Ramen Noodles - definition of Ramen Noodles by The Free Dictionary Ramen Noodles - definition of Ramen Noodles by The Free Dictionary (rä′mən) n. 1. A Japanese dish of noodles in broth, often garnished with small pieces of meat and vegetables. 2. A thin white noodle served in this dish. [Japanese rāmen, from Mandarin lāmiàn, pulled noodles : lā, pull + miàn, noodle; see chow mein in the Appendix of Indo-European roots.] ramen (ˈrɑːmən) n (Cookery) a Japanese dish consisting of a clear broth containing thin white noodles and sometimes vegetables, meat, etc pl n Ramen - definition of ramen by The Free Dictionary Ramen - definition of ramen by The Free Dictionary (rä′mən) n. 1. A Japanese dish of noodles in broth, often garnished with small pieces of meat and vegetables. 2. A thin white noodle served in this dish.

[Japanese rāmen, from Mandarin lāmiàn, pulled noodles : lā, pull + miàn, noodle; see chow mein in the Appendix of Indo-European roots.] ramen (ˈrɑːmən) n (Cookery) a Japanese dish consisting of a clear broth containing thin white noodles and sometimes vegetables, meat, etc pl n ramen | Definition, meaning & more | Collins Dictionary Definitions noun 1. a Japanese dish consisting of a clear broth containing thin white noodles and sometimes vegetables , meat , etc plural noun 2. thin white noodles served in such a broth Collins English Dictionary. Copyright © Harper Collins Publishers Word origin of 'ramen' Ramen Noodles Cooking Class - FULL Ramen Noodles Cooking Class - FULL This class is now full! If you're interested, please consider taking another one of our cooking classes! Ramen is a popular dish consisting of Chinese-style w... Sign Up with Facebook Email address is not valid Email address is already in use Password must be at least 4 characters including alphanumeric characters By signing up, you agree to our terms of service . Sign Up Already a member? Log In Welcome Back!

You entered invalid email address Sorry, invalid password or the account that you tried to reach does not exist Want to join? Sign Up Sign Up Today And get 500 points ($5) for your first purchase! Discover local experiences and handcrafted goods, right at your fingertips. By signing up, you agree to our terms of service . Already a member? Log In Ramen Noodles Cooking Class - FULL Chicago, IL, United States 3 Hours Host's Venue This event is available only at the host's venue. Please book from the available dates listed. 4 - 0 Guest(s) English, Japanese This class is now full! If you're interested, please consider taking another one of our cooking classes! Ramen is a popular dish consisting of Chinese-style wheat noodles with delicious broth flavored with beef, pork, chicken, or seafood. Toppings are cha-shu pork, bean sprouts, bamboo shoots, hard boiled eggs, etc. Price includes all the materials you will need, so come hungry! This is a demonstration-style class where instructors will walk students through preparing the dish and then everyone will enjoy the final product together! TICKET INFORMATION Note: The exact location will be disclosed once the host has accepted your request.

ABOUT JASC CONTACT JASC (Japanese American Service Committee) engages people of all ages to experience Japanese American history and culture and to improve their well-being through innovative, high quality programs and services tailored to the multicultural community. We offer classes and services for people of all ages and experience levels: - Ikebana flower arranging classes (4 week sessions and holiday workshops) - Cooking traditional Japanese foods (hot-pot, sushi, tempura, holiday, ramen, obento, and more) - Language classes (beginner and intermediate) - Art classes (Sumi-e ink painting, origami, Shodo calligraphy) - Tampopo Kai children's classes for ages 0-5 REVIEWS FOR HOST Purchase Points Today & Get Up to $60 FREE! Spend Less for More Points! $65 / Person Ramen | Define Ramen at Dictionary.com ramen a bowl of clear soup containing noodles, vegetables, and often bits of meat.

Expand < Japanese rāmen < Chinese lāmiàn literally, pull noodle Dictionary.com Unabridged Examples from the Web for ramen Expand Contemporary Examples Quite unusually for a ramen restaurant, Totto is open for lunch (a typical ramen broth slow cooks for up to 12 hours). British Dictionary definitions for ramen Expand noun 1. a Japanese dish consisting of a clear broth containing thin white noodles and sometimes vegetables, meat, etc plural noun thin white noodles served in such a broth Word Origin Japanese, from Chinese la to pull + mian noodles Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012 7 Types of Asian Noodles | Blue Apron Blog Ingredient Love: 7 Types of Asian Noodles In Asia, noodles are one of the most versatile foods, found in dishes everywhere from the fare of street vendors to the tables at lavish traditional ceremonies.

Noodle dishes, symbolic of happiness, health, friendship, and commitment, are an important staple in Asian cuisines. Their sweet, salty, and earthy flavors have made them popular in the United States as well, and it’s not unusual to find some of these noodles stocked in mainstream grocery stores–especially piles of packaged ramen! Here, we’ve put together a list of Asian noodles, some common and some a bit less well-known, as well as easy dishes for you to try them out in. And don’t be afraid to slurp your noodles as you eat—unlike in America, many Asian cultures actually encourage slurping! Soba noodles Soba noodles are native to Japan, traditionally eaten on New Year’s Eve as a symbol of longevity. Made from buckwheat flour, these noodles have a nutty flavor and a slightly chewy texture—try them warm, like in this sesame chicken dish , or chilled in a noodle salad . Udon Udon noodles are the thickest type of Japanese noodle, made from wheat flour, salt, and water. In order to achieve the characteristic chewiness of the noodles, it’s not uncommon for udon makers to knead the stiff dough with their feet!

These noodles are most commonly served in a brothy soup , generally flavored with mirin and soy sauce. Ramen Forget the instant kind—fresh ramen noodles have a springy bite that comes from the mixture of wheat flour, egg, and salt. There are many varieties of ramen noodle, from wavy to straight, thin to thick, and just as many variations of broth. Although the dish originated in China, it became popular in Japan in the late 1800s, and is now ubiquitous in Japanese cities. Cellophane Cellophane noodles, also known as glass noodles, are called so because they become translucent when cooked. These noodles are made from mung bean, yam, or potato starches, which means they are naturally gluten-free; they are also quite versatile, and are used in a variety of East Asian cuisines, including Korean, Thai, and Vietnamese dishes, like our Y u Choy Cellophane Noodle Stir Fry . Try them in our cod with Szechuan sauce for another take! They’re also the noodle used for filling summer rolls . Rice Noodles The noodle used in Vietnamese pho , rice noodles are also common in Chinese, Thai, and Malaysian cooking.

Made from rice flour and water, these noodles are naturally gluten-free—you can find them either fresh or dried in Asian markets. We usually use thin ones for Pad Thai and slightly wider ribbons for Pad See Ew , as well as an assortment for all these delicious dishes. Lo Mein The word “lo mein” comes from the Cantonese term for stirred, or tossed, noodles. Contrary to popular belief, these wheat noodles are not usually stir fried, but are simply tossed with sauce after being boiled. The noodles are then mixed with meat, seafood, or veggies, like in our spring vegetable version. Wonton Noodles These Chinese wheat noodles get their name from the dish they’re usually found in—wonton noodle soup! Known for their yellow color, these noodles have a chewiness that comes from the addition of egg in the dough. This makes them great for soaking up curries and other sauces in heartier dishes. The Serious Eats Guide to Ramen Styles | Serious Eats The Serious Eats Guide to Ramen Styles 50 [Photograph: J. Kenji Lopez-Alt] Note: All week, we'll be celebrating the wide, wonderful world of ramen here on SE.

Stay tuned for a behind-the-scenes look at a noodle factory, guides to eating ramen around the world, a collection of instant ramen hacks, and oh so much more! Hi, I'm ramen. You may remember me from such bowls as "First Dish I Learned to Cook On My Own," the ever-popular "Morning After Peach Schnapps-Fueled College Dorm Room Party," "Don't Tell Mom The Microwave Is Dead," or, one of my more subtle, emotional works, "Oriental Flavor." Despite its popularity among the cash-strapped and the sodium-starved, the world or ramen extends far beyond the instant variety we grew up on. Originating in China, alkaline noodles served in soupy broth have been in Japan for well over a century, but like pizza in America, only became widespread after World War II. Troops returning from overseas had developed a taste for the stretchy noodles, and the inexpensive ingredients—wheat flour, bones, and vegetables—made them an attractive dish for restaurants to serve. Nowadays, ramen is high in the running for national dish of Japan. Museums have opened dedicated to its history.

The instant ramen noodle was voted as the greatest Japanese export of the 20th century in a national poll (placing ahead of karaoke machines, walkmen, and Kurosawa films). And, just as with pizza in the U.S. , regional styles and specialties abound with soups, noodles, and toppings, all varied according to local tastes, ingredients, and cultures. I'm not going to even pretend that a comprehensive style guide of all the ramen out there is possible, but we'll do our best to give you something to noodle over. The Broths You often see ramen categorized into four classes: shio (salt), shoyu (soy sauce), miso (fermented bean paste), and tonkotsu (pork), which doesn't make particular sense, as the first three are flavorings, while the fourth is the broth base. It's sort of like saying "there are four basic types of pizza: Neapolitan, Sicilian, New York, and pepperoni." While it's true that even in Japan, some folks see those four classes as distinct styles, there are plenty of cases where there are overlaps and outliers.

For instance, what would you call a creamy, opaque, heavy ramen that's made entirely with chicken bones? It doesn't fall neatly into any of those categories, but it certainly exists. Instead, it makes much more sense to categorize ramen broth first by its heaviness, then by the soup base ingredients, and finally by the seasoning source. This classification system, used by some Japanese sources, can be combined to cover pretty much every bowl of soup-based ramen in existence. Classification by Heaviness A bowl of assari shio ramen. [Photograph: Brian Oh] Heaviness is classified as either kotteri (rich) or assari (light). Kotteri broths will be thick, sticky, and usually opaque, packed with emulsified fats, minerals, and proteins from long-boiled bones. Opaque white bone broths are also known by their transliterated Chinese name, paitan. Assari broths are clear and thin, usually flavored with more vegetables, fish, or bones cooked relatively briefly at a light simmer so as not to cloud the broth. A bowl of kotteri Sapporo-style ramen [Photograph: J.

Kenji Lopez-Alt] It's a sliding scale bordered on the kotteri side by Sapporo-style miso ramen that comes served with a pat of butter; and on the assari side with the lighter, clear seafood soups of Hakodate. Classification by Broth Base [Photograph: J. Kenji Lopez-Alt] The broth base is the main ingredients simmered to make the soup. This can range from animal bones—pork, chicken, beef, and fresh fish being the most common—to even lighter broths made with sea kelp or or dried seafood. In addition to their main ingredient, ramen broths incorporate a variety of aromatics, such as charred onions, garlic, ginger, fresh scallions or leeks, and mushrooms. A kotteri chicken broth [Photograph: J. Kenji Lopez-Alt] The most widely recognized and celebrated broth worldwide these days is tonkotsu, a boiled pork bone broth. The best tonkotsu broths are a milky, golden color and leave a sticky sheen of gelatin on your lips as you slurp them. Check out our recipe for Tonkotsu Ramen Broth here.

Classification by Seasoning The seasoning is the main salt source used to flavor the soup. It can be mixed directly into the soup base, but in many ramen shops, it's added to each individual bowl, making the menu a bit more customizable. The most common seasonings are: [Photograph: Jiri Hera / Shutterstock ] Shio: Sea salt is the oldest form of ramen seasoning, and derives from the original Chinese-style noodle soups. Shio ramen is popular in Hakodate, a southern city in the Hokkaido prefecture where strong Chinese ties influence local cuisine, but the weather is still mild enough for lighter, salt-based soups to flourish. [Photograph: J. Kenji Lopez-Alt] Shoyu: Japanese soy sauce is a popular ramen seasoning in the Kanto region of central Japan, originally emanating from Yokohama. Traditionally it's paired with clear to brown chicken, seafood, and occasionally pork or beef-based broths, though these days shoyu is used willy-nilly by ramen chefs throughout Japan. It's very common to see creamy tonkotsu pork broths flavored with shoyu, for instance. [Photograph: J.

Kenji Lopez-Alt] Miso: Miso ramen is the youngest form of ramen, having gained popularity only in the mid 1960's and originating from Northen Hokkaido, where cold weather demanded a bolder, heartier bowl of soup. Its youth has not stymied its popularity, and it can now be found all over Japan and the rest of the ramen-eating world, most often paired with heavier, more robust, and unique toppings like sweet corn or stir-fried pork belly and bean sprouts. While in general, shio tends to be used to season ramen on the assari end of the scale and miso for the kotteri with shoyu somewhere in the middle, exceptions abound, and it's not uncommon to find rich bone broths flavored with plain salt or lighter seafood broths paired with miso. With these categories, we can classify pretty much any bowl of ramen we come across.

For instance, the creamy chicken paitan ramen at New York's Totto Ramen would be considered a kotteri ramen made with a chicken broth base and flavored with shoyu, while the shio ramen at Yebisu would be an assari, sea-based broth flavored with salt. Get it? Oils and Other Seasonings Some ramen shops will finish a bowl of ramen with a small ladleful of flavorful oil or fat—Clarified pork fat of various chili or sesame oils, for instance. More esoteric broth flavorings such as tahini-style sesame paste or powdered smoked and dried bonito can also be found. And of course, MSG usage is common—the Japanese don't have the same hang ups about it as we do here in the States. The Noodles Straight, thin noodles [Photograph: J. Kenji López-Alt] There are more types of noodles in Japan than there are shapes of pasta in Italy. Okay, I don't know if that's 100% true, but it sure seems that way.

Whether straight, thin, and narrow, thick and wavy, or wide and flat, ramen chefs will select noodles based on their bounciness, their ability to cling to broth, and their texture in the mouth, searching for a noodle that interacts harmoniously with the soup in the bowl. Thick, wavy noodles [Photograph: J. Kenji Lopez-Alt] Serious ramen chefs are notoriously militant about noodle-eating etiquette. They say that perfect noodles will only last for five minutes after they are added to the hot broth—any longer than that and they become overcooked and mushy—so as a patron, it's your duty to start eating as soon as the bowl is delivered and not stop until you're finished; Hence the wild slurping you'll find in a typical Japanese ramen shop. Order ramen to go and you'll get your noodles on the side, intended to be added to the reheated broth when you get it home—that is, if the ramen shop even allows to-go orders. Many refuse. Still hungry after you're done slurping? Ask for kaedama, an extra serving of noodles to be added to the leftover broth in your bowl. Some noodle classification is in order.

To begin with, let's define exactly what a ramen noodle is. Originating from China, ramen-style noodles are made with wheat flour, salt, water, and kansui, an alkaline water which gives the noodles their characteristic bounce and their yellowish hue. While it's possible to find noodles made with eggs in place of the kansui, this is far more common in China than it is in Japan. Thin straight noodles and thicker wavy noodles [Photograph: J. Kenji López-Alt] Fresh noodles are the norm for high-end ramen shops. While size and shape vary, you'll typically see thin, straight noodles paired with hearty tonkotsu-style broths—the noodles cling together and hold soup in via capillary action, delivering plenty of hearty pork flavor with each slurp—while wavy noodles tend to be paired with miso-flavored ramens, their waves capturing the nutty bits of fermented soy bean. Shio and shoyu-flavored lighter soups can get any type of noodle and the selection varies widely by region.

Just as spaghetti is not inherently better or worse than tagliatelle, trying to declare one style of noodle—thin and straight or thick and wavy—as the best is a futile effort. Dried Noodles are made by drying fresh, uncooked noodles and are an excellent choice for home cooking, though they're occasionally used in restaurants as well (but you're much more likely to find more traditional Japanese-style noodles such as udon, somen, and soba in dried form than Chinese-derived ramen). Generally, with dried noodles, the thinner and straighter they are, the better they reconstitute. Cheap de-fry-drated noodles on the left, fancy air-dehydrated noodles on the right. [Photograph: J. Kenji Lopez-Alt] Instant Noodles were invented in 1958 by Momofuku Ando and were most likely your very first introduction to the world of ramen. What hungry college student hasn't nursed themselves out of a hangover over a 59¢ bowl of instant ramen? The most common method of production is to deep-fry par-cooked bricks of noodles to dehydrate them (aka "de-fry-drating").

Take a look at the fat content on a pack of inexpensive instant ramen. That all comes from the dehydrating process. Higher-end instant noodle brands, such as Myoja Chukazanmai, are made by air-drying par-cooked noodles, resulting in an end product that's costlier to produce, but far more similar to traditional ramen. The Toppings Toppings on bowls of ramen are more than an afterthought. For many shops, it's their defining characteristic. Toppings can vary from simple vegetables and seasonings to far more complex meats and sauces that must be prepared separately and in advance. Here are some common ones you might find. Meat Chashu pork belly [Photograph: J. Kenji López-Alt] Chashu pork is by far the most popular ramen topping. Though the name is derived from the Chinese char siu roast pork, the Japanese version is made by simmering pork in a sweet soy and mirin sauce until it's fall-apart tender. Pork loin is common, but I prefer the kind made with fatty pork belly. You can see my own recipe for chashu here.

Kakuni is similar to chashu in that it's simmered pork belly, but this version comes in chunks and is modeled after the Chinese method of red braising . Bacon and cabbage ramen [Photograph: J. Kenji Lopez-Alt] Bacon can be sliced and added to the simmering broth, or stir-fried briefly before topping the bowl. Crispy shredded pork [Photograph: J. Kenji Lopez-Alt] Shredded Pork made by braising pork shoulder then pulling and shredding the meat has become increasingly popular—it's what David Chang uses to top his bowls at Momofuku . For my own take, I like to crisp up the shreds of pork shoulder carnitas-style before topping the bowl. Ground Meat is usually stir-fried with other ingredients like bean sprouts or cabbage before it's added. Shrimp, scalliops, and mussels in a bowl of ramen [Photograph: J. Kenji Lopez-Alt] Seafood such as scallops, shrimp, mussels, and crab are simmered gently and paired with lighter, sea-flavored broths. Kamaboko is the familiar white and red fish cake that comes sliced on top of sea-flavored ramen.

When it's formed into a spiral shape, it's called narutomaki. Eggs Ajitsuke Tamao [Photograph: J. Kenji Lopez-Alt] Eggs and ramen go hand in hand like Bert and Ernie. It's hard to imagine one without the other. A good soft boiled or poached egg is my favorite way to jazz up a bowl of instant ramen at home. Boiled Eggs are easy, filling, and last a long time. If you want your eggs soft boiled, ask for them hanjuku. (Just don't ask for that in a Japanese manga shop or you will get something entirely different.) Ajitsuke Tamago, which literally means "applied seasoning egg," is a soft boiled egg which has been marinated for several hours in a soy sauce and mirin solution. They come out lightly salty and sweet with a golden, liquid yolk. They're very easy to make at home and make a great snack. Check out my recipe here . Onsen tamago served with furikake and soy sauce [Photograph: J. Kenji López-Alt] Onsen Tamago are soft cooked eggs that were originally made in the onsen (hot springs) of Japan.

These days you're more likely to find them coming out of high-tech sous-vide style water ovens. By slow-cooking eggs at around 140 to 145°F, you end up with a white that's barely set into custardy tenderness and a yolk that's still liquid and runny, perfect for stirring into your soup for extra richness. Fresh Vegetables [Photograph: J. Kenji Lopez-Alt] Scallions: If eggs are the Ernie to Ramen's Bert, then scallions are the Jim Henson—the driving force that powers them and bring out their best qualities. No bowl of ramen is complete without a showering of finely sliced scallions. Even the most inexpensive bag of instant ramen will contain dried scallions in its seasoning packet. Cabbage is a quick, easy, and inexpensive way to bulk up a bowl of ramen and add some modicum of nutritional value in the process. It can be shredded or cut into large squares and is generally stir-fried or simmered before being added to the bowl.

Corn is a popular addition in Japan, particularly in the northern prefecture of Hokkaido, where simmered corn and butter are used to top bowls of miso-based ramen. [Scallions Photograph: J. Kenji Lopez-Alt] Enoki mushrooms are added raw to the tops of bowl, then soften a bit in the heat of the broth, adding a sweet, mild earthiness. Fresh garlic can be added in grated form. Spinach is not too common in restaurants, but is a popular choice for time-strapped home cooks who want to bulk up their instant noodles. Stir-fried vegetables are generally paired with robust miso ramens and can include everything from cabbage and carrots to bean sprouts and onions. Preserved Vegetables Menma is lacto-fermented bamboo shoots. Chinese in origin, with a nutty, slightly sweet flavor. Wood ear mushrooms [Photograph: J. Kenji Lopez-Alt] Wood Ear Mushrooms are a dehydrated fungus that is then rehydrated and sliced. They're rather bland in flavor but add a nice crunchy texture to the bowl. Kimchi [Photographs: J.

Kenji Lopez-Alt] Kimchi is increasingly popular as a topping, particularly for home-made instant ramen. I like to add a bit of the kimchi juice along with the actual cabbage. Nori [Photograph: J. Kenji Lopez-Alt] Nori is sheets of dried and compressed laver, a type of seaweed. It's the same stuff used to wrap sushi rolls. It can be shredded and sprinkled on top of the bowl, or left as a larger sheet and stuck to the side of the bowl, adding subtle aroma and something to crunch on between bites of soup. Wakame is another type of seaweed that you've probably eaten in bowls of miso soup. It's used almost exclusively to garnish bowls of shio ramen, where it adds an ocean-y aroma and a slippery texture. Beni shoga is pickled ginger cut into thin shards. Bright red or pink in color, it tends to be sharper in flavor than the pickled ginger you'll find accompanying your sushi, and is paired almost exclusively with tonkotsu broth. Condiments and Spices Whether aded in the kitchen or served at the table, spices and condiments are the final layer of flavor in a bowl of ramen.

[Photograph: Max Falkowitz] Togarashi is Japanese chili powder. It typically comes in two forms. Ichimi togarashi is straight-up ground hot roasted chili, while shichimi or nanami togarashi is a spice blend made with chili, dried orange peel, sesame seed, nori, hemp, sansho (Sichuan) pepper, and ginger. It's sprinkled on tableside. Sansho pepper is the Japanese version of the mouth-numbing aromatic Sichuan peppercorns from China. It's more common as a condiment for broiled eel, but you'll occasionally find it on the table at ramen shops. Yuzukosho is a spice paste made with salted chili peppers and the rind of the yuzu, a japanese citrus fruit. It's used to flavor light broths and is usually added in the kitchen. Black or white pepper. Sesame seed pair very well with the nutty flavor of miso ramen. They can be added whole, or they can be finely ground in a mortar and pestle to incorporate more smoothly into the soup. Ninniku-dare is a garlic past made by whipping together grated garlic and pork fat.

It's got a milder flavor than straight-up grated garlic, and adds some nice, tasty fat to the bowl. Curry powder or paste is stirred directly into ramen broth before adding the noodles. Japanese curry paste is based vaguely on Madras-style Indian curry mixes, but is catered to the Japanese palate. It adds body and spice to the broth. We recently come across a shop that incorporates Thai chili paste into their ramen in New York. Black garlic oil [Photograph: J. Kenji López-Alt] Mayu is made by slow-cooking garlic in sesame oil until it's completely black, then blending it. The flavor is slightly bitter, sweet, and rich. For our own version , we cook the garlic first in neutral canola oil before blending in the sesame to help achieve a lighter, less bitter flavor. Butter Ramen [Photograph: Wikimedia Commons] Butter is added in cold pats to miso ramen in northern Japan. Regional Japanese Ramen Variations Trying to classify every regional Japanese ramen variation is like trying to draw a functional timeline for Back to the Future. There are so many twists, variations, and incestuous borrowings going on that trying to build a comprehensive list becomes an exercise in futility.

For the casual ramenologist, there are only three that you've got to know if you want to sound all intellectual as you slurp: Tokyo, Sapporo, and Hakata style. Tokyo Ramen Tokyo style ramen [Photograph: Brian Oh] Tokyo ramen is made with pork and chicken broth and features slightly curly, moderately wide noodles. Very often in Toyko you'll find broths that are flavored with dashi, a broth made from dried smoked bonito flakes and sea kelp. This dashi-chicken hybrid is a cross-breed of Chinese-style soup broths with the lighter Japanese broths used in traditional Tokyo soba (buckwheat noodle) shops. The bowls are generally seasoned with shoyu and are medium-bodied. Up until the recent popularity boom of tonkotsu ramen, Tokyo-style pork and shoyu ramen was probably the most widely known world-wide. It's a kissing cousin of Yokohama ramen, which comes from across Tokyo bay. Yokohama's broth tends to be heavier, with a more meat-forward profile than the dashi flavors found in Tokyo ramen.

Sapporo Ramen Sapporo style ramen [Photograph: Brian Oh] Sapporo ramen comes from Japan's northernmost province of Hokkaido, the birthplace of miso ramen. Though its history as a ramen center hasn't yet hit 50 years, it's become one of the most widely influential styles. You'll find Sapporo-style miso ramen, with thick, robust noodles, all over Japan, from the ramenya of Tokyo down to the south in Kyushu. Stir-frying toppings for Sapporo ramen [Photograph: Brian Oh] Made with a rich chicken, fish, or pork broth, the soup is flavored with akamiso (red soybean paste) and commonly topped with stir-fried bean sprouts, cabbage, sweet corn, and ground pork. Hearty slices of chashu and soft boiled eggs are widely available as well. If you want to go extra-Sapporo, get a slice of butter. Hakata Ramen Liquid pork: Hakata style ramen [Photograph: J.

Kenji Lopez-Alt] Hakata Ramen comes from Fukuoka, a prefecture in Japan's southern island of Kyushu famous for its pork dishes. Hakata is the home of tonkotsu, the no-holds-barred meatsplosion of porcine pleasure. While many ramen broths are gently simmered to develop nuanced, subtle flavors, tonkotsu broth is cooked at a rolling boil, giving the soup its rich body, opaque appearance, and rich texture. It's insanely popular and was the primary driver of the ramen boom in New York over the last decade or so. Fukuoka, of course, is the birthplace of the widely popular Ippudo chain of ramen-ya. In Hakata, the tonkotsu broth is generally seasoned with shio, in order to preserve the milky white color of the soup, though both shoyu and miso variations are not uncommon. Some shops will serve shoyu tare (a seasoned soy sauce mixture) as a table side condiment.

Typical toppings include thin slices of chashu, wood-ear mushroom, beni-shoga, and spicy mustard greens—all powerfully flavored or textured stuff that can stand up to the intense pork flavor. Crushed sesame seed and crushed garlic can be served table side to add to taste. Tonkotsu ramen with mayu [Photograph: Brian Oh] Drizzle some mayu into a bowl of Hakata ramen and you've traveled one prefecture south to Kumamoto. Want to dive deeper into the ramen family tree? Check out the Rameniac's guide for a look at 19 other distinct regional ramen styles in Japan. It's one of the best ramen sites out there. Other Ramen-Like Dishes in Japan and Abroad While noodles in soup continues to be the standard form of service, there are many other noodle dishes in Japan and around the world that have their roots in ramen, some of them quite old. Here are just a few of the more interesting and popular ones. Abura soba [Photograph: J.

Kenji Lopez-Alt] Abura soba, or "oil noodles," is a soup-less dish consisting of cooked ramen noodles dressed with flavored oil and tare, a seasoned sauce that is generally soy based. It often comes topped with an egg, with the intent that you stir everything together in the bowl to form a creamy, emulsified sauce. Japanese carbonara, if you will. Maze-men [Photograph: J. Kenji Lopez-Alt] Maze-men, or "mixed noodles," is the new kid on the block, a specialty of Tokyo's (and soon to be New York's) Ivan Ramen . Similar to Abura soba, it's cooked noodles served with a small amount of strongly flavored sauce, sort of like Italian-style pasta dishes. Toppings and sauces vary wildly, and are often experimental in nature, like the cured salmon and camembert maze-men served at New York's Yuji Ramen Tsuke-men [Photograph: Jay Friedman] Tsuke-Men "dipped noodles" is a popular alternative to ramen, particularly during warmer summer months when a piping hot bowl of noodles isn't exactly appealing. With this form, the noodles come served separately on the side so that they cool slightly.

You dip the noodles into a bowl of broth as you eat, pausing between bites to grab at the toppings. If the noodles are served cold on a bamboo mat in the style of soba, they're called zaru ramen. Ramen orecchiette [Photograph: J. Kenji Lopez-Alt] Ramen pasta is brand spanking new, and as far as we know, served only in one location: at Yuji Ramen in New York. The concept is to use a ramen-style alkaline water dough and shape it into Italian pasta shapes, paired with sauces inspired texturally by Italian sauces, but using Japanese ingredients and techniques. The result is wildly creative dishes like the squid bolognese ramen orecchiette above. Tantan-men [Photograph: Nick Kindelsperger Tantan-Men is the Japanese interpretation of Sichuanese dan dan noodles. Based on a pork broth, it comes with a scoop of heavily spiced ground pork and is generally served with spinach or bok choy.

Hiyashi chuka [Photograph: Roger Kamholz] Hiyashi Chuka translates directly as "cold Chinese" and is a dish made with cold ramen noodles with various toppings including sliced omelet, ham, cucumber, carrot, and chicken, dressed in a light vinegar and soy-based sauce. Chanpon [Photograph: Wikimedia Commons] Chanpon is sort of the weird cousin to ramen that the rest of the family members don't like to talk about. It comes from Nagasaki and is made by boiling thick noodles directly in a viscous soup made from pork and seafood. It's considerably thicker and more stew-like than regular ramen. Yakisoba [Photograph: Wikimedia Commons] Yakisoba is the Japanese version of Chinese fried noodles. It's made with egg noodles stir-fried with a few vegetables and occasionally meat and seafood, all flavored with a Worcestershire-style vegetable and anchovy sauce. It's often topped with shaved bonito flakes and benishoga. And Beyond! Despite the fact that we've gone almost 7,000 words deep into this guide, we're really just scratching the tip of the iceberg.

New ramen styles are constantly being invented, and newer, wackier flavor combinations are ever on the horizon (check out a few of our instant ramen hacks for a taste of what we've got out there). We'll try and keep this guide as updated as possible, but give the enormity of that task, we'll continue to rely on you, the Serious Eats community, to keep pointing us towards delicious new finds. Let us know if we've missed anything important! About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab . You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook. 65 ridiculously delicious Asian noodle dishes - Matador Network 65 ridiculously delicious Asian noodle dishes by Alex Scola May 15, 2014 Growing up Japanese, and in a household of foodies, I was privy to a multitude of noodles my friends had never heard of. I was eating udon before I could say “udon” (or, rather, when everything I said sounded like I was trying to say “udon”).

Imagine trying to explain the difference between “Hong Kong style,” traditional chow mein, and lo mein to kids who thought I was eating leftover worms for lunch. Yet, I was still a noodle novice, having come late to phở and pad thai, and just dipping my toes into the deep waters of cold-noodle dishes like soba. At boarding school, and later in college, I had to get creative to turn my Costco flat of Top Ramen into anything other than dehydrated noodles and a flavor packet (not quite the experimentation I expected from my teenage years). While I did find some clever ways to reappropriate those materials, I could never have conceived of so many different established recipes to prepare these floppy, delicious dishes. Here are 65 noodle dishes, sorted by country of origin. BURMA (MYANMAR) Consisting of flat rice noodles stir-fried in soy sauce, with bean sprouts, peas, pepper, onion, shrimp, and squid. This dish is usually very spicy. 2. Mohinga (မုန့်ဟင်းခါး) ( via ) This rice-noodle and fish soup is considered by many to be the national dish of Myanmar.

Though usually eaten for breakfast, it can be found anywhere at any time of day. While the recipe varies from region to region, the foundation of the soup is chickpea flour, lemongrass, garlic, onion, ginger, fish paste, fish sauce, catfish, and banana-tree stem, poured over rice vermicelli with lime and spicy chili. 3. Kyay oh ( via ) Traditionally served in a copper pot, this soup is made with rice noodles and marinated meatballs in a pork, chicken, or fish broth (though pork is the most popular). There’s also a ‘dry’ version, made with sesame oil instead of broth. 4. Ohn no khao swè This dish consists of wheat noodles in a curried chicken and coconut-milk broth. It’s often served with crispy fried bean fritters and noodles, raw onion, and lime with hard-boiled egg and fish sauce. CAMBODIA A noodle soup typically eaten for breakfast. It’s heavily flavored with lime, garlic, and pepper and often features crunchy greens like sprouts, basil, and lettuce. CHINA ( via ) A very popular Cantonese dish with noodles served in hot broth with shrimp wontons.

There’s a very strict way of serving this dish so the noodles don’t overcook: The spoon goes in the bottom of the bowl, then the shrimp wontons, with the noodles on top. 7. Liangpi (凉皮) ( via ) Originating from the Shaanxi province, this dish is made from wheat or rice flour and served cold. The name literally translates to “cold skin” and consists of a pancake-like paste that’s steamed and cut into long strips, then dressed with hot chili oil, garlic, and sometimes vinegar or sesame paste. 8. Banmian (板麵) A Chinese fish soup with thick-cut egg noodles. Usually made with spinach and mushrooms, topped with crunchy anchovies and served with a raw egg (to be cracked into the hot soup to cook). 9. Dandan noodles (担担面) A traditional Sichuan dish comprising spicy sauce, pickled vegetables, chili oil, Sichuan pepper, and minced pork served over noodles — sometimes sesame paste or peanut butter is added, but usually only in the Americanized version of the dish. 10.

Ants climbing a tree (蚂蚁上树) A classic Sichuan dish consisting of ground meat cooked in a spicy sauce and poured over cellophane noodles. The bits of meat cling to the noodles, which is where the dish gets its ever so slightly off-putting name. 11. Crossing the bridge noodles (过桥米线) ( via ) This famous dish from the Yunnan province is sort of a DIY project, served as a bowl of hot broth with all the ingredients on the side. There are a few theories behind the origin of the name: One says that it refers to the process of assembling the soup; another tells a story of a woman who devised the separation of broth and ingredients to keep the soup hot as she crossed a bridge to bring dinner to her husband. 12. Zhajiangmian (炸酱面) ( via ) Literally translated to “fried sauce noodles,” this dish consists of thick wheat noodles topped with specially prepared ground pork. The meat is stir-fried in a fermented soybean paste called zhajiang, which is very salty. The dish is often topped with shredded veggies like carrots, cucumbers, and cabbage to add a crunch. 13.

Luosifen (螺蛳粉) ( via ) A specialty from the city of Liuzhou in Southern China, luosifen is a dish of rice noodles boiled in a heavily spiced river-snail and pork broth, with pickled and fresh vegetables, peanuts, and chili peppers. Its name literally means “snail rice noodle.” 14. Beef chow fun (干炒牛河) ( via ) Ho fun is a type of wide rice noodle that’s stir-fried quickly with bean sprouts, onion, soy sauce, and beef and has become a popular dish not only in China and Hong Kong but throughout the rest of the world as well. 15. Taiwanese beef noodle soup (牛肉麵) This dish is pretty self-explanatory. Often spicy, it’s made with beef shanks and a variety of vegetables. 16. Chow mein (originally Chāu-mèing, 炒面) ( via ) This dish is so popular worldwide there are variations throughout North and South America, the Caribbean, Europe, and Asia.

The only thing tying them all together is the fact that they’re stir-fried noodles — otherwise, they’re served with every kind of meat, vegetable, and garnish imaginable. 17. Lo mein (撈麵) ( via ) Wheat flour noodles, prepared as a soup but separated out before serving. Usually prepared with vegetables and some kind of seafood or meat. Like chow mein, lo mein’s gained global popularity, but the Americanized version is stir-fried, rather than cooked as a soup and strained. 18. Hot dry noodles (Reganmian, 热干面) ( via ) A Wuhan breakfast staple, often served in carts from 5am until midnight. Noodles called jianmian are prepared a little differently for this dish: cooked, then mixed with oils, dried, and scalded in boiled water before serving with various condiments, including soy sauce, pickled vegetables, chili oil, and sesame paste. 19. Dan zai noodles (擔仔麵) Another Taiwanese dish, very popular in Tainan, consisting of a shrimp-based broth with shrimp, pork, garlic, and coriander.

It’s served with a variety of garnishes, and restaurants in the region intensely guard their secret recipes. 20. Shanghai fried noodles More of a Westernized dish than most on this list, Shanghai fried noodles are thick, chewy noodles stir-fried with beef cutlets, onions, and bok choy. INDONESIA ( via ) This dish is a specialty of the Acehnese people of Indonesia. A very spicy curry soup, it’s filled with thick yellow noodles and slices of goat, beef, or seafood and served either as a soup or strained after cooking and served dry. 22. Mie kering (also Makassar dry noodle) This dried noodle dish is served in a thick gravy with chicken, shrimp, squid, liver, and mushrooms. Historically, the recipe for Mie kering is attributed to Ang Kho Tjao, of Chinese descent. 23. Mi rebus The name of this dish literally translates to “boiled noodles.” It’s a little more interesting than that, however; yellow egg noodles are served in a curry potato gravy with hard-boiled egg, tofu, limes, onions, and bean sprouts. 24.

Mie celor ( via ) This noodle soup from Palembang is made in a coconut and dried-shrimp broth, served with hard-boiled egg and crispy vegetables like celery and bean sprouts. The name “celor” comes from the South Sumatran Malay dialect and refers to showering the ingredients in boiled water (which is how the noodles are prepared before they’re simmered in the broth). 25. Soto ayam This spicy chicken soup contains either slices of pressed rice cakes or vermicelli noodles and plenty of turmeric to give it its distinctive yellow color. It also contains slices of fried potato, hard-boiled egg, and shallots. 26. Mie goreng Indonesia’s favorite street noodles, this dish is stir-fried with meatballs or seafood and veggies. Traditionally it’s spicy, so seek it out if you’re looking for a kick! 27. Bakmi ayam (colloquially Mie ayam) This very popular dish is served in restaurants and street carts in Indonesian cities. It consists of yellow wheat noodles topped with soy sauce, mushrooms, and diced chicken, all in a chicken broth soup. 28.

Mie koclok ( via ) The name of this dish means ‘shaking,’ which is a reference to its unique method of preparation. Egg noodles are served in a thick coconut milk and corn-flour sauce with chicken, cabbage, bean sprouts, hard-boiled egg, and onions. Mie koclok hails from West Java, where it’s very popular with the locals. JAPAN ( via ) Oh, ramen. When Americans think of noodles, they likely think of ramen. Wheat-based noodles are prepared in meat or seafood broth and topped with things like pork belly, seaweed, green onions, or egg. Most regions of Japan have their own versions of the dish. 30. Yakisoba (焼きそば) ( via ) Soba are thin noodles, similar to Chinese chow mein, but traditionally made with buckwheat flour (though more modern variants are made with the same flour as ramen, seasoned with something similar to oyster sauce). The noodles are usually fried with bite-sized pieces of pork, vegetables, and a special yakisoba sauce. 31. Champon (ちゃんぽん) ( via ) Champon originated in Nagasaki but has Chinese influences.

The soup base is made from chicken and pork bones, and then pork, seafood, and veggies (fried in lard) are added to the broth, along with special ramen noodles. This dish varies by season, based on the ingredients available at the time. 32. Hōtō (ほうとう) ( via ) The noodles for this dish are similar to udon noodles, but they’re flat — and the Japanese actually differentiate between the two because these are prepared more like dumplings. The noodles are stewed in miso soup, along with vegetables like onions, potatoes, taro, carrots, cabbage, and mushrooms. Some claim the broth is best when pumpkin is boiled in it before the soup is prepared. 33. Sara udon (皿うどん) ( via ) With a name that literally translates to “plate noodles,” this obviously isn’t a soup dish. Sara udon is thick wheat-based noodles topped with stir-fried cabbage, bean sprouts, and other veggies, as well as some kind of meat or seafood (usually pork, shrimp, or squid). 34. Sōmen salad (素麺サラダ)

Question: What is the name of a Japanese dish consisting of noodles and broth?
Answer: Ramen