Ramen Database > Types of Ramen

Tempura Ramen

Tempura ramen combines the crispy goodness of tempura with the savory flavors of ramen. It can feature tempura shrimp or vegetables.

Tempura ramen is a delightful fusion that combines the comforting elements of ramen with the crispy, flavorful goodness of tempura. This unique ramen variety offers a harmonious blend of textures and tastes, where the light, airy crunch of tempura complements the savory, umami-rich broth.

The contrast between the crispiness of the tempura and the softness of the noodles creates a balanced and satisfying eating experience. Tempura ramen often features a clear or mildly seasoned broth, allowing the natural flavors of the tempura ingredients—such as shrimp, sweet potato, and seasonal vegetables—to shine. This dish is perfect for those who appreciate a mix of textures and the combination of traditional Japanese culinary techniques.

The broth in tempura ramen is typically light and clear, designed to enhance the delicate flavors of the tempura without overpowering them.

Commonly made from a base of dashi, soy sauce, and mirin, the broth provides a subtle umami flavor that complements the tempura. This simplicity ensures that the broth serves as a perfect backdrop, allowing the crispiness and natural sweetness of the tempura to stand out. Sometimes, a mild miso or shoyu broth is used, adding a bit more depth while maintaining the overall balance of flavors.

In tempura ramen, the noodles are typically medium-thin, wheat-based ramen noodles that provide a satisfying chewiness. These noodles are cooked to al dente, offering a firm texture that contrasts nicely with the crispy tempura.

The noodles’ ability to soak up the light broth without becoming soggy is crucial, ensuring each bite delivers both the broth’s flavor and the noodles’ inherent wheat taste. The balance between the soft noodles and the crispy tempura creates a dynamic eating experience.

The star of tempura ramen is, of course, the tempura itself. Common tempura toppings include shrimp, sweet potato, eggplant, and seasonal vegetables, all coated in a light batter and fried to perfection.

These toppings are added just before serving to retain their crispiness. In addition to tempura, the ramen may be garnished with green onions, nori (seaweed), and a soft-boiled egg, providing additional layers of flavor and texture. Each topping is carefully selected to enhance the overall dish without overwhelming the delicate broth.

A brief history of Tempura Ramen

Tempura ramen, while not as old as some traditional ramen varieties, has its roots in the rich culinary traditions of Japan. Tempura itself was introduced to Japan by Portuguese missionaries in the 16th century and quickly became a beloved cooking method. Ramen, on the other hand, has a more recent history, having been adapted from Chinese noodle soups in the early 20th century.

The combination of tempura and ramen likely emerged as a way to marry these two popular elements of Japanese cuisine. This fusion reflects Japan’s culinary innovation and its ability to blend diverse influences into cohesive, delicious dishes.

Over time, tempura ramen has gained popularity, particularly for its unique textural contrast and balanced flavors, making it a favorite among ramen enthusiasts.

Tempura Ramen recipe

Ingredients for the Broth:

4 cups dashi stock
2 tablespoons soy sauce
1 tablespoon mirin
1/2 teaspoon salt

Ingredients for the Noodles and Toppings:

2 servings of fresh or dried ramen noodles
2 green onions, thinly slicedNori (seaweed), cut into small strips2 soft-boiled eggs, halved (optional)

Ingredients for the Tempura:

8 large shrimp, peeled and deveined
1 small sweet potato, thinly sliced
1 small eggplant, thinly sliced
1/2 cup all-purpose flour
1/2 cup ice-cold water
1 egg
Vegetable oil for frying

Instructions:

Prepare the broth:

In a medium saucepan, combine the dashi stock, soy sauce, mirin, and salt.
Bring to a gentle simmer over medium heat. Keep warm.

Cook the Noodles:

Bring a large pot of water to a boil.
Add the ramen noodles and cook according to the package instructions until al dente.
Drain the noodles and rinse under cold water to stop the cooking process. Drain well.

Make the Tempura:

Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
In a bowl, mix the ice-cold water and egg. Add the flour and mix lightly until just combined; it’s okay if the batter is a bit lumpy.
Dip the shrimp, sweet potato slices, and eggplant slices into the batter, ensuring they are fully coated.
Fry the tempura in batches until golden and crispy, about 2-3 minutes per piece. Drain on paper towels.

Assemble the Ramen:

Divide the cooked noodles between two bowls.
Pour the hot broth over the noodles, ensuring they are fully submerged.
Place the freshly fried tempura on top of the noodles.
Garnish with green onions, nori strips, and soft-boiled egg halves if using.

Serve the ramen hot and enjoy!

Explore a variety of ramen styles that highlight the diverse and rich flavors of this beloved dish. From the savory depth of Shoyu Ramen to the creamy richness of Tonkotsu Ramen, each type offers a unique taste experience.