Return the cleaned bones to the pot, add 8 cups of water, and bring to a boil. Reduce to a simmer and add the onion, carrot, leek, garlic, ginger, shiitake mushrooms, and kombu. Simmer for at least 6 hours (preferably up to 12 hours) to extract maximum flavor. Skim any foam or fat that rises to the surface periodically.

3. **Season the Broth**: After simmering, strain the broth into a clean pot. Discard the solids. Add soy sauce and mirin to the broth, adjusting to taste.

#### Step 2: Make the Noodles

1. **Mix the Dough**: In a large bowl, mix the flour and baking soda. Gradually add water while mixing until a rough dough forms.

2. **Knead the Dough**: Knead the dough on a floured surface until smooth, about 10 minutes. Wrap in plastic wrap and let rest for at least 30 minutes.

3. **Roll and Cut the Noodles**: Roll the dough out into a thin sheet (about 1-2 mm thick). Fold the sheet and cut into thin noodles (about 1/8 inch wide). Dust with flour to prevent sticking.

#### Step 3: Prepare Toppings

1. **Chashu Pork**: Braise pork belly in a mixture of soy sauce, sake, sugar, and water until tender. Slice thinly.

2. **Soft-Boiled Eggs**: Boil eggs for 6-7 minutes, then place in an ice bath. Peel and marinate in a mixture of soy sauce, mirin, and water for at least an hour.

3. **Other Toppings**: Prepare other desired toppings by blanching, sautéing, or simply slicing them.

#### Step 4: Assemble the Ramen

1. **Cook the Noodles**: Bring a pot of water to a boil. Cook the noodles for 2-3 minutes until al dente. Drain well.

2. **Assemble the Bowl**: Place cooked noodles in a bowl. Pour hot broth over the noodles. Top with chashu pork, soft-boiled egg halves, sliced green onions, nori, corn, bamboo shoots, and bean sprouts.

3. **Serve**: Serve immediately, preferably with chopsticks and a soup spoon.

Enjoy your homemade ramen! Adjust the ingredients and toppings to suit your taste preferences.