what do you call japanese noodles in soup dish
Ramen Ramen (/ˈrɑːmən/) (拉麺, ラーメン, rāmen, IPA: [ɾaꜜːmeɴ]) is a Japanese dish. It consists of Chinese-style wheat noodles served in a meat or (occasionally) fish-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork (叉焼, chāshū), dried seaweed (海苔, nori), menma (麺麻), and green onions (葱, negi). Nearly every region in Japan has its own variation of ramen, from the tonkotsu (pork bone broth) ramen of Kyushu to the miso ramen of Hokkaido.[5][6]
Shabu-shabu The dish was originally made with thinly sliced beef[citation needed], but some versions use pork, crab, chicken, lamb, duck, or lobster. Most often, ribeye steak is used, but less tender cuts, such as top sirloin, are also common. A more expensive meat, such as wagyū, may also be used. It is usually served with tofu and vegetables, including Chinese cabbage, chrysanthemum leaves, nori (edible seaweed), onions, carrots, shiitake mushrooms and enokitake mushrooms. In some places, udon, mochi or harusame noodles may also be served.