December Sunday School: Ramen 101

Sunday School-Ramen 101

Objective: This Ramen Sunday School is designed to provide students with a comprehensive understanding of ramen, covering the essentials of ingredients, techniques, and flavor combinations needed to create authentic and creative ramen dishes at home. 

• Overview of Ramen Origins and Regional Varieties 

• Brief history of ramen in Japan and its cultural significance 

• Overview of regional styles: Shoyu, Shio, Miso, Tonkotsu, and Tsukemen 

• Basic Ingredients and Their Roles 

• Key components: broth, noodles, tare, toppings, and oils 

• Explanation of essential ingredients and where to source them 

Building the Broth 

Broth 
How to create the four main broth types: chicken, pork, fish, and vegetable. Using the regional styles: 
Shoyu, Shio, Miso, Tonkotsu, and Tsukemen 

Discussion on slow-cooking techniques and flavor layering 

Ingredients 
Using bones, kombu, dried fish, vegetables, and aromatics for depth 
 
Tare (Flavor Base) and Oils 

Understanding Tare 
Explanation of Shoyu (soy), Miso, and Shio tare 
Balancing salty, umami, and sometimes sweet notes 

Introduction to Flavor Oils 
Chashu fat, garlic oil, spicy rayu, sesame oil, and their impact on taste 

Noodles and Texture 

Noodle Types and Customization 
Wheat-based, alkaline noodles, and how to achieve the right chewiness 
Exploring thickness, curl, and the role of kansui (alkaline solution) 

Ramen Toppings and Final Assembly 

Classic Toppings 
Chashu pork, marinated eggs, bamboo shoots, scallions, and nori 

Creative and Seasonal Toppings 
Exploring mushrooms, braised vegetables, herbs, and seasonal ingredients 

Fun ways to use Dried Ramen 
Fancying up store bought dried noodles