PhD in Ramen: What Makes A Ramen?

What meat goes in ramen?

Although there are recipes for steak ramen, seafood ramen, and chicken ramen, the typical ingredient is sliced pork belly. Whatever meat you want to put on your ramen—pork, chicken, shrimp, or softshell crab—you can do so, but don’t hold it against us if it doesn’t taste good. Traditional ramen is a different story, however, so be sure to check out a separate article about The 5 Components of Ramen.


What broth is used in ramen?

Ramen broth comes in three varieties, the first of which is chicken broth. It is prepared from the carcass of a chicken. The second type of broth is a mixture of broth created from chicken and Japanese dashi stock, and the third type is Tonkotsu, which is made from pork bones. Typically made with pork or chicken broth, but occasionally with fish broth.

What is ramen made out of?

Chinese-style wheat noodles are used to make ramen, which is served in a broth with toppings like sliced pork, nori, menma, and scallions. Common flavorings include soy sauce and miso. Noodle dishes from China are where ramen got its start. In actuality, ramen noodles are Chinese wheat noodles. They only require four ingredients: kansui, salt, water, and wheat flour.

Kansui is a type of mineral water containing sodium carbonate, also known as “soda ash,” and potassium carbonate. Kansui originates in Inner Mongolia, where the lakes are mineral-rich. Kansui is created from natural brine, which is a mass of stone-like white glittering crystals collected from the shores of lakes in northwest China. Kansui is a clear liquid that is produced by boiling and sifting this material. An alkaline liquid, such as potassium carbonate or sodium carbonate, is the major component. Kansui causes the noodles to stretch more easily, giving ramen noodles their yellow color and firm texture.


Noodles and broth

Noodles and broth are the basic fundamentals. However, it can only get more inventive from there. The broth itself comes in a variety of forms. It is typically based on chicken or pork stock, though it could also be made with fish or vegetables. The flavoring in the broth may also come from kelp, onions, sardines, and shiitake mushrooms. Depending on how much fat the broth absorbs, it can be thick and creamy or thin and transparent. Soy sauce and miso, a powder made from fermented soy, can be used to enhance the flavor of the broth.

Ramen typically comes with a variety of toppings in addition to the broth. These can be straightforward or complex. Chsh pork slices, negi green onions, and boiled or fermented eggs are the most popular toppings. But don’t be surprised if you see a wide variety of ingredients, such as menma bamboo shoots, seaweed, corn, or pretty much anything the chef feels like experimenting with.

Related: There’s A Difference Between Ramen & Noodles?