Tuten-Ramen: All Hail the King

My magnificent obsession…

A true one-pot meal!

I am a product of Nongshim’s Neoguri Ramen.  It’s an overly high-in-sodium packaged ramen that you can find in various supermarkets and bodegas.  When I went abroad to London for a college semester, my mom stuffed my suitcase to the gills with Neoguri.  What a cool mom!

Proceed with caution: the red package is hotter than the white!

But I might have done some serious damage to my insides by consuming as much as I have.  Each package has up to or over 5 times your daily dose of sodium.  So if your average teaspoon of salt has 2300mg of sodium then packaged ramen has over 10,000mg which could be a cause for alarm.  You could really mummify yourself with that much salt.  For reals.

A real one-pot meal

And while living in Korea, I kept hearing reports of teens in Internet cafés (or PC bangs) who’d sit for days in front of their computers, eating endless instant cup ramen, and finally end up od’ing.  It was reported that sodium overload was partly the cause of their deaths.  Talk about buyer’s remorse!

Magnificent Obsession

You don’t have to be Korean to like Neoguri, you are more than welcome to share in our unhealthy habit!  In any case, the Koreans are not the originators of the instant noodle as that distinction goes to Momofuko Ando.  Back in 1958, in Japanese-occupied Taiwan, Ando invented the method of flash-frying cooked noodles as a way to extend their shelf life.  Going on to create the infamous CUP NOODLES in 1971.  You can get more factoids and tidbits on this culinary revolution––like did you know the Japanese voted instant ramen as their #1 invention of the 20th century?––from the World Instant Noodle Association (WINA) website.

Don’t bother me, can’t you see I’m busy?!  (Ippudo, NYC)

And certainly, Neoguri addiction aside, Japanese ramen in a real Japanese ramen establishment is just as recommended (of course I am not implying there is a comparison here, but I’m probably more addicted to the first than the latter). But if you can’t get to Kyoto or Tokyo where you’ll eat ramen that will change your life, you could go to Ippudo or Ramen Setagaya in NYC for a good bowl.  No life-changing moments, but no buyer’s remorse either.

Check out blogs Ramen Adventures and GO RAMEN for mouth-watering noodle reporting.

Neoguri Ramen Homestyle

The ingredients

1 package Neoguri Ramen

water, about 2 cups

1 tablespoon miso

1 egg

kimchi, chopped, determine your amount

sesame oil

sesame seeds

Possible add-ins: cubed tofu, cooked rice, sliced mushrooms, chopped scallions, bean sprouts, leftover cooked veggies*

The steps

1. Prepare Neoguri according to package directions.  While broth is boiling, add miso, egg and kimchi before lowering to a simmer.  Make sure the miso is well-distributed into the soup.

2. Turn off the heat when your noodle is done but al dente. Drizzle sesame oil and sprinkle sesame seeds over the ramen.  Serve in a big bowl.

* Add-ins can go in while the ramen is simmering.


2 thoughts on “Tuten-Ramen: All Hail the King

  1. Pingback: Just Make it Yourself: Soba in Broth | DIY Korean Food

  2. Pingback: Your Noodle In/Dependence | DIY Korean Food

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