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I could live on ramen (1 Viewer)

Salt is all in the seasoning packet, right? So ditching that and mixing in other flavorings (kimchi :thumbup: ) would help. (I know - kimchi has a lot of salt too.)

But isn't there also a coating on the noodles themselves that's supposedly pretty bad for you? TBHQ or something?

 
Los Angeles Ramen is off the charts and probably is the best I've had outside of Japan.

Tsujita might be the best I've had. The broth is basically melted pig fat. Healthy? Hell no but the taste is absurd.

 
I always give my wife a hard time when she buys Top Ramen. "Ooooh, TOP Ramen...What are we, the Vanderbilts?!?!" :lmao: Never gets old.

 
Add coke to ramen for added flavor. Some boiling water and then coke. Always add much less water than suggested for crispier noodles.

 
In college we substituted some of the water for beer and added chunks of cheddar cheese. I may have to try and re-create this fine recipe and see if its still as good as my memory would have me believe.

 
I'm generally curious to try Ramen. There a particular flavor, aside from cherry, to break my Ramen cherry?

 
Salt is not the root problem. Ippudo, one of the more popular chains in Japan, 2,500mg. And Japanese people live to like a billion.

 
nittanylion said:
Oats, you live in Manhattan, right? If so, that puts you in the middle of quite possibly the culinary bulls eye of Ramen in the U.S. right now.

David Chang just tearing it up with the Momofuku operation, which I pray you're aware of:

http://momofuku.com/

If you don't know, be there tomorrow.

And upping that ante exponentially is the fact that Manhattan quite possibly has more culinary talent per square foot than any other US city (no offense Chicago and San Francisco), so you've got several talented toques chasing his coattails blazing the latest food trend, which is nice - talented guys pushing each other only works in the dining public's favor...we're doing a pretty great job with high-end Ramen down here in Metro DC as well. If anyone is coming to visit, I'm happy to advise about the Lord's Work that several of my peers and mentors are knocking out of the park currently.

...and that Ramen is exponentially better than Top Ramen from a nutritional standpoint, which is a nice bonus.
Click to expand...
The Star analyzed Momofuku Toronto's signature ramen bowl to find it contained 1,241 calories, 69 grams of fat and 2,858 mg of sodium. That is a lot of salt.
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Mr. Ected said:
Otis said:
Zow said:
I'm generally curious to try Ramen. There a particular flavor, aside from cherry, to break my Ramen cherry?
Click to expand...
The standard.What I've been making most lately because it's REALLY easy.
Click to expand...
Aren't the BBN cups a different noodle than 'regular' ramen?
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Yeah those cup o noodles are disgusting, I thought we were referring to the og ramen in link one. The spicy chicken flavor is my favorite flavor for those. If you want cheap gourmet noodles in a cup you have to go with one of these http://www.nongshimusa.com/our-products/bowl-noodle/hot-spicy-bowl

 
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