So I was watching someone make instant ramen the other day, and I was horrified because he was putting the ramen in BEFORE the water started boiling. He was doing it all wrong, like not scrambling the egg before putting it in the soup…well, maybe wrong in my eyes. I’m quite particular about my ramen. I guess we all have different tastes, because Amy prefers to drop her egg and then scramble it like egg drop soup.
I feel that making instant ramen is an art. In fact, I found an expert who knows what he’s doing when it comes to cooking ramen. Toshio Yamamoto, 49, loves instant noodle so much, that he actually blogs about it, vlogs about it, and eats it five days out of a week, according to Boing Boing. From his vlogs on YouTube, seems like the man really knows his ramen. Check it out:
Here’s how I like my ramen, al dente style:
- Heat up water until it’s boiling.
- Tear packet and put seasoning in.
- Put ramen in and shake it around with my chopsticks a little.
- Scramble egg well and drop it in.
- Season with fish sauce and seasame oil if feeling adventurous.
Note that I never leave my ramen in for too long, because I don’t like it when it’s all overcooked and super soggy! How about you — how do you like your ramen?
I know you like fobby food as much as I do so check out these stories: Japanese dog gives cooking instructions on YouTube, China’s Walmart sells crocodile meat, and Suzie’s revelation about how ostrich meat does not taste like chicken.