I'm giving you very fundamental knowledge as to this food is cooked, which might be interest of you.
Note that what I'm showing below is basic steps which a ramen restaurant usually takes, not necessarily ones normal people follow when we cook ramen at home, in which case we just buy instant noodles as it is much easier.
1. Soup Stock
Put certain combinations of pork, chicken, their bones, vegetables, seafood, and possibly others into a huge pot and boil them up.
2. Soup Tastes
There are the following basic soup tastes: soy sauce, bean paste, salt, pork. Put chosen taste source into a bowl and pour the soup stock.
3. Types of Noodles
There are also several types of noodles, including thin, thick, straight, crimpy, etc. In general, the type of noodle is decided depending on the soup taste. For example, thick one for miso taste, thin straight for pork, etc.
4. Toppings
There are so many toppings, like sliced pork, boiled egg, etc. etc. I like simple ramen with just a few toppings whereas a ramen restaurant tries to put many toppings as the toppings are a key to earn profits...
Good combinations of the above should make good ramen.
The above discussion is very high level intending to just give you a general idea of cooking ramen. I'm not an expert for ramen cooking, but it seems to me there are a lot of rooms for your own arrangements. Let me know if you create your original ramen!
This was very excellent Hai DOmo. I used to work in a noodle house in Hawaii and my boss taught me almost everything. He even had a machine that would make the Udon fresh daily as for me I was Duke -ee Chan! The Tempura specialist and everything has a technique. A method of due process. I miss those days and you were absolutely correct about the toppings along with the presentation. The customer would be pleased and the tip would very large and me and my boss would receive the majority of it. Thank you for this blog I will def comeback and follow you. Happy Holidays :)
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