Noodles. They are one of my FAAAVORITE meals. There is absolutely nothing that I will choose over a bowl of noodles and soup. Lets measure ‘em up.
This article deals only with Japanese noodles. Chow mien, and Thai noodles are not covered, mostly because I only eat them. I have no knowledge of how to make them.
So, what are the types of noodles?
Ramen are noodles prepared in a bowl of soup with various toppings.
Udon noodles are made of wheat flour and are thicker than soba.
Soba noodles are made of buckwheat flour and are about as thick as
Somen are wheat flour noodles, mostly fried up and served with egg, chicken, fish, or veggies.
I’ll now talk about Ramen, because I find it the easiest to find ingredients for.
Ramen is Japanese noodle soup consisting of wheat noodles, rich broth and meat / vegetable toppings. Ramen is one of the most popular foods in Japan. Ramen noodles are made from ﬂour and water kneaded in the ratio of 7 to 3. Ramen soup is usually prepared with soup formula and broth.
There are a few different soup types
- Shoyu (“soy sauce”) soup
- Miso (“soybean paste”) soup
- Tonkotsu (“pork bone”) soup
- Shio (“salt”) soup
Noodles also vary in thickness
Toppings and side dishes really set each bowl apart
Kagoshima Ramen: Roast pork, scallions, bean sprouts, wood-ear mushrooms with mild broth of pork, chicken, and veggie stock finished with burnt onions. Noodles are cooked quite a bit past al dente, and can be either quite thin or quite thick, reflecting influences from both Okinawa and Taiwan.
Hakata Ramen: Roast pork, scallions, nori, pickled ginger, garlic, spicy mustard greens (takana), garlic, sesame seeds, garlic, pink pickled ginger, spicy mustard greens, and soy base with thin, unrisen noodles .
Kyoto Ramen: Of Kotteri-kei: roast pork, scallions, bamboo shoots, spicy chives, minced garlic, chili bean paste, white pepper with thick, gritty chicken-soup culled mostly from chicken, topped with spicy bean paste, chives, garlic, and pungent local kujnoegi onions.
Tokyo Ramen: Roast pork, scallions, bamboo shoots, fish cake, nori, spinach pork, chicken, veggies, kombu seaweed, shaved bonito flakes (katsuobushi), and other dried fish set atop curly noodles.
Yokohama Ie-kei Ramen: Three sheets of nori, stewed spinach, garlic, ginger, spicy bean paste with firm noodles.
Shirakawa Ramen: Roast pork, scallions, bamboo shoots, fish cake, nori, wontons, spinach with springy noodles with lots of give in the chew.
Kitakata Ramen: Roast pork, scallions, bamboo shoots with noodles that are hand-cut to be flat, wide, and curly.
Hakodate Ramen: Roast pork, scallions, bamboo, nori, spinach, fish cake (naruto) with noodles that are cooked to be quite soft.
Sapporo Ramen: Roast pork, scallions, bamboo shoots, bean sprouts, minced pork, ginger, garlic, butter, corn with regular sized noodles of even firmness.
Asahikawa Ramen: Roast pork, scallions, bamboo shoots, lard with thick noodles of even firmness.
Ramen are quite easy to make if you get the hang of it. A big container of almost prepared ramen, covered up in a dry place, will last a week without losing taste. Soup can be prepared for 3 days and kept in special containers and heated up as needed.
For Instant Ramen noodles, refer here: http://web-japan.org/kidsweb/hitech…