For your convenience, noodle makers, such as Nissin, offer a value proposition of packaged ramen which you can cook in the comfort of home over a pot of boiling water for the required 4 minutes or so.
Having tried the following Hokkaido miso ramen (a bundle of 5 packets for just under SGD 4.00), I am pleased to say that the stock is flavourful and the ramen is springy, making for a slurping and heartening meal.
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| Itadakimasu! (or Bon Appetit!) |
You may wish to top-up with some meat, egg or vegetables. If you are not accustomed to shopping for fresh produce, then just open a can of sardine and/or sweet corn and you can have a sumptuous bowl of ramen without having to make a trip to your favourite ramen restaurant and still satisfy your craving 24/7.
To the uninitiated, ramen was first served in 1910 when Chinese noodles were combined with Japanese broth. Since then this signature dish has evolved into a quintessential Japanese dish that has been spreading steadily into many parts of the world.
The 4 basic types of ramen are as follows:
1. Shio Ramen (salt ramen) where the broth is clear and derives from a combination of salt, chicken, fish, vegetables and seaweed;
2. Shoyu Ramen (soy sauce ramen) with a clear brown broth by cooking chicken or vegetable in soya sauce;
3. Tonkotsu Ramen (pork bone ramen) where the broth is thick, creamy and milky white as a result of pork marrow bones which have been simmered for hours;and
4. Miso Ramen (fermented soybeans paste ramen) which has a robust and tangy broth based on copious amount of miso blended with chicken or fish stock.
And, if you are sold on it, you may wanna click here to see how you are supposed to eat your ramen like a pro.
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