Ramen is a Japanese style of noodle served in hot soup. It’s a rather substantial meal compared to other noodles such as Udon.
This type of noodle dish originally came from China in 19th century, and developed in our own way with a hundred variations in taste now.
Ramen is highly welcomed by many people especially when it's cold, and also when people don’t have enough budget for meal as it only costs around 1000 yen each.
Instant noodles were invented in 1958, but the taste is quite different from real Ramen. Generally, instant noodles are thought to be a quick meal, or snack.
At Ramen restaurants, Ramen soup is poured into each individual bowls from master soup bucket. When an order is taken, shop staff start to boil noodle but the soup is always ready in the big bucket. The soup has been on stove all day long.
There are many variations of Ramen soup in Japan. Basically 4 types are often available― Miso, Shoyu, Shio, Tonkotsu.
Miso Ramen is not served in ordinary miso soup. When it comes to Ramen soup, the things are not so simple. Miso is mixed with many ingredients to be in harmony as a thick broth soup.
Shoyu Ramen has the oldest and the most popular flavor for Japanese people because it is made from soy sauce. Its soup is clearly brown-colored and looks worth trying for foreign visitors.
Shio Ramen is the most simplest one among 4 popular flavors but somehow it tastes more than just salt. It is surely light but has deep taste.
I can’t push you to try Tonkotsu Ramen definitely. Some people do love it but others don’t, because of its unique smell. The broth is mainly made from pork bones and fat.
