Ramen
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Originally proposed by Alice on Feb 18, 2026
Source: Wikimedia
Ramen is a Japanese noodle dish. It is a part of Japanese Chinese cuisine. It includes Chinese-style alkaline wheat noodles served in several flavors of hot broth. Common flavors are soy sauce and miso, with typical toppings including sliced pork , nori, lacto-fermented bamboo shoots (menma), narutomaki, and scallions. Nearly every region in Japan has its own variation of ramen, such as the tonkotsu ramen of Kyushu and the miso ramen of Hokkaido.
Source: Wikipedia (Ramen)
Concentrated stock plus tare seasoning gives intensity and balance.
A customizable bowl with deep broth.
Ingredients
- 8 cups chicken or pork broth
- 3 tbsp soy-based tare seasoning
- 12 oz fresh ramen noodles
- 2 soft-boiled eggs, halved
- 2 scallions, thinly sliced
- 2 nori sheets, cut into strips
Method
- Simmer broth with aromatics at least 30 minutes, then season with tare until balanced.
- Cook noodles in a separate pot just until springy and drain well.
- Warm serving bowls and add tare first to each bowl.
- Add noodles, ladle in hot broth, and top quickly so noodles do not overcook.
- Serve immediately while the broth is very hot.
Why These Techniques Work
Browse techniquesSeparate noodle cooking
Why it works: Prevents starch clouding and over-thick broth.
Why this recipe uses it: Keeps broth clarity and noodle texture distinct.
Layered salting and staged reduction
Why it works: Incremental seasoning and evaporation increase perceived depth without oversalting late.
Why this recipe uses it: Broth-forward dishes need flavor concentration before final texture adjustment.
Recipe facts
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