Although this dish is ideal for experimenting with the ingredients and their characteristics, there are some practices worth keeping in mind so that ramen is not just any soup sushi.
- A broth with flavor: sometimes we find soups in which the broth does not have much presence. In ramen, the broth is one of the strongest points, so it is always necessary to prepare a stock with fish, pork or chicken bones. In Japan it is very common to use a condiment called “miso”, which is prepared with soy, salt and a fungus known as “koji”.
- Types of noodles: we can find circular or square shapes, as well as variations in thickness, length and the ingredients used to prepare them. Depending on the region and the recipe, the noodles vary, but a good way to use them is to think about how heavy the soup is. If it is a light preparation, thinner noodles work better; If it is a dish with more presence and personality, some thick noodles are the best idea.
- The type of egg: this is one of the most common ingredients, but it must always be cooked, we can never use a fried egg in ramen. The cooking time, which influences a softer or harder yolk, depends on personal tastes and the ramen being prepared.
- Transfer to the bowl: the ramen ingredients are prepared separately and then placed on the plate. First comes the broth, then the noodles, thirdly the meat, then the vegetables and, at the end, the small details that add color.