Noodles absolutely make the dish, and without good noodles, there is no vehicle for that luscious broth.ДЇinally, and perhaps most varied and up for interpretation, are the myriad toppings for ramen. They should be fairly salty and slightly eggy tasting, but not soapy. The noodles should be chewy in a way pasta cooked al dente can only dream about. Noodles in a great bowl of ramen have a delicious вЂњchew,вЂќ or bounciness when eaten that is not found in Italian pastas, soba or even udon.

Great adjectives for ramen noodles are bouncy, springy, stretchy, and elastic. Noodles are huge in the ramen world, so big that often people think of ramen as just the noodles themselves, rather than the complete soup. This can only be accomplished by thoroughly rinsing bones as you begin and carefully skimming the meat stock as it cooks. To also be aesthetically pleasing, a great ramen broth should be as near to white as possible, resembling skim milk, with little particulate matter floating around. Ramen should be piping hot, preferably served in a bowl that has also been preheated to keep the broth warm. Accordingly, a great ramen for me coats the tongue in a way that most broths, especially from the store shelf, cannot. A tonkotsu paitan broth means a water and fat mixture emulsified with collagen. The tare, which is where most of the umami and saltiness come from, should add to that depth, not only with the biting taste of salt, but also with a hint of sweetness coming from sake and mirin, as well as a hint of the sea from fish based ingredients and seaweed. Great broth should have a rich layering of flavors coming from the lengthy bone boiling process and final aromatic additions. What IвЂ™m looking for is the mouth feel and flavor of the broth, the chewiness and bounce of the noodles, and finally, the toppings, which are legion. I prefer tonkotsu (pork) ramen to any other form, as this soup has what I search for in my quest for the perfect ramen. IвЂ™ve tasted hundreds of bowls of ramen in my existence, from the first cheap fifty cent bowls of Maruchan, to soup truck bowls, to higher end bowls from fine Japanese restaurants.

Keka wheat bowl