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Ramen, soba or udon? As different as Japan’s noodle varieties are, so individual are the preferences of Japan habitués. Ramen are thinner than udon. They are made from wheat flour, water and salt.
Ingredients: Wheat flour 89.5%, water, salt.
Weight: 250 g
Average nutritional value Ø 100 g
Energy value 1506 kJ / 375 kcal
Fat 0 g | of which saturated fatty acids 0 g
Carbohydrates 72.5 g | of which sugar 0 g
Protein 11.6 g
Salt 0.4 g
In the classic Japanese noodle soup with chicken, the cooked ramen should always be placed first, at the very bottom of the bowl, on a thin layer of soy sauce. Only then add the stock, the chicken pieces, the sprouts and the herbs.
Originally from China, where they are called “lamien” (in Japan: ramen), which means “hand-pulled noodle”. To this day, the manual preparation of ramen noodles is a great art. It requires years of practice and agility.
In this country, ramen is often understood as a ready-made noodle dish. Strictly speaking, the ramen are just the noodles in the soup.
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