Although this dish is ideal for experimenting with the ingredients and their characteristics, there are some practices that are worth keeping in mind so that ramen is not just any soup Japanese restaurant.
- A flavored broth: sometimes we find soups in which the broth does not have much of a presence. In ramen, the broth is one of the strongest points, which is why it is always necessary to prepare a bottom with fish, pork or chicken bones. In Japan it is very common to use a condiment called “miso”, which is prepared with soybeans, salt and a fungus known as “koji”.
- Types of noodles: we can find circular or square shapes, as well as variations in thickness, length, and the ingredients used to prepare them. Depending on the region and the recipe, the noodles vary, but a good way to use them is by thinking about how heavy the soup is. If it’s a light preparation, thinner noodles work better; if it is a dish with more presence and personality, some thick noodles are the best idea.
- The type of egg: this is one of the most common ingredients, but it must always be cooked, we can never use a fried egg in ramen. The cooking time, which influences a softer or harder yolk, depends on personal taste and the ramen being prepared.
- Take to the bowl: the ramen ingredients are prepared separately and then found on the plate. First comes the broth, then the noodles, thirdly the meat, then the vegetables and, finally, the small details that add color.