Photo: 麦ライス Mugi Raisu (@HG7654321) - image used with permission
food

Instant noodles 'modified recipe' becomes a hot topic in Japan; Just add ingredients and boil?

2 Comments
By grape Japan

Japanese chef and Twitter user 麦ライス Mugi Raisu (@HG7654321) received enthusiastic comments such as these after posting a noodle recipe.

The recipe uses Sapporo Ichiban Miso Ramen, a long-selling Japanese instant noodle product made by Sanyo Foods Co. and available in North America, Hong Kong, and other countries around the world.

Mugi Raisu says, "I made Sesame Soymilk Dandan Noodles with Sapporo Ichiban Miso Ramen and it tasted like a specialty restaurant."

Recipe for Sesame Soymilk Dandan Noodles

Ingredients

1 package of Sapporo Ichiban Miso Ramen

300 ml soy milk

2 tablespoons sesame paste (Chinese or Japanese made with roasted sesame, not Tahini)

2/3 teaspoon Sichuan bean paste (dòubànjiàng)

1/2 teaspoon sugar

A pinch of Chinese hot chili oil (or Japanese rayu)

First, bring 300 ml of water to a boil in a pot and boil Sapporo Ichiban Miso Ramen noodles for 2 minutes.

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Photo: Image reproduced with permission from 麦ライス Mugi Raisu (@HG7654321)

Then add the included broth powder, soy milk, sesame paste, Sichuan bean paste, sugar, and hot chili oil, bring to a boil and voila.

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Photo: Image reproduced with permission from 麦ライス Mugi Raisu (@HG7654321)

All you have to do is add seasonings and bring it to a boil again, so anyone can easily enjoy this recipe for a modified version of Sapporo Ichiban Miso Ramen. It also happens to be vegan as well.

You can add bok choy, soft-boiled eggs (marinated in seasonings for a Japanese nitamago), or thinly sliced green onion as toppings to make it more satisfying.

If you're interested, why not give it a try?

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© grape Japan

©2022 GPlusMedia Inc.

2 Comments
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They aren’t just discovering it, there’s ramen in each corner and instant noodles that taste better than half of what North America has. This recipe sounds good but if you really want to elevate it avoid using the water that boils the noodles as it contains the bad fats that preserve the noodles.

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So Japan is just discovering what is common in other cultures? instant food (not only ramen) is frequently modified by people before eating to improve it, be it by adding some extra dressings or by giving it some extra cooking steps to make it more adequate to the taste of the person consuming it, I never suspected this was not common in Japan.

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