Episode 34: Ramen

Noodle, noodle, noodle all day. We’re boiling up instant ramen. But wait! This isn’t (just) our junk food tendencies taken to their inevitable final destination. We found some instant ramen with real depth. Dive into a cup noodle with us. www.spilledmilkpodcast.com

13 thoughts on “Episode 34: Ramen

  1. Y. Lee

    Your listenership demands pictures!

    I keep giggling as I think of ramen powder-filled pepper sprays…

    1. mamster Post author

      Somewhere I think I have that photo of the steaming Myojo Chukazanmai. If I turn it up, I’ll post it!

  2. Wendy

    I’ve been draining the water out of my ramen before adding the seasoning since I was wee; I realized I wanted creamy-textured, flavorful noodles, not flavorless noodles swimming in a salty broth that I wasn’t that excited about drinking after I finished the noodles.

    I add cabbage a lot. It’s cooked perfectly in the same amount of time as the ramen (which I cook for four minutes, not three). Other vegetables, like bok choy and spinach, need less time and aren’t as good.

    In college I discovered that Top Ramen is not nationwide. My midwestern friends ate Smack Ramen. Smack: The Kiss of Quality.

    I remember the chicken sesame flavor well… that was the first time I tasted sesame oil, and it was relevatory.

  3. andrea

    i LOVE nong shim korean ramen broth! especially when i’m sick. we love to add kim chi and scallions on top. and toss in spinach or some sort of green veg.

  4. Steve @ HPD

    The times have a-changed. When I was stationed in Korea, the local shops (Mamma Chicken was the best) offered plain ramen, ramen with american cheese, ramen with sliced hot dog, or, if it was pay day and you felt like going all out, ramen with hot dog and cheese. Thems were the days.

  5. Leah

    Sorry, I only got to hear your podcast today, so this is a little late. You asked about what Myojo Chuka Zanmai meant. Myojo is actually the brand name of one of the major ramen makers in Japan (the company is called Myojo Foods). Chuka means Chinese, which is a reference to the fact that Japanese believe ramen is actually an adaptation of Chinese noodle dishes.Zanmai is a little more difficult to translate but is usually used to suggest indulging to excess. My guess is that Myojo Foods is trying to position its product as the ‘epitome or height of authentic Chineseness’. As a sidenote, my Chinese friends say there isn’t really a ramen equivalent in Chinese food…

    Anyway, enjoy your ramen!

  6. riye

    My mom liked Chuka Zanmai so we ate it a lot at home. Mom used to put Chinese style roast pork (not the hot pink kind), green onions, bean sprouts, half a boiled egg, and sometimes menma (seasoned bamboo shoots). Mmm! So good.

  7. Becca

    my mom’s method: drain the noodles almost dry (leaving a couple of tablespoons of water in there), throw a couple pats of cold butter in the pot with part of the seasoning packet (to taste) and swirl it all together off the heat until the butter and the water emulsify into a sauce for the noodles. completely not authentic, but ridiculously good.

    1. mamster Post author

      I’m pretty sure as soon as you open the Top Ramen package, you can stop worrying about “authentic.”

  8. kat

    Was Matthew’s use of the term “p-n junction” an intentional pun? Because if so, kudos. I’ve gotta say, that’s the first time I’ve heard an electrical engineering term used in a food podcast.

    Also: love ramen as subject matter. For a long time, ramen was the only thing I knew how to cook. My dad would fry strips of Spam to put on top of the ramen. Ah, the good old days.

    1. mamster Post author

      Kat, you’re not going to believe this, but I think I was trying to make a geology joke. Like the K-T boundary. But I don’t remember what I actually said, so I like your interpretation.

Comments are closed.