Sunday, September 11, 2011

Ramen Japanese dish of noodle

Ramen is a Japanese dish of noodle. Ramen noodle dishes are very popular in Japan, and boil the noodles are in principle available to the broth flavored with various toppings many. Chukamen noodles, which are usually made from wheat flour and Kansu (alkaline solution) is used ramen dishes.

Ramen soup stock is usually made with chicken or pork, combined with a variety of ingredients such as kombu (seaweed), katsuobushi (skipjack tuna flakes), niboshi (dried baby sardines), beef bones , shiitake mushrooms and onion and season with salt, miso or soy sauce. Other styles that have emerged in particular after the curry ramen and other flavors.

Classified by the flavors of the soup, there are four main types of ramen: shio ramen (salt flavored soup), shoyu ramen (soy sauce flavored), tonkotsu ramen (pork bone soup based cream), miso ramen (fragrant miso soup). Negi ramen ingredients are common, shinachiku (experienced bamboo shoots), nori (dried seaweed), boiled eggs, narutomaki, and more.

Ramen Recipes   

Salmon Ramen with Fresh Vegetables by Shirley Smith Ingredients    

2 Ramen bricks
1 Tbsp. butter
1 onion, finely chopped
1-1/2 cups milk
4 oz. cream cheese, cubed
1 cup carrots, julienned
1 cup zucchini, julienned
2 cans (6.5 oz each) salmon, drained and broken into chunks


Heat the butter in a saucepan and add the chopped onion.
Saute the onion for 2 minutes.
Add milk, cream cheese and 1 flavor packet.
Cook and stir until mixture is smooth. Do not boil.
Add carrots, zucchini and salmon and simmer for 5 minutes.
Meanwhile, cook the pasta with the flavor seasoning packet lasts for 3 minutes.
Drain the liquid.
Add ramen noodles to the salmon mixture and vegetables. Mix gently and serve immediately.