10 Best Instant Ramen: Reviews and Buying Guide

Here you are and you are one of ours, you do not want to cook for hours preparing the tonkatsu broth, or getting your hands dirty kneading flour to make ramen noodles, and you do not want to have to queue to taste good ramen. You want it good, you want it easy to prepare, and you want it already. You are looking for the best instant ramen.

Ramen is the fashionable Japanese food. The problem is that doing it at home has always been painted as something difficult, but today I’m going to teach you how to make an easy and fast homemade ramen that you will love. Prepare ramen at home is simple and I’ll give you several tricks so you can make ramen with ingredients you have at home.

Check out the easy ramen recipe because we give you the tricks to replace all the rare ingredients you do not have at home. This recipe will finally replace the instant ramen.

Top 10 Instant Ramen

Why buy instant ramen?

Instant ramen is a block of precooked noodles, usually fried, with soup powder or sauce. They are very popular among students because they are tasty, economical and very easy to prepare. You just need to cook the noodles and add the dressing for the soup and that’s it.

According to a study carried out in 2010, more than 96,000 million instant ramen was consumed in the world each year. 42,000 million units were consumed in China, 14,000 million in Indonesia, 5,300 million in Japan, 4,800 million in Vietnam and 4,000 million in the US. In terms of per capita consumption, Koreans lead with 69 instant ramen consumed per year.

Momofuku Ando

Mr. Momofuku is the creator or inventor of instant ramen. He launched them on the market under the name of Chicken Ramen in clear reference to the type of broth he used (chicken broth) under the Nissin brand in 1958.

Momofuku was investigating how to preserve the noodles in the most efficient way possible. He realized that frying noodles was an inexpensive way to dehydrate them. When dehydrating a food, it loses all the water it contains, thus preventing the formation of bacteria. Dehydration is a natural way of preserving food, something that all the culinary cultures of the world have been doing for thousands of years.

How to prepare instant ramen?

Currently, instant noodles cover a wide variety of dishes, not just ramen although they are commonly called that. There are ramen or instant noodles Chinese, Taiwanese, Japanese, Korean, Swedish, Indonesian, etc., and each one of them reflects the most typical dishes and flavors of their respective cuisines.

But the two most popular types of instant ramen in the world are undoubtedly the Japanese and the Koreans. Both differ in the taste and in the way of preparing them.

How to prepare Japanese instant ramen?

In general, the content of Japanese instant ramen consists of the dry or dehydrated noodle block and an envelope with the sauce that will dress the ramen soup. The sauce of the soup is liquid.

Boil 500ml of water in a saucepan and cook the noodles for 2-3 minutes. In a separate bowl, pour the contents of the envelope with the ramen sauce. When the noodles are cooked, pour the water and the noodles in the bowl with the sauce. It mixes everything and is ready to serve.

How to prepare Korean instant ramen?

The Korean ramen is slightly different, the Korean instant ramen envelope consists of the block of dehydrated noodles, an envelope with the soup powder and another envelope with dehydrated toppings (pieces of meat, mushrooms, and vegetables).

550ml of water is cooked in a casserole when it starts to boil, add the soup powder, the dehydrated toppings and the noodles. Cook everything together for 4-5 minutes and ready.

Ingredients

  • Brick broth low in salt, 1 liter
  • Wheat noodles
  • Soy sauce
  • Fresh pork loin or chicken breast
  • Shiitake mushrooms or mushrooms
  • Mirin, white vinegar or white wine
  • Miso (optional)
  • Ginger powder (optional)
  • Egg, 1
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