 
Ramen started in Japan in the early 20th century, made from Chinese wheat noodles. In fact, it was known as shina soba; it started as a simple street food for workers at cheaper prices. It became a popular meal during post-war Japan where shortages were common; cheap, filling meals became a staple for the average Japanese. The combination of chewy verve and slippery noodles in flavorful ramen broth topped with eggs, slices of meat, and other toppings provided hearty and inexpensive meals to working-class people. Each region of Japan developed their own signature in the subsequent decades, including Tonkotsu in Fukuoka, Shoyu (soy sauce) in Tokyo, and Miso ramen in Hokkaido. As a result, it became more than just a dish, it evolved into a unique cultural identity.
The Instant Ramen Revolution
Ramen’s worldwide popularity took off due to Momofuku Ando, who invented instant it in 1958. With the introduction of Chicken Ramen, and Cup Noodles in 1971, it could easily become a household item around the world. The convenience, price, and long shelf life of instant ramen meant that students, busy workers, and astronauts would all find it in their cupboards, or at least in an emergency food supply. Instant ramen became a $40+ billion global industry with dozens of flavors and brands to appeal to every taste from spicy Korean Samyang to creamy Thai coconut varieties. A cream of pork noodle soup, once humble, made its way onto supermarket shelves worldwide.
From Street Food to Gourmet Delight
In recent decades, it has taken on a new life in fine dining and pop culture. Chefs around the world began elevating it into gourmet meals using organic ingredients, slow-cooked broths, and artisanal noodles. Shows like Naruto and food documentaries spotlighted ramen, sparking curiosity and appreciation. It shops in cities like New York, London, and Melbourne now attract long queues. Today, ramen is celebrated not only for its taste but for its artistry—a symbol of comfort, culture, and creativity. click here for the source
