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Momofuku Ando invented instant ramen (2016)

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Re: Momofuku Ando invented instant ramen (2016)

#51

Post by Cthulhu_ »

Magi604 wrote: post #2

Time to share my ultimate home instant noodle "recipe" - 1 pack spicy noodle (whatever brand you like) - 1 can mushroom soup - 2x eggs - Meats (I've used bacon, hotdogs, smokies, pork slices, whatever is available) - 1 slice sandwich "cheese style product" - Frozen veggies Use 1 can of mushroom soup and 1 can of water. Mix it and get it to boil, then put the noodles in. Let the noodles soften for a while. Add your fl…

Dumping frozen vegetables in hot water will just cool it and leave the vegetables mostly raw. I mean I understand Americans like raw broccoli and stuff but... I don't understand the self deprivation.

And as someone else asked, is that a clear kind of mushroom soup or broth or the creamy kind?

You can make your own broth too; get some regular mushrooms or ideally, dried shitake mushrooms and just boil them for an hour or two. Removing the mushrooms is optional. You can freeze the result if you have extra.

Same for chicken; get cheaper chicken on the bone, cook it in the oven as normal, put the bones in a pot and boil for two hours to make chicken broth. You can add mushrooms to that too, and / or said frozen vegetables to let it cook properly and release the flavours.

Re: Momofuku Ando invented instant ramen (2016)

#52

Post by bitcurious »

walthamstow wrote: post #44
tanin wrote: post #30

The best instant noodle brand is Mama. Trust me and try it out.

IndoMie Mie Goreng are my favourite, highly recommend if you can get hold of them

Those were great a few years ago, but the recipe they use for the noodles themselves has changed and they aren't as good.

Re: Momofuku Ando invented instant ramen (2016)

#53

Post by eimrine »

subpixel wrote: post #46
Magi604 wrote: post #2

Time to share my ultimate home instant noodle "recipe" - 1 pack spicy noodle (whatever brand you like) - 1 can mushroom soup - 2x eggs - Meats (I've used bacon, hotdogs, smokies, pork slices, whatever is available) - 1 slice sandwich "cheese style product" - Frozen veggies Use 1 can of mushroom soup and 1 can of water. Mix it and get it to boil, then put the noodles in. Let the noodles soften for a while. Add your fl…

I've moved onto refrigerated udon noodles. - 1 pack of udon noodles - a bunch of broccoli rabe or kale sauteed with garlic - 1 egg - chili crisp - sesame oil Sautee the veg while boiling the water, cook the noodles, drop in a beaten egg and the udon seasoning stuff, stir and add the cooked veg, pour into a big bowl and adorn with sesame oil and chili crisp. Sodium for days, but delicious.

> Sodium for days

What is the meaning of this statement?

Re: Momofuku Ando invented instant ramen (2016)

#54

Post by foobarian »

quietbritishjim wrote: post #42
Magi604 wrote: post #2

Time to share my ultimate home instant noodle "recipe" - 1 pack spicy noodle (whatever brand you like) - 1 can mushroom soup - 2x eggs - Meats (I've used bacon, hotdogs, smokies, pork slices, whatever is available) - 1 slice sandwich "cheese style product" - Frozen veggies Use 1 can of mushroom soup and 1 can of water. Mix it and get it to boil, then put the noodles in. Let the noodles soften for a while. Add your fl…

Sounds like salt soup! Not surprised it tastes OK.

I find that I crave the salt in certain conditions, like on hot days when I drink more liquids than usual. A cup of Ramen really does the trick then. A matter of taste perhaps but the default recipe on Maruchan pouches is a bit too salty for me, so I have it dilute. This doesn't change the absolute quantity of salt ingested but just tastes better.

Re: Momofuku Ando invented instant ramen (2016)

#55

Post by subpixel »

eimrine wrote: post #53
subpixel wrote: post #46

Earlier quoted context omitted.

I've moved onto refrigerated udon noodles. - 1 pack of udon noodles - a bunch of broccoli rabe or kale sauteed with garlic - 1 egg - chili crisp - sesame oil Sautee the veg while boiling the water, cook the noodles, drop in a beaten egg and the udon seasoning stuff, stir and add the cooked veg, pour into a big bowl and adorn with sesame oil and chili crisp. Sodium for days, but delicious.

> Sodium for days What is the meaning of this statement?

There is salt in every ingredient and step

Re: Momofuku Ando invented instant ramen (2016)

#56

Post by covercash »

eimrine wrote: post #53
subpixel wrote: post #46

Earlier quoted context omitted.

I've moved onto refrigerated udon noodles. - 1 pack of udon noodles - a bunch of broccoli rabe or kale sauteed with garlic - 1 egg - chili crisp - sesame oil Sautee the veg while boiling the water, cook the noodles, drop in a beaten egg and the udon seasoning stuff, stir and add the cooked veg, pour into a big bowl and adorn with sesame oil and chili crisp. Sodium for days, but delicious.

> Sodium for days What is the meaning of this statement?

There’s enough sodium in this one dish to fulfill multiple days worth of the daily recommended value.

Re: Momofuku Ando invented instant ramen (2016)

#57

Post by prmoustache »

Auracle wrote: post #8
diputsmonro wrote: post #3

Earlier quoted context omitted.

Cheese???

A slice of american cheese in instant ramen gives it some body and adds a bit of extra fattiness that's often missing. At least in flavorful, spicy ramen it really doesn't add much cheese flavor. Try it out.

What is "american cheese"? Do you mean plastic?

Re: Momofuku Ando invented instant ramen (2016)

#58

Post by justsomehnguy »

andybak wrote: post #35
justsomehnguy wrote: post #11

Earlier quoted context omitted.

Except it's not instant anymore *shrug_emoji*

In general - pimping up ramen like this doesn't take much longer than the time you need to wait for the noodles to cook. I usually start soaking the noodles and then grab another pan to cook the extras. It's one extra pan and very little extra time.

> pimping up ramen

*snort*

But yeah, if you need more than 5 minutes to cook instant anything, then it's no longer instant.

OTOH there are definitely some US/non-US shenanigans based on 110V.

Re: Momofuku Ando invented instant ramen (2016)

#59

Post by justsomehnguy »

prmoustache wrote: post #57
Auracle wrote: post #8

Earlier quoted context omitted.

A slice of american cheese in instant ramen gives it some body and adds a bit of extra fattiness that's often missing. At least in flavorful, spicy ramen it really doesn't add much cheese flavor. Try it out.

What is "american cheese"? Do you mean plastic?

https://en.wikipedia.org/wiki/American_cheese
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