Mi and Yu noodle bar Baltimore

Yesterday I stopped at Mi and Yu Noodle Bar in Baltimore Maryland. It was raining, dreary, & I wanted some soup to pick me up. While I’ve known about this place for a while, I was just now trying it for the first time.

Mi and Yu noodle bar Baltimore

In each corner is a little nook that seats two & overlooks onto Charles Street in Federal Hill. In the center is another seating area, & along the wall there more seats. Plenty of places to sit, I imagine this places fills up quick.

For lunch I ordered Vegetable Soup, Fried Tofu, with Ramen noodles. The soup, eggs, & ramen noodles all came in their own separate containers. Back at the office the assembly began.

Mi and Yu noodle bar Baltimore

Putting this together, I must have done something wrong. As there was barely enough room in my Soup Bowl for the broth alone, I had to drink it down some. The eggs went next, & clearly I should have put them in last as they immediately sank. At this point I was only able to fit in two of the four slices of Fried Tofu, which left my Ramen Noodles sticking out on top.

Mi and Yu noodle bar Baltimore

It went down easy, & achieved my goal of a warm soup for lunch.

Vegan Korean Ramen Noodle Soup

Vegan Korean Ramen

Making a bowl of Korean Ramen Noodles

Korean Ramen

In Korea, ramen is called ramyeon (라면).

  • 1 package Koyo Organic Ramen Noodles
  • 2 tea spoons olive oil
  • ½ tea spoon gochugaru / ¾ tablespoon if you want a more spicy soup
  • 4 to 5 dried dried Shiitake mushrooms
  • ¼ oz dried kelp
  • 4 & ½ cups water
  • Two to three large cloves garlic, minced
  • ½ of a small carrot, chopped into ¼” pieces
  • Four to five white button mushrooms, sliced
  • 1 tea spoon of salt
  • 1 & ½ table spoon white miso
  • ½ table spoon Sunchang Gochujang (a Korean red pepper paste)
  • 1 table spoon nutritional yeast
  • One to two scallions, chopped, plus any additional for garnish
  • 1. In a medium bowl, you are going to want to soak the shiitake & the dried kelp in 1 cup of water until completely restored to its original state. Then slice the shiitake mushrooms, & return them to the bowl.
  • 2. In a medium pot, heat 2 teaspoons of olive oil over medium. Add gochugaru & toss for about 20 seconds until fragrant. Be careful not to burn and blacken the pepper flakes! This heats up quickly.
  • 3. Add the shiitake & the kelp along with the soaking water, into the pot. We then add garlic, mushrooms, & carrots. Add 4.5 cups water, cover & bring this to boil.
  • 4. Add miso, salt, nutritional yeast, & gochujang. Lower the heat to a simmer, & leave for about 4 to 5 minutes.
  • 5. Now we get to add the ramen noodles! Additionally add some scallions, & bring heat back up to medium. Let boil for just about 2 minutes until the noodles are al dente. Quickly take off the heat. Adjust seasoning as needed, garnish with more scallions and serve.

Ramen Noodle Challenges

Ramen Noodle Challenges

Ramen Noodle Challenges

Bulk Eating Ramen Noodle Challenges

For this post, I thought that a fun topic might be Ramen Noodle Challenges. From searching the internet, there seems to be two types of challenges : Eating Ramen in Bulk, & Eating Super Spicy Ramen. Below I have gathered a collection of YouTube videos of both, linking the creator & their channel or Facebook. If you are interested in providing your own videos, challenge stories, or have an idea for other types of Ramen Noodle Challenges, feel free to leave a comment.

So many of you guys left me comments, sent me messages, and spammed my wall asking for a Ramen Video… So here it is!!! 12 Packs of Ramen Noodle, roughly 11lbs of Noodles and Broth, and only for $1.50!!! Thanks everyone for showing so much enthusiasm, I really appreciate it =]

In this video Tyler attempts to eat over 5 pounds of Mr Noodles Instant Ramen Noodles!!

sweaty man eating spicy ramen soup

Fire Noodle Challenges

Super Hot Ramen Noodle Challenges

Your own Ramen Noodle Challenge?

Have something in mind? Post a comment below!

These are just some of the many, many Ramen Noodle Challenges that I am finding on YouTube. & while none of these have been created by myself, I have an idea or two for some challenges that I hope to get organized. Though I’m interested to get input from what you want to see as far as challenges, or perhaps some that you have done yourself.


Try your own Challenge!

Ramen Noodle Challenge

Samyang Ramen Spicy Chicken Roasted Noodles

Ramen Life TShirt

Ramen Life T-Shirt




10 Ramen Noodle Facts – Page 1

ramen noodle facts

10 Ramen Noodle Facts

Some facts & history about Ramen Noodles you may not have known

Lets go over some Ramen Noodle facts, as well as a little history about these delicious instant noodles!

ramen noodle facts
Instant noodles on white background
  • 1. Instant Noodle History

    Lets begin at the beginning. Where did all of this Ramen Noodle goodness get it’s start? As per the wikipedia for instant noodles : Instant noodles were invented by Taiwanese-Japanese inventor Momofuku Ando in Japan. It was first marketed on 25 August 1958, by Ando’s company, Nissin, under the brand name . Ando developed the production method of flash frying noodles after they had been made, creating the “instant” noodle. This dried the noodles & gave them a longer shelf life, even exceeding that of frozen noodles.


  • 2. Ramen initially was a luxury

    While it would cost considerably less than $200 a year to eat ramen for every meal, back in 1958 the first instant ramen was ironically considered a luxury item. This was because Japanese grocery stores sold fresh Japanese noodles (also known as udon noodles) at one-sixth the cost of Ando’s new instant noodles. Each noodle block was pre-seasoned & sold for 35 yen. Despite this, instant noodles eventually gained immense popularity, especially after being promoted by Mitsubishi Corporation.


  • 3. Ramen is the Japanese word for Chinese lo mein

    The Japanese owe it to the Chinese for the trendy food’s name. According to Being Japanese American by Gil Asakawa, ramen is the Japanese pronunciation of the kanji characters for lo mein or lau mein in Chinese. However, there are competing theories, & other authors feel the most likely etymology is lamian. Whichever is the case, it’s no surprise that ramen is inspired by lo-mein, another boiled noodle dish invented centuries ago.

  • 4. The preservatives inside instant Ramen Noodles are very difficult to digest

    Dr. Braden Kuo (a gastrointestinal specialist) of Massachusetts General Hospital used a pill-sized camera to record up to 32 hours & monitor the digestion of instant Ramen Noodles versus homemade Noodles. After two hours, the preserved noodles were still relatively intact & undigested.



Ramen Food Trucks


Ramen Food Trucks

Food trucks that specialize in Ramen Noodles

Increasing in popularity are food trucks, & along with that, food truck gatherings. Yet as many as I’ve been to, I have yet to see a Ramen Noodle Food Truck.

Perhaps that is because I’ve not been to San Francisco, California, where I could easily find Hapa Ramen who makes a unique bowl of noodles. They serve locally sourced, organic ingredients. As they put it, We use the good stuff

Organically raised pork, chickens that enjoyed roaming around their pastures, & locally sourced konbu. Also they use seasonal, local vegetables from the best farms—Catalan, Dirty Girl, Star Route, Serendipity, Knoll, and Marin Roots, to name a few.

Hapa Ramen Food Truck










Perhaps you have read Omnivore’s Dilemma and watched Food Inc, realizing that local, organic is the way to go with food. For us, the reasons are even simpler: it tastes way better and we want to support the local farmer to complete the circle for the local economy.

Then there is the Ramen Rickshaw in Springfield, Ohio.

Ramen Rickshaw











The Ramen Rickshaw showcases comfort food products, carefully refined to accommodate the tastes & expectations of the Springfield market. They have produced variations of three iconic Japanese culinary dishes: fried rice, Japanese curried rice & an entire showcase product of ramen noodle soup! The broth is based on a family recipe handed down from relatives who owned their own ramen noodle shop in a little country village in Japan. Both the broth & noodles are handmade from scratch. The Ramen Rickshaw is the featured food truck at the Springfield Rotary Gourmet Food Truck Competition!

Chicken Ramen-Noodle Soup

Chicken Ramen-Noodle Soup

Chicken Ramen-Noodle Soup

Not just Chicken Noodle Soup

It’s that time of year where we’re getting the ill. We find ourselves waking up with any of those horrible familiar feelings :

  • sore throat
  • fever
  • nasal clog

Combat the winter blahs with some warm, delicious, home made Chicken Ramen-Noodle Soup!

  • 1. Combine Chicken, water & any selected seasonings
  • Combine 2½ pounds bone-in, skin-on, meaty chicken pieces, ½ cup chopped onion, 2 teaspoons salt, 1/4 teaspoon ground black pepper, 1 bay leaf, 2 to 4 cloves minced garlic, & 8 cups of water. Feel free to add a tablespoon of the following for your unique taste: cider vinegar, coconut oil, and/or grated ginger.


  • 2. Simmer : until Chicken is tender
  • Bring the chicken soup to a boil. Once boiling, reduce the heat to a simmer. Cover the pot & let the liquid simmer about 1½ hours, or until the Chicken is tender.


  • 3. Cut Up the Chicken
  • Using tongs, slotted spoon, or a pitch fork, you need to remove the chicken from the broth. Then you should allow it to sit long enough to cool down to handle. Pull any of the meat away from the bones, discarding the skin. Cut the meat into bite-size pieces. Remove the bay leaf from the broth & discard it along with the chicken bones.


  • 4. Skim Fat from Soup’s Surface
  • Chicken Ramen-Noodle Soup










    Like in boyscouts…

    The easiest way to skim the fat from the broth is by using a large metal spoon to skim off the layer of fatty liquid as it rises to the top of the broth. You could alternatively cover & refrigerate the soup broth for 6 to 8 hours, or until the fat solidifies on the surface. Then use a spoon to lift off the hardened fat.


  • 5. Add Vegetables
  • Bring the broth to boiling. Add 2 chopped carrots and 2 stalks of chopped celery. Simmer while covered, for 5 minutes.


  • 6. Add the Ramen-Noodles
  • Stir in 1 package uncooked ramen noodles. Return the broth to boiling & simmer, covered, about 5 minutes or until the noodles are tender but still firm. Stir in the chopped chicken from before & 2 tablespoons snipped fresh parsley. Last step is to serve into your soup bowl, & enjoy!

    Chicken Ramen-Noodle Soup















    Chicken Ramen-Noodle Soup

    Get better this winter!

    When it’s cold out, warm up with some Ramen Noodles!


    Cold Ramen Noodles

    Cold? Warm up with Ramen Noodles

    When it’s cold out, warm up with some Ramen Noodles!

    When it’s cold out… I mean Ohio sub zero cold, I prefer to warm up with one of two things. Either some piping hot coffee, or a delicious bowl of Ramen!


    There are a couple of items that I will add to a regular packet of instant Ramen Noodles to get it to these desirable, warming temperatures. First & foremost is to add a habanero to the noodles while they boil. Once the noodles are completed, I throw them into the strainer & put the habanero into the pan. At this time I usually put the packet of flavor into a bowl, & let it sit. Back to the pan, I dump in some sriracha, chili oil, teriyaki sauce, butter, & some mushrooms or egg plant. Once that sauce gets to a simmer, I’ll introduce the noodles from the strainer, mixing the hot sauce to the noodles. By the time the noodles are good & mixed, I add to the packet flavor in the bowl. Mix & enjoy!

    Cold Ramen Noodles


    Cold? Warm up with Ramen Noodles


    Introduce Eggs to your Ramen Noodles


    Introduce Eggs

    Take your Ramen Noodles to the next level : Boiled eggs!

    Most instant Ramen Noodles are pretty much starch & fat. What we need is some extra protein! Eggs are cheap, delicious, & in most cases, easily prepared on the same stove, or more creatively with the same pot using the noodles or broth. Lets look over a short list of Egg preparation for instant Ramen noodles.

    Ramen Noodles
    Boiled Eggs
    • Hard Boiled Eggs

    • Hard boiled eggs are the easiest, basic level of egg in your Ramen : just add the eggs to a pot of cold water, bring it to a boil, then drop it into the noodles. The egg will be pretty perfectly hard boiled in just about the same time that it takes to cook your instant Ramen. What a perfect combination!


    • Soft Boiled Eggs

    • The soft boiled eggs are a bit trickier, because they involve more time. Once the water comes to a full boil, the eggs should find their way into the pot, start to timer, & pull them out after. The timing is key. If you want softer eggs, 3 minutes is enough, or for a fully-set white and semi-liquid yolk go for a full 5 minutes. Once completed cooking, cut the eggs open & stir the yolk into the broth. Time to enjoy!


    • Fried Eggs

    • In a separate pan fry up an egg, just like you would prepare for breakfast. Once completed, introduce to the top of your instant Ramen. It does not get any easier (or delicious) than a fried egg in your instant Ramen!


    • Egg-drop method

    • Alright, lets create small curds of egg blossoms! The egg-drop method will yield eggs that float in the broth & coat your noodles. It’s really easy. First lightly beat an egg in a small bowl. Then, once your noodles are cooked, swirl the noodles and hot broth gently around the pot. Once you get the broth is moving, slowly introduce the beaten egg to your noodles. It should set into fine ribbons & look amazingly delicious.


    • Poached eggs

    • These will never come out perfectly shaped. While cooking, before the noodles start separate, remove the pot from the stove-top & break a raw egg right into the center! Cover the pot & let sit for a couple minutes. Let both the noodles & eggs fully cook like normal. Poached eggs in your instant Ramen Noodles.


    Try any one of these? Try them all? Feel free to share your photos or stories!

    The many flavors of Ramen Noodles

    After some very lengthy downtime, I finally got the site back up & running!

    Lets just do a quick breakdown of a list of all the flavors of Ramen noodles. If I’m missing anything, please feel free to make a
    quick note!

    These include nissan, top ramen, and maruchan brands.

    • Chicken
    • Creamy Chicken
    • Roast Chicken
    • Pork
    • Beef
    • Oriental
    • Cheese
    • Chili lime
    • Chili lime shrimp
    • Shrimp
    • Cajun Chicken
    • Smoked Ham
    • Mushroom
    • Chicken Mushroom
    • Lime Shrimp
    • Chicken Vegetable
    • Spicy Chili Chicken
    • California Vegetable
    • Salsa Picante Chicken
    • Roast Beef
    • Teriyaki Chicken
    • Picante Beef
    • Hearty Chicken
    • Shrimp Picante
    • Salsa Picante Chicken
    • Beef Tomato
    • Hot & Spicy
    • Teriyaki Chicken

    Samyang Beef Flavor Ramen

    Beef Flavor Ramen

    Samyang Beef Flavor Ramen

    Always looking in the Asian Isle at shopping stores, I sometimes will come across new flavors of Ramen Noodles that I have not heard of before. My most recent find was the Samyang Beef Flavor Ramen.

    Samyang Beef Flavor Ramen Noodles
    Samyang Beef Flavor Ramen Noodles

    Produced by Samyang Food in Seoul, South Korea, this is an excellent medium of Ramen Noodle goodness! The Beef Flavor certainly has a bit of kick to it, but it is easily tolerable when compared to other hot Ramen Noodle flavors. The noodles themselves seemed to have a certain texture that was unique & defined.

    For the price, it certainly is a great catch. I’ll be sure to pick up more of these & incorporate some diversity into my Ramen Noodle lunch time!