What is Ramen? Is it a Japanese or Chinese soup?

Ramen is a Japanese soup made with meat or fish broth with the addition of noodles, meat, vegetables, spices and herbs. The now-famous soup appeared in Japan just 100 years ago. At that time, the world did not know about Japanese ramen or what it was. It is all the more surprising that it has become so popular and is considered a Japanese dish, not a Chinese one, all over the world.

Energy value of ramen
Protein 3.60 g
Fats 4.10 g
Carbohydrates 6.10g 2
Calorie content 76.00 kcal
(318 kJ)
Noodles.
Typically, noodles are made from four basic ingredients: wheat flour, salt, water, and alkaline water.

For our restaurants, we make our own noodles from whole wheat wholemeal flour, so they have more trace elements and are considered a slow carbohydrate, unlike classic white flour ramen. 

Broth.
We make three types of broth - vegan, dashi (fish), and double soup (3:1 chicken broth and dashi)

Like many ramen shops around the world, we serve vegan broth.

Its composition: water, Kombu seaweed extract, sea salt, brown sugar, black pepper, Szechuan pepper, coriander, anise, cloves, shiitake mushrooms, ginger, carrots, onions, and garlic.

Dashi consists of water, kombu seaweed extract, katsuobushi (tuna flakes), and fish sauce.

Double soup ingredients: drinking water, Dashi, sea salt, brown sugar, anise, coriander, Szechuan pepper, onion, carrot, garlic, Shiitake mushrooms, chicken bones, bay leaf.

That is, every time you order ramen from us, you should specify what kind of broth you want to cook it with - vegan, dashi, or double soup.

We describe all the ingredients for you so that you can make the choice that suits you, depending on your taste preferences, diet, or any allergic reactions to a particular product.

Now it's time to tell you about the additions to Ramen and rice.

Our entire menu is made in the form of a constructor. When ordering, you can easily make the ramen exactly the way you want it.

As a standard, we put a pickled egg, nori leaf, green onion, sesame seeds, and fried garlic in all bowls, except for broth and noodles. So, if you don't like any ingredient, you can ask us to leave it out or, conversely, if you are delighted with our "strawberry" eggs, you can increase the amount)

About each element separately
Marinated eggs.

We make them ourselves, like many other products, they are a beautiful pink color, with a yellow-hot liquid yolk.
First, the eggs are boiled, cleaned, and then marinated for 5-6 days. This is a stable environment where they can be stored for a long time.
Interesting fact! The chef kept the marinated eggs in the refrigerator for a year and a half and analyzed their condition every six months, including tasting. not dead yet)
The marinade includes: drinking water, beets, onions, anise, vinegar, salt, sugar.

Garlic fries.
Thin slices of garlic are fried in oil until golden, then sprinkled with salt and degreased.
The most important thing for cooking such garlic is to use a very sharp knife with a thin blade or a mandaline.
The chef learned this recipe while living in Los Angeles and spending a lot of time with the Cambodian Lech family. Lech's mother served this garlic with a traditional Cambodian soup called Kuyteav.
However, Cambodians add ground chili to the oil, which makes the garlic red and hot after frying. And we just love garlic)

Nori
Everyone knows this product - thin sheets of dried seaweed, containing many useful minerals and vitamins of groups A and B.
1/4 leaf is served and it is not just a decoration, it can and should be eaten)
At this link, you can watch the process of turning seaweed into burrow leaves

Chicken fillet sous vide.
Chicken is usually chosen by those who don't know what they want to eat.
Chicken production is often inhumane and has a surprisingly heavy carbon footprint.
In general, we try not to cook chicken and probably in the long run, it will disappear from our menus.