The noodles have represented much more than food for many cultures around the world and especially for the Chinese and Italian cultures. Noodles are such kind of food which evolve much better than any other food worldwide. Every community around the world has its own recipe for noodles. The difference in the cooking methods, shape, size, ingredients provides a wide variety of noodles to human food culture.

Although noodles are eaten throughout the world, they hold a special place in Chinese culture. The oldest historical name of noodles appears in the dictionary from the third century A.D. from china. The earliest Chinese noodles appear to be a strand of dough. They were shaped into little bits, formed from bread dough, and thrown into a wok for boiling. These kind noodles were called ‘Mian Pian‘ and it is still now available in China.

Ramen

Ramen is the Japanese noodles soup literally means pulled noodles. A ramen consist of Chinese wheat noodles or egg noodles served in a very rich broth along with topping such as sliced pork known as Chasu, nori (seaweed), Menma, and scallions. It’s often flavored with soy sauce or miso. The variation of broth is endless, depending on the region you are present in Japan.

Ramen with soft boiled egg, snow peas, shrimps

While it’s hard to say, but probably not too far fetched to say that Ramen was invented by the Chinese, but made trendy by Japan. And Japanese restaurants have made the dish as of their own since being introduced to it. Ramen noodles are made of wheat flour, water, and salt. And crucial ingredient that makes Ramen noodles different from any other noodle is the Kansui that is a type of alkaline water that gives a springy texture to the noodles which is the signature of the dish. Then that mixture is kneaded together into a dough, rolled out, cut, and steamed.

Popular ramen soup bases:

  • Shoyu
Shoyu ramen recipe by Seonkyoung Longest

Shoyu soup based ramen has a clear broth, brown flavored with soy sauce. The soup is usually made with chicken broth but often served with other kinds of meats such as pork, beef, fish.

  • Shio
Shio Ramen recipe by Way of Ramen

Shio soup base a light kind of soup, flavored with salt, and usually made with chicken broth. It is served different kinds of meat like sliced pork.

  • Miso
Miso Ramen recipe by Way of Ramen

Miso ramen soup base is made up of soybean paste. It is thick, brown soup with rich and complex flavor. This was originated from the Hokkaido but it can be found anywhere around Japan.

  • Tongkotsu
Tongkotsu ramen recipe by Seonkyoung Longest

Tonkatsu is pork bone soup particularly famous around Kyushu. In this, the pork bone is boiled until the bones get dissolve and form a thick white cloudy broth.

Have a bowl of ramen with some side dishes such as gyoza and complement it with a ice cold beer.

Pho

Veitnamese beef Pho

‘Pho’ a Vietnamese soup consisting of beef-bone broth, rice noodles(Banh pho noodles), herbs, and meat usually beef. Pho is actually pronounced ‘fuh’. It is mostly served in households, street stalls, restaurants throughout Vietnam. And Pho is considered to be the national dish of Vietnam. Pho should not be confused with ramen because ramen is made with wheat noodles and Pho is made with rice noodles.

Pho originates in the Nam Dinh and Hanoi region of North Vietnam after the French colonization of the country in the late 1880s. the Pho Bac was the original pho which was made by boiling beef bones for several weeks and have it as a delicacy with simple broth. After the second world war, many people move from north to south Vietnam to escape communist rule in North Vietnam. This led evolution pho Bac to Pho Nam. Pho Nam created with beef bone broth which is heavily spiced and garnished with herbs and sprouts.

Veitnamese beef Pho recipe by Helen’s recipe

Pho usually served with a large bowl of broth and rice noodles and it is served with thinly sliced raw beef and garnishing herbs such as basils, sprouts, radish, chillies, cilantro and lime. You will several condiments on your table such as hoisin sauce, fish sauce, soy sauce, chilli paste, sriracha which helps in enhancing the flavour.

Soba

Soba is a Japanese noodle dish made with buckwheat flour and water and sometimes by adding a small portion wheat flour to keep the noodle deteriorating. They contrast to thick wheat noodles called wheat noodles. Ideally in Soba noodles should contain 70-80% of buckwheat. A good thumb rule to find large percentage buckwheat in soba noodles is its color that is darker gray-brown.

Soba noodles the Japanese buckwheat noodles

Soba can be served as hot or cold noodles. Here 3 popular Soba noodle dishes:

  • Mori/Zaru soba

Mori Soba is the chilled Soba noodles that severed on a tray with a simple chilled dipping sauce. The dipping sauce contains soup stock, water, and mirin. The difference between Mori and Zaru is that of only nori seaweed. Zaru Soba has nori on the top of it and Mori does not.

Zaru soba recipe by Japanesecooking 101
  • Kake Soba

Kake soba is served in bowl of hot and clear broth. The broth is similar mori soba dipping suace but it is less concetrated.

Kake soba recipe by La cucina di Lena
  • Kitsune Soba

Kitsune Soba comes with a piece of aburaage, a thin sheet of fried tofu on the top of soba noodles. It is served as both hot and cold noodles.

Kitsune Soba recipe by east meets kitchen

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