The Seattle Weekly has an interesting take on going through 24 hours and eating ramen with every meal and for every snack. I’m on board with some of these, including the breakfast burrito and the salad (which I’ve tried), but I don’t know about the dessert. The dinner idea looks awesome, it’s basically a Shepherd’s pie, and I may just try that the next time my vegetarian wife leaves town. Here’s a sample from the article with the dinner recipe:
Dinner: Ramen Beef Pie
Now that work is over, you can finally go home and enjoy a nice, giant helping of ramen beef pie. It’s like Shepard’s Pie or Pâté Chinois, a dish they serve in Canada, only ramen style.
1. 2 packages of ramen noodles
2. 1 lb of ground beef
3. 1 can of sweet corn
4. 1/2 c of onion
5. vegetable oil
Cook the ramen noodles in a pot for 3 min. Chop the onions, and in a separate pan, heat the onions and brown the ground beef until fully cooked. Then dump it all into a casserole dish, layer the sweet corn on top of that, top it with ramen noodles, and bake in the oven for 10-15 min. You won’t be disappointed.
Brandon from Alamaba sent me what is probably the world’s cheapest spaghetti recipe. I’ve never actually put pasta sauce on my ramen, but I don’t see why this wouldn’t work
Two bricks of ramen
Ragu spaghetti sauce (with meat), approx 1 cup
Garlic salt or Garlic powder
Dinner rolls or bread
Boil two bricks of ramen in 2 1/2 cups of water. While that is cooking, add the Ragu spaghetti sauce to a separate sauce pan, stir in some Italian seasoning to taste and heat. After the noodle cook, drain them and mix them into the Ragu. Warm the dinner rolls and then spread with butter and sprinkle with garlic powder or salt.
Bullex, a company in China is selling a “Bigger Automatic Instant Noodle Production Line”. The contraption produces nearly a quarter million bags every 8 hours. There’s no price unfortunately, but if you have a large warehouse and can accept delivery by “sea or train” then this is the ramen manufacturing line for you!
This is an awesome idea: Use ramen noodles to form a bun and make a burger out of it. A genius food vendor in Yoyogi Park (Tokyo) is serving essentially a ramen burger, albeit one with pork instead of beef.
The ramen burger swaps out the bun for grilled ramen noodles and uses simmered pork (chāshū) instead of a beef patty. Standard hamburger toppings are replaced with simmered bamboo shoots (menma), and there are a total of three sauces to choose from: miso, soy and tonkatsu.
Although originally this concept was invented outside of Tokyo, in Kitakata, Fukushima, I had trouble finding information beyond what is posted here. Mainly, I could not figure out the correct Japanese name for this creation, does anyone know?
Adam Orfale at Kennesaw State in Georgia (USA) created these great photos of ramen for a project in his design class. The theme in these pictures is that you should be more adventurous with ramen and let your imagination run wild when preparing it. As highlighted by these photos, ramen can be taken from a 39 cent package to a fancy meal with some imagination, some extra ingredients and a great recipe or some experimentation. Adam’s photos will be displayed on campus, along with take-home packets of ramen and recipes. As you buy and prepare your ramen this week, try and think of what you could do with your ramen, something you haven’t done before, something different and delicious. If you have any new creative ideas, send them to me: email@example.com.
I will update this post later with some photos from the exhibit.
Personally, when I eat ramen, I usually just raid my fridge and pantry and see how I can make the noodles more substantial. Leftover chicken, leftover steak, carrots, onions, eggs, their all fair game for my concoctions. In this same spirit, the Houston Press has an interesting article by Katharine Shilcutt about “ramen hacks to make the noodles taste better while still staying within a pretty small budget”. One idea, which is linked in the article is dipping raw ramen into salsa. Personally, I think this sounds great!
However, I learned back in college that Ramen tastes absolutely foul when prepared according to the package’s instructions. (Not to mention that little flavoring packet is a vicious sodium bomb.) Instead, I came up with all manner of “hacks” to make the noodles taste better while still staying within a pretty small budget.
Here are five of my favorite Ramen recipes, good for small budgets and large appetites. (And none of them involve breaking off pieces of Ramen blocks and dipping them into salsa. You’re welcome.)
Someone sent me a link to a new ramen shop in DC which has an amazingly simple menu: Ramen, Dumplings, and 5 sides and some pretty cool decor. Just based on the pictures and descriptions of the food, I’d love to try this place, but unfortunately it’s 1500 miles away from me. It sounds like you may have quite a wait for the food, 2-3 hours based on this article.
A segment of the above link:
Situated above The Pug, Toki Underground is a little jewel box of a restaurant. A lot of thought has been put into the interior, which is a funky mash-up of skateboards, colorful graffiti and cutely subversive Japanese toys. The narrow space is ringed with approximately two dozen counter seats, an open kitchen in the back and a shared bathroom sink so small you might miss it if you’re not paying attention. Clever details — like the blinking pachinko games embedded into the bar and dessert served in panda-shaped bento boxes — add a twist of whimsy to the otherwise edgy atmosphere.
As for the food, Toki Underground definitely hits more than it misses. The menu is short and sweet, focusing on a selection of ramen and dumplings. Toki Underground doesn’t exactly serve traditional Japanese ramen, but Chef Erik Bruner-Yang’s renditions are enjoyable nonetheless. The menu features five different kinds of ramen ($10 for a bowl), four made with a tonkotsu (pork bone) broth and one vegetarian broth made with shitake mushrooms and kombu (seaweed).
I’m a pretty simple guy and I don’t like to wait 3 hours for a meal for anything really, but this place just sounds cool. If any of my DC area readers try this place, let me know and send pics!
In Portland, Oregon, Chef Patrick Fleming and Brannon Riceci has created a travelling ramen roadshow called “Boke Bowl”. You can follow Boke Bowl on Facebook or Twitter if you live in the area and see where their next visit is going to be. Unfortunately, the town where I live is too small to have cool ideas like this, but Portland is a great town and stuff like this is why. If anyone from Portland tries this, let me know!
Here in Portland, Chef Patrick Fleming has set out to share his take on ramen in an interesting, if not ephemeral, way. Fleming and longtime friend Brannon Riceci started “Boke Bowl,” a sporadic, traveling ramen roadshow that takes over various spaces throughout the city and uses them as pop-up restaurants.
Fleming’s take on ramen is admittedly not the traditional fare, but nonetheless, it aims to please with its pan-Asian fusion of ingredients and style.
Several ramen companies in Korea have joined together and are working on what they claim will “reduce Western fattiness and beautify our cities”. Their solution? Ramen noodles made from recycled plastic. It sounds odd and maybe not flavorful, so I’ll just quote them, “plastic is heated and molded into noodles. During this process it is infused with best flavors for enjoyable tasting. The person will not digest this noodles and so, no fat gaining!”. They further claim that “using old plastic bottles and bags will increase beauty in all cities”.
No release date was given for the new noodles, although I’m betting on Earth Day. Personally I think the idea is great and can’t wait to try them.