Introduction to Japanese Ramen
The history of Ramen.
Ramen comes from the Chinese word “lamian", which means "pulled noodles."
The combination of China-stationed soldiers opening Ramen restaurants after returning from World War 2 and cheap American flour being introduced to the Japanese market caused Ramen to become known as a uniquely Japanese dish.
Its popularity skyrocketed in 1958 when Momofuku Ando introduced instant noodles to the world. Hailed as the greatest Japanese invention of the 20th century, the average Japanese person today eats instant noodles up to 40 times a year.
Types of Ramen:
While no two bowls of Ramen can be the same, Ramen is usually categorised by its soup base. Here are four of the most common soup bases available:
1. Shoyu Ramen.
Shoyu Ramen is flavoured with soy sauce, which gives it its transparent brown colour. It's known as the default ramen flavour since it's the oldest and the easiest to find. This type of Ramen can usually be mixed with chicken bone dashi (stock) with lard and pork backfat added into it.
2. Shio Ramen.
Shio Ramen gets its name from the salt used to season the dashi. It has a clear yellow colour and is considered the mildest of the four soups. It’s usually combined with chicken or pork bone dashi and is especially famous in the city of Hakodate.
3. Miso Ramen.
Miso Ramen soup is flavoured with soybean paste (hence the name miso). This results in a tangy flavour and an opaque, orange-brown colour. It’s usually combined with pork bone and vegetable broth as well as lard to enrich the soup.
4. Tonkotsu Ramen.
Tonkotsu Ramen is made from pork bones which have been boiled down until it dissolves into a cloudy white broth. Its creamy texture is a result of high amounts of collagen. Most Tonkotsu Ramen comes with chicken broth and pork fat.
What other toppings can be added to Ramen?
While you might already know of some ingredients like butter and corn being included in Ramen, you might be surprised to learn of all the other toppings that can be added to it.
- Menma. These refer to preserved bamboo shoots with a salty flavour.
- Tamago. These refer to any form of eggs that are added to Ramen, whether they're hard-boiled or soft boiled.
- Seaweed. Classics like wakame and nori seaweed are often added to Ramen to improve mouthfeel.
Our vegan Ramen. Better in every way.
Most instant noodles aren’t healthy. They’re often packed with salt and MSG to make them taste as well as they do. Just when you think it couldn’t get any worse, these options often include ingredients that are made from animal by-products, raising the question of animal cruelty.
All of our noodles aren't fried; they're made from brown rice, making it the healthier choice if you follow a macrobiotic diet. They're made locally in Japan, contain no MSG or refined sugars and are non-GMO. Our Ramen is 100% vegan, so you never have to worry about how it was sourced. Simply dig in and enjoy!
Whether you prefer chilled Ramen (like Hiyashi Chuka) or hot Ramen, we offer 100% Japanese Vegan Ramen for every food palette. Visit https://sg.japanvegantown.com/collections/ramen to learn more!