A package of instant ramen is perhaps the biggest cliché item in the solo cook's cupboard. It often symbolizes depression or extreme indifference, the meal one cooks when one has hit rock bottom. Of course, none of this is necessarily true. Ramen can be delicious and good for you as well as a quick, fun thing to make. Read on for a review of the three ways a single diner can approach instant ramen.
There are three basic ways to think about instant ramen. The first is cooking and eating ramen straight up from the package with no embellishments. The second is tossing away the flavor packet that comes with the package and starting from scratch.
The third meets somewhere in the middle, using the flavor packet but adding additional vegetables and proteins, and each can be a real meal, a quick one. Let's take a look at each iteration.
(Cost information cited from Emma's post Make or Buy: Ramen Noodle Soup.)
1. Straight-Up Instant Ramen
There's not much to explain here. Just boil some water, dump in the noodles and flavor packet and there you are: Instant dinner. Available for the stovetop and the even more convenient microwave.
• Pros: It's super cheap ($0.12 per serving), super quick (ready in 5 minutes) and leaves very little to clean up — just a spoon if you go the microwave route. Straight-up instant ramen is comfort food and for some, the first thing we learned to cook. Like the 'blue box' of Kraft Mac'n'Cheese, instant ramen is a dish we tend to grow out of but visit every now and then. Like mac'n'cheese, this is also the kind of meal that needs to be balanced with something else: a green salad, a piece of protein on the side.
Cons: Usually super high in sodium, full of chemicals, low in nutrition, instant ramen is not that good for you and is not something you would want to eat day in and day out.
2. From Scratch Instant Ramen
In this version, the flavor packet is tossed and just the noodles are used in a homemade broth. Fresh vegetables, hard boiled, eggs, slices of meat can be added.
• Pros: Done right, this approach can elevate the ramen into a healthy and delicious meal, closer to what ramen was before the instant flavor packet was invented. It's still cheap at about $2.70 per serving and still quick at less then 20 minutes from start to finish.
Cons: More prep to clean up and dishes to wash; while $2.70 per serving is still inexpensive, it's a far cry from $0.12. It takes a certain level of cooking knowledge to pull it off and a few of the ingredients (dash granules, miso) may be difficult to source for some.
3. The Enhanced Ramen
Here, the flavor packet is kept but vegetables and proteins are added.
• Pros: In all ways, this version meets the Instant and Scratch in the middle. This is a great way to wean yourself from the instant-only approach by adding flavor and nutrition with very little extra time and money needed.
• Cons: The flavor packet is still high in chemicals and sodium (although you could use less as you are introducing flavor through the veg and protein.)
For me, the scratch version is the way to go. It's not that difficult to create flavor through the dashi, miso and soy (items I keep on hand) thus making the flavor packet unnecessary. It's worth it to make the small extra effort to make this tasty dish more delicious and nutritious. And there are so many different ways to play this out: different proteins like pork, shrimp, tofu, different vegetables like peas, cooked greens, carrots; different flavorings like ginger, lemongrass, chili.
How do you make ramen at home? Do you keep a few packages of the instant stuff stashed in the back of your cupboard for emergencies?
More on Ramen From the Kitchn:
• Make or Buy: Ramen Noodle Soup
• On Starting Somewhere: Ramen
• What's the Difference? Soba, Udon, and Rice Noodles
• Good Question: How Can I Make Healthier Instant Ramen?
More on Ramen From Around the Web:
• Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles from Serious Eats
• 4 Ways to Make Ramen from Macheesmo
• David Chang's Momofuku Ramen with Pickled Shiitakes from Food Nouveau
(Images: gori910/Shutterstock; withGod/Shutterstock; Tampopo, via Wikipedia)
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I'm a big fan of #3 - it's amazing how different instant ramen tastes when you add minced garlic, pine nuts, and some fresh parsley.
It is unfortunate that in the US ramen is considered junk food. But the way I had it as a kid and how I continue to do it as an adult is: instant ramen w/ celery and leaves added to the boiling noodles stage. Cilantro, green onions, limes, chilis and leftover meat for garnish. I tried once to make ramen from scratch (there are youtube videos on how to do it) but the time and expense did not make it worth as I am cooking for one.
I have to disagree with your use of the term 'from scratch', here. If you wanna call it ramen from scratch, then make your own noodles, it's easy enough for what it's worth. But using the friend noodles and cooking them in high sodium soy/miso/dashi broth or high sodium seasoning packet... same difference. The noodles are still fried and unhealthy. Enjoy your ramen for what they are (and I'm *not* against adding toppings to my ramen, I always do it if the ramen doesn't come with a packet of dried veg/nori/shrimps/soy nuggets/eggs). Just... Instant ramen is instant ramen. It's not scratch. :)
We tend to toss the flavor packet altogether and add scrambled egg, soy sauce, and some fresh veggies (peas, corn, julienne carrots) and sometimes chicken or beef if some is leftover from the night before. Great for a small light meal without too much fuss.
My SO and I use ramen noodles for two things in our house: peanut noodles and stir fry. They're an absolutely delicious (and dirt cheap) substitution for soba or udon in my made-from-scratch peanut sauce, and they add some nice bulk to stir-fried chicken or egg and veggies.
If we make the soup (which we rarely do), we crack an egg into it swirl it in the broth a la egg drop soup. With that hit of protein, you don't need to eat much of the soup before feeling full!
The flavor packet is a serious no thank you, but yes, we always have instant kombu dashi and miso on hand. For the closest thing to an insta-meal, microwave a bag of frozen mixed vegetables--the Asian style ones that include edamame and water chestnuts are great--or boil them in your dashi.
I've always added an egg to my noodles during the last 30 sec of cooking time. I just beat it in and serve. This adds a great flavor and protein. My friends think it's strange but I think it's amazing.
I like to poach an egg while I'm cooking the noodles. Sometimes I will add veggies on the side to make it a meal. Depending on the brand of noodles you buy, there are unfried noodle options available in Asian markets.
If you go to a Hong Kong cafe, common breakfast is fried egg, spam w/ ramen. =)
When I was on study abroad in Ghana, I bought pan-fried Indomie (ramen-like) noodles from street vendors. The addition of onion, scrambled egg and shito (hot pepper sauce) definitely transformed the noodles into something completely different. I've tried duplicating it since I got home, and posted about it on my blog: http://onekitchenknife.com/?p=79. It definitely makes for a good (and protein-rich) quick dinner!
A slightly healthier alternative, at least from the noodle perspective, is saimin (ramen's Hawaiian cousin). The S&S brand comes frozen and the noodles aren't fried as they are in instant ramen so it's a little healthier and cooks up faster. It does cost a little more, 89 cents versus 25, but hey.
Dana, I love this article, these are some great tips. If you are looking for more great recipes for a variety of dishes made with Ramen Noodles, check out my book Oodles of Options on http://stayhostinent.wix.com/oodlesofoptions. In my book I have a collection of recipes that I developed when I was down to the last few items in my kitchen and needy a fulfilling meal. I was always looking for a way to use the noodles and not the packets in order to make it as healthy as possible.
When I went away to live in my first apartment during college, my mom, brother, and sister each bought me giant packs of ramen without discussing. I still can't look at them.
On the other hand, refrigerated ramen is delicous and cheap too.
If you're going to do the from scratch version where all you're using is the ramen noodles, why stick with the overpriced and overprocessed ramen noodles you find in most instant noodle packets? Go with dried soba noodles (primarily wheat/buckwheat), will give almost the same flavor and texture, is cheaper, and also healthier for you. One serving of instant ramen noodles (without the seasoning) is about 190 calories with 7g of fat. One serving of soba noodles is 113 calories with 1g of fat. Easy choice!
The only thing you'd do different is cook the soba in a separate pot and rinse in cold water before pouring hot broth over it. When I'm lazy I just cook it in the same pot and have slightly thicker soup. =D
We have packs of ramen on hand in our house for quick dinners in the winter. We usually add bok choy or celery, dried mushrooms, Sriracha and some bits of meat. But, the best way to use those noodles is for Filipino pancit, a stir-fried noodle dish. My grandmother even uses instant ramen noodles for informal occasions so she doesn't have to make a special trip to Seafood City to buy the traditional pancit noodles.
Just soak the noodles in warm water while you stir-fry some smashed cloves of garlic in olive oil. Add shredded cabbage, grated carrots and sliced shiitake mushrooms to the garlic-flavored oil, saute until cabbage is wilted, then add any diced bits of meat (leftover chicken and/or pork is good here; I've also used sliced inarizushi skins for a vegetarian version). Once everything is warmed, add the drained noodles and seasoned salt to taste. It's done once you're happy with the consistency of the noodles.
Serve it hot or at room temp with lemon slices on the side for a quick squirt of sour. You can also garnish it with diced boiled egg or diced green onions. This is a traditional party food and it always disappears whenever I bring it to a potluck.
Toss the packet.
I make a broth with Thai curry paste, coconut milk and chicken or veg broth. Top with chicken, tofu or veg. Add fresh Thai basil if you have it handy.
Don't toss the packet - mix it with some sour cream and make a crazy good dipping sauce for ruffled potato chips!!!
I do all three + 1 more way. I grew up in Indonesia where instant noodle is big business, and one of the great ways to eat it is dry, straight out of the package with a little bit of seasoning sprinkled on top. It's crunchy goodness. My kids are into eating it this way too, and they've spread it to their friends at school and in the neighborhood.
I discard the water that the noodles have cooked in, refresh them, and instead of the stock that they come with, I make a separate miso soup (without MSG). I like to add any leftover roast meat, greens and scallions for a satisfying snack.
Picantel - my best friend and I would ALWAYS snack on the instant noodles with the seasoning packet instead of chips while growing up - haha!
Kimchi ramen plus a slice or two of American cheese - kimcheez ramen. So tasty!
(Using about half the seasoning pack, because it's too salty.)
Straight up crunchy is good sometimes too.
I buy the noodles from the Asian markets and there is a big difference in the quality and the taste. The bouillon packets are not as salty and are more flavorful.
Also, I add fresh veggies, egg, etc. I was so happy when a noodle shop opened close to me. When my mom asks what I'm having for dinner and I reply ramen, she's grossed out. Next visit, I will introduce her to the ramen culture.
I'm not sure whether these are exactly the same thing as what we in Australia call 'two-minute noodles', but they sure look like it.
If so, don't kid yourself - they're horribly unhealthy, no matter what you do with them. Their fat content per serve is off the charts, and that's just for starters.
Not trying to put anyone off enjoying ramen in moderation, but they're no more nutritionally beneficial than eating a packet of chips for dinner.
It's not the fat -- it's the salt. I have high blood pressure and various other complaints. I loved Ramen until I ate one and saw my blood pressure number soar.
Enhanced all the way! Egg, julienned carrot, rehydrated shitake mushrooms, and if I've got some, baby bok choi. Mmm, I know what I'm having for lunch!
If you're lucky enough to have a Korean mother-in-law who makes and freezes mandoo, you can toss those in, along with the egg, veggies and leftover meats for an exceptionally comforting meal.
Instant ramen noodles are really bad for you. Not that you should never eat them, but they're a dirty treat. The block is fried in palm oil which is so so bad for everyone involved.
I stopped eating them after I found out how awful they are for you and the enviro.
I adopted a habit from the family of my best friend growing up. They'd melt a slice of swiss cheese on top of regular-made ramen (I do 1/2 flavor packet) - makes it a little gooey and creamy...mmm
Now, I usually put the noodle brick in a small saucepan (toss flavor pack), add 1/2 a Trader Joe's instant miso soup packet (2 servings per packet). Add just enough water to cover noodles well, bring to a boil then turn off heat & drop on a slice of any melty white cheese (havarti!). Awesome comfort food.
Sometimes, to the above, I cut up & add whatever fresh veggies I have in the fridge, or a big handful of frozen asian-style veggies on top of the noodle brick & miso. Once in a while I'll sprinkle a little of the flavor packet on (< 1/4?) if I want salty.
I can't wait to try with egg stirred-in. I also have a jar of kimchi in the fridge & didn't know what to do with it - gonna add some of that - dinner tonight!
Thanks for the suggestions!
Where I grew up in Malaysia we add fresh bean sprouts, fresh greens (baby bok choy), sliced grilled chicken or shrimp to our version of Ramen. Of course we top it off with an egg on top before we serve. Sliced chillies on the side for those who love it spicier. I loved adding curry powder to mine to spice it up as I love curry powder.
Not all ramen is junk food, and certainly not the freshly made ones, but the ones made by Top Ramen or Maruchan certainly are. That said, if you put a bowl in front of me right now I'd gobble it down. I can't eat it much because I'm carb sensitive, but when I did eat it I liked it with an egg and some sesame oil. I eat ramen maybe once a year, and I have no shame when I do so. :) I also like the Indomie curry noodles, Mi Goreng noodles and Soto Ayam noodles.
I have eaten ramen noodles in a salad with almonds and greens and other great ingredients. Raw noodles marinated in salad makes the crunch. I don't have the recipe, wish I did.
You missed the option of just using a bit of the flavor packet, which I sometimes do, and I never make a full soup. I boil just enough water to cover the noodles, with a bit of the soy or maybe 1/3 of the flavor packet or some other seasoning (worestshire, tonkatsu or teriyaki, chicken broth etc) drop in the noodles, put a steamer on top with several ounces of chicken or some shrimp, give it a minute, turn the ramen with a tongs, put the steamer back on, give in another minute or so. When the ramen have started loosen from the rectangle shape (just al dente) I remove then to a bowl or a strainer but continue steamer the protein until done. I add the protein, a crunchy raw green like sliced celery, and usually one other item (red pepper, raw or roqsted, maybe some peanuts or cashews and toss. Shichimi pepper or a bit of an herb (cilantro, basil, parsley on top.
Also, I like to eat it raw as a snack if I'm craving something carby and crunchy.
I don't eat them like I used to. I'd have them for breakfast with a couple of eggs thrown in. Then I'd add copious amounts of parmesean cheese, until it got thick enough to call mac and cheese.
We toss the packet and use low sodium soy sauce instead. We also add an egg and chili oil right before serving. I definitely have to try that Thai one MPreston suggested!
Yes, the noodles are fried, but this does not make them unhealthy. They are generally fried in palm or coconut oil which despite being "saturated," are actually some of the healthiest oils one can eat. And honestly, how much salt can fit into those small spice packets? All of the nay saying about ramen is not deserved.