"Ah ramen - those soft and moreish noodles that are a match made in heaven with a delicious flavor-filled broth, or topped with yummy sliced eggs or meat, fried veg, marinated braised pork, corn, seaweed, or finely sliced green onions. More than likely, when this steaming hot dish is placed in front of you, you give it a good mix and get in with a fork and spoon, Italian-style. But here's the rub: You've probably been eating ramen incorrectly all this time."
"To begin, it's customary to taste the broth before touching the noodles. In Japan, the soup is the heart of the dish, crafted with care and precision over hours of simmering. Tasting it first lets you appreciate its depth and flavor before it's diluted by the noodles and toppings. After the initial sip, dive into the noodles, but don't wait too long - ramen is best eaten hot and fresh."
"And forget those accusatory eyes fixing on you when you slurp up all that deliciousness, as tends to happen in more Westernized eating customs. Slurping is not only acceptable in Japan - it's encouraged. A hearty slurp helps cool down the hot noodles, enhances flavor through aeration, and indicates that you're thoroughly enjoying your meal. Unlike Western table manners, where slurping might be frowned upon, in Japan, it's a sign of respect to the chef and appreciation for the meal."
Ramen combines springy noodles with a richly crafted broth and varied toppings like sliced eggs, braised pork, vegetables, corn, seaweed, and green onions. The broth is considered the heart of the dish and should be tasted before the noodles to appreciate its depth and precision from long simmering. Noodles are best eaten hot and fresh to retain texture; prolonged sitting makes them soggy. Slurping cools noodles, aerates broth to enhance flavor, and signals appreciation. Condiments such as sesame, garlic, chili oil, or vinegar should be used sparingly and only after tasting the ramen as prepared.
Read at Tasting Table
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