Ramen: Cheap and Easy

Some years ago, when I was footlosse and living around the world, I lived in Osaka, Japan. One of my neighbors was an Executive chef at one of the many fine hotels there. He loved baseball and would invite me to see the Japanese style of baseball…but thats for another post. Most times he would take me to different restaurants to educate my palate to the food of the area. But a few times he would make something in his small flat and it always ended up being Ramen. Now for those of you that are having visions of Top Ramen or Cup O Noddles sold in this country, you can immediately dismiss the thought. The fact is except for the fact that they all use noodle, those food are so different from the real ramen as apple pie is from steak. His meats and fish were sliced paper thing and the veggies were beautifully carved…and the broth was heavenly.

In Japan, Ramen is a big deal and in some areas a VERY BIG DEAL. Its a bit like the hamburger competition here in the States. Some of you will probably point to the movie Ramen Girl as being what ramen is. Actually truth is stranger then fiction…but its pretty close for a Hollywood movie. Ramen shops are Japan’s Fast food…sometimes even beating out sushi eateries, especially if one has a taste for something hot. As to the origin of ramen, that debate rages on…the Chinese say they invented it and of course both the Korean’s and the Japanese say the same. I think the truth is somewhere in the middle.

So what is ramen? Thats pretty tough to answer since regional recipes differ, but it is acknowledged that there are three main components to ramen. 1. The Broth: Generally a flavored stock made with fish, vegetable or meat (chicken or beef but rarely pork). Nearly every ramen shop or home I’ve been in makes it to different taste. A lot of chefs say that if you don’t have a great broth, then you have a bad ramen experience. 2. The Noodles: There are some of the more diehard ramen chefs that make their own noodle. But for a lot it is quite a time intensive undertaking and they prefer to get them from places that specialized in noodle making. Two types of noodle are used for ramen…flour or egg based. Rice noodle are rarely used since they won’t soak up the flavors of the broth as well as the former. There is a competitive nature to the type of noodles used, but not as bad as the broth wars. 3. The Filling: This could be a combination of fresh vegetables, meat or seafood and, very rarely, firm tofu. The combination of filling are endless and are only dictated by one’s own personal taste. I once went with a party of 12 to a ramen shop and everyone had something different. Having an endless choice of flavor combinations is what makes ramen a perfect meal for any family where everyones tastes vary.

Here in the US, things like Top Ramen are a big hit in Colleges filled with student with barely enough change to buy a few cups or perhaps a harried office worker tired of spending large sums for bland lunches. I fear however that many here don’t go far enough to really have a “ramen” experience. So here are a few tips to make it better and give you a nicer experience.

Make your own broth and store it. You can get pre-made broth at any market…chicken, beef or vegetable. I buy a couple and add my own spices until there is something I like. I add things like basel, crushed peppers, garlic, onions, fresh ginger and a host of other spices. I even add wine, or liquids like lemon juice, sesame oil, or soy sauce. Once you get it to your liking its pretty easy to cool it down and store until the next time you need to make something good and fast. Buy good noodles from an Asian market. Most big cities have at least one great Asian Market and exploring one can be an eye opener. Ask if you can’t read the packaging. I like the egg noodle better, but that’s just my choice. The flour noodles go well with certain flavors. You decide. Anything goes for fillings. But always have fresh ingredients. Slice your meat as thin as you can. This will help to cook it quickly and evenly. Especially chicken. A trick for slicing meat is to almost freeze it and then slicing will be easier. Use firm white fish like snapper or bass. Avoid oily fish as it will cloud your broth and give it a more fish taste. Shrimp is always as great choice. Veggies can be anything you like…slice thinly or chopped into bit-size pieces. Instead of chopping carrots I generally shred mine with a grater. Remove the woody stems from mushroom before using. Once you have all your ingredients, bring your broth to a slow boil or simmer and add your meat or chicken. Cook until done. Most noodles come fully cooked, however you should drop the noodles in boiling water just enough to cook. When done, drain the noodles and rinse with cold water. Place the noodles in the bottom of a bowl, arrange your veggies on top and cover with your broth and meat. Garnish with green onions or basel or parsley and enjoy! Slurpping is polite.

One last thing. At the Asiam market there are packages of ramen pre-made. Generally these are ok but be warned that each is slightly different. Most consist of noodles, packages of freeze-dried veggies or meat and some flavor packets which you pour into boiling water to make a broth. Be aware that unlike in America, MSG is legal in imports. Other then that, the next time you want to bad mouth this cheap and delicious food, just give Ramen a chance.