What is ramen soup and why is it popular? Ramen soup is a traditional Japanese dish made of ramen noodles served in a flavourful broth—often chicken, pork, or fish-based—and topped with various garnishes such as meat, eggs, spring onions, and seaweed. Its popularity comes from the perfect balance of flavours and textures, and the ability to customise it to individual tastes.
What types of broth are used for ramen? There are several popular ramen broths, including:
Shoyu (soy sauce): a soy-flavoured broth with a slightly salty, complex taste.
Miso: made with miso paste, yielding a rich, creamy flavour.
Shio (salt): a lighter, clear broth seasoned primarily with salt.
Tonkotsu: a creamy broth created by long-simmering pork bones, prized for its intense, savory taste.
Why is miso paste used in ramen soup? Miso paste adds a deep umami flavour and gives the broth a slightly creamy texture. It also contains natural probiotics that support digestive health, making it an excellent choice for those who enjoy a rich, hearty bowl of ramen.
How do you boil the egg for a ramen garnish? For a perfect ramen egg:
Boil the egg for 6–7 minutes to achieve a soft but set yolk.
Immediately transfer the egg to an ice bath to stop cooking.
Once cooled, peel the egg and, if desired, marinate in diluted soy sauce to infuse additional flavour.
What type of meat is most commonly used in ramen? Pork—known as chashu—is the most common. It is either slow-roasted or quick-seared to achieve a tender, flavourful texture. Other options include chicken or even seafood, depending on the recipe and personal preference.
What are ramen noodles and how do you cook them correctly? Ramen noodles are wheat noodles with an elastic, slightly chewy texture. To cook them properly:
Boil in a large pot of rapidly boiling water for 2–4 minutes (per the package).
Drain immediately and rinse briefly under cold water to stop the cooking process.
This prevents the noodles from sticking and preserves their ideal texture.
What role do nori seaweed sheets play in ramen soup? Nori adds an additional layer of umami and a light marine note. It also provides a textural contrast and a traditional touch, complementing the other ingredients without overpowering them.
How can you make ramen healthier? To create a healthier bowl:
Use rice noodles or whole wheat noodles.
Opt for a homemade broth with reduced salt.
Add more vegetables like spinach, broccoli, or mushrooms.
Cut back on the amount of oil used for searing.
What seasonings and sauces enhance ramen’s flavour? For a deeper taste, you can add:
Soy sauce: for extra saltiness and umami.
Sesame oil: for a nutty aroma.
Chili flakes or chili paste: for a spicy kick.
Fresh ginger: for a bright, fresh note. These additions blend harmoniously with the base recipe.
What other garnishes can you add to ramen soup? Beyond egg, meat, and spring onions, popular garnishes include:
Shiitake mushrooms: add umami and earthiness.
Sweetcorn: for a touch of natural sweetness.
Crispy fried noodles or garlic chips: for a crispy contrast.
Bok choy or spinach: add freshness and balance. These ingredients make ramen an even richer, more personalised culinary experience.
