'9 best ramen toppings & topping ideas you should try!'

05:45 Jul 4 0 0

'Today I want to look at some of the best ramen toppings for you to try out.  Ramen is a Japanese term for noodle soup. It contains vegetables, meat and special seasonings in a broth. It is one of the most liked dishes in Japan.  Check out my favorite kamaboko here: https://amzn.to/3rDmyJe (if you buy something through this link, I might earn a commission at no extra cost to you. It\'s how I support the channel)  Check out all of the topping ideas on my blog: https://www.bitemybun.com/best-ramen-toppings/  If you like Japanese food, you should get our free recipe quick guide, it\'s the ultimate EASY quick guide with our favorite recipes: https://www.bitemybun.com/free-japanese-cookbook/  You can add a lot of delicious toppings like chashu pork or kamaboko fish cakes to your soup and I have the 9 best toppings in this video for you.  9 BEST RAMEN TOPPINGS  MOYASHI  Moyashi s the Japanese word for beansprouts. It is the most common ramen topping that is available in every restaurant and food stall throughout the country.  The sprouts beans can be half-boiled or fully cooked. Generally, people are inclined toward half boiled because of its crunchiness.  However, both of these versions can be used. Moyashi is sweetened with an additive and is served with almost every single kind of ramen.  NEGI  In Japan, leeks are called Negi and taste more like green onions. Sliced or shredded leeks and onions are liked as a topping and an additional chili sauce can also be added to increase the spice level.  However, people prefer chili oil in ramen soup rather than adding chili sauce with their Negi.  CHASHU PORK  Chashu is a popular ramen topping consisting of pork fat and other seasonings. Locals also refer it to as ‘Nibuta’ which means simmered pork.  The juicy braised pork is sliced and is served on top of noodles. Mostly, restaurants serve two large slices as one serving. However, additional Chashu can also be requested.  TAMAGO  Tamago is a Japanese term for a rectangular omelet. Tamago topping mingles eggs to the soup base and these eggs can be enjoyed in a variety of forms ranging from hard-boiled, soft boiled, fried, marinated, omelet, and raw, etc.  MENMA  Menma contains bamboo shoots with a blend of mustard and salt. These bamboo shoots are either sun-dried or processed using the method of fermentation.  This topping, when mixed with any kind of broth, makes a yellowish colored noodle soup which is rich and very tasty.  KAMABOKO  Kamaboko also referred to as Red Kamaboko, is a Japanese term for fish cake. These fish cakes are not only comprised of fish but also contain other seafood and vegetables.  Almost every restaurant serves it because of its popularity. Small pieces of steamed fish cake cover the noodles.  There are plenty of fish cakes available but the most commonly found are white fish cake, also quoted as Narutomaki in local terms, having a pinkish coil pattern in the middle.  FLANK STEAK  Flank is a beef cut taken from a lower chest portion. It is enriched with protein and fat. Since the most percentage of Japanese people like meat, Flank is considered a good choice for ramen.  CORN  Corn is used with miso soup along with butter to generate a mouth-watering rich taste.  SEAWEED  Seaweed is the edible marine algae that can be used in preparing food. It is considered a dish of choice by the Japanese for thousands of years. They also used it as a topping for ramen.  Many types of seaweed such as Nori and Wakame are enjoyed not only by locals but also outsiders. Seaweed is full of fiber and protein that gives an appetizing taste to ramen.  You can also add other ingredients to your soup like kimchi to spice it up a bit, although that\'s not very traditional Japanese of course. Read the full post with some additional tips on my blog, I\'ll put the link below.' 

Tags: ramen , japanese food , noodle soup , ramen noodles , ramen soup , soup toppings

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