Not So Common Ramen

About everyone younger than eighty knows what ramen instant noodle soups are.   They are the salvation of hungry but destitute college students and touring metal bands.  They have to be without a doubt the most inexpensive meal available in the world today and are commonly available here for less than $0.20 per packet.  I don't know how they can make them so cheaply in the USA when a pack of chewing gum costs over three times as much.  Even in times of crisis like is happening in Japan today, they are a quick and easy belly-filling meal that only requires the addition of water and heat to prepare.  If they have a nutritional downside, it is that their seasoning packets contain quite a lot of sodium.

While ramen instant noodle soup is of Japanese origin being invented by the founder of Nissin Foods in 1958, they are being made all around the globe now.  The basic pre-fried wheat noodle remains somewhat consistent in most countries but the seasoning packets reflect regional flavors.  In the USA you see flavors such as chicken, beef, pork, shrimp and "oriental".  In other countries that produce them, you see flavors such as curry, crab, dashi (fish), Vietnamese Pho, Thai Tom Yum (spicy lemongrass shrimp), Korean kimchi (fermented spicy cabbage) and many more.  I've noticed Walmart is beginning to import some of the foreign varieties and they can be found in their Asian foods section.  I particularly like the Tom Yum Shrimp flavored made by Mama in Thailand but be forewarned, it's very spicy.  They all bear the basic characteristics of being fairly inexpensive, and easy and quick to prepare.

While most people eat them as just a noodle soup seasoned with the packet that comes with them, you can jazz them up quite a bit to make a more flavorful and nutritious meal. Additions of fresh vegetables can make a big difference when making these soups.  Next time you make some try this: when the water comes to a boil, put in the noodles but also add some of any or all of the following: cabbage, Chinese cabbage (Nappa), carrot sices, broccoli or snow peas. They will cook sufficiently in the three minutes the noodles take to get done.  Drain off the excess water and along with the seasoning packet try adding a shot of Sriracha Hot Chili Garlic Sauce or a bit of Thai Red Curry paste.  Give it a glug of Thai Fish Sauce.  Adding a can of mixed, diced vegetables will also fill it out.  You can bring it up a notch further by adding bits of deli meats or leftovers such as ham, roast beef, turkey or even surimi seafood (artificial crab).  Top with a couple of slices of  hard boiled egg when it's ready to serve. Try experimenting by adding combinations of vegetables, meats and seasonings.  You may be surprised about how wonderful your finished soup has become. What would've been just a simple soup has now become a tasty and nutritious meal. Enjoy!