Shio ramen

Chopsticks are most commonly made of bamboo or plastic, but are also made of metal, bone, ivory, and various types of wood. The pair of sticks is maneuvered in one hand, between the thumb and fingers, and used to pick up pieces of food. In Japanese, chopsticks are called hashi, written 箸. They are also known as otemoto (おてもと) or o-temoto, a phrase commonly printed on the wrappers of disposable chopsticks.

Styles of Japanese are short to medium length sticks that taper to a pointed end. Japanese chopsticks are traditionally made of wood and are lacquered. Some chopstick sets include two lengths of chopsticks - shorter ones for women and longer ones for men. Child-sized chopsticks are widely sold.

Shio ramen คือราเมนน้ำซุปที่ปรุงรสจากเกลือ ผัก ไก่หรือกระดูกหมู น้ำซุปจะมีสีเหลืองใสๆ รสชาติเบาๆ และเส้นบะหมี่ส่วนใหญ่จะใช้แบบเส้นตรงและเล็ก ท็อปปิ้งด้วย สาหร่ายทะเล ไข่ต้ม หมูชาชู (หมูย่างหั่นสไลด์) วางไว้อยู่บนราเมนอีกด้วย

Shio ("salt") ramen is probably the oldest of the four and, like the Chinese maotang (毛湯). It is the lightest ramen, a pale, clear, yellowish broth made with plenty of salt and any combination of chicken, vegetables, fish, and seaweed. Occasionally pork bones are also used, but they are not boiled as long as they are for tonkotsu ramen, so the soup remains light and clear. Shio is generally the healthiest kind of ramen; fat content tends to be low, and fresh vegetables like cabbage, leeks, onions, and bamboo shoots typically adorn the simple soup and curly noodles. Chāshū is sometimes swapped out for lean chicken meatballs, and pickled plums and kamaboko are popular toppings as well. Noodle texture and thickness varies among shio ramen, but they are usually straight rather than curly.


credit: http://myjapanesefood.blogspot.com/2011/01/types-and-variations-of-ramen.html

Asari Miso Soup Recipe (Miso Soup with Clams)

อาหารจานหลัก(主食, shushoku) ที่ชาวญี่ปุ่นนิยมรับประทานจะเป็นประเภท ข้าว หรือ อาหารเส้น อาจรับประทานเป็นอาหารจานเดียว แทนข้าว หรือจัดคู่กับข้าว ได้แก่ โซบะ (เส้นเล็กสีน้ำตาล ทำจากแป้งบัควีท) อุด้ง (เส้นหนาสีขาว ทำจากแป้งสาลี) ราเม็ง เป็นบะหมี่น้ำแบบจีน อาหารเส้นสามารถรับประทานแบบร้อนและเย็น

Asari Miso Soup Recipe (Miso Soup with Clams)

I can’t seem to find anyone who doesn’t like Miso soup—the ubiquitous Japanese soup that is commonly served with Japanese lunch combos (bento boxes) in the United States. I am a big fan of miso soup. It’s light, invigorating with the simplest of ingredients (no scary animal fat floating at the top of the soup!) I love slurping Miso soup—especially when it turns cold in the western hemisphere–holding up the bowl in my two hands and drinking it down. It’s such a comfort food.

This is my Asari Miso Soup, or a deluxe version of plain Miso soup. The addition of clams infuses the traditional serving with a tint of brininess of the clams–an ingredient that perks up the taste immediately. Recently, I had Miso soup with tofu puffs at a Japanese restaurant—another brilliant ingredient that add some texture to the soup…

It took me less than 20 minutes to make my Asari Miso Soup; it’s perfect for a quick lunch meal or light dinner. Just don’t forget the steamed rice.

RECIPE: ASARI MISO SOUP (MISO SOUP WITH CLAMS)

INGREDIENTS:

½ pound Manila Clams
3 – 4 cups water
2 tablespoons Dashi-flavored Miso paste or to taste (I used red Miso paste)
4 small tofu puffs (cut into pieces)
½ block soft tofu (cut into small cubes)
Some chopped scallion

METHOD:

Bring the water to boil. Add the Miso paste and make sure it dissolves well before adding in the soft tofu and tofu puffs. Add clams and boil for about 2 minutes or until all clams are open. Top with the chopped scallion and serve hot with steamed rice.


info/image credit:
http://rasamalaysia.com/recipe-asari-miso-soup-miso-soup-with/