Ramen Noodles : Do you eat them? And why do you love them so?

ha ha! Get yours from TOP NOODLE!
http://www.asian4you.com/models-tour/kath03f043.jpg

Quite right. Momus has also eaten there, as has Chris Barrus.

I love our local Asian market (yeah, only one). I can't tall what's in most of the packaging, so I always buy interesting looking things, especially the ramens, and then we have "tasting" nights, where we try to figure-out just what that flavor is supposed to be. But my favorite, hands down, has to be the Korean spicy seafood mix - great for clearing the sinus' and all. But I hate it that they use cuttlefish in their mix. Completely wrong.

Oh, and I also make an awesome coleslaw with "crunchiness" coming from crushed ramen that's been sauteed in a miniscule amount of oil with sesame seeds until toasty and aromatic and irresistable. I think the dressing is oil and sugar an - hmmm...some sort of vinegar - cider, I think. Gosh, I'm making myself hungry.

that sounds horrid

here are things that make ramen good: heat, saltiness, rich broth full of fats and proteins
here are things that make beer good: cold, bitterness, bubbles

"ramen beer" needs at least a little more explanation

Ramen is beer food. It goes great with beer, especially so with the special beer the brewery is brewing for the purpose.

Right. Carlsberg.

Mikkeller. They run a brewery in San Diego as well, I think.

mikkeller makes good beer ime

there's a great mikkeller bar in SF right by the tenderloin iirc
will have to try and visit again when I go next month

tonight I went to Nakamoto in Shinagawa (in that line of ramen shops under the tracks) and holy shit was that spicy but good. got the hokkyoku ramen which is evidently about the spiciest one they do. I just picked the place with the longest line but when I noticed all the fire and dragon pictures around, I began to get the idea. then I noticed how much coughing and nose-blowing was going on inside, which are rare ime in public in Japan. anyway it was terrific.

probably more likely to find the japanese having a pint at an izakaya rather than a ramen restaurant tbh

I'm jealous of living by Mikkeller brewery + ramen bar, seems like a nice way to live.

Got a nice bowl of tonkotsu last night and a bowl of rice + pork jowls that may be my new favorite way to clog an artery.

went here last night: http://www.michiramen.com/

I don't love them quite as much as the place I linked above, but the Sapporo ramen I had last night with buttered corn, ajitama, and spicy oil was fantastic.

Gardena has the best secret ramen joints in SoCal.

xposts yeah ramen feels like what you'd eat like after you've had several beers to fill up. during a session probably be having like yakitori or something.

I do make a miso soup and throw noodles and a soft boiled egg in it and call it a 'ramen' every now and then

Sounds like what I just made for lunch. I'm sure it appalls ramen purists, but I think miso is a perfectly acceptable vegetarian broth substitute for ramen. It has the right thickness, mouth-feel and saltiness anyhow. Easier than simmering pork knuckles all day too. I got some fresh ramen noodles at a Japanese market last weekend, so I've been making a lot of ramen lately.

that just sounds like a type of miso-based soup tho, not ramen

Well, whatever you call it, it's good. I make it with sauteed mushrooms and some kind of greens, like yu choy, a little wakame, and a healthy amount of fresh ginger.

what defines ramen? for me it's the noodles, and i thought miso broth ramen was an accepted variation.

if you go to those small old school/traditional ramen shops in japan, they usually boil the crap out of pork and bones

there are new variations but theyre not even available at those old school ramen shops, but after exporting it to the west, i know there are now all types of soups, but from what im aware even chicken, miso and vegetarian broths almost always have fish broth at restaurants

Popular seasonings like miso, shoyu (soy sauce) and shio (salt) are just that: seasonings to a stock broth which could contain anything from fish, chicken, pig head and feet, pork bones, seaweed, etc.

Ramen in Japan is highly regional, maybe akin to BBQ in America (e.g.: pork vs. beef, brisket vs. ribs vs. shoulder, mustard vs. vinegar vs. honey sauce, etc.)

been eating Ramen all my life. recently i mix one pack Ramen with a whole bunch of kale so my body doesn't entirely hate me for it.

*Nongshim Shin Black with Beef Bone Broth*

i never knew i would end up such a fan of tiny dehydrated mushrooms. i just love that texture. mushroom mouthfeel should have its own designation. not just umami. mushrami is more like it.

My wife got a case of Shin something-or-other from Costco and I am psyched.

Also we did a couple nights of "Italian ramen" (udon noodles, pesto, various veg and fake meat, etc) that was ridiculously good.

speaking of Italian ramen, I make this Udon Carbonara quite frequently, it'll probably end up giving me a heart attack, but damn it's good

https://food52.com/recipes/84861-stir-fried-udon-recipe-with-bacon-parmesan-gochujang

Indo Mie brand Mi Goreng is delicious but has five separate packets and squeezy bits for seasoning and kecap manis and coconut oil inevitably get all over my hands. Jin Mild Ramen from Ottogi is really really good but I wish I could remember where I got it -- could have been stores in Atlanta or Memphis. May have to succumb to Lord God Bezos for some more.

Samyang Hot Chicken (black packet) is my staple at the moment, with Tajín on top.

My 12 year old literally walks across the street to the corner store and buys instant ramen with her allowance money.

When i had c.diff last summer and my body wasn't letting me consume anything, even water, the exception for some reason was takeout ramen. I ate pretty much nothing but spicy ramen with an extra egg and extra broth for two weeks straight and managed to not get sick of it.

I've been making Jjapaguri, a dish cooked by the Kim family mother Chung-sook in haste for the rich woman she served in the movie Parasite. It involves sautéing steak pieces and combining them with Jjapagetti and Neoguri ramen noodles and their accompanying flavor packets. It is a spicy, salty, savory noodle dish without too much liquid and is fantastic.

one of my go-to easy meals is nongshim veggie ramen to which i add air-fried tofu cubes and chopped collard greens, its got everything u need

I don't have an air-fryer but it sounds to me a lot like a convection oven. I coat firm tofu cubes with a little oil, soy sauce and corn starch and bake them on a tray in a convection oven at 400 for 15-20 minutes and they are great. I eat them with ramen, roasted vegetables and a little bit of broth

One of the meds I am taking has completely killed my appetite and one of the few things that almost always sounds good to me is ramen. I love it so much. There was a place in Cambridge, MA had the best I'd ever had. I wish I knew what their secret was. It wasn't anything fancy at all just ramen with veggies and eggs but it was so much better than anything I've ever been able to make. I wonder if it was the particular brand.

Whatever happened Ramen Noodle Eater I wonder

read about this place in the new yorker.

https://s3-media0.fl.yelpcdn.com/bphoto/jVR3rHbgz43jDozO_b-gwg/o.jpg

https://s3-media0.fl.yelpcdn.com/bphoto/fF1AyW2VtLNKAutwfjokWg/o.jpg

https://inoodlefactory.com/

Bought Snapdragon Spicy AF noodles recently and much like American microbrews i was disappointed and i renew my vow not to buy some u.s. Whole Foods-looking fancy noodles. they are always triple the price and never as satisfying as just regular old ramen. like American microbrews Snapdragon tried to kick my ass with its aggro blend of spices. i couldn't taste anything. it was just bitter heat. much like some "crazy" American IPA with 10 kinds of hops and 14 kinds of nutmeg in it. "The Land of Bitter Heat" should be this country's motto. unless you are talking bbq. then the country's motto should be "The Land of Amazing Fucking BBQ".

https://m.media-amazon.com/images/I/81VXaeUcv-L.jpg

My teenager loves Buldok extra spicy chicken, which tastes to me mostly like heat and salt, but when I get ramen cravings I add a spoon of chicken bullion and use 1/3 of the spice packet and its pretty good. Add whatever veggies I have on hand: carrot, mushroom, baby bok choy.

my local Asian supermarket has been out of tom yam flavour ramen for WEEKS and I have had it up to here

Speaking of fancy ramen noodles that you can buy at Whole Foods, the Sun Noodle packets that come in the refrigerated section are pretty good, if a bit pricey. Refrigerated noodles have noticeably better texture than dry.

these are some funky noodles! wow. deep flavor. almost like a perfume flavor/smell. which might not sound appetizing but its unique to me.

https://cdn.yamibuy.net/item/486bd12fead4d916a7c3982532b8e478_757x757.webp

https://cdn.yamibuy.net/item/957e2aa50d0c6e2e51ad89a1cf5ab106_757x757.webp

https://www.yamibuy.com/en/p/spicy-and-sour-rice-noodles-9-03oz/1021101511?scene=item_brand&bu_type=brand&module_name=brand&index=1&content=MALIUJI

Looks good! Will investigate

the smell is definitely different. i mean, to my u.s. nose. there isn't really any comparison to any food here. its bitter, perfume-y, deep. the broth is hella deep. its a lot to eat!. the noodles are so slurpable.

one of my go-to easy meals is nongshim veggie ramen to which i add air-fried tofu cubes and chopped collard greens, its got everything u need

https://groceries.morrisons.com/productImages/504/504890011_0_640x640.jpg?identifier=e94896aaf35246b369716217860cc442
Samyang Hot Chicken Flavour Ramen actually are HOT. I once prepared it with some beef joint leftovers, it was a memorable, dashed together 5 minute meal.

i was boiling smoked pork bone ramen on the stove the other night and i threw some pastrami in it! i'm a wild man. tasted great. also added corn.

I've always been curious to try Korean army stew. Its a spicy soup made with instant ramen noodles, spam, hot dogs and sometimes even baked beans and American cheese slices, traditionally ingredients that could be bought cheaply as surplus from US army bases.

If I'm doing instant ramen I always throw in any bits of veg or meat to hand tbh, food of the gods

username checks out

trader joe's 'squiggly' noodles are pretty solid

I love the Trader Joe's squiggly noodles.