This product has been added to your wish list.
Remove
This product was successfully removed from your wish lists.
Ramen vegan tonkotsu-fu
Ref : NISHRLF
€3.50
Tax Included
€26.12 / Kg
Out-of-Stock
Introduced to Japan by Chinese traders in the 19th century, ramen quickly developed its own identity once it crossed the sea and landed in its new home.
Today, there are hundreds of different styles of Japanese ramen, and every city in Japan competes for the title of best ramen city, including Sapporo with its miso ramen and Fukuoka with its tonkotsu ramen.
Ramen is a way of life in Japan. Tokyo, for example, boasts several thousand ramen stores. This simple, hearty dish is a big hit all over the world.
Located on the Kyushu island, Fukuoka Prefecture was perfectly placed to become the noodle capital of Japan. For centuries, Kyushu has been the point of contact between Japan and the rest of the world, including the inventors of ramen: China.
Tonkotsu ramen is a deliciously creamy pork bone broth, traditionally served with long, thin noodles and topped with a variety of ingredients. In Japanese, the word "ton" means "pork" and "kotsu" means "bone". Pork bones are cooked for hours over high heat so that collagen contained in bones has time to transform into gelatin. This broth is also rich in minerals, as bone marrow and fat release all the good stuff.
This soup has a silky, creamy texture and a cloudy color. This version of ramen comes from the town of Kurume, south of Fukuoka in Japan. Kurume tonkotsu ramen is the original version and remains one of the world's favorite ramen dishes. Tonkotsu ramen could be the epitome of umami, often referred to as the "fifth taste" - a combination of saltiness, richness and sweetness. Broth is often described as coating mouth and tongue, giving the eater a specific type of mouthfeel that is almost indulgent.
Version we present is 100% vegan. You'll be surprised at how similar flavors are to those of the original version.
In terms of garnish, these ramen are generally accompanied by chashu (pork shoulder or belly braised in mirin and soy sauce), creamy egg yolk, sesame seeds, spring onion, menma (fermented bamboo shoots), and sometimes crunchy bean sprouts.
Place ramen noodles in 550 ml boiling water and cook for approx. 3 min. Drain ramen. In a ramen bowl, mix the concentrated soup with 300 ml boiling water. Add the drained ramen and enjoy after adding your favorite side dishes (chashu, eggs, vegetables, menma...).
Per 100 g : energy 294 kcal (1243 kJ) ; fat 4,6g, of which saturates 0,71g ; carbohydrate 51,9g, of which sugars 2,9g ; dietary fiber 2,5g; protein 10,0g ; salt 4,855g.
Introduced to Japan by Chinese traders in the 19th century, ramen quickly developed its own identity once it crossed the sea and landed in its new home.
Today, there are hundreds of different styles of Japanese ramen, and every city in Japan competes for the title of best ramen city, including Sapporo with its miso ramen and Fukuoka with its tonkotsu ramen.
Ramen is a way of life in Japan. Tokyo, for example, boasts several thousand ramen stores. This simple, hearty dish is a big hit all over the world.
