Ramen was first invented in Japan on 1958 which refers to noodles in a soup broth. Because of its ease preparation and rich flavour, its consumption expanded quickly worldwide.
“Shina soba” or now called ramen is commonly composed of different ingredients like chicken, shrimp, sliced beef, egg, noodles, mushroom and garlic. Unlike common noodle soups, it doesn’t taste too salty and sour. But to maintain it on market, different restaurants invented different types of ramen. We have Shio, Shoyu, Miso and Tonkotsu.
Shio ( She-Oh). The saltiest type but its salt doesn’t affect its appearance. It is the original way Ramen soup is flavoured.
Shoyu ( Show-You), which means soy sauce and the oldest type. Unlike the first one, they used soy sauce instead of salt. It is not the typical soy sauce can be bought on market but it contains of traditional ingredients from Japan. It is sweeter than Shio soup and little bit darker.
Miso (Me-So). Miso paste gives ramen savoury taste with its own strong taste.
Tonkotsu (Tong-Coats-Zoo). Unlike previous mentioned type of ramen, this one is made of salt or soy sauce and made of pork boiled bones for 12 to 15 hours ‘til all collagen has dissolved. It is whitish soup so it ‘ll be recognized easier from the other types of ramen.
Nutrition Facts About Ramen. Half bowl of a regular ramen contains 190 calories, 26 g of carbohydrates and over 7 g of total fat which includes 3 g of saturated fat. One serving of ramen has about 500 ml of sodium.
Instant Ramen is technically considered as unhealthy food as they contain a food additive called “Tertiaty-butyl hydroquinne or TBHQ, a preservative that is petroleum industry byproduct. They’re also high sodium, calories and saturated fats on the said packed noodles.
Fresh ramens which are available to the market now are considered healthier that the instant one. A fresh bowl of it come with plenty of vegetables like seaweed, beam sprouts, bamboo shoots, leeks scallions and most of the time other green vegetables like cabbage.
This noodle soup is well recommended as a major meal during winter or rainy seasons because it’s hot and gives relaxation and comfort in digestion.
Ramen can be made even healthier depending on how you’ll cook it and what ingredients you’ll put on.
