It's totally OK to drink the broth from the bowl. It's considered a compliment to how good the broth is. But finish it at your own risk; those broths are flavor bombs, packed with sodium (see above). Another thing that is OK to do is to ask for extra noodles if you've finished the ones in your bowl.
Nutritions in ramen broth are pretty good
Amino acid like glycine and proline, Minerals like calcium, magnesium, and potassium, Collagen, glucosamine, and chondroitin.
Whether you eat the noodles or the soup first, drink the soup from a spoon or directly from the bowl, drink all of the soup or not, even the order in which you eat the toppings, are all up to you! Ramen was originally created as a casual fast food, so there are no formal rules to it.
There is no problem if you drink it, but it is better not to drink all the soup to reduce salt. Is there a healthy alternative to instant ramen? I'll show you how to eat instant ramen healthily. The problem with instant ramen is that it is high in fat and salt and low in protein, vitamins and minerals.
While some people might choose to drink their ramen broth, most soup eaters in Japan opt to eat it with noodles, and some even add additional ingredients to the broth, like pork belly, mushrooms, eggs, or other vegetables.
Sharp says ramen has little-to-no fiber or protein—which are two of the primary components of food that make a person feel full after eating. So ramen is unlikely to fill you up for very long, she says.
In Japan, traditionally speaking, it is disrespectful to leave the food uneaten. Therefore, if you eat all the food that is served, it means: The food was good, and it is the greatest compliment you can give to the chef and the host.
Liquids that you can see through at room temperature (about 78-72 degrees Fahrenheit) are considered clear liquids. This includes clear juices, broths, hard candy, ices and gelatin.
Ramen stresses your digestive tract.
Even after two hours, your stomach cannot break down highly processed noodles, interrupting normal digestion. Ramen is preserved with Tertiary-butyl hydroquinone (TBHQ), a hard to digest petroleum-based product also found in lacquers and pesticide products.
Cause of High Calories in Tonkotsu Ramen
The main cause of the high calories in tonkotsu ramen is the fat content in the broth and the noodles. It's creamy, infused with fat, and tons of delicious spices. The broth alone is high in calories, but adding toppings will increase it all the more.
Chicken bones
The soup taken from chicken is characterized by a large amount of glutamic acid, a component of umami taste. This ingredient is the basis of the ramen soup flavor.
This rule is widely known but still misunderstood. If you do not slurp you are not being rude. If you do slurp, it's totally normal but does not necessarily indicate that you think the food is especially delicious. Basically, you can slurp all you want or you can eat your ramen in silence — it's all-good either way.
It doesn't have all that much in the way of protein, but the broths are packed with glutamates, which present your tongue with the illusion of meatiness. It's also full of sodium, which enhances the perceptions of those other flavors.
It's important that you enjoy that delicious soup by itself. You don't even have to use the provided spoon - it's completely acceptable to drink directly from the bowl.
Shoyu ramen benefits from a clear broth that has less fat in the broth. That means it's thinner, lighter, and lower in calories. The seasoning sauce that goes in shoyu ramen is also low calorie because most of its flavor comes from soy sauce.
The main reasons why instant ramen has excessive amounts of sodium are to enhance the flavor and extend the shelf life. Sodium is a cheap way to make food taste better and last longer. But while these might be good arguments for the food manufacturers, they're not ideal for your health.
While instant ramen is not bad for you, it isn't recommended as a single food daily or multiple times per day on its own due to its high-sodium flavoring packet or broth. Adding additional toppings, such as protein and vegetables, to the wheat noodle and broth base can increase its nutrition profile.
“It would be better to eat food that isn't processed, no matter what you're choosing,” Gulati said. She said ramen should be eaten once a week at most — and that even if a student does eat it, they should eat it in smaller portions and balance out their meals with other nutritional options.
It's the most common type of ramen, and can vary depending on what region you're in. Tonkotsu Ramen – Tonkotsu Ramen is a style of ramen made with a thick, rich, white broth made with pork bones, and thin, straight ramen noodles (or sometimes wavy).
We use a very pure approach: bones + water + boil. The finished liquid tonkotsu broth is quite milky white in color. That's because the marrow, collagen and all the goodness of the bones are dissolved and woven into the liquid broth over the many hours of boiling.
Tonkotsu
Tonkotsu translates to “pork bone.” This broth is thick and cloudy white in color. The coloring and consistency come from the boiling of pork bones and fat on high heat for many hours (for some places, this means up to 20 hours). Some even say that tonkotsu broth is as creamy as milk.
The post-war period brought on significant food shortages, and street food vendors were outlawed in order to conserve rations—a policy that began during the war. The only way to get ramen, which was something people bought from food stalls rather than made at home, was to find it on the black market.
Ramen is not typically considered a "healthy cuisine" in Japanese restaurants for several reasons, including the quantity of white flour-based noodles it includes per serving, making it extremely starchy and detrimental to blood sugar control.
Slurping is a sign of appreciation
Some good news, while slurping can be a sign of bad manners in other countries, in Japan it's completely acceptable and encouraged. In Japanese culture slurping your noodles shows how MUCH you are enjoying your meal.