Slurp down a bowl of ramen and join a quirky crew of culinary ronin on the adventure of a lifetime in Tampopo (1985)—the first “ramen western”!
This post contains affiliate links to products we use and love!
The Story: Tampopo (1985)
A few *spoilers* ahead!
In the middle of a rainstorm, a Japanese milk-truck driver, Goro (Tsutomu Yamazaki), and his apprentice (Ken Watanabe), stop by a rundown noodle shop. The owner, a depressed widow named Tampopo (Nobuko Miyamoto), serves the strangers ramen. After Goro offers an honest—and educated—critique of her noodles, Tampopo begs him for help. With the hope of giving her son a better life, she vows to discover the perfect ramen recipe and improve business.
Together, they begin a rigorous training regimen, known as seishin, which elevates a student’s physical and mental prowess. Goro offers several adages to guide Tampopo: “Lukewarm ramen isn’t ramen,” “Ramen takes stamina,” “There’s no shortage of customers for good ramen,” and “The broth is the soul of ramen.” Eventually, they explore a wide range of subpar, average, and successful ramen shops. Tampopo, slowly but surely, learns what it takes to succeed.
As the story progresses, diverse characters with varying levels of affluence, come together to aid the widow in her noble quest. In addition to the truck drivers, a former professor, contractor, and chauffeur/cook form Tampopo’s support system. Not long after, the budding chef and her restaurant undergo a glamorous makeover. With a newfound confidence and valuable skillset, Tampopo reopens her shop to a crowd of eager ramen enthusiasts.
My Take
Throughout Juzo Itami’s Tampopo (1985), vibrant images of traditional food preparation and consumption, “refer to multiple layers of social reality within Japanese culture,” (Ashkenazi 27). Instead of words, characters utilize food to express their hidden feelings and desires. Seemingly mundane activities are infused with complex emotions, ranging from passion to anger. Strangers help strangers and lives are—mostly—bettered.
Tampopo is a wildly fun, sensual, and entertaining adventure. The ensemble cast and colorful side characters were a joy to witness in action. One of my favorite sequences involves an elderly woman getting handsy with fresh produce—namely a peach!
There are many more surprising sequences I could name, but I will leave those for you to experience. In the near future, I look forward to taking a deeper dive into Japanese cinematic classics!
A Brief History
Did you know…
“Ramen isn’t originally from Japan at all. It’s from China, and how it made the jump is still up for debate.”
– First We Feast
Ramen has a fascinating history. Read here to learn more about the evolution of this Japanese staple!
The Recipe: Vegan Shoyu Ramen
Tampopo is nothing short of a feast for the eyes! Audiences are invited to “dine” on a traditional Japanese breakfast (rice, seaweed, and raw egg mixed with fermented beans or nattō), soba noodle dishes, adzuki beans topped with mochi balls (oshiruko), fried rice with vegetables (chahan), and even spaghetti, among other tasty meals. Of course, I was most inspired to research and create a Vegan Shoyu Ramen recipe that would tickle your tastebuds!
Vegan Shoyu Ramen
Equipment
- Small Bowls
- Spoon (to peel the ginger)
- Knives
- Measuring Cups & Spoons
- Large Stock Pot
- Medium Stock Pot
- Spatula Spoon
- Colander
- Ladle
Ingredients
Shoyu Broth
- 3 tablespoons vegetable oil
- 1 3-inch piece ginger* (peeled and diced)
- 5 cloves garlic (loosely chopped)
- 2 bunches scallions (thinly sliced)
- 1 cup dried shiitake mushrooms (soak for 20 min.)
- 6 cups vegetable broth (low sodium)
- 1 cup water
- 6 tablespoons soy sauce
- 1 tablespoon coconut aminos
- 3 tablespoons mellow white miso paste
- 1-2 tablespoons toasted sesame oil
Ramen Noodles
- 10 ounces ramen noodles***
Toppings (Optional) – add to taste!
- furikake seasoning (a blend of dried nori seaweed, B&W sesame seeds, salt, and kelp powder – my latest obsession from Trader Joe’s!)
- sriracha drizzle
- tofu (silken has the best texture for ramen)
- mung-bean sprouts
- fresh scallions
- steamed spinach
- baby corn
- bok choy
- menma (fermented bamboo shoots)
- pickled radish
Instructions
- Soak the dried shiitake mushrooms in warm water. After 20 minutes, squeeze them to get rid of the excess liquid.1 cup dried shiitake mushrooms
- Prepare and chop your ginger*, garlic, and scallions. Once ready, slice the mushrooms.1 3-inch piece ginger*, 5 cloves garlic, 2 bunches scallions
- In a large pot on medium heat, sauté the ginger*, garlic, scallions, and soaked shiitake mushrooms in a few tablespoons of oil for 3-5 minutes.3 tablespoons vegetable oil
- Add the vegetable broth, water, soy sauce, and coconut aminos. Mix well until everything is combined.6 cups vegetable broth, 1 cup water, 6 tablespoons soy sauce, 1 tablespoon coconut aminos
- Boil over medium-high heat; then, reduce to low and cover.
- Broth is the key to unlocking ramen mastery! Stirring occasionally, allow the broth to simmer on low for at least 1 hour, up to 3 hours. The longer you allow your broth to cook, the more its flavors will intensify.**
- About 30 minutes before serving, add the miso paste and toasted sesame oil. Stir some more!3 tablespoons mellow white miso paste, 1-2 tablespoons toasted sesame oil
- Afterwards, prepare your ramen noodles and selection of toppings.10 ounces ramen noodles***
- Fill a medium pot with water, bring it to a rolling boil. Add your ramen noodles and cook for approximately 4 minutes (or refer to your unique package for a more precise time).1 cup water
- Use a colander to separate the broth. While most vegetables will be too soft after simmering for one hour plus, the shiitake mushrooms hold up nicely. They can be added to your finished bowl!
- Divide the noodles and broth between four bowls. Finally, top your custom bowl off with a variety of delicious garnishes!
Notes
Did you miss the last recipe? Try my Vegan Raspberry Crème Brûlée!
Source:
Ashkenazi, Michael. “Food, Play, Business, and the Image of Japan in Itami Juzo’s Tampopo.” Reel Food: Essays on Food and Film, edited by Anne L. Bower, Routledge, 2004, pp. 27–40.
