It seems that in South Korea (AKA Republic of Korea), the price of noodles (ramen and otherwise) is a major gauge of inflation. If only GWB would spend an hour discussing the ever increasing price of noodles in this country I think we’d be able to get some work done in DC.
Korean makers of ramen raised the price for a pack by 100 won (11 cents) earlier this month, causing people to rush to snap them up by the case before the increase.
This policy change effects only spammers and I know that spammers never read the blog anyway so they’ll never notice this.
If you spam me and give your email address (which some of you are dumb enough to you), I will post your email address here for everyone to see and hopefully for spambots to pick up. Heck, maybe even a reader will sign you up for a “free iPod” website, but I’m not going to encourage any vigilantism.
You have been warned.
PS – Since it seems unbelievable that someone would spam with their own email, they often do. It usually looks like this:
Hi there, I agree with what you are saying in the post. These comments are interesting. I will check again later to comment back.
v1agra dot com
Bacon is like magic fairy dust, you add it to any meal and you get something that’s instantly “fancier” and certainly tastes better.
Submitted By: Nick
Submitted From: Lemoore, California
- 2 Packages of regular Pork Ramen
- 10 slabs of bacon; sliced to bite sized pieces
- 2 raw eggs, whipped
- 2 thick green onions, sliced thin
- Couple of dashes of Mushroom Soy Sauce
Open the two packages of the pork ramen and remove the seasoning packets. Set the ramen bricks aside and open the seasoning packets and pour into a large bowl for later use. Get 4 cups of water to a boil. Once the water is boiling, add the sliced Bacon to the boiling water, and right after that, add the two blocks of ramen. Total cook time is 3 minutes. Cook for 2 minutes and 30 seconds, stirring occasionally. Then, during the last 30 seconds, slowly pour the raw egg mixture and stirring the ramen noodles constantly. Pour the cooked ramen mixture in the bowl with the seasonings in it and stir. Add a dash of Mushroom Soy sauce, then mix the ramen again. Top it off with some of Green onions and you’re done! If you think you’ll still be hungry after this, add some grilled, sliced pork on top of the ramen when you finished the above.
Patti in Tennessee wants to know if you can buy “just Mushroom” flavor ramen anywhere and also what brand it is. I have vague memories of this flavor as well (maybe Smack brand?), but I’m not the biggest mushroom fan so I’ve never bought any.
Post your knowledge in the comments!
Someone asked me how to substitute for the flavor packet, which we’ve been asked before, but the question is because there is gluten in the flavor packet in most ramen. I didn’t know that was the case, but I’ve never checked. There are plenty of good substitutes for the flavor packet, but I also think there’s probably a ramen maker out there that is gluten free in the seasoning packet. Does anyone know?
Here are my substitutes for the flavor packet:
- chicken/beef bullion cubes (gluten free ones are available at celiac.com)
- My personal favorite is boullion in a jar. It needs to be refrigerated after opening, but it seems to be higher quality to me.
I have a recipes for broccoli slaw salad that calls for ramen noodles and the seasoning packet. This is a wonderful salad, and great to eat.
The problem is I was recently diagnosed with Celiac Disease which is an allergy to glutens. These are flour, wheat, barley, etc.
In the ramen seasoning packet, there is wheat, would you have any idea what the other seasonings are that I could try and substitute so that I can continue to make the salad minus the noodles?
The Nichi Bei Times has a yummy looking recipe for making noodle-shop style ramen at home. This is not making noodles from scratch, but you do make your own broth (from chicken wings and some other ingredients). I know absolutely zero Japanese, but based on where the paper is located, I’m thinking Nichi Bei means North Bay (for San Francisco Bay). I could be wrong though. Anyway, this is a perfect way to use your left over uncooked wings from the Super Bowl.
This recipe sounds interesting, although I don’t really like cabbage, I think I could handle a small amount of it. The real trick here is probably the size of the bowl since that influences the amount of water that is used. I haven’t tried this myself, but if you have any input here, let me know. I think too much water is going to lead to a weak soup.
Submitted By: Tiffany D.
Submitted From: Dallas, Texas
- Pork-flavored ramen (Mama’s brand (yellow packaging)
- 1 raw egg
- 1/2 cup frozen vegetables (peas, carrots, corn)
- water (not cold)
- 1/2 cup chopped cabbage (very thinly like cole slaw, if possible use picked salty Thai cabbage)
- pickled peppers
Crack an egg (don’t break the yolk) into deep bowl and then pour water to fill the bowl halfway. Place the ramen onto the top of egg and add seasoning packet. Add the frozen veggies and chopped cabbage. Next, add more water to barely cover the ingredients and cover the bowl with plastic wrap. Heat in the microwave on high for about 5 minutes. The egg should be soft boiled when it finishes. Garnish with a little bit of cabbage and peppers.
In all honesty, I don’t eat tofu. I have tried it before and I didn’t like it. My wife is vegetarian and even she doesn’t like it. But there is one dish in which we will both eat tofu, and that is miso soup at Japanese restaurants. PS – This recipe is vegetarian as far as I know, I don’t know what’s on the ingredients list on the ramen package!
Submitted By: Stephen Williams
Submitted From: Lynwood, WA
- 1 Package of Sapporo Ichiban Miso Flavored Ramen
- 1/3 Cube of Firm or Extra Firm Tofu, drained and cut into small cubes
- Small amount of fresh Green Onions, chopped
- 1 Tbsp. of Sesame Oil
Bring 2 cups of water to boil in a small saucepan. While waiting for the water to boil, add the Sesame Oil to a small frying pan and heat to Medium-High. Once the water is boiling, add the ramen noodles (I split the noodle brick in 2 halves). Boil the noodles for 3 minutes. While the noodles are boiling, add the chopped tofu to the frying pan and fry for 2 minutes. Stir constantly. After frying the tofu for 2 minutes, add the green onions and stir. Fry for one more minute. Reduce heat to medium. Once the noodles are done boiling, drain them until a small amount of water is left (About 1/3 cup). Add the seasoning packet to the saucepan and stir into the ramen/water mixture. Once the packet is dissolved, add the contents of the saucepan to the frying pan and stir. Cook for 2 minutes until the water is absorbed. Serve on a plate and enjoy. Feel free to add a small amount of ground red pepper for some spice. This is a great meal for less than $2.00 and I enjoy it all the time!
I did an email interview last week with Stu from CampRecipes.com. CampRecipes.com is a cool site and I was glad to hear about it from Stu. I love to camp (backpacking and car camping) and I always end up eating the same stuff. This site has some better ideas to use.
Link to the article
To the users who keep posting comments with your full name, email, and phone number, I don’t care that you got a bad packet of ramen. Why? Because I don’t make ramen; I’m just a guy with a blog. From now on, I’m going to start a special section for you and move all your comments there. You’ve been warned.
PS – If your email address ends in @aol.com, this is probably directed to you!