Shio and shoyu are common ramen broths. According to MasterClass, shio is made from steeped chicken or pork bones and typically has a semi-clear color. Because shoyu is based on soy sauce, it gives recipes a deeper umami flavor. Choose for thinner noodles, such as soba, when working with these types of thinner broths. According to Healthline, soba noodles are made from buckwheat flour and go well with light broths. Thin, wavy noodles have the opposite effect from thicker noodles, which have a lower capacity for absorption and will deliver less broth per bite (via Real Simple).
Fortunately, chefs Aaron Israel and Sawako Okochi, co-authors of the upcoming cookbook “Love Japan” and co-owners of Shalom Japan, have tips. When it comes to picking the best noodle for your soup, Israel and Okochi advise home cooks to think of noodles as “a vehicle for the broth” (via Real Simple). If youre working with a thicker broth, opt for a thicker noodle. On the flip side, pair thinner broths with thinner noodles. Heres how to know which is which.
If you’re attempting to prepare flawless instant ramen from a package, the noodles and broth are already included. However, it can be difficult to choose which noodles to use when making ramen from scratch. When it comes to complex recipes like noodle soups, the type of noodle you use can dictate the dish you make. For example, ultra-thin noodles can transform your ramen into pho soup, while thick noodles can transform a bowl of broth into a filling udon. It can be difficult to find the ideal balance between a satisfying bite-sized portion and a bowl overflowing with noodles, particularly if there isn’t a great ramen restaurant in your area.
To make the tastiest ramen, take into account the broth as well as the noodles when preparing your next pot. According to Umami Insider, a thick, fatty broth like tonkotsu has a rich, creamy flavor. Similarly, Spruce Eats says that miso ramen broth has a texture similar to peanut butter, which makes it a great match for chukamen. Chukamen noodles are a type of noodle made from eggs that are usually long and cylindrical (via Eat Japan) Because of its larger size, chukamen pairs well with thick broths like miso ramen and tonkotsu.
Aaron Israel and Sawako Okochi, Japanese cookbook authors and chefs, told Real Simple that if your ramen broth is super rich and flavorful, youre better off choosing a thicker noodle. This way, each bite of noodles will carry just a touch of that intense broth, whereas “thinner and wavier” noodles would soak up more soup and be outshone by its flavor. By their reasoning, a highly concentrated pork ramen would pair best with a thicker noodle, like udon, whereas a lighter chicken- or veggie-based soup should go with thinner noodles similar to the ones you find in instant ramen.
However, you must realize that homemade ramen and instant ramen are not the same thing. The from-scratch kind is definitely fresher and more elaborate. Despite being a well-known Japanese dish, it actually started out as Chinese ramen that was introduced to Japan and developed from there. The word “men” in “ramen” refers to noodles, which are an essential component of a meal that also includes sauce, stock, fat, and a variety of toppings like pork, mushrooms, nori, and more (source: Google Arts and Culture).
Imagine this: You made the decision to spend a relaxing evening watching movies and cooking dinner at home. Your preferred dish should be satisfying, akin to receiving a hug. Something warm, flavorful, and high in carbohydrates There is a one-word perfect answer, and that is ramen!.
However, it is all a matter of personal taste. Some prefer to let their toppings take center stage in every bite, while others prefer to taste a lot of concentrated broth in every bite. But watch out—not all noodles belong in ramen. Proper ramen noodles are made with wheat flour, salt, and alkaline water, as Foods Guy explains. The amount of water used to knead the dough will determine how thick, stretchy, and texture the noodles are. The most well-liked options are soba noodles and udon. While soba is made with buckwheat flour, udon noodles are made with wheat flour.
You can easily find ramen in restaurants, whether you’re in the mood for rich tonkotsu or savory shoyu. But if you want to do it yourself, you’ll need to start with a solid foundation. A great place to start is with a chicken, vegetable, or pork broth; if you don’t feel like making one from scratch, you can always upgrade your store-bought broth. Next, consider carefully if the noodles you have in your pantry are suitable for ramen. Choosing the right noodles is essential because they influence the ramen’s flavor, texture, and overall experience.
