Bamboozled Cup Noodles

Few things are as consistent and predictable as ramen noodles. Dried, impervious to outside conditions for years, those shelf-stable strands taste the same on day one as they do on day one thousand. Tender and slippery, always salty, the savory flavor is a simple pleasure that everyone can appreciate. It’s a universal experience that seems to feed a hunger that isn’t always just a physical need. That’s the definition of comfort food; providing satisfaction on an emotional level.

Glistening as they float to the top of the cup, each glossy curl beckons, invoking a primal hunger even for those otherwise lacking an appetite. Such a familiar, nostalgic flavor promises the same instant gratification every single time. Before plunging in a fork, spoon or set of chopsticks, you already know exactly what you’re getting.

But wait, what is this trickery? Giving way like softly whipped cream, the seemingly plump noodles are not long and starchy at all! Beneath, where the should be soup, something more substantial awaits. Solid rather than liquid, this base seems to be fluffy, golden, and…

Cake? Make no mistake, this is definitely a sweet yellow cake, fragrant with notes of vanilla sugar, topped with silky cream cheese frosting!

April Fool’s!

As one who’s been burned a few times too many by ill-conceived and borderline malicious jokes, this is the only type of trick I’ll pull. I doubt anyone would actually be fooled, which makes it better, if you ask me. It’s a gentle trompe l’oeil, designed to delight rather than disgust. The ceramic cup noodle mug is what makes it more compelling, but it’s far from mandatory to get in on the fun.

You can easily make your own ramen cupcake by baking your favorite batter in any small oven-safe mug or bowl. Fill it only about halfway, since it will rise, and you still want space on top to add “noodles.” Baking time can vary greatly depending on the size, shape, and thickness of your vessel, so to make sure the cake is cooked all the way through, keep a close eye on your oven and test for doneness by inserting a toothpick into the center. When removed, there should only be a few moist crumbs clinging to the sides at most, and no raw batter.

Cool completely and apply your favorite white, beige, or light tan frosting using a piping bag fitted with a multi hole piping tip. For the finish touch, add a few tiny pieces of peeled and diced kiwi along with pomegranate arils to stand in for the token vegetables on top.

You don’t need a wicked sense of humor to appreciate such a harmless prank. Like ramen, cake of any kind is welcome on my table at all times.

Don’t Chicken Out

Back in the day, creamy chicken ramen was my jam. I grew up downing bowls of the stuff when I was too picky to accept the mere suggestion of a green vegetable on my plate. Heck, I even lost my first tooth while hastily slurping down those long strands of salty noodles! Now I realize that this style has a lot in common with tori paitan ramen, which has very rich and creamy broth, usually created from long-simmered chicken bones. Lowbrow instant noodles can’t compare to the depth and delicacy of the real thing, but poultry needn’t apply to forge an authentic flavor in a fraction of the time.

Be it mental malaise or a physical flu, this is the kind of soup that will cure what ails you, or at least provide a serious serving of comfort through it all. Such simple flavors are universally appealing; it’s the ramen that could very well unite a nation. The two keys to success are high quality stock options and superlative noodles, since there’s no where to hide these key players with such few ingredients in the mix. In a perfect world, you could make your own vegetable stock and reduce it down to a concentrate to replace the 1/2 cup of water, and go through the full process of making alkaline noodles from scratch… But for a quick fix, you really can’t beat this kind of instant ramen gratification.

Yield: Makes 1 Serving

Tori Paitan (Creamy Chicken) Instant Ramen

Tori Paitan (Creamy Chicken) Instant Ramen

Rich and full of soothing umami flavor, this creamy plant-based chicken ramen is the ideal comfort food.

Prep Time 3 minutes
Cook Time 5 minutes
Total Time 3 minutes

Ingredients

  • 3 Ounces Dry Ramen Noodles (Straight or Curly)
  • 1/2 Cup Unsweetened Non-Dairy Milk
  • 1/2 Cup Water
  • 2 Teaspoons Tapioca Starch
  • 1 Teaspoon No-Chicken Broth Powder or Paste
  • 1 Teaspoon Soy Sauce
  • 1/2 Tablespoon Vegan Butter
  • Thinly Sliced Scallions (Optional)

Instructions

  1. Begin by setting a small pot of water on the stove to boil and cook your noodles to al dente, as directed by the instructions on the package. Drain thoroughly when ready.
  2. Meanwhile, whisk together the non-dairy milk, water, starch, instant broth, and soy sauce, beating the mixture vigorous to ensure that there are no clumps of starch remaining. Pour everything into a small saucepan and place on the stove over medium-low, stirring frequently. Cook until thickened and bubbles break with regularity on the surface; about 5 minutes. Turn off the heat, add in the vegan butter, and stir until melted and smoothly incorporated.
  3. Toss the noodles in the sauce, transfer to a bowl, and top with scallions if desired. Slurp away without delay! This dish does not keep well nor get better with age.

Recommended Products

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Nutrition Information:

Yield:

1

Serving Size:

1

Amount Per Serving: Calories: 512Total Fat: 23gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 10mgSodium: 1954mgCarbohydrates: 63gFiber: 3gSugar: 8gProtein: 13g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

 

Cold Noodles For Hot Days

Call it ramen 2.0, or perhaps a limited summer edition of everyone’s favorite noodle. Chilled ramen dishes are nearly as abundant and diverse as hot renditions, but are overwhelmingly underrated, uncelebrated and overlooked, in favor of more familiar preparations. Not all soups must emerge from the kitchen with a plume of steam, nor gently charred and still radiating heat. When it already feels like you’re standing in an oven just by opening up the front door, nothing hits the spot better than a refreshing bowl of ramen on ice, no matter the flavor.

They start out just as before, made of the very same stuff as their hot brethren and cooked in the same fashion. The difference is that after reaching the perfect state of toothsome tenderness, the spry young strands are immediately plunged into a shock of ice-cold water, simultaneously arresting the cooking process and dropping the temperature down quite a few degrees. Expertly guided once again by acclaimed chef and noodle master Philip Gelb, the results were practically instant- But clearly far superior.

Confronted with a bowlful of fresh, naked noodles, the options of embellishment are simply overwhelming. Every Asian culture has their own unique summertime staples that color the humble alkaline noodles with a rainbow of different flavors. Starting simple, the Japanese tsukemen truly allows the delicate nature of this handmade pasta to shine. Plunging mouthfuls into a bowl of deeply savory chilled broth, topped with a light smattering of scallions and a touch of wasabi for a bright finish, each mouthful is an essential experience of cold noodle elegance.

Kongguksu, hailing from Korea, might be the least known ramen preparation in the western world. It is a great shame that its popularity is not more widespread across the states, as it has no equal when it comes to both refreshment and satisfaction. Floating in a sea of homemade soymilk, enriched with sesame and almonds, ramen noodles are treated to a bath of rich, creamy soup. Ice cubes are tossed right into the bowl to keep things cool, through and through, ensuring that the first taste will be just as brilliant as the last. The secret is all in the soy beans, of course. Taking the extra step of removing the hulls creates the most silky texture imaginable. Though tempting, don’t even dream of taking a shortcut and buying prepared soymilk; once you’ve gone through the trouble of making your own ramen, soaking a few beans should be no big deal.

Finally, bringing the heat through bold spices but no actual fire, Szechuan Sesame Noodles are the most intense yet crowd-pleasing way to cool your noodles. Infused with lip-tingling, mouth-numbing Szechuan peppercorns, there is nothing subtle about this dish. It’s an in-your-face, action-packed thriller that will keep you on the edge of your seat from start to finish. That intense flavor can be adjusted according to preference, but the whole point of this dish is to make you sweat to maximize the cooling effect. It’s scientifically proven that sweating is actually one of the most effective ways to beat the heat, and this Chinese staple will definitely yield delicious results.

It would be impossible to pick one favorite from these three completely unique takes on the cold ramen noodle. Luckily, Chef Philip was generous enough to offer his recipes for all of them, so you don’t have to choose. Bear in mind that each preparation will need a new batch of ramen noodles and serve about four hungry eaters.

Now there’s no reason you can’t keep your cool this summer, and still do it in good taste.

Yield: Makes 4 Servings

Japanese Cold Noodles with Dipping Sauce

Japanese Cold Noodles with Dipping Sauce

Japanese tsukemen truly allows the delicate nature of this handmade pasta to shine. Plunging mouthfuls into a bowl of deeply savory chilled broth, topped with a light smattering of scallions and a touch of wasabi for a bright finish, each mouthful is an essential experience of cold noodle elegance.

Cook Time 5 minutes
Additional Time 2 hours
Total Time 2 hours 5 minutes

Ingredients

Dipping Sauce:

  • 1 2/3 Cup Kombu Dashi (Seaweed Stock)
  • 1/2 Cup Sake
  • 4 Tablespoons Soy Sauce
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Palm Sugar

Optional Additions:

Instructions

  1. Place all the ingredients for the sauce in a medium saucepan. Set over medium heat, bring to a boil, and simmer for 3 minutes. Let cool and chill completely before serving.
  2. For the noodles, bring 2 quarts of water to a rapid boil. Drop in noodles and cook for about 60 seconds. Once the noodles are al dente, rinse in cold water to immediately stop the cooking process.
  3. Add in as many of the optional ingredients into the sauce as desired, to taste, or set them out in small bowls for diners to mix into the sauce at will.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 87Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 1322mgCarbohydrates: 9gFiber: 2gSugar: 2gProtein: 4g
Yield: Makes 4 Servings

Kon Gook Soo / Kongguksu (Korean Cold Soybean Noodle Soup)

Kon Gook Soo / Kongguksu (Korean Cold Soybean Noodle Soup)

Kongguksu, hailing from Korea, might be the least known ramen preparation in the western world. It is a great shame that its popularity is not more widespread across the states, as it has no equal when it comes to both refreshment and satisfaction. Floating in a sea of homemade soymilk, enriched with sesame and almonds, ramen noodles are treated to a bath of rich, creamy soup. Ice cubes are tossed right into the bowl to keep things cool, through and through, ensuring that the first taste will be just as brilliant as the last. The secret is all in the soy beans, of course. Taking the extra step of removing the hulls creates the most silky texture imaginable.

Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 8 hours
Total Time 8 hours 30 minutes

Ingredients

Kon Gook Soo / Kongguksu (Cold Soybean Noodle Soup)

  • 1 Cup Dried Soybeans, Soaked Overnight, Rinsed and Drained
  • 2 Tablespoons Raw Sesame Seeds, Soaked Overnight, Rinsed and Drained
  • 1/4 Cup Raw Almonds, Soaked Overnight, Rinsed and Drained
  • 6 Cups Cold Water
  • 1 Teaspoon Salt
  • 1 Teaspoon White Pepper
  • 1 English Cucumber, Julienned
  • Crushed Ice, as Needed

Instructions

  1. Cook soybeans in 1 quart of boiling water for 15 minutes. Rinse and drain. Place soybeans in a bowl, fill with water, and gently rub the beans until they split and the hulls come off. The hulls will float to the top and can be easily discarded while draining the water. Remove at least 90% of the hulls.
  2. Add the hulled and drained soybeans to a blender along with the sesame seeds, almonds, and cold water. Puree on high speed for 2 minutes and chill this mixture until very cold. Add salt and pepper, stirring well and adjusting seasonings to taste, as needed.
  3. For the ramen noodles, bring 2 quarts of water to a rapid boil. Drop in noodles and cook for about 60 seconds. Once the noodles are al dente, rinse in cold water to immediately stop the cooking process.
  4. Divide the cooked noodles between four bowls. Place a handful of ice in each, and top the noodles with sliced cucumber. Pour the soymilk on top and serve immediately.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 145Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 545mgCarbohydrates: 8gFiber: 4gSugar: 2gProtein: 10g
Yield: Makes 4 Servings

Cold Szechuan Sesame Noodles

Cold Szechuan Sesame Noodles

Infused with lip-tingling, mouth-numbing Szechuan peppercorns, there is nothing subtle about this dish. It’s an in-your-face, action-packed thriller that will keep you on the edge of your seat from start to finish. That intense flavor can be adjusted according to preference, but the whole point of this dish is to make you sweat to maximize the cooling effect. It’s scientifically proven that sweating is actually one of the most effective ways to beat the heat, and this Chinese staple will definitely yield delicious results.

Prep Time 4 minutes
Cook Time 1 minute
Total Time 5 minutes

Ingredients

Sesame Sauce:

Garnish:

  • English Cucumber, Slivered
  • Scallion, Chopped
  • Beansprouts

Instructions

  1. In a blender, add all the sauce ingredients and puree until completely smooth. Chill thoroughly.
  2. To cook the noodles, bring 2 quarts of water to a rapid boil. Drop in noodles and cook for about 60 seconds. Once the noodles are al dente, rinse in cold water to immediately stop the cooking process.
  3. When ready to serve, toss together the noodles, sauce, and all of the garnishes desired. Serve immediately.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 147Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 3mgSodium: 822mgCarbohydrates: 11gFiber: 3gSugar: 3gProtein: 7g

Top Ramen

When fresh noodles meet hot broth, some sort of strange alchemy occurs. It’s easy to understand the allure of ramen, and yet mysteries still abound, lurking at the bottom of each steaming bowl, compelling slurp after slurp as if the secret might be hiding in that very last spoonful. How on earth can such simple, humble ingredients meld together into something so sublime? Where exactly do those immense, throat-gripping savory flavors come from? Which came first; the pasta or the soup?

I paid a visit to my friend and accomplished chef Philip Gelb in hopes of answering these questions and gaining some insight on the way of the noodle. The promise of ending up with a taste of fresh, handmade ramen may or may not have been the primary excuse for attending his often sold out class. Either way, I got much more than I signed up for, which is the essential wisdom behind this dish.

It turns out that like most foods, there is no magic going on behind the scenes. Rather, the foundation is built upon quality ingredients that are treated with respect, prepared with the utmost care to coax out their full potential. The richest, most umami-infused broth you’ve ever splashed across your palate contains a minimal number of components, but is slowly simmered for a number of hours, allowing the water to reduce while the latent flavors to naturally emerge and intensify.

Ramen masters jealously guard the formulas to their patented brews, but even the die-hard fanatics rarely make their own noodles. Without means of mass production, the temptation to cut corners by sourcing acceptable starchy options is understandable, and indeed Sun Noodle provides very good ramen noodles for approximately 90% of the trendiest shops around the US. No, that’s not an overstatement, but the honest truth. Few other manufacturers have mastered the art form quite like the Hawaii-based company, eliminating a huge amount of labor for innovative restaurateurs nationwide. No matter how good this high standard may be, still nothing compares to the delicacy of a fresh ramen noodle made by your own two hands- And perhaps a pasta roller if you can afford the luxury.

Chewy, soft, and bouncy in all the right ways, the ramen noodle gets its great acclaim from its inimitable texture. Though traditionally imparted by kansui, a solution of potassium carbonate and sodium bicarbonate that serves to toughen wheat proteins and create the signature mouth-feel for these distinctive strands, a more accessible alternative can be found right inside your kitchen cabinet. Philip smartly induces the same sort of chemical reaction in standard baking soda by burning it in the oven. Aromatic in a less than pleasant way, he recommends doing this step in bulk so that you only need to suffer the fumes once. You may question your sanity as the stench rises in growing waves, but you must persevere through the pain! The rewards on the other side of this acrid wall are great. The difference between alkaline noodles and plain old spaghetti are like night and day.

Toppings are another discussion entirely, but my impression is that pretty much anything goes. Consider it the pizza of noodle soups; strong opinions about what is “right” and what is “wrong” are prevalent among purists, but if it tastes good, there’s no reason not to indulge. For this demonstration, key additions include deeply savory shiitake mushrooms, fried tofu, spicy pickled bean sprouts, and roasted cabbage. Crazy as it may sound, a whole head of cabbage is simply rubbed with olive oil and tossed in a slow oven for two hours, yielding an impossibly buttery and dare I say meaty morsel that very well could steal the show in a lesser bowl of soup.

The beauty of this combination, though, is the perfect balance of ingredients. Each addition is a strong player in its own right, capable of standing up to competing flavors without drowning each other out. While some continue to argue about whether it’s the noodles or the broth that makes the bowl, the real secret is that it’s neither. It’s the bigger picture of the dish altogether that makes ramen so great, and anyone focusing on just one piece of the puzzle is bound to be disappointed. Sure, it’s quite a bit more work than tossing a quick-cooking block of instant ramen on the stove, but every eater owes it to themselves to try the real deal at least once. You will never regret the time spent when you consider the true satisfaction gained by fabricating each and every facet by hand.

Yield: Makes 4 Servings

Homemade Ramen Noodles

Homemade Ramen Noodles

Chewy, soft, and bouncy in all the right ways, the ramen noodle gets its great acclaim from its inimitable texture.

Prep Time 30 minutes
Cook Time 1 minute
Additional Time 1 hour
Total Time 1 hour 31 minutes

Ingredients

  • 1 Cup Semolina Flour
  • 1 Cup White Flour
  • 1/2 Teaspoon Sea Salt
  • 1/2 Teaspoon Burnt Baking Soda*
  • 3/4 Cup Water

Instructions

  1. Mix both flours, salt and burnt baking soda. Add water and stir well. Knead by hand for 20 minutes or until very smooth and pliable. Wrap tightly and refrigerate overnight. 
  2. Bring dough to room temperature and knead again for 10 minutes. Wrap tightly and let rest 1 hour. Roll out noodles to desired thickness and cut into thin strands.
  3. When ready to eat, drop noodles in rapidly boiling water for about 1 minute or till desired texture. Serve immediately.

Notes

*Burnt baking soda is needed to alkalize the dough. Place approximately 1 cup baking soda on a sheet pan and bake at 250 F for 1 hour. Store in an airtight container for a few months.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 264Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 425mgCarbohydrates: 54gFiber: 2gSugar: 0gProtein: 9g
Yield: Makes 6 - 7 Servings

Ramen Noodle Soup

Ramen Noodle Soup

The beauty of this combination is the perfect balance of ingredients. Each addition is a strong player in its own right, capable of standing up to competing flavors without drowning each other out. While some continue to argue about whether it’s the noodles or the broth that makes the bowl, the real secret is that it’s neither. It’s the bigger picture of the dish altogether that makes ramen so great, and anyone focusing on just one piece of the puzzle is bound to be disappointed. Sure, it’s quite a bit more work than tossing a quick-cooking block of instant ramen on the stove, but every eater owes it to themselves to try the real deal at least once. You will never regret the time spent when you consider the true satisfaction gained by fabricating each and every facet by hand.

Prep Time 1 hour
Cook Time 2 hours
Additional Time 1 hour
Total Time 4 hours

Ingredients

  • Homemade Ramen (See Previous Recipe)

Kombu Stock:

  • Water
  • Dried Kombu
  • Dried Shiitake Mushrooms
  • Yellow Onion
  • Scallion
  • Fresh Ginger
  • Celery
  • Carrot

Soup:

  • 12 Cups Kombu Stock (Above)
  • 1 Cup Mirin
  • 3/4 Cup Sake
  • 1 1/2 Cups Soy Sauce

Roasted Cabbage:

  • 1 Whole Head Green Cabbage
  • Olive Oil
  • Quick Pickled Sprouts
  • 1 Pound Mung Bean or Soybean Sprouts
  • 2 Quarts Boiling Water with 1/8 Teaspoon Baking Soda Added
  • 2 Tablespoons Rice Vinegar
  • 3 Tablespoons Soy Sauce
  • 1 Tablespoon Toasted Sesame Oil*

Shiitake Mushrooms

  • 6 – 8 Dried Shiitake Mushrooms
  • 1 Cup Kombu Stock (Above)
  • 1 1/2 Tablespoons Granulated Sugar
  • 2 Tablespoons Soy Sauce

Tofu

  • 1 Pound Firm Tofu, Drained
  • Oil for frying

Instructions

  1. For the kombu stock, place all ingredients in water to cover, add heat, bring to simmer, lower heat, cover, simmer for 2 hours. Drain all solid parts out. Optionally, roast some or all the vegetables first for a darker, richer flavor. Experiment by adding other vegetables such as cilantro, pumpkin, sweet potato, celery root, parsnip, lemongrass, and so forth as desired.
  2. For the soup, combine all ingredients, bring to simmer and cook 5 minutes to burn off some of the harsh notes of the alcohol. Balance with more shoyu or mirin if needed, to taste.
  3. To make the cabbage, rub cabbage generously with olive oil and wrap tightly with aluminum foil. Roast at 350 for 2 hours. Let cool completely before slicing thinly.
  4. To make the quick pickled sprouts, plunge sprouts into boiling water. Immediately remove and rinse well under cold water. Place blanched sprouts in a bowl and add vinegar, soy sauce, and oil. Toss to coat.
  5. To make the mushrooms, bring water to boil with sugar and soy sauce. Add shiitake and cook over medium-low heat until the liquid evaporates.
  6. To make the tofu, cut tofu into 1/4-inch wide strips and pat dry. Deep fry tofu till crisp.
  7. Slice each mushroom into several sections. Use one mushroom per bowl of soup.
  8. Finally, when you're ready to assemble the soup, place a handful of noodles in a bowl and top with 1 - 2 cups of soup. Finish with all the toppings and garnishes your heart desires.

Notes

*For spicy sprouts, use hot chili oil instead of plain sesame.

Nutrition Information:

Yield:

7

Serving Size:

1

Amount Per Serving: Calories: 483Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 35mgSodium: 4521mgCarbohydrates: 65gFiber: 13gSugar: 14gProtein: 30g