This pork-free version of ramen is the most satisfying chicken soup you'll ever have. For a full bodied stock use collagen-rich chicken wings and feet.
'Ramen Week 2013' on Serious Eats
We all know what to expect with the super-cheap, sub-$1 brands of ramen at the grocery store. But if you're willing to spend just a little bit more on your instant noodles, you can upgrade to noodles that are dehydrated naturally, much in the manner of Italian pasta, creating a texture that is far closer to fresh noodles than the spongy, inexpensive versions. The brand I grew up with? Myojo Chukazanmai. It comes in a variety of flavors including some that aren't commonly available here in the U.S., but for today, I'm focusing on the three main flavors: miso, soy sauce, and oriental.
We spent last week buried inside of a ramen bowl, exploring everything from noodle factories to tonkotsu recipes, with one massive style guide and a few wacky instant ramen commercials thrown in for good measure. Here's a look at everything we covered during Ramen Week 2013.
It's an intense debate on the Peninsula over which of the many shops makes the ramen belt's premier bowl of noodles. We've made our way through five of the region's most acclaimed ramen shops, considering the subtleties of one signature ramen to the next. Now, here is where you need to slurp next.
At East Side King at Hole in the Wall in Austin, chef/owner Paul Qui, head chef Yoshi Okai, and partner Moto Utsunomiya are known for turning out slightly gonzo, supremely satisfying ramens like beer bacon miso and chicken tortilla ramen. They're also all ramen aficionados in their own right, clocking serious mileage between Texas and Japan to scope out the latest in ramen trends across the country. We talked to the trio about their most memorable bowls of all time, ramen in the US versus ramen in Japan, and more.
There are loads of weird and funny ramen commercials on the internet, but I had to draw the line somewhere, so here are eight of my favorites.
Would you like to be initiated into the Church of the Ramen Monster? It's easy—just call up a half-dozen of your closest friends, and lay this menu on them.
There's a ramen boom in Seattle, with noodle pop-ups, new restaurants serving ramen, old restaurants jumping on the bandwagon, and even ramen at a farmers market. While not every bowl is a knockout, I've found six that would make us the envy of most of the country.
A few pros—including Garrett Oliver of the Brooklyn Brewery and Jordan Salcito of Momofuku—tell us which beers, wines, sakes, and ciders we should be sipping with each style of ramen.
Today we're dusting off our membership cards to the newly expanded Ramen Transmogrification Society of the Greater Universe (any other members of the RTSGU out there?), and embracing the ridiculous, the silly, the downright stupid. The following recipes are completely, entirely, and utterly bereft of any significant cultural, culinary, or intellectual value, and, well, I'm sort of OK with that. Never in his wildest imagination did the younger me think he'd one day be making a living out of stuffing tortillas with noodles and photographing them, but, well, here we are, thanks to the fickle whims of the internet.
When Yuji Haraguchi first started serving his wildly creative ramen omakase at the Whole Foods Bowery back in March, it was supposed to be a two-month stint. Fast-forward to present, and Haraguchi is still going strong in the same tiny kitchen, serving a constantly-changing seven-course, seafood-centric tasting menu to a lucky handful of diners (six, to be exact) five nights a week. Here's a look at what goes on behind the scenes.
Raise your hand if instant ramen noodles were the first dish you learned to cook on your own. Yeah, I thought so. For this taste test, we wanted to stick with the basics: inexpensive and widely available were our two top criteria for making the cut. All of these instant noodles are available for under a dollar, and all of them can be found across the country, or ordered online. To keep things reasonable, we stuck with chicken flavor. Which brand is the king of the instant noodle scene? Read on to find out.
It looks like pizza, smells like pizza, it even tastes a little like pizza, but it's not pizza. At least, not inasmuch as pizza is defined by its bread-based crust. The slice you are looking at shares much in common with pizza. It's got gooey melted cheese. It's got a robust tomato sauce that balances zestiness and sweetness with just the right bit of zip. It's got a crisp underbelly and a soft, moist, tender interior. It just happens to be made with noodles instead of dough.
Don't let the frenzy created by Keizo Shimamoto's ramen burger distract you from Sun Noodle Lab's core mission of spreading the gospel of ramen at Smorgasburg. The stand, as we explored in a previous column, functions as an incubator for aspiring ramen-yas looking to open up their own shop. But in their push to introduce Americans to a greater variety of ramen styles, they're exploring what regional ramen identity means here in New York.
Instant noodles originated in 1958 in Japan, but since that time, they've expanded in popularity all over the world, including of course, the United States. Seeing this, instant noodle companies thought it wise to start building plants here in the 1970s. Since then, many brands have opened factories here in the US, mostly in southern California. This is a list of my top ten favorite varieties produced in America.
Nearly two years ago, we took stock of the ramen scene in Chicago. Now, with a whole new group of restaurants trying their hand at the bowl, we reassess the situation with fresh eyes.
Can't find a ramen burger in the wild, but want to know if the ramen-patties-for-buns concept is worth it? Here's a domesticated version you can cook on your own stovetop.
You might not expect a ramen factory to resemble a secret government operation, but the gleaming white walls and heavy fluorescent lights at Sun Noodle's three production facilities are closer in aesthetic to Fringe than Tampopo. Here's a look at what goes on behind the scenes at the largest ramen supplier in the United States.
In San Diego, ramen shop RakiRaki has created their own California-influenced take on the ramen burger.