On the stove, boil water, add mix and 1 beef bouyon (help with spelling) cube. When it's done cooking pull off the heat and add 1 egg and mix fast "it will cook the egg."
I learned this from my Korean friend is 6th grade. Oh, and he said you should slurp it. That is the best way to make it hands down. You guys can thank me later.
I learned this from my Korean friend is 6th grade. Oh, and he said you should slurp it. That is the best way to make it hands down. You guys can thank me later.
Come on, any Ramen expert has done this before. It's called "egg drop soup".
I also like to do a chicken soup variety where I cook a piece of boneless chix and shread some cheddar cheese on that shiznit. The cheddar on the egg drop is also the real deal. One of my boyz goes for american cheese but that's just too low class for my high society taste buds.
i still have not tried...i guess my first time may be at this place
Ramen noodles move from college classic to city chic
From a dorm dining fave to positively chic.
By Adam Goldman
The Associated Press
Nearly four decades after the first instant ramen noodle factory opened in the U.S., Japan's beloved comfort food is finally making inroads — even achieving cult status — in a nation where burgers and pizza still rule.
Once considered just a bargain meal for cash-starved college students, ramen noodles suddenly are commanding as much as $15 or more a bowl in sleek New York noodle shops.
Ippudo NY opened in March and the restaurant became the first branch of a highly regarded noodle shop chain outside Japan. It landed in New York's East Village, where celebrated Korean-American chef David Chang already was drawing hordes of customers to his stylish Momofuku Noodle Bar, which opened in 2004.
Shortly after Chang's debut, Ramen Setagaya, another popular Japanese ramen chain, opened here, winning New York magazine's "best ramen" award this year.
The essence of ramen is a rich broth, often made from pork bones, and thin, slightly chewy noodles, garnished with such toppings as sliced pork, hard-boiled eggs, seaweed, scallions, fish cake, mushrooms and even corn kernels.
The dish originated in China; the very name comes from the Chinese words for hand-pulled wheat flour noodles.
"Like most things, the Japanese imported the idea from another culture and have taken it to the extreme," said Chang, who is known for insisting on only the finest ingredients for his soups, including specially bred Berkshire pork.
But for years, most Americans settled for much less — instant ramen still can be had for as little as six packs for $1.
Last year, 738 million pounds of ramen (or 4 billion individual packets) were devoured in the United States, a 4 percent increase over 2006, according to Nissin Food Products Co. of Japan.
And worldwide, the demand for instant noodles is huge — Nissin sales total more than $3.2 billion annually. China consumes the most, followed by Indonesia and Japan, according to the World Instant Noodles Association.
But it's the ramen restaurants, or ramenya, that are most revered in Japan. It boasts 80,000 of them. There's also a famous ramen museum near Tokyo, as well as a Japanese television program where ramen chefs compete — Ippudo's founder, Shigemi Kawahara, has won it three times.
Americans may have gotten their first inkling of Japan's obsession with ramen in 1987, when the Japanese film Tampopo was released in the U.S. and became a cult hit. The so-called noodle Western tells the story of a truck driver who rides into town and helps a young widowed noodle shop owner perfect the art of making a bowl of ramen.
Ken Sasahara, president of Nissin Foods (USA) Co., which opened its first factory in California in the early 1970s, credits instant noodles with helping spark the wave of ramen bars that have sprung up across the country. The arrival of Ippudo has raised the stakes, he says, and could trigger intense ramen battles similar to ones found in Tokyo.
Rickmond Wong, a Web designer and self-proclaimed ramen expert who writes about his favorite topic at rameniac.com, has closely monitored the gradual emergence of high-quality, authentic ramen shops in the Los Angeles area.
He believes it's tied to the growing economic clout of Asian nations and American enthusiasm for all things Japanese, including animation, video games, cartoons and food.
"These days people are interested [in Japanese pop culture] in a much more sophisticated manner than in the past, when aspects of a foreign culture were typically exoticized and viewed through a post-colonialist lens — 'Oh, look at what strange things these people eat,'" he said. "It's high time for ramen to take its place in the pantheon of a multicultural American diet."
Copyright © 2008, South Florida Sun-Sentinel
http://www.sun-sentinel.com/features...,7112677.story
Ramen noodles move from college classic to city chic
From a dorm dining fave to positively chic.
By Adam Goldman
The Associated Press
Nearly four decades after the first instant ramen noodle factory opened in the U.S., Japan's beloved comfort food is finally making inroads — even achieving cult status — in a nation where burgers and pizza still rule.
Once considered just a bargain meal for cash-starved college students, ramen noodles suddenly are commanding as much as $15 or more a bowl in sleek New York noodle shops.
Ippudo NY opened in March and the restaurant became the first branch of a highly regarded noodle shop chain outside Japan. It landed in New York's East Village, where celebrated Korean-American chef David Chang already was drawing hordes of customers to his stylish Momofuku Noodle Bar, which opened in 2004.
Shortly after Chang's debut, Ramen Setagaya, another popular Japanese ramen chain, opened here, winning New York magazine's "best ramen" award this year.
The essence of ramen is a rich broth, often made from pork bones, and thin, slightly chewy noodles, garnished with such toppings as sliced pork, hard-boiled eggs, seaweed, scallions, fish cake, mushrooms and even corn kernels.
The dish originated in China; the very name comes from the Chinese words for hand-pulled wheat flour noodles.
"Like most things, the Japanese imported the idea from another culture and have taken it to the extreme," said Chang, who is known for insisting on only the finest ingredients for his soups, including specially bred Berkshire pork.
But for years, most Americans settled for much less — instant ramen still can be had for as little as six packs for $1.
Last year, 738 million pounds of ramen (or 4 billion individual packets) were devoured in the United States, a 4 percent increase over 2006, according to Nissin Food Products Co. of Japan.
And worldwide, the demand for instant noodles is huge — Nissin sales total more than $3.2 billion annually. China consumes the most, followed by Indonesia and Japan, according to the World Instant Noodles Association.
But it's the ramen restaurants, or ramenya, that are most revered in Japan. It boasts 80,000 of them. There's also a famous ramen museum near Tokyo, as well as a Japanese television program where ramen chefs compete — Ippudo's founder, Shigemi Kawahara, has won it three times.
Americans may have gotten their first inkling of Japan's obsession with ramen in 1987, when the Japanese film Tampopo was released in the U.S. and became a cult hit. The so-called noodle Western tells the story of a truck driver who rides into town and helps a young widowed noodle shop owner perfect the art of making a bowl of ramen.
Ken Sasahara, president of Nissin Foods (USA) Co., which opened its first factory in California in the early 1970s, credits instant noodles with helping spark the wave of ramen bars that have sprung up across the country. The arrival of Ippudo has raised the stakes, he says, and could trigger intense ramen battles similar to ones found in Tokyo.
Rickmond Wong, a Web designer and self-proclaimed ramen expert who writes about his favorite topic at rameniac.com, has closely monitored the gradual emergence of high-quality, authentic ramen shops in the Los Angeles area.
He believes it's tied to the growing economic clout of Asian nations and American enthusiasm for all things Japanese, including animation, video games, cartoons and food.
"These days people are interested [in Japanese pop culture] in a much more sophisticated manner than in the past, when aspects of a foreign culture were typically exoticized and viewed through a post-colonialist lens — 'Oh, look at what strange things these people eat,'" he said. "It's high time for ramen to take its place in the pantheon of a multicultural American diet."
Copyright © 2008, South Florida Sun-Sentinel
http://www.sun-sentinel.com/features...,7112677.story
