C
hefs, writers, and foodies describe ramen as Japanese comfort food.
The ingredients that make up the ramen noodle’s distinctive flavor palate
are wheat flour, salt, and kansui (slightly alkaline mineral water). Inner
Mongolia’s alkaline water may have been the home turf of the original
ramen noodles before the mineral water-rich recipe traversed Asia.
There are two basic types of ramen noodle dishes. One is Tsukemen style, where noodles
are served on the side and dipped into the soup. The other is Nakata Nagahama, in which
the noodles are simmered within the broth. Whatever the base, ramen is especially known
for its savory nature and its embrace of the culinary quality umami, a savory-salty-earthy
flavor. Combining kombu and shiitake provide the umami taste in a veggie bowl.
A bowl of ramen is far more than noodles and savory broth. The toppings make the
soup. It’s possible to customize the recipe with seasonal veggies, world fusion cuisine-based
inspiration, or favorite flavor palates. Ramen makes a balanced breakfast, hot snack, quick
lunch, or even a complex dinner dish. Whether you’re creating your own dish or sitting
down at one of the Southland’s many celebrated noodle shops, you too can participate in
the modern-day love affair with warm and soupy comfort food.the ramen
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PHOTO BY TRENT LANZ