At first glance Ramen can seem like a mysterious wormhole to a previously uncharted domain of flavor. To the average westerner its enchanting and hard to replicate flavors mystify. However, if we break down the game film, Ramen is a masterclass is simplicity and texture.
Springy noodles, crunchy menma (bamboo shoot), creamy soft poached egg, dry (then moist) nori is the launching point. Add in bursting corn kernels or crisp bean sprouts and it’s a who’s who of mouth feel. In Japan, there is over 400 words for texture and ramen is no slouch. It’s all painted on a canvas of huge umami ridden broth.
So what’s to learn?
I would submit that most western soups don’t embrace texture enough. Next time you make any dish, think about adding a variety of crunch, snap, pop, chewy things. A coconut curry broth with thick noodles and crispy pork crackling, quick pickled radish and mussels will play different than just noods in soup. Too fancy? Think of how a couple potato chips can transform a sandwich. Growing up, my mom put fresh cucumber dusted in salt into peanut butter sandwiches. Suddenly you have fresh, moist bread, crunch from the nut butter and a refreshing give of the cukes.
Ramen can teach us texture. Something that can be as impactful of flavor.
So get curious.
Ways to add texture fast:
Crumbled chips
Nuts
Pickled anything
Soft boiled eggs
Fresh green onion, sliced raw onions
Relish, chutney of any kind
Jelly (think watermelon gelee on an oyster)
Serving thing raw tartare or carpaccio
Adding a crust (crispy pork belly, seared scallops).
Croutons
Mochi
Whipped cream, creme fraiche, yogurt, sour cream
I want to know, what is your favorite texture?
