Ramen is a Japanese soup. Is ramen healthy?

Ramen is a Japanese soup based on broth, pasta and various toppings. Ramen is considered fast food, but it is recognized that it defines the culture of food in Japan in the 21st century, it is a pop culture dish. Check what nutrients ramen has, how many calories it has and whether ramen soup is healthy.

What is Ramen?

Ramen is a traditional Japanese soup based on bone broth, with noodles, spices and various additives – meat or fish, soy sauce, miso (fermented soybean paste) or mushrooms. Ramen is an important element of Japanese cuisine, but it comes from China.

It is not known exactly when and under what circumstances ramen went to Japan. There are two theories that explain the origins of this Japanese-style soup. The first of these is about the scholar Shu Shunsui, who fled to Japan from the Manchurian province of China and began cooking ramen on the island.

According to the second in the early twentieth century, Chinese chefs opened a store in Tokyo, where they sold noodles called Shina Soba, which became the basis of ramen. Certainly, the appearance of ramen in Japanese cuisine should be associated with the opening to the world of Chinese ports after hundreds of years of isolation. At the turn of the century, the soup was sold in ports from streetcars.

Ramen became an important element of Japanese daily meals after World War II, when Japan, destroyed by the war, increased wheat imports (necessary for making ramen noodles) from the United States. After the dropping of the atomic bomb, the destruction of crop fields and the hardships of war, the Japanese were dependent on American supplies – wheat and lard, which are the basis of ramen.

The name of the soup probably comes from the Chinese la means, which means hand-made noodles. Ramen is also the name of the main ingredient in the soup. The bowl itself with the steaming, nutritious soup was the main meal of most people. Ramen gained enormous fame thanks to Ando Momofuku, who in 1958 developed a recipe for instant ramen – ready to eat only after pouring boiling water. Since then, instant soup has been known practically all over the world.

Momofuku came up with the technology for dehydrating fried pasta, as well as a cup that allows you to prepare soup directly in it. In Poland, instant ramen is known as Chinese soup – in a foil packet or in a mug, consisting of pasta, a sachet with spices and the other with fats that give the soup a flavour.

Currently, ramen in Japan has become a cult dish. Hundreds and even thousands of restaurants serve it in every big city. Blogs are written about the arm, magazines and books are published. This soup is considered fast food, but it is considered to define the culture of food in Japan in the 21st century. Ramen is a modern, pop culture dish that deviates from the Japanese tradition because when creating new variations of the soup there are no restrictions, no rules.

Ramen is served in bowls. Broth can be eaten with a spoon and the remaining ingredients – with chopsticks. Japanese culture requires loud slurping while eating ramen, as it is a sign of appreciation for the meal and the cook.

Ramen – types

Traditional ramen can be cooked from a wide variety of ingredients. In many regions, it is prepared slightly differently. However, the basic ingredients are always long-cooked broth on a very large amount of bones and fried, wheat noodles made of flour, water and salt, and kansui – basic mineral salts that give the pasta a yellow colour and make it not become rubber In boiling water. The broth is cooked on pork bones or chicken flesh, often with In addition to pasta, slices of roasted pork meat, hard-boiled egg, leek, sweetcorn, butter, pickled bamboo shoots and bean sprouts can be added to ramen. The main purpose of cooking ramen is to extract the most umami flavour from the ingredients. The soup is served very hot. It is better not to wait for her to cool down because the fat starts to solidify, which does not have a positive effect on the texture of the dish and the feeling of eating it. It is also badly received by Japanese chefs.

Ramen – calories, nutritional values

The nutritional value and calorie content of the ramen vary significantly depending on the recipe according to which the soup was prepared. However, it is always a filling dish, and the portion has a large volume – 600 – 700 ml. The high content of carbohydrates, saturated fat, cholesterol and sodium is unchanged in the ramen. Due to the fact that the base of the soup is a long-cooked broth on the bones, the arm contains protein, collagen, B vitamins, vitamin A as well as potassium and iron. According to research, broth made on the bones themselves is a bad source of calcium and magnesium.

Ramen – is it healthy?

Ramen is a variety of bone-well cooked broth known to us. Real, essential broths are attributed to many health benefits, including supporting the immune system, strengthening bones and joints, alleviating digestive problems and even preventing wrinkles. These benefits are to come from amino acids and bone marrow minerals extracted during long cooking. However, there is a lack of scientific research that could confirm the beneficial health effect of broths.

A study from 2000 showed that drinking broth can reduce inflammation and alleviate the symptoms of upper respiratory tract infection, but it concerned vegetable and meat broth and should not be attributed to ramen, which is a typical bone broth, most often cooked without the addition of vegetables.

You should not delude yourself that the high content of collagen in the shoulder has a positive effect on the condition of the skeletal system and skin. Collagen is digested in the human digestive tract into amino acids, and how these amino acids will be used later – we have no influence over that.

The problem in the ram is the high content of sodium (a component of table salt). One serving covers the body’s needs by up to 75%. Paying attention to the fact that the average diet is very rich in sodium, this is a disadvantage. Excess sodium in the diet is one of the causes of hypertension. Ramen is rich in saturated fatty acids and cholesterol. However, referring to the new state of knowledge, this is not bad for your health or lipid profile.

It is also not an important risk factor for cardiovascular disease. Wheat pasta, which is the main ingredient of ramen next to the broth, is not desirable in large quantities in the diet. It has been shown that a diet high in carbohydrates is conducive to, among others sugar-insulin disorder, contributes to the formation of chronic inflammation and fatty liver.

Ramen is a dish that provides a lot of energy, warms up. However, it almost does not contain vegetables, provides a lot of carbohydrates, and broth on the bones themselves is low in vitamins and some minerals. You can not eat it too often or it is worth supplementing the soup with vegetable additions.

Ramen instant is nothing but Chinese soup. It is a low nutritional product. Dehydrated pasta provides only purified carbohydrates. In addition, there is plenty of sodium in the soup, up to 900 mg per serving. There is a suspicion that regular consumption of instant pasta increases the risk of metabolic diseases.

A 2014 study in South Korea found that people aged 19-64 eating instant noodles twice a week or more often have a much higher risk of metabolic syndrome and related diseases than those who eat ready-made ramen noodles less often.