Peanut Noodle Soup

Jilly sent in this interesting sounding soup. I had to ask about the peanut butter since I’ve never added peanut butter to a soup, but Jilly says it’s good. If you guys try it, let me know in the comments. This reminds me that I also need to get some fish sauce since every time I cook, I never have any…

  • 1 package chicken flavor ramen
  • 2 cups water
  • 1/2 teaspoon crushed or minced ginger
  • 1/2 teaspoon minced garlic
  • 1 heaping tablespoon peanut butter (crunchy preferred)
  • 1 thinly sliced green onion + tops
  • red pepper flakes to taste
  • fish sauce (optional) to taste
  • chopped peanuts if not using crunchy peanut butter

Put the ginger, garlic, and flavor packet from the ramen in the water and bring to a boil. Add the noodles and cook as directed. Remove the pan from heat and add the peanut butter, stirring until dissolved. Fish sauce may be added here if you’re using it (I don’t). Pour into bowl and top with pepper flakes and green onion, also peanuts if using. Enjoy!

New Instant Ramen Museum Opens in Yokohama

In addition to the one instant ramen museum already in Ikeda, Osaka, a new one, the Cup Noodle Museum is opening now in Yokohama.
The new museum will Momofuku theatre featuring CG movies about Momofuku Ando’s life and philosophy. Kids will enjoy playing in the Cup Noodle Park, which will allow kids to “become the ‘noodles’ as they pass through the production process from creation to shipping.” The part that I think will be the best is the “Chikin Ramen Factory”, where you can learn how to make your own “home-made” instant noodles.

The new museum is opening in about a week, Saturday Sept 17.

Best New Ramen Flavor Idea?

I usually post this once a year because usually by then I get a great new idea from someone on a flavor for instant ramen. This time it was because someone suggested what has become my favorite flavor for things, honey mustard. I love honey mustard salad dressing, in salad, on french fries, on burgers, for chicken, etc etc. I think it might be a great ramen flavor too, but the others on this list also sound good.

[poll id=”8″]

The Fanciest Ramen I’ve Ever Seen

The Houston Chronicle has a story about Soma Sushi, a Houston area restaurant, which serves foie gras ramen topped with shaved Perigord truffles. I’m sure you could try to come up with a more expensive and ‘fancy’ sounding ramen, but it would be a challenge. How about caviar ramen with gold leaf? Although I’d probably never eat it the foie gras ramen, the pork ramen pictured in the story looks awesome.

Lucky Peach Magazine 1st Issue is All About Ramen

Someone sent me a note about a new magazine called Lucky Peach. The magazine is a quarterly “journal of food writing”, and each issue will cover a single topic. We’re lucky to have the first issue be about ramen, 174 pages of ramen. From browsing the website, I see a cool looking recipe for fresh alkaline noodles, but unfortunately the image is too small to read, so I’ll have to try and find a copy of the magazine.

“No, this is 174 pages about ramen. Really.
It’s part-literary magazine, part-conversation between friends and a whole lot of attitude about the state of noodles and cooking, the first of what will be a sprawling quarterly mix of ideas, art and recipes in exploration of a single topic.
“We thought the first one that was fitting to talk about was ramen because there was so much that hadn’t been talked about in English,” Chang, the force behind New York’s Momofuku restaurants, told The Stew.

And from another story:

But here’s the thing. Lucky Peach is good. It’s so good that if I hadn’t received a free press subscription, I would immediately pay the $28 annual rate to receive four issues of maybe the most original and best new food magazine that will debut this year.

The website for the magazine is here: Lucky Peach and there are some good articles on it here and here.

Ramen is Racist?

Anneli Rufus, the “Comfort Food Freak”, wrote a column last week called “Ramen is Racist”. The headline mainly has to do with the naming of the noodles and Japanese imperialism in the 1930s and 1940s, but no matter what you call the noodles, I enjoy eating them! The article continues with some detailed history on the origin of ramen, the meaning of the Japanese and Chinese words for it, leading into the right way to eat it.

Ramen — although it wasn’t called that, then — first appeared in Japan in 1910, when Chinese cooks at Tokyo’s Rairaiken restaurant created a signature dish comprising broth and Chinese noodles, which were yellower and more elastic than Japanese noodles because — then as now — their dough was kneaded with kansui, a sodium-carbonate-infused alkaline mineral water.

The full article is here.

Me So Ramen App for iPhone/iPad

A couple weeks back I was told about a new iPhone/iPad game from Moxy Games called “Me So Ramen” and I had to wait until my kid got back from vacation to put it on an iPhone and try it out. I finally installed it tonight and it was pretty fun! The most important part for budget minded ramen fans was the price, free. The point of the game is that you’re running a ramen shop and have to quickly fill customer orders. Level 1 starts out with just a few customers and a few ingredients, but it gets more fast and complicated from there. At level 1 you only have one type of bowl, broth, eggs, and seaweed (I assume it’s seaweed anyway). Level 2 added shrimp, and level 3 added a different type of bowl and more customers. Since the game is free, it has some ads at the top, but they were fairly unobtrusive. I played it for about 10 minutes tonight and was getting pretty good until my kid wanted the phone back. Hopefully they come out with a version for Android and webOS

Download the game here