When you have a special event coming up, but only $1.25 left on the food budget, say no more!
How likely are you to grab a slice of this?
When you have a special event coming up, but only $1.25 left on the food budget, say no more!
How likely are you to grab a slice of this?
Recently the popularity of food trucks has been exploding! Along with that, many local areas are starting to hold food truck gatherings, which as one might imagine are gatherings of many food trucks. They are great, sometimes held at farmers markets, or local music events. However, for 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 all locally sourced, organic ingredients. As they put it, We use the good stuff. It is fantastic. Just read below:
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.
Prison Ramen: Recipes and Stories from Behind Bars
This rather unique and edgy cookbook, Prison Ramen takes readers behind bars with more than 65 ramen recipes and stories of prison life from the inmate/cooks who devised them. Including content from celebrities like Guns n’ Roses guitarist Slash and the actor Shia LaBeouf.
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.
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!
I don’t know about you, but I can’t imagine better options for Ramen Food Trucks! Be on the lookout in your local area, & be sure to give us an update if you see any!
That is the question that I got asked moments after I started this website year ago. While my friends and I love to make and eat Ramen Noodles, the nutrition question was brought up almost immediately, and it can’t (nor shouldn’t) really be ignored.
Not even taking sides, it actually is a difficult question to answer. You see there are two types of Ramen Noodles. There is the instant Noodles that take about 3 minutes to microwave, and then there is actual hand made Japanese Ramen Noodles served in a restaurant that take years to master. The second type mentioned is entirely different than just the instant noodle soup known for being inexpensive in bulk.
Admittedly, this site has some recipes that uses (or suggests using) the instant noodles, and making a dish that resembles the labor intensive, high-quality soup. While this is intended in all well and good fun, lets take a look at the difference in nutrition!
Just how do the two varieties compare when it comes to their nutritional value? Simply take a quick gander at the plastic-wrapped Nissin Top Ramen and you can easily see :
These numbers are based on the whole brick, and include the salty Chicken Flavor.
The FDA recommends that the average American consumes under 2,300 mg of salt per day. A package of the selected product contains more than half of this!
What makes this difficult is that it is impossible to research the dietary statistics on restaurant-made ramen. Especially when it is hand made. However, I think it is safe to assume it would not be nearly the nutrition train-wreck that the instant noodles are.
Simply put, consuming too much sodium will increase the risk of heart failure, osteoporosis, stroke, high blood pressure and heart disease. For a college student, this is easily overcome with youthful energy burning, however for adults not so much. Try to make the intake less often as you get older, it is kind of common sense. And for a special treat, get the good stuff.
For this post, I thought that a fun topic might be to cover some different and unique Ramen Noodle Challenges. After doing some quick searching on the internet, there seems to be two different types of challenges : Eating Ramen in Bulk, and Eating Super Spicy-Hot Ramen. Below I have gathered a collection of YouTube videos that contain both of these, 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 reach out to me or 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!!
These are just some of the many, many Ramen Noodle Challenge videos that I am finding on YouTube. And while none of these have been created by myself, I have an idea or two for some challenges that I kind of hope to get organized at some time. 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.
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.
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.
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.
It went down easy, & achieved my goal of a warm soup for lunch.
Lets go over some Ramen Noodle facts, as well as a little history about these delicious instant noodles!
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.
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.
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.
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.
It’s that time of year where we’re getting the ill. We find ourselves waking up with any of those horrible familiar feelings :
Combat the winter blahs with some warm, delicious, home made Chicken Ramen-Noodle Soup!
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.
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.
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.
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.
Bring the broth to boiling. Add 2 chopped carrots and 2 stalks of chopped celery. Simmer while covered, for 5 minutes.
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!
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!
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.
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!
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!
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!
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.
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!
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
These include nissan, top ramen, and maruchan brands.