How about Japanese Lamian Noodles?

The history of Lamian Noodles is only a hundred years, while the history of pasta cooking in China is very long. It is said that Lamian Noodles, first introduced by China residents of Nanjing Street in Yokohama, is a kind of clear and salty Lamian Noodles. This also spread to Hakodate in Hokkaido, and originally salty Lamian Noodles seems to have survived strongly. This means that although salty and spicy noodles have a long history, there are not many salty and spicy noodles in Japan as a whole. In order not to be turbid, most salty Lamian Noodles cooks dolphin bones, kelp and vegetables slowly with low fire, and then uses this soup as the base to thicken with salt and rock salt. The essence of salty pasta is directly reflected in the soup, which can be said to be a kind of Lamian Noodles that is difficult to make. The finished soup is transparent and covered with golden grease, which looks beautiful. The soup with spicy noodles is salty and has various styles like soy sauce. Salt itself is colorless when dissolved in soup, and most of it shows the color of ingredients. Slow-cooked soup is light brown or light yellow and translucent. Sometimes the color is similar to light soy sauce. The appearance looks very light, but it is a finely crafted broth essence, and it can also be said that it is an exquisite Lamian Noodles suitable for Lamian Noodles fans.

Speaking of miso, Hokkaido, Sapporo and Lamian Noodles are the most famous places in Lamian Noodles. In the century-old history of Lamian Noodles, Lamian Noodles has been miso for about 60 years. Before this kind of miso Lamian Noodles came into being, it was produced by customers who wanted pork miso soup noodles. After that, it suddenly spread in property exhibitions in department stores, and in the1970s, Sapporo Lamian Noodles became a craze.

Miso Lamian Noodles is a very strong seasoning using miso sauce itself. From an extreme point of view, as long as you add boiling water, you can make a very delicious Lamian Noodles. However, the Lamian Noodles store didn't get lazy. It also matched dolphin bone soup and chicken bone soup to make a more in-depth miso Lamian Noodles.

Miso Lamian Noodles is different from soy sauce Lamian Noodles and salty Lamian Noodles. The main thing is to change barbecued pork into minced meat, and stir-fry bean sprouts and onions as ingredients. Many people also use garlic and ginger, which can be said to be a warm Lamian Noodles, which may be related to the origin of miso in Hokkaido, Lamian Noodles.

For a long time, Sapporo Lamian Noodles was the center of gravity of Miso Lamian Noodles. In recent years, new flavors have begun to increase. Traditional shops generally have three kinds of products: soy sauce, salty taste and miso. Recently, many miso shops in Lamian Noodles have come out. Miso sauce and soup are the same, but thick dolphin bone soup, with thick miso sauce and high-calorie Lamian Noodles. Moreover, miso is very spicy, and many stores have prepared "spicy miso" menus. If you like spicy food, try spicy miso Lamian Noodles!