How To Cook a Perfect Bowl of Ramen
Ahhh... Ramen. Food of the Gods to students and the tight-budgeted all around the world, Ramen has the beauty of being both inexpensive (depending where you go to buy them), filling and tasty. There are pages dedicated to this fabulous food, often with recipes galore, some of which sound tasty and some of which sound...well...frankly nauseating.
Anyway, I tend to prefer Ramen on it's own, without extras, and I would like to now share my method of cooking the perfect bowl of Ramen.
Ok, we start with a packet of Nissin Demae Ramen. Made in Hong Kong, but for a Japanese company. It's worth anywhere from 65 cents to 95 cents, depending on where you shop. I got my latest batch of Nissin Ramen from my local Asian grocer.
Here's the packet:
The chicken flavour is really good... They also have beef, sesame, shoyu (soy sauce), tonkotsu (pork), and I think even a chili flavour.
The contents of the packet are simple, as opposed to Indo Mie noodles with their 5 flavour packets... This one has 2, a "soup base" packet and a tiny oil packet, which is usually sesame oil.
Now, this is the way I prepare my noodles. You will need:
1 small saucepan
Water
Noodle pack
Fork
Bowl for serving
To prepare:
1: Fill the saucepan with enough water to just cover the noodle brick.
2: Turn the stove on high, place saucepan on stove, and add approximately half of the soup base powder to the water.
3: Once the water heats up and starts to boil, add in the noodle brick. Don't worry if the water doesn't cover it completely.
4: When the noodles begin to soften, separate them with the fork and let them boil for about a minute.
5: Pour out about half of the water into the sink, making sure no noodles are lost.
6: Put pan back on the stove, and add in the rest of the soup base. Stir noodles and allow the liquid to boil off for about a minute.
7: While liquid is boiling off, snip off a corner of the oil sachet and drizzle half into the bowl.
8: Turn off stove, place noodles into the bowl with the broth, and then drizzle the rest of the oil on top of the noodles. Serve and enjoy!
This method ensures that your noodles are neither:
1: Too soupy.
2: Unflavoured.
3: Not soupy enough (which tends to be the case when people cook the noodles in the water and then drain off all the water and add the flavour packet...this is a big no-no! Your noodles will go all clumpy and gross.) Ramen is supposed to be a "noodle soup" and therefore you should keep it as such.
RESIST the temptation to add anything weird to your noodles, such as butter, cheese, ketchup or mayonnaise. (Don't laugh, I've seen it done by an ex-friend who thought his way was the perfect way to eat noodles. I didn't have the heart to tell him it tasted like oily noodle slop.) If you must add anything, it should be something Asian... like soy sauce or similar (e.g. Kecap Manis).
Anyway, I tend to prefer Ramen on it's own, without extras, and I would like to now share my method of cooking the perfect bowl of Ramen.
Ok, we start with a packet of Nissin Demae Ramen. Made in Hong Kong, but for a Japanese company. It's worth anywhere from 65 cents to 95 cents, depending on where you shop. I got my latest batch of Nissin Ramen from my local Asian grocer.
Here's the packet:
The chicken flavour is really good... They also have beef, sesame, shoyu (soy sauce), tonkotsu (pork), and I think even a chili flavour.
The contents of the packet are simple, as opposed to Indo Mie noodles with their 5 flavour packets... This one has 2, a "soup base" packet and a tiny oil packet, which is usually sesame oil.
Now, this is the way I prepare my noodles. You will need:
1 small saucepan
Water
Noodle pack
Fork
Bowl for serving
To prepare:
1: Fill the saucepan with enough water to just cover the noodle brick.
2: Turn the stove on high, place saucepan on stove, and add approximately half of the soup base powder to the water.
3: Once the water heats up and starts to boil, add in the noodle brick. Don't worry if the water doesn't cover it completely.
4: When the noodles begin to soften, separate them with the fork and let them boil for about a minute.
5: Pour out about half of the water into the sink, making sure no noodles are lost.
6: Put pan back on the stove, and add in the rest of the soup base. Stir noodles and allow the liquid to boil off for about a minute.
7: While liquid is boiling off, snip off a corner of the oil sachet and drizzle half into the bowl.
8: Turn off stove, place noodles into the bowl with the broth, and then drizzle the rest of the oil on top of the noodles. Serve and enjoy!
This method ensures that your noodles are neither:
1: Too soupy.
2: Unflavoured.
3: Not soupy enough (which tends to be the case when people cook the noodles in the water and then drain off all the water and add the flavour packet...this is a big no-no! Your noodles will go all clumpy and gross.) Ramen is supposed to be a "noodle soup" and therefore you should keep it as such.
RESIST the temptation to add anything weird to your noodles, such as butter, cheese, ketchup or mayonnaise. (Don't laugh, I've seen it done by an ex-friend who thought his way was the perfect way to eat noodles. I didn't have the heart to tell him it tasted like oily noodle slop.) If you must add anything, it should be something Asian... like soy sauce or similar (e.g. Kecap Manis).