In honor of the death of Momofuku Ando, I'm posting a recipe I recently submitted to a workplace cookbook.
Top Ramen: A Primer
Let’s get one thing straight – this is not a joke. I’ve been eating and cooking Top Ramen ever since my molars came in, and by the time I graduated from college my mastery of the noodle arts was recognized in dormitories far and wide. A breakdown:
Flavor: When I was young and my tastebuds hadn’t yet developed, it was Beef or nothing. A teenage flirtation with vegetarianism necessitated a switch to Oriental, although I later learned that every flavor contains animal stock. The time I spent with both of these flavors was special, but I couldn’t shake the haunting sense that something was missing. It all came together by chance – I was ravenously hungry, and the only flavor left in the house was Chicken, my younger sister’s favorite. Swallowing my pride, I decided to give the strange yellow powder a shot. The rest is history.
Water: Two cups, and not a drop more or less.
Cooking Time: It’s hard to fault a company that has provided me with so much happiness at such a small price, but I simply cannot understand why Nissin Foods instructs their loyal customers to boil the noodles for a paltry three minutes. Listen, and listen closely: boil the noodles until almost all of the water has evaporated. I don’t care whether it takes five minutes or two hours. Remember, young grasshopper, patience is a virtue.
Supplemental ingredients: You can’t take it to the next level until mastering this aspect of the ramen game. The key is knowing your limits.
Beginner: Onions. Throw ‘em in with the noodles and forget about it.
Intermediate: Mushrooms and green onions. Add them too early and you end up with mushy mushrooms and brown green onions. Add them too late and your soup becomes a dysfunctional salad.
Advanced: Egg. The coup de grace. To be added ever so gently in the final minute of cooking.
Don’t even get me started on grilled cheese.
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