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is a Japanese noodle dish.
Ramen is a noodle soup that was originally
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
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
Ramen can also be named according to its
ingredients. For example, chashumen is a
ramen dish that features barbecued pork as
Recipe of Ramen
•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
•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.
By Ornkamon Duangman