[Perfect Reproduction] Recipe for instant Ramen (packet) with a professional taste
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Introducing a Ramen recipe for "instant Ramen (packet)".
Instant Ramen (packets) are delicious as they are, but with a little extra effort they can be made even more delicious and have an authentic taste.
This is a recipe using commercial Ramen soup that will easily take the taste of instant Ramen (packets) to the next level.
Basic Base
■Flavored fried tofu instant Ramen type
■ Dashi type : [Commercial soup] Tonkotsu soup stock
Campaign information
A reproduction set of the original Ramen (packaged noodles)
a free sample!Try
Original Ramen (Packaged Noodles) Ingredients
・Instant Ramen
・Hot water
soup stock
・ Tonkotsu soup stock …30cc
How to make original Ramen (packaged noodles)
1. Add hot water and it will be ready in about 3 to 5 minutes.
Tips and Points
You can also enjoy instant Ramen with your favorite toppings.
In addition, by adding tonkotsusoup stock to the hot water, you can create Ramen that is sweet and rich in pork stock.
History and origins
According to Wikipedia, Instant Ramen is authored by Instant Ramen has no clear definition. If instant Ramen is defined as "instant noodles produced by instant oil or hot air drying (non-fried noodles) and soup can be prepared at the same time," then generally speaking, Chicken Ramen, launched in August 1958, was the "world's first instant Ramen. According to Nissin Foods Holdings, instant Ramen was invented by Momofuku Ando, the founder of Nissin Foods, in 1963 (Showa 38), and many reports in the world recognize this. The basic manufacturing process for instant Ramen including the instant oil heat drying method invented by Ando was registered as a patent in 1963 (Showa 38) as "Method for manufacturing instant Ramen" and was selected as one of the "Top 10" of the 100 postwar Japanese innovations by the Japan Institute of Invention and Innovation. Instant Ramen in a bag can be divided into two types: "Seasoned Instant Ramen" in which the noodles are seasoned like the above-mentioned "Chicken Ramen" and are ready to eat simply by pouring hot water over them and waiting, and "Instant Ramen with separate soup" in which the noodles and the seasoned soup are packaged separately. If the original of instant Ramen is "Chicken Ramen", the year of birth is 1958.
Momofuku Ando is said to have started developing Ramen after seeing the lines of people waiting in line for Ramen stalls at the black market in Umeda, Osaka, after World War II, and wanting people to be able to eat more easily and conveniently. Chicken Ramen" was developed through trial and error in his research shed at home. One day, he got a hint from the tempura his wife was making and came up with the idea of "drying the heat in oil (instant oil heat drying method)," and from there it became a realistic product. There is also a theory that the idea came from a Cantonese-style noodle called Yifu noodles, which was invented by Mr. Yi. The idea for this instant noodle product was borrowed from the fact that the noodles are fried in oil so that they are ready to eat as soon as they are placed in hot water.
Recommended Combinations
■Noodles:
■Sauce:
■Flavored oil:
■Toppings:
The author of this article
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Precautions
*Created by Nishio Ryoichi as an homage.
*This recipe is for reference only. It aims to have a similar taste, but may differ from the actual recipe.
References
■ Title: "Ramen Encyclopedia"
■Author: Ryoichi Nishio
■Publisher: Asahiya Publishing Co., Ltd.
