Some bowls hold just soup.
Others – entire histories!
The one we’re writing about today is such a special bowl. It has travelled a long way – through ports, backstreets, dorm rooms, and small eateries. It has changed with the world. And it can still surprise us – for example, by adding high-quality European beef!
So, let’s see where it’s been… and where a simple bowl of ramen can still take us.
Part 1: An Immigrant’s Bowl – Yokohama, Early 20th Century
Yokohama buzzed with energy and constant motion. Ships, markets, and people from all corners of the globe mingled here like ingredients in a deep ramen broth. And amidst all this chaos? An immigrant named Lin – a simple cook who arrived from China with only a pot, a few wooden bowls, and the belief that the local community would take a liking to a popular dish from his homeland.
And what was this dish? Shina soba – the ancestor of today’s ramen. This soup combined a simple soy sauce broth, springy noodles, and crunchy bamboo shoots. If you like, you can try making this original dish – it’s very straightforward! And its flavour will be even richer if you add European beef to the broth!
But let’s get back to our cook! At first, people weren’t entirely convinced – after all, it was a completely new flavour! However, the simplicity and depth of flavour of shina soba gradually gained more and more fans. Soon, long queues formed throughout the region, waiting for Lin and cooks like him! And the bowl filled with hot ramen was held in the hands of labourers, students, clerks, and even proud descendants of samurai!
Such were the humble beginnings of the famous ramen. Back then, no one knew that this simple dish would soon hold significant importance for the people of Japan…
Part 2: A Bowl of Survival – Tokyo, 1947
We move to Tokyo, ravaged by the events of World War II. In the remains of a tenement building, 25-year-old Haru finds temporary shelter with her two children. It’s cold, grey, and Haru has her last food coupons… Unexpectedly, however, the young woman catches a scent. That scent.
Soy sauce, fat, seared meat – it’s the aroma of broth wafting from behind the building. She scoops up her children and heads towards it – the coupons will just cover a soup for the whole family.
It seems like nothing – broth, noodles, a small piece of meat. And yet, this bowl gives her strength. It warms her hands, quiets the children. For a moment, things feel almost normal.
In the difficult post-war years, the popularity of cheap, easy-to-prepare ramen soared. And in its flavour, many Japanese found a much-needed touch of normalcy and peace.
Ramen then became a symbol – “we survived, we live on, despite everything.”
Part 3: A Student’s Bowl – Osaka, 1980s
Meet Tatsu – an engineering student. Tatsu is a very busy young man who feels like he has two left hands in the kitchen. But there’s one dish that fuels him.
It is, of course… RAMEN!
By the 1980s, ramen had already become a part of pop culture – in fact, if you stepped into Tatsu’s room, you’d immediately understand! Ramen in all its forms accompanies Tatsu, whether during an all-night study session or an all-night anime binge. And empty disposable bowls from that exceptional broth can be found on his desk, shelves, and even under his bed!
We owe instant ramen to Mr. Momofuku Ando – the inventor of instant noodles. Since 1958, everyone could have ramen at home, at any time! The rapid popularization of this dish also meant that… people began to experiment with it! And ramen fans, like Tatsu, could search for their favourite combination – with egg, cheese, or maybe even… with European apples? The only rule was that… there were no rules!
Ramen had firmly established itself in Japanese culture – and at the turn of the century, it also began to conquer the hearts of food lovers around the world!
Part 4: A Chef’s Bowl – Kyoto, Modern Times
In a back alley of Kyoto, Yui runs a small ramen bar. Eight seats, modest, but never boring! Because Yui loves to experiment. Ramen is her playground – she tries new flavours, ingredients from different parts of the world (for example, adding bacon from Europe!), and even cooking methods. She respects tradition, but she’s not afraid of change. Her bowl is always ready for new challenges!
For her and many contemporary chefs, ramen is not just a recipe, but an idea. This simple, humble broth has already transformed into a true global phenomenon, attracting food lovers from all over the world to Japan, eager to see what culinary maestros have come up with.
And what is the future of ramen? Even Yui doesn’t know! One thing is certain – this exceptional broth will warm many more hearts – and stomachs!
Part 5: A Dish Without Borders
Lin, Haru, Tatsu, Yui – they never met. But if they did, they would certainly find a common topic – their love for ramen! And Lin and Haru would surely be surprised to learn how many types of ramen have emerged:
First, we have shoyu – a classic of classics, a soy sauce-based broth, elegant and with character. Then there’s miso – deep, earthy, like a liquid “hug me.” After that, shio – clean, clear, and salty like a morning by the sea. Tonkotsu? Oh, that’s another story – super creamy, thick, made from pork bones.
But wait, because that’s just the warm-up. There’s also tsukemen – dipping ramen, mazemen, which is ramen without broth but with an ultra-thick sauce, toripaitan made with chicken, tantanmen with sesame paste, yuzu shio with a citrus kick, and many, many more!
In short: ramen isn’t a dish, it’s a true universe. And once you enter it, you’ll always want another bowl! 🍜
European Beef Enters the Scene
As you already know, ramen is a dish made for experimentation – which is why European beef fits in perfectly.
Why? Because it’s tender, juicy, and full of flavour! Its deep taste pairs wonderfully with the broth, and its versatility encourages and inspires. You can braise it for a long time, sear it briefly, slice it thinly, or prepare it sous-vide for a brilliant texture.
In ramen, it adds depth without overpowering. It goes well with clear shoyu – we especially recommend it with slices of delicious European apple, mushroom oil, and a soft-boiled egg! Try it!
One Bowl, Many Stories
That little bowl of ramen has been through a lot, hasn’t it? It started at a market stall in Yokohama, warmed hearts in Tokyo, helped students survive all-nighters with anime (and studying!), and today it has become a classic that top chefs experiment with.
Well, now it’s your turn! 😀 What will you add to your bowl?
European beef – tender, balanced, perfect for shoyu broth? Or maybe you’ll add something of your own – a secret ingredient that only you and your grandmother know? That’s the magic of ramen – there are no rules, only curiosity! We hope we’ve inspired you to head to the kitchen and put the water on for broth!
And if you have an appetite for more flavours, interesting stories, and culinary experiments – check out our blog! You’ll find tons of great ideas there, such as marinades for pork or spring recipes with European apples!
