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 noodle