Shio Ramen
Clear chicken broth, thin noodles, topped with chashu pork, marinated egg, bamboo shoots, and scallions.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Ramen's origins trace back to Chinese wheat noodles, introduced to Japan in the late 19th or early 20th century. Shio ramen, one of the oldest ramen styles, emerged in the early days of ramen development, likely influenced by the simple, salty flavors of Chinese noodle soups.
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Ramen is deeply ingrained in Japanese food culture, representing a quick, affordable, and satisfying meal enjoyed by people of all ages. It's more than just a dish; it's a symbol of comfort and everyday life.
Ramen Shops (Ramen-ya)
Ramen-ya are ubiquitous throughout Japan, ranging from small, family-run establishments to larger chains. Slurping ramen is considered polite and enhances the flavors and experience.
Regional Variations
While shio ramen is a fundamental style, numerous regional variations exist across Japan, reflecting local ingredients and preferences. Each region may feature unique toppings, broths, or noodle types.
Ramen as Comfort Food
Ramen is a popular choice for a quick lunch, a late-night snack, or a comforting meal, especially during colder months. Its warmth and rich flavors provide a sense of satisfaction and well-being.
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Shio ramen is characterized by its clear, light, and salty broth, allowing the delicate flavors of the other ingredients to shine through. It offers a clean and refreshing taste profile compared to richer, heavier ramen styles.
The broth is typically chicken-based, often combined with dashi (seaweed and/or dried fish broth) for added umami. The salt (shio) used to season the broth is crucial and can be a blend of different salts to create a nuanced flavor. The thin, straight noodles provide a good texture that complements the light broth. Common toppings include chashu pork (braised pork belly), a marinated soft-boiled egg (ajitsuke tamago), bamboo shoots (menma), and chopped scallions. These toppings add layers of savory, sweet, and umami flavors, as well as textural contrasts.
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Salt Selection
Experiment with different types of salt, such as sea salt or flavored salt, to enhance the broth's complexity. A blend of salts can often provide the best balance of flavors.
Broth Clarity
For a truly clear broth, simmer the chicken bones gently and avoid boiling, which can cloud the broth. Skimming off any impurities that rise to the surface is also crucial.
Egg Marination
Marinate the soft-boiled eggs in a mixture of soy sauce, mirin, and sake for at least a few hours to allow the flavors to penetrate the yolk.
Noodle Preparation
Cook the noodles until al dente, as they will continue to cook slightly in the hot broth. Ensure they are not overcooked, as this will result in a mushy texture.
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