Ramen 101: Need to know

SYLVIA RECTOR
Last updated 11:08 14/07/2014
ramen

KNOW YOUR NOODLE: Know your chasus from your tomagos to optimise your brothy-deliciousness.

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Here are the terms and ingredients every fan of the glorious noodle dish should know. 

Shoyu: Ramen with soy sauce added to the clear brown stock, usually made with chicken. Widely available; consider it ramen's basic cheeseburger.

Shio: Ramen with sea salt added to the clear, thin broth; a light, delicate style.

Tonkotsu: Rich, cloudy broth made with long-boiled pork bones, whose collagen and calcium cause the milky colour. Very flavourful.

Miso: Broth made with soybean paste; a thicker, more opaque bowl.

Fish cake: Mildly flavoured white disks with a pink spiral in the middle, used as a garnish; made from pulverised white fish formed into a roll and sliced.

Chasu: Pork belly formed into a roll and braised with flavourful additions such as soy sauce and spices. Includes fat as well as lean meat; the presence of fat is not a flaw in chasu. Pork belly also can be served in slabs.

Tomago: Egg. May be whole or cut in half and hard-boiled or soft-boiled; stir the runny yolk into the broth for richness. Do not be concerned if the white is brown; it was marinated in a soy sauce mixture.

Nori: Tissue-thin sheets of blackish-green dried seaweed, shredded or served in squares atop a ramen bowl.

- Detroit Free Press 

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