How to Upgrade a Highly-Rated Tonkotsu Instant Ramen Meal

Instant ramen, one of the most affordable, tasty and easy-to-make meals/snacks, is an absolute necessity for any pantry.

Over 60 years of history: The first instant noodles were a “Chikin Ramen” created in 1958 by Momofuku Ando, the founder of Nissin Foods, according to Insider.

  • Hunkered down in his Ikeda, Osaka shed, Ando’s invention revolutionized the way people could quickly prepare and eat the flash-fried noodles as a means of cheaply feeding as many people as possible following the postwar food shortages.
  • However, upon its first release into Japanese markets, it was thought of as a luxury product because of its ingenuity and long shelf life. It sold six times the amount of fresh noodles.
  • In 1971, years after Ando’s first mega popular noodle dish, he would go on to make the cult classic Cup Noodles, which also has its own Osaka-based museum that’s dedicated to its humble start and the approximately 800 products to come from the brand.

The ramen you need to know: There are probably thousands of different instant ramens all over the world that come in hundreds of flavors and offer different types of noodles and toppings. Whatever your preference is, you’ll be sure to find ramen that is perfect for you. However, there are some instant ramens that outdo others.

Nissin, the company that invented instant ramen, also offers a premium line of ready-to-make noodles called Nissin RAOH, named for being the “king of ramen.” Among Nissin RAOH’s three flavors — miso, soy sauce and tonkotsu — the tonkotsu (pork bone) flavor is the most popular.

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  • Amy Kimoto-Kahn, a fourth-generation Japanese American (yonsei) chef and the author of “Simply Ramen,” a homemade ramen cookbook, recommends Nissin RAOH Tonkotsu ramen to the New York Time’s Wirecutter.
  • Kimoto-Kahn chose the tonkotsu flavor because of its separate oil and seasoning packages. The sesame blend adds a slight richness and nuttiness to its soup broth that Kimoto-Kahn describes as “well flavored, not overly salty.” The broth also has the signature milky, creamy white that one can find in ramen shop renditions.
  • Although it doesn’t compare to pork bones simmered for hours, the Nissin RAOH brand prides itself as a “best-selling, premium instant noodle brand in Japan” that is reminiscent of bringing the restaurant experience home.
  • To Kimoto-Kahn, the noodles also have “good elasticity.”
    • Giving a chewier-than-other-instant-noodles springiness, these noodles are non-fried and triple-layered.

Instant ramen is good, but it can be made better! Adding key ingredients such as the ones mentioned below can dramatically improve the taste of almost any instant ramen.

Chashu (braised pork belly): To add more meatiness to the tonkotsu flavor,  Weee! offers a highly-raved chashu to garnish one’s ramen.

  • Pairing seamlessly with the noodle dish, repeat buyers praise this chashu for its affordability, large portion-size capable of several bowls, convenience and surprising similarities to restaurant-quality pork belly.
  • It comes pre-sliced, and some users claim that it’s fragrant enough to be without added seasoning and sauces.
  • Others say that while the initial packaging doesn’t look appetizing, through a simple blanching, boiling or frying, the barbequed meat releases a savory and incredibly fragrant aroma, and its natural oil seeps out.

Cheese: In 2018, The New York Times published a recipe from a 2014 interview with Korean American celebrity chef Roy Choi about the “perfect instant ramen.”

  • This recipe requires egg, cheese and butter, which coat the noodles and give a creamier flavor to the dish.
  • The hot broth melts the processed cheese, making the dish reminiscent of macaroni and cheese.

Eggs: If you want to add more protein and a deeper flavor to your ramen, include an egg or two!

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  • Cracking an egg into your broth can make your meal creamier thanks to the egg’s yolk.
  • If you prefer biting into a runny yolk, you can also add a sunny side up egg on top of your noodles.

If you’re trying to push your instant ramen game EVEN further, consider this list of herbs, spices, seasonings and vegetables for the most epic personal ramen experience.

  • Vegetables: spinach, lettuce, bean sprouts, cabbage, corn watercress and scallions (to be stirred into the soup before serving)
  • Mushrooms: Woodear, Shiitake, Porcini, Oyster — throw in any mushrooms you like!
  • Condiments, Sauces, Oils: Sesame seeds, dried seaweed, furikake, sriracha, togarashi, miso paste, Thai curry paste, Japanese curry powder, peanut butter, fish sauce, soy sauce, sesame oil, chili oil, ponzu, wasabi, oyster sauce, and/or rice vinegar.

Hungry for a bowl of delicious instant ramen with a few tasty upgrades? Order from a wide selection of ramen including Nissin Raoh from our brand partner Weee! Get instant ramen and a few extra premium ingredients delivered right to your door. Offer: $10 off first order and free delivery on orders $35+.

This post was created by Weee! with NextShark.

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