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Possibly considered its own food group to those strapped for cash, Ramen noodles have prominently established themselves in our culture’s lexicon of favorite food. But where did they come from? And more importantly, what kind of fascinating facts have we uncovered about this popularly priced pasta?
• In Japan, Ramen is “more than a cheap cup of noodles. It is the national dish, cheaper than sushi, available everywhere and perpetually fashionable. With its rich, meaty broth, ramen is very different from other Japanese soups; in fact the dish is a relatively recent import from China.”
• Nissin Foods first introduced an instant form of Ramen in 1958. Weirdly, it was considered a “luxury” item at the time, since most grocers sold fresh noodles (udon) at a fraction of the cost. Still, noodles are no passing fad—in 2005, a 4,000-year-old bowl was unearthed in China.
• Nissin Foods founder Momofuku Ando died in 2007. The previous year, his company sold 46.3 billion packs and cups of noodles around the world, earning $131 million in profits. He penned an autobiography in 2002 called The Story of the Invention of Instant Ramen, and said in 2005 that he had “realized his dream that noodles can go into space” when a vacuum-packed version traveled with Japanese astronaut Soichi Noguchi on the space shuttle Discovery.
• The award for Largest Packet of Instant Noodles goes to Indofood, who created a packet of their instant-noodles, “Indomie,” that weighed over half a ton (and STILL no doubt costing less than your average organic snack bar).
• Is Ramen worth more than gold? To some, yes. According to the Houston Chronicle, inmates from the Harris County jail bought over 3 million packets of Ramen from the jail commissary (which made it the #1 seller, followed by envelopes), after which they were used primarily for bartering and gambling.
• For those who just can’t get enough Ramen, there’s the Shin-Yokohama Ramen Museum, which boasts a Ramen-only food court as well as a theme park (the “Ramusement Park”). If that doesn’t seem relaxing enough for you, try out the Ramen Spa in Hakone, Japan. Or just try having your noodle-fortune read.
• Forget “spaghetti westerns,” here’s a film dedicated to Ramen. Tampopo is a comedy revolving around, well, noodles. The trailer is in Japanese, but you get the idea. I can assure that you that I just added it to my movie queue.
OK flossers, what are some of your experiences with Ramen? Also, any recipes for knocking down that killer sodium content? For those relying on Ramen to get them through tough times, don’t worry—plenty of people have done it and gone on to bigger things.
Previous ‘Dietribes’
Strawberries, Macaroni & Cheese, McIntosh Apples, Smoothies, Coffee, The Sweet Potato, Eggs, Cookies, Watermelon and Tea
‘Dietribes’ appears every Wednesday. Food photos taken by Johanna Beyenbach. You might remember that name from our post about her colorful diet.
Growing up poor in Virginia, Ramen noodles were an important part of our food supply, along with the powedered milk, corn flakes, canned chicken and 5-lb blocks of cheese provided by HRS (now DC&F). We learned to vary the flavors by adding different ingredients. My two favorite combos: (1) Chicken flavor with a pinch of salt, pinch of black pepper and 1 tbsp white vinegar and (2) Oriental flavor with hot sauce and sardines.
posted by Tina on 4-9-2008 at 8:08 am
I like Thai-Ramen. Boil (or nuke) noodles, drain off all but about 2 or 3 tablespoons of water, dump in seasoning, half a teaspoon of curry powder, and a tablespoon of peanut butter, and if you like, a bit of hot sauce. Stir like mad to get the PB mixed in well, though your noodles should be hot enough to melt it nicely. It is certainly not a sodium-light meal. But damn tasty.
posted by jenny on 4-9-2008 at 8:14 am
I recommend anyone to see Tampopo. It has one of the best, strangest sex scenes ever. The rest of the movie is good too.
posted by Mike on 4-9-2008 at 8:48 am
I personally like Kim’chi noodle bowl. it’s spicy! And to lower the sodium, i use less water and less powder, so the flavor is more concentrated around the noodles. can you do a How-to guide for simple foods? some ppl just can’t figure out instuctions.
posted by Ella on 4-9-2008 at 8:52 am
If you don’t want the sodium, don’t use the “soup” mix included with the noodles. Ramen work very nicely in either a dashi or miso broth.
As for me, I am lucky enough to live very close to a Mitsuwa Marketplace. They have a Japanese food court and one of the stalls sells nothing but Ramen. And the stall next to it sells nothing but udon and soba.
posted by Florida on 4-9-2008 at 8:56 am
Nissin just came out with “Choice Ramen” with 25% less sodium, 50 fewer calories and 6g less fat per serving than their regular ramen. It comes in “Savory Herb Chicken” and “Slow Stewed Beef.” I just read it last week in the Hungry Girl newsletter!
posted by Jessica on 4-9-2008 at 8:58 am
When I started at college, an older friend gave me the following advice:
“If things get really tight, buy a case of ramen. That’s twenty four packets. Eat one a day, but don’t use the flavor packets. Save them. At the end of the month, buy a potato and an onion and make broth with the flavor packets, add the veggies, and that’ll get you through.”
Happily, funds were never quite that short.
posted by tim on 4-9-2008 at 9:07 am
I was one of many who supplemented my college diet with Ramen.
My daughter now loves them, and I sometimes throw them in as a side dish or with a stir-fry. The Oriental Flavor is her favorite. But I laugh every time I look at the packet reading “oriental flavor.” I have to wonder, “What, exactly, does oriental taste like?”
posted by bre on 4-9-2008 at 9:20 am
Unfortunately, in the US, the term ramen is synonymous with instant ramen. But a good fresh bowl of Ramen is the way to go!
I suspect that the Mitsuwa Florida mentioned above is the same one I had dinner last night (Santouka). Really good.
As for lowering the sodium content in the instant ramen, you can use less powder. But honestly, who wants watery soup? My tip, just don’t drink the soup (or as little as you can).
posted by Nick on 4-9-2008 at 9:39 am
the dreaded ramen…
i love the stuff, but on a summer break back from good ol slippery rock univ., i had to take up temp agency work.
i found myself in the nissin plant in lancaster, PA. this consisted of stacking palettes of ramen for two or three hours and then taking your turn on the noodle line for an hour. you would stand in a 110 degree room (with ear plugs, long sleeves and pants, saftey glasses and a hair net) with a really long fork and make sure all the noodles coming down the line made it into their molds.
being a temp job, other people quit mid-shift, leaving me in their for hours. i dropped 10 lbs. that week (at six-one, 125, that wasn’t good).
posted by theYerg on 4-9-2008 at 9:41 am
I’ve eaten (Instant) Ramen in at least two odd ways…
One is to eat it dry… you can add just a small amount of the seasoning and its like very bulky cracker. This would limit sodium intake and its also a great way to catch a bite while on the go.
Another idea is to cook it normally, but don’t add all the seasoning… Then drain most of the broth and fry it, adding the rest of the seasoning.
When it becomes a staple you need to get creative. I had a friend who was insistent on trying to eat it with a straw (sucking the noodles through the straw). Seemed to inneficient for my liking.
posted by brick_city_man on 4-9-2008 at 10:24 am
“Chinese” coleslaw: Break up a pack of Oriental flavor ramen noodles. Put in a bowl with a bag of prewashed coleslaw. Make a dressing with 1/4 oil, 3/4 cup vinegar, the dry seasoning mix, and 2 tablespoons sugar. Pour dressing over cabbage & noodles. Add golden raisins and chopped onions for extra sweetness and crunch if you like. Refrigerate for a couple of hours before serving.
posted by k on 4-9-2008 at 10:41 am
I lived on Ramen in high school, not college. I was big into drama and sports and rarely left school before 8pm, so they got me through a lot of hungry times.
My husband doesn’t eat ramen noodles with juice. He drains the water and adds the flavor pack on the dry noodles. It’s really good and concentrates the flavor.
Good post!!
posted by Tricia on 4-9-2008 at 11:29 am
I lived on ramen in my first round of college. A Utah-based grocery store always has sales on boxes of ramen and Cup’o'Noodles - buy 2 boxes, get 1 free. That kind of stuff. We would regularly ask the people who worked at the store when it was going on sale.
I’m all about the Oriental flavor (is that PC? Should it be Asian flavor?) But I like a good strong broth, so I usually use two flavor packets. Good thing I don’t eat ramen very often any more - my sodium intake would be through the roof!
posted by Melodye on 4-9-2008 at 11:34 am
I used to eat Ramen noodles all the time leading into college. Then I decided that they aren’t really that great for you, although they’re great for your wallet!
My brother used to eat them daily, sometimes more than once a day. I told him that in a few hundred years, if they ever excavate and find his body, it’ll be perfectly preserved from all the Ramen he ate!
posted by CK on 4-9-2008 at 11:38 am
I lived on spaghetti and ramen my last year of college. When I cooked the ramen, I would strain out the noodles, add frozen veggies, herbs and soy and Worstechire (sp?) sauch to make the broth, then beat a couple eggs and drip them in for protein once the stuff came to a boil. Once the egg cooked, I’d pour it all back over the noodles. I wouldn’t be hungry for hours.
posted by Joanna on 4-9-2008 at 11:39 am
In college, I learned of different ways on how to prepare Ramen. Egg drop Ramen - Oriental cooked with the correct amount of water, add seasoning, and when it’s almost done, to add a one egg and stir. Dinty Morre Beef stew added to Beef Ramen is a great cheap dish. Sometimes I would drain all of the water off, and then add the seasoning with shredded cheese. For example, Chicken flavor with swiss, or Beef with Cheddar. Good times…
posted by David on 4-9-2008 at 11:39 am
I make soup for lunch with Ramen noodles two or three times a week. Those wonderful resealable chicken broth containers are my friend. Put about one cup of broth in your pot, bring to a boil and add the noodles (I bust them up). If I have leftover chicken or veggies, I’ll add them in as well. I never use the flavor packet as the broth flavors nicely. Takes all of about five minutes for a tasty bowl of soup.
posted by Tim Wright on 4-9-2008 at 11:48 am
One of my roommates from college used to make the strangest Ramen concoction I’d ever seen. It was something like Creamy Chicken flavored ramen with Worcestershire sauce, honey, and something else gross in it. It looked completely vile, but then again he had some weird eating habits.
posted by Ryan on 4-9-2008 at 12:08 pm
Ramen is ok. The best noodles come from stands in Japan. They are outside and offer a variety of noodle dishes either cold or hot (cold is great). My favorite are buckwheat noodles with a light dark sauce. The best. In the USA, I like to get a Korean noodle soup that is very hot and spicy! Great stuff.
posted by Mr. T on 4-9-2008 at 12:09 pm
At home I usually eat ramen for a couple meals a week, but try to add frozen mixed vegetables. Also good is the (expensive) sea-dragon soup someone I used to know made. It was a bunch of ramen, water chestnuts, bamboo shoots, shrimp, shellfish, and the ungodly hot sauce with the rooster on it. No idea what its actually called. I’ve also been known to add peanut butter and chopped peanuts with teriyaki sauce and not add the powder, its actually quite good. But as I’m studying in England right now, I’ve become addicted to mild curry noodles. Mmmm.
posted by Sarah on 4-9-2008 at 12:18 pm
My parents are prison guards and they can attest to the popularity of instant ramen among prisoners. My folks say the inmates have a way of making PIZZA out of it, grinding up the noodles to make the dough and making sauce out of ketchup. Sounds disgusting to me, but I guess you make due with what you have.
As for the “asian” slaw recipe, my MIL’s recipe includes sunflower seeds and sliced almonds… now THAT’s yummy!
posted by Debi on 4-9-2008 at 12:29 pm
when i was pregnant my brother came from out of town to visit for a funeral. while he was staying with us i got a huge craving for instant ramen. i hadn’t eaten it in years! i went out and bought a few packs and cooked one up the way i like (cook with seasoning added at the begginning, then drain all the water when noodles are cooked) and ate it. that was it. one pack. my brother went and told my dad all i was eating was ramen. my poor dad called me frantically urging me to eat more than just ramen for the good of the baby. i assured him i was eating as balanced a diet as my all-day morning sickness would allow. my brother teased me about my baby coming out pickled from all the salt in my all-ramen diet for the rest of my pregnancy.
posted by lindsay m on 4-9-2008 at 12:30 pm
I would cook the noodles, drain the water, add some parmesean shredded cheese and a good vinegarette dressing. Delicious.
posted by Rachel on 4-9-2008 at 12:38 pm
Tampopo is one of my all-time favorite movies.
Bit of advice: Have some ramen, instant, home made, whatever, on hand BEFORE you watch the movie. It’ll save you a trip later.
posted by Dinghao on 4-9-2008 at 12:50 pm
I remember living in a dorm room without a kitchenette, and making ramen in the coffee pot. Anyone else do that? Or grilled cheeze with an iron?
posted by Jason! on 4-9-2008 at 1:06 pm
I use ramen noodles to make lo mein. U put cut up chicken, frozen stirfry veggies, season packet, water and soy sauce in it and fry it. I love it!!! You have no idea how good it is!
Also you can bust some ramen up and mix with nuts, chex, dried berries, or whatever snack mix and sprinkle chili powder, garlic and onion salt and bake it for a snack mix. Never tried it, but I’ve seen it done and heard it was good, but I couldn’t make myself eat it.
posted by Kala on 4-9-2008 at 1:33 pm
They actually make a dry ramen snack in little packets for kids, you can find it in the Asian foods aisle.
Everyone I know calls it “Ichiban” for a popular brand of ramen, or else just instant noodles. I don’t know that I’ve heard it referred to as ramen colloquially.
Can’t believe nobody mentioned that “Ramen” is the traditional ending to Pastafarian (FSMism) prayers and dialogue! Have you never been touched by His Noodly Appendage?
Ramen!
posted by Marion on 4-9-2008 at 1:36 pm
When I was 17 my church had a cometition for the youth to see who could make the best meal for $2. Needless to say i had to use ramen. I bought two packages of pork ramen, some frozen vegatables (store brand) and some butter (also store brand) and still had enough money for a can of coke (yet again store brand).
Basically you just put some butter in the pan, break up the noodles and let them turn brown in the pan, add just enough water to cover them or make them float, cook on medium and then add frozen vegetables as it thickens and there you have it, ramen stir fry.
posted by Adam on 4-9-2008 at 1:39 pm
Ramen is my ultimate sick food. Whenever I have a cold or just feel generally icky, a bowl of shrimp ramen always makes me feel better, especially when my mom makes it. I also got from her the habit of calling it ’saimin’ instead of ramen. I have no idea why she calls it that, but she still does.
posted by heather on 4-9-2008 at 2:19 pm
Ramen, a staple of childhood….mmmm. Not to mention Elvis Costello’s new album is called Momofuku, after the noodle inventor. Why, no one knows.
posted by Catherine on 4-9-2008 at 3:20 pm
I love Ramen! I was survived by the Maruchan man a few years ago, and it’s still an essential part of my diet.
I have had no luck finding Ando’s book anywhere, if anyone knows where I can find it please email me vanillachailatteATgmailDotcom
posted by Reese on 4-9-2008 at 3:44 pm
I grew up on ramen! Well, here in Hawaii we call it saimin. As a kid we would always take a pack of it to school then break up the noodles in the package, add the sauce packet, shake it all together and bam! instant yumminess! I’d still eat it if I didn’t take a glance at the nutrition facts. I think a typical packet of saimin (ramen) is like 600 calories, 45% sat fat, and 150% sodium. The cup noodle variety has much less calories and sat fat but probably around the same sodium. When I make saimin now I usually boil the noodles, drain them, then add some of the sauce powder and some soy sauce. Delish. Now I absolutely have to have saimin for dinner.
posted by Leah on 4-9-2008 at 4:49 pm
My mom’s recipe for ramen slaw includes that brocoslaw (shredded brocoli) and sunflower seeds and it’s like crack.
This is all making me very hungry.
posted by Julia on 4-9-2008 at 5:14 pm
I recently decided to quit my job and become a full-time student. To celebrate my new destitution, I wrote a blog entitled “On the benefits of eating Ramen….” That was last night, so this post cracked me up. There really isn’t a cheaper, more filling food in existence. There’s better food, but when it comes down to per-pound awesomeness, ramen wins without a doubt.
posted by adrienne on 4-9-2008 at 5:59 pm
There is nothing better than real ramen from a real japanese restaurant. Noodles and slices of meat, flower shaped carrot slices and broccoli and shredded nori…
soooooo good…
posted by Lea on 4-9-2008 at 6:10 pm
Oh yeah, I remember doing the Ramen in the coffee pot thing in college!
Good times!
posted by Meri on 4-9-2008 at 6:46 pm
ramen…
sure brings back memories.
speaking of which, the term “ramen” is written as 拉面 in kanji, which is actually the same in mandarin chinese. It means “pulled noodles”, due to the fact that the original ramen are made by pulling noodles from dough.
And yes, the Chinese were the ones behind it.
posted by Marcus on 4-9-2008 at 7:07 pm
Ah, sometimes I have to admit that a good bowl of rich miso ramen is one of the things I truly love about living here in Japan. There’s a great little shop just outside of my local train station. You know, it’s not to late to head over there right now…
posted by billywest on 4-10-2008 at 9:50 am
I recommend reading the manga:
Project X - Nissin Cup Noodle
(A True Story!)
posted by nororu on 4-10-2008 at 11:35 am
Of course, as soon as I read this I HAD to make ramen “my way” lol. I cook the ramen, then drain it, then toss it in a pan with oil and start to fry it. When it’s really hot, add 2 big spoonfuls of crunchy peanut butter (NOT smooth), and frozen vegetables (I usually use broccoli). After you mix the peanut butter thoroughly through the noodles, add as much srirachi as you can handle. Serve hot or cold!
posted by mandie on 4-10-2008 at 1:58 pm
mmmmm ramen….the best way to eat them is in a recipe aptly titled “Bomb Ass Noodles”….basically you boil, then drain…add the seasoning, some scrambled egg and some crumbled up bacon…awesome! also my mom created a ramen casserole with tuna, black olives, cream of chicken or mushroom soup, curry powder and cheese… everytime i eat it i think of when i was a kid, and i make it myself sometimes when i want to eat for a few days and not have to cook!
posted by stef on 4-10-2008 at 5:43 pm
My old college roommate worked at a grocery store to pay his way through college. whenever money would get tight, he’d buy up whatever was on sale, whether is was cans of corn or green beans, or whatever. I remember we had a constant supply of Ramen, though. Whenever it would go on sale (10 for $1) he’d buy cases of the stuff and that would be all he’d eay for days. no idea how he did it, but he did!
posted by Gayle on 4-10-2008 at 5:58 pm
Hot Dog Soup:
1 package Beef Flavor Ramen, cooked and seasoned
1 Oscar Mayer Hot Dog, sliced and stirred in
This was a “special” snow-day treat in elementary school.
Awesome!
posted by Nicole on 4-30-2008 at 11:00 pm