We like soup. When it's raining, or we simply just want some comfort food, one of the things that we automatically think of eating is soup. Soup comes in a large variety of types, texture, density and flavor. In some countries in Asia, soup can also be their staple food, if partnered with noodles.
When it comes to noodles and various noodle recipes, there is no doubt that the oriental countries are the masters of it. The Japanese, in particular, have developed noodle cooking into something that is both art and taste in one bowl.
One of the most popular Japanese noodle soup dish that most people in the world know of is ramen. Ramen actually originated in China, but like most things that we now call Japanese, Japan took the concept in and assimilated it into their culture.
Ramen is differentiated from other noodle dishes by the kind of noodle used. Ramen have one of the thinnest noodles that they use, with noodles about the thickness of spaghetti noodles. The thicker noodle is called the udon. They are served in soup of various toppings.
Ramen noodle soup are named differently depending on their soup and toppings. For example, shoyu ramen is made of brown soup, and is transparent and has soy sauce in it. Miso ramen is also brown, but it is not transparent and uses miso as its base. Shio ramen is salt based and is transparent. On the other hand, tonkatsu ramen is white and milky because it is based on pork.
Ramen can have different toppings, like barbecue pork slices for the chashuramen, vegetable toppings for tanmen, and Chinese dumplings for wanton ramen. Other toppings include Japanese steamed dumplings, chicken, tempura, crab, different kinds of seafood, and other kinds of meat.
Ramen can be found in many Japanese restaurants all over the world. Any Japanese restaurant worth its beef will most likely serve ramen of one kind or the other. Also, there are many kinds of instant ramen being sold in different grocery stores everywhere.
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