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Sōmen (Japanese: 素麺), somyeon (Korean: 소면; 素麵), or sùmiàn (Chinese: 素麵) is a very thin noodle made of wheat flour, less than 1.3 mm in diameter.The noodles are used extensively in East Asian cuisines.
Wantan-men has long, straight noodles and wonton, served in a mild, usually salty soup. Tsukemen ('dipping noodles'). The noodles and soup are served in separate bowls. The diner dips the noodles in the soup before eating. Can be served hot or chilled. Hiroshma-type Tantan-men, or soupless dandan noodle. Tantan-men (担担麺).
Saimin is a noodle soup dish common in the contemporary cuisine of Hawaii.Traditionally consisting of soft wheat egg noodles served in a hot dashi garnished with diced green onions and a thin slice of kamaboko, modern versions of saimin include additional toppings such as char siu, sliced Spam, sliced egg, bok choy, mushrooms, or shredded nori.
When it opened, Boxer Ramen's menu featured noodle soups with noodles made by Sun Noodle Company and two types of broth: spicy miso and tonkotsu-shoyu. [13] Within a year, two additional ramen options were added: shiitake, featuring a mushroom-pork bone dashi, and vegetarian yellow curry, with coconut milk, corn, stock, and tofu.
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Tsukemen (Japanese: つけ麺, English: "dipping noodles") [1] is a ramen dish in Japanese cuisine consisting of noodles that are eaten after being dipped in a separate bowl of soup or broth. The dish was invented in 1961 by Kazuo Yamagishi , a restaurateur in Tokyo , Japan .
A ramen shop in Akihabara, Tokyo, Japan. A ramen shop is a restaurant that specializes in ramen dishes, the wheat-flour Japanese noodles in broth. In Japan, ramen shops are very common and popular, and are sometimes referred to as ramen-ya (ラーメン屋) or ramen-ten (ラーメン店).
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