ramen

Long noodles in steaming hot soup.. In Japan, just about everyone loves RAMEN. RAMEN shops can be found nationwide. One bowl costs from about 500 to 1000 yen. RAMEN is popular with young and old alike. There are people in Japan who eat RAMEN almost everyday. One RAMEN fanatic actually ate 1,400 servings in a year. The roots of RAMEN lie in China, but RAMEN as we know it today developed in independently in Japan. Today there are RAMEN shops all over the country, resulting in a tremendous variety of RAMEN.
Wheat flour is the main ingredient of RAMEN noodles. The kind of flour used has a great impact on their flavour and texture. Each chef has his or her won unique formula: some blend several types of wheat flour, while others mix in the kind of flour used for UDON to give the noodles a chewier texture.
To ensure that the noodles will go perfectly with the soup, their thickness and length are carefully calibrated. The soup is considered to be the soul of RAMEN, and its preparation also involves innovative approaches that vary from one shop to another. The soup stock is made from a variety of ingredients, such as chicken bones, pig bones and vegetables. Seafood also often used in the broth. To make the soup, the stock is seasoned with a varieties of RAMEN are sustained by the commitment of each chef.
In Japan, there is another major style of RAMEN. Invented in 1958, it is instant RAMEN. It was so original and convenient that it soon became a huge hit. Instant RAMEN packaged in a disposable cup was introduced in 1971, and overseas production began two years later.
Today, 90 billion serving of instant RAMEN are consumed each year around the world. RAMEN is now a global phenomenon, and it all started from the efforts and passion of people in Japan , the RAMEN NATION
To make the soup is ma