Michelin Star alternative for Top Ramen

[TaperPin]

I inherited my grandparent’s weird love of noodle soups, and just never outgrew enjoying ramen. As part of that, ramen has always been emergency food tucked down in the daypack to be eaten like a cracker, and often part of a hot backpacking dinner. I heard of a Michelin Star chef that eats Shin brand ramen when not at work and had to try it. Holy cow is it a lot better than Top Ramen. Better taste and texture - I feel grown up eating it, like giving up on Kraft Mac and Cheese for something better. At $2/per it’s also an adult price, but worth it.

Shin Black has a little spice, white-guy-hot like Pace medium salsa, but there are spicy versions. Makes my mouth water just talking about it. lol

 

[5MilesBack]

Ya, that Nongshim brand has several different offerings that are decent.

 

[BuckRut]

You better hope they open a factory state side! Lol

 

[dreamingWest]

I'll look for it. I've always preferred Maruchan brand to the other commonly available instant ramens.

Does anyone else drain most of the water before mixing the seasoning pack? I always done this and much prefer the more powerful flavor. My kids agree. My sheep guide thought I was crazy for not wanting all the broth.

 

[BuckRut]

I'll look for it. I've always preferred Maruchan brand to the other commonly available instant ramens.

Does anyone else drain most of the water before mixing the seasoning pack? I always done this and much prefer the more powerful flavor. My kids agree. My sheep guide thought I was crazy for not wanting all the broth.

I used to drain it as a kid but now like all the broth. I also often add garlic powder, onion powder and an egg.

 

[huntcookwrite]

Momofuku makes not quite as instant noodles with a sauce mix that blow almost anything else out of the water. We make them at home for meals but would be just as good in the field.

 

[tt_johnsclist]

The Shin you mentioned, and the “Buldak” brand ones are both good.

 

[Steve O]

Will check them out. Saw a DDD episode this weekend about a Ramen place in Chicago. I’m not much of a noodle guy but this looked SO good I told the wife we need to check it out the next time we are in the Windy City.

 

[Turkeygetpwnd38]

Momofuku makes not quite as instant noodles with a sauce mix that blow almost anything else out of the water. We make them at home for meals but would be just as good in the field.

I eat these in the field a lot, they are great. If truck camping, throw in some rotisserie chicken, grade A meal. They also don't leave me feeling terrible like the cheap ramen, probably because they are air dried vs fried.

 

[chizelhead]

Sapporo Ichiban Original is another brand worth trying. In my opinion, not overcooking the noodles makes a difference. If possible, remove the noodles from the broth once they soften and place them in the serving bowl. Then, drop a raw egg into the hot broth, stir, and add some chili oil and/or pepper. Finally, pour the warm broth over the noodles. The egg is the game changer if you don't want to mess with the other stuff.

 

[Steve O]

Sapporo Ichiban Original is another brand worth trying. In my opinion, not overcooking the noodles makes a difference. If possible, remove the noodles from the broth once they soften and place them in the serving bowl. Then, drop a raw egg into the hot broth, stir, and add some chili oil and/or pepper. Finally, pour the warm broth over the noodles. The egg is the game changer if you don't want to mess with the other stuff.

Do you scramble it up in there or make a poached egg with the broth.

 

[chizelhead]

Scrambled. I think in udon you tend to poach it.

 

[Mcribs]

Shin brand is my go hunting truck camp food

 

[steelheadmike]

The Momofuku noodles are pretty great as well. Less soupy and more noodly. Good flavors and a little bit cleaner than your typical ramen. Run about $3.

 

[Jbehredt]

I bought a packable sea to summit bowl just so I could do nongshim ramen in the woods.

 

[dreamingWest]

I was "guiding" my brother and his friend on their first backcountry elk hunt. We were making ourselves cozy on a glassing knob so I decided to cook a bit of midday ramen. They actually debated throwing me off the ridge and taking it. Good memory. A bit of ramen and peanut butter always make the backpacking short list for me.

 

[Schmo]

I’ll use ramen at camp after supper if I still want something after eating a freeze dried meal. An easy hack is to cook the noodles in the foil pouch that your backpacking meal comes in.

 

[passinggas33]

I’ll use ramen at camp after supper if I still want something after eating a freeze dried meal. An easy hack is to cook the noodles in the foil pouch that your backpacking meal comes in.

What do you mean cook them in there? Like just put the dry noodles in there and then add the boiling water and let them sit? Or am I missing something?

 

[n816kc]

Pad Thai ramen is easy. Drain most of the water and stir in a package of Thai chili tuna and single serve peanut butter. That combo makes a good wrap also.

 

[Schmo]

What do you mean cook them in there? Like just put the dry noodles in there and then add the boiling water and let them sit? Or am I missing something?

Yes. I’ll save a foil pouch from dinner and rinse it out. Then dump your noodles in with boiling water and let them sit for a few minutes, just like you would do with a freeze dried meal. Works great, and doesn’t require an additional container