Efc 205 Japanese Ramen Ffood

RAMEN

 is a Japanese noodle dish.

Ramen is a noodle soup that was originally imported to Japan from China in the Meiji Period. In more recent decades, it has become a very popular dish in Japan, adapted to the Japanese taste. Ramen restaurants (ramen ya) number in the thousands, and instant ramen (invented in 1958) is popular both in and outside of Japan.

Ramen noodles are about as thin as spaghetti and are served in a soup that varies based on region, city and even specific vendor. Ramen's popularity stems in part from the fact that it is so inexpensive and widely available, making it an ideal option for budget travelers. In addition to freshly prepared ramen at ramen ya, supermarkets and convenience stores offer a large selection of instant ramen bowls. 

Though ramen can be considered a one dish meal, gyoza are a common side dish offered at ramen ya. These Chinese style, pan fried dumplings are eaten with a soya and vinegar sauce. Shichimi (red chili mix) is usually available on the table to be added according to taste. 

Ramen can be classified according to its soup base. The most popular ones are:

Shoyu Ramen: Brown, transparent, soya sauce based soup

Miso Ramen: Brown, non-transparent, miso based soup.

Shio Ramen: Transparent, salt based soup.

Tonkotsu Ramen: White, milky, pork based soup.

Ramen can also be named according to its ingredients. For example, chashumen is a ramen dish that features barbecued pork as toppings.

Example Recipe of Ramen

Miso Ramen Recipe

ingredients•Eggs•dried ramen noodles•fresh or canned bamboo shoots, sliced•fresh or canned corn kernels, drained•defrosted frozen or fresh spinach•store-bought or homemade pork or •vegetable broth•instant dashi granules•soy sauce, or to taste•fresh miso paste•fresh bean sprouts•green onion (scallions), finely chopped•chili oil (optional)

Miso and dashi are both gluten free (though please double check the label of whatever you purchase). Instant dashi does contain MSG, so if you're concerned about that, make the dashi from scratch or leave it out entirely and add in an additional teaspoon or so of soy sauce.For the broth, use pork-based or vegetable broth. Chicken and beef are too strong in flavor for this soup.

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By Ornkamon Duangman55020352