The many varieties of Ramen 🇯🇵

This week we’ll dive into Japanese Ramen (literally: “pulled noodles”). A few hundred years before instant ramen appeared on the scene (invented in 1958), ramen rose to fame in Asia as a go-to dish for blue collar workers. While most people typically think of ramen as Japanese in origin, this slurpable dish actually traces its roots back to China.

A typical ramen noodle soup consists of Chinese wheat noodles served in a broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork, nori (dried seaweed), menma (bamboo shoots), and scallions. Let’s get to it and cook up some delicious ramen of your own.

(Do you know anyone that would also like this newsletter? Please forward this email or share the web version. Did somebody send it to you? You can subscribe right here, it’s free.)

Adam Liaw made a series on how to make ramen at home. Be warned, it’s not a short process but he shows the theory behind ramen so that you can produce your own, authentic and unique ramen. Check out his Ramen School.

Next week we’ll dive into an American breakfast favorite: pancakes. Stay tuned and happy cooking!