Shrimp Ramen, a heartwarming bowl of noodle soup, stands as an iconic symbol of Japan’s rich culinary history. This delightful dish, with a story as flavorful as its broth, has transcended borders, earning a cherished spot in the global gastronomic scene.
The narrative of Ramen began in Japan in the 19th century. It quickly became a cornerstone of Japanese cuisine, evolving over generations and regional influences. Shrimp Ramen, a popular variant of this dish, finds its origins in the coastal regions of Japan where fresh seafood was abundant.
The evolution of Shrimp Ramen is a testament to Japan’s resourcefulness and culinary ingenuity. Over time, it assimilated local flavors and ingredients, reflecting the unique tastes and traditions of the regions it traveled through.
The term ‘Ramen’ translates to ‘pulled noodles’, illustrating the hand-crafted nature of this dish. This name originates from the traditional method of making the noodles — a meticulous process of stretching and pulling dough.
The rich, deep flavor of the broth, a vital part of Shrimp Ramen, is often attributed to shrimp shells. The shells, typically discarded in many cuisines, are repurposed in Shrimp Ramen to create a flavourful and fragrant broth, reflecting the Japanese philosophy of mottainai or minimizing waste.
The world of Shrimp Ramen is diverse and intriguing, offering a myriad of variants, each with unique flavors and ingredients. The ‘Ebi Ramen’ from Nagasaki, for instance, is a celebrated variant that incorporates whole shrimps and a delicate blend of soy sauce and chicken broth. It is a perfect example of the fusion of land and sea flavours that characterizes coastal cuisine.
The ‘Shrimp Miso Ramen’ from Hokkaido offers a delightful contrast with its miso-based broth, topped with sweet corn and a dollop of butter. This variant showcases the harmonious balance between savory and sweet that is often found in northern Japanese dishes.
Shrimp Ramen is more than just a dish — it is a cultural phenomenon, a feast for the senses, and a tribute to Japan’s rich culinary heritage. It’s an immersive experience, whether you’re savoring it in a bustling street-side stall in the heart of Tokyo or lovingly preparing it in the comfort of your home. Shrimp Ramen, with its compelling history and delectable variety, is a dish that truly warms the heart and nourishes the soul.
Shrimp Ramen
Very easy and tasty ramen. It is a traditional Japanese noodle soup served with meat or seafood, broth and range of toppings. This is my favourite recipe.
Ingredients:
Instructions
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Finely slice onion, grate ginger and garlic. Slice mushrooms and spring onions. Boil eggs.
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On a large pan heat up olive oil. When hot add onion and cook about 3 minutes until soft. Next add garlic and ginger, mix it all and cook for another 2-3 minutes until fragrant.
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Add chili paste, salt, pepper, fish sauce, soy sauce, rice vinegar, shrimp, bok choy and mushrooms. Mix well and cook for another 2-3 minutes.
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In a meantime prepare bone broth or chicken broth. When ready add to the pan and mix well with all other ingredients. Cook for about 10 minutes.
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While the broth is cooking rinse noodles and fry it on the other pan for about 3 minutes.
For keto option use shirataki or zuccini noodles. -
Add noodles to the bowls, cover with broth. Add eggs on top and garnish with spring onion.
Servings 2
- Amount Per Serving
- Calories 594kcal
- % Daily Value *
- Total Fat 21.3g33%
- Saturated Fat 5.2g26%
- Cholesterol 496mg166%
- Sodium 3768mg157%
- Potassium 3567mg102%
- Total Carbohydrate 48.3g17%
- Dietary Fiber 12g48%
- Sugars 20.9g
- Protein 66.7g134%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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