If you want to make the best ramen, start with fresh ingredients and a good broth. Ramen is a broth-based noodle soup that can be flavored with a variety of seasonings and toppings. Each region has its own specialty, but most share a few constants: a stock (or broth), a flavouring base called tare and ramen noodles.
Authenticity is key for a restaurant to be successful in a competitive food market. A well-executed ramen menu has the potential to transform your customers’ dining experience. Small details such as hot bowls that keep the broth warm, thoughtful garnishes and a choice of spice levels can add up to a meaningful meal that’s perfect for any occasion.
The first step in preparing ramen is boiling the water. The quality of the water will have a big impact on the flavor of your soup, so it’s important to use high-quality tap water with a hardness of 0.5 or less.
Many restaurants prepare the broth from scratch, but it’s also common to use pre-made bases to maintain consistency and reduce prep time. To make the most out of your ramen, it’s essential to use a stock that’s seasoned with a flavouring base known as tare. Tare is usually a combination of soy sauce, miso and mirin, but you can also find variations with fish, kombu, shiitake or even sugar to add complexity and depth.
Once the broth is ready, it’s important to add the tare and spices that go into your recipe so the flavours are harmonised. Shoyu tare is the most traditional style, and it pairs well with pork or seafood based proteins, but you can also create your own unique recipes with different flavour combinations to match your customer’s tastes.
Ramen noodles are a crucial element of the dish and can be made from either wheat flour or rice flour. They can be thin or thick and have a wide range of textures. Thicker noodles are better suited to heavy ramen, while thinner noodles pair best with lighter broths.
Top your ramen with proteins and vegetables to create a balanced meal and balance the carbs from the noodles. Chashu, roasted pork belly; tofu or katsu chicken; negi, green onions and bamboo shoots are all popular additions. Mushrooms such as shiitake, enoki and wood ear are great too, but the sky is really the limit when it comes to vegetable additions; corn, bok choy, silverbeet or spinach all work well too.
In addition to a variety of side dishes, almost all ramen-ya serve gyoza (potstickers). These Chinese-style dumplings come five or six to an order and are served with a dip containing soy sauce, vinegar and rayu. They’re the perfect way to finish a bowl of ramen and complement each ingredient perfectly.