Chinese Cooking Recipes - 5 Vegetables Choices For Ramen and La Mian

Chinese and Japanese cuisine are more about the overall meal than just one component. Chinese cooking recipes like la mian use noodles to bring a heavier food with vegetables. There are many vegetables that are distinctly Asian in nature and go well with any of the Japanese or Chinese cooking recipes.

Ramen is a noodle soup that originated from Chinese cooking recipes with la mian. Many of the vegetables can be found in more than just one recipe. The key to many of the ingredients is to keep them big enough to be picked up with chop sticks. Small vegetables such as corn kernels are seldom seen in Asian cuisine.

The Vegetables

--1. Scallions/Green Onions
--2. Shiitake Mushrooms
--3. Bok Choy
--4. Mung Bean Sprouts
--5. Daikon/White Radish

Scallions/Green Onions

Scallions/green onions are long stem green vegetables. They have an onion flavor but are much more mild than a white onion. Their color and flavor bring a brightness to the dashi/soup of ramen dishes.

Shiitake Mushrooms

Shiitake mushrooms are know as the Japanese mushroom. They have a much more earthy flavor than white button mushrooms and can be found fresh or dried in your supermarket. The mushroom has a firm texture and can add a lot of flavor and firmness to any broth.

Bok Choy

Bok choy is a cabbage or lettuce originating in China. It has a light sweet flavor and crisp texture. Many times a small handful of leaves are tossed into a soup to add the sweet flavor that offset the onions and mushrooms. They turn a dark vibrant green as well when boiled for just a moment and usually loose some of their crisp texture.

Mung Bean Sprouts

Mung bean sprouts are sprout of the mung bean. They are typically white and have a yellow edible seed on the end. They are very crisp and light with a mild sweet flavor. They add color and texture to many dishes and should be added near the end of cooking or they loose their light flavor and crisp texture.

Daikon/White Radish

Daikon is a white radish that has the shape of a carrot. It has a stronger flavor than round red radishes and is used in fresh dishes like salads. They are sliced thin and added to soups but loose some of their flavor to other flavors of the dish. Daikons are used more in Chinese cooking recipes than Japanese cuisine but still bring flavor to ramen dishes.

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