I don’t really care what kind of dried ramen noodle packets I get (I think the ones at my local market are Top Ramen), though I’m open to trying the apparently distinctly superior kinds mentioned in this thread.
Yes, it’s much more about the added greens and veggies than about the noodles themselves. I don’t mind ending up with about a 1:1 or even 2:1 veggie/noodle ratio by volume.
Let’s see, what else? Mince half an onion and throw it in the water when you first put it on the stove, along with any dried mushroom pieces you’re adding, to increase the broth flavorfulness.
Break a raw egg into your soup bowl while you’re waiting for the noodles/veggies to cook, and whisk it up with the chopsticks. Then just pour the boiling mixture into the bowl while stirring, for an egg-drop-soup effect (except the beaten egg is dropped on by the boiling liquid rather than being dropped into it).
Chopped scallions and delicate greens like pea shoots are best added to the bowl with the egg to be minimally wilted in that final pour of the boiling noodles, rather than being more aggressively boiled in the noodle pot with the rest of the veggies.
I was gifted the full selection package from the website. (Delivered to my house as a surprise!) It’s several packs of all their flavours of noodles plus the chili crunch and their own soya sauce.
I can tell you ALL the flavours are very yummy.
Tingly Chili was my favourite!
I make it for my wife and I fairly often, following the basic directions hen making it. After it’s done though I pour out whatever extra ‘soup’ is still there. So we’re just eating the noodles themselves. I think doing this greatly cuts back on the salt, though I still wouldn’t call it health food, lol.
Heresy!!! Like spaghetti, the length of the noodles is a huge part of the appeal and texture! When I buy ramen, I take special care to make sure that the packages are firmly intact and not partly broken inside. That’s why I prefer the 5-packs rather than the individual ones – they tend to be more reliably less abused by handling.
Oh, FTR, I have to go get them in the actual “Asian” sub-isle, not with the rest of the dried soups. That may well make a difference in where you find them.
Good to know! They were on sale at Whole Foods last week for around $8 for a four-pack. Picked up a few different flavors. Sure it’s more pricey than Top Ramen but didn’t seem that expensive really. $2 per meal is a good deal.
I’m fond of Nissin Fire Wok pork ramen. It comes in a microwaveable bowl with a spice packet, a dried vegetable packet, and a packet of chili oil to stir in after heating it up. It’s not overwhelmingly spicy, but it’s got a solid kick to it.
Once in awhile when I make it up to Seattle, I like to go to Uwajimaya and see what they’ve got in their ramen aisle (yes, they have an entire aisle for ramen), and I’ve found some very interesting imports in there. Japanese Cup Noodles is SO superior to the version we get in America.
They seem to have a fine selection. But I must point out that your first picture shows exactly what I was talking about – it’s the Sapporo Ichiban “Original” in the top left – and yet, you silly girl, you bought something different – miso ramen. It’s probably very good and I hope you enjoy it, but it’s the pack on the top left that I was talking about. My understanding is that the miso has a thicker broth and may use thicker noodles, too. I’ll be pissed off if you proclaim it very good as I don’t think it’s even available here! In any case, give the other stuff a try sometime – the “Original” in the red and white package.
Now I really want some ramen and I could kick myself for forgetting to buy pork chops or chicken breast. I suppose I could just have some with mushrooms and a hard boiled egg, but that doesn’t seem very satisfying.
Seafood works great in ramen. I kinda believe that may have been the first protein added to these kinds of noodles. (I may go look at the history ramen and find out).
But yeah, if your heart needs pork it just needs pork.
Considering that them’s that invented ramen also invented sushi and sashimi, I don’t doubt it. But not for me. I love ramen and I love shrimp but not the two together.
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