Yooo, What's Happenin'??? Welcome back Bramenites. Sorry to kept you all waiting for so long. I've been swamped with midterm prepping but I finally made time to drop some ramen knowledge so buckle up. is Tom Yum?! Now if you recall from my blog on pork flavored MAMA noodles, this is a thai ramen. Tom Yam in this case is a spicy and sour thai soup. It is typically made with fresh stock, lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed chili peppers. My mother makes a Vietnamese version of Tom Yum that includes chicken, pork meatballs, and bean sprouts. It's one of my favorite things to look forward to when going home. PreparationPromise me you'll figure out how to do it on your own this time -
I have a personal bias of preferring the shrimp over the pork because of how robust and flavorful the broth is. The spiciness complemented by the heat of the crushed chilis perfectly blend together. The spritz of lime juices adds a citrusy freshness. Throw in some chicken or even an egg and you have yourself a great packaged ramen meal. Overall - 10/10 And as always, an obligatory image of @zuccthefrenchie
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WHADDUP, WHADDUP
PreparationIt's really not that hard, guys. But if you really need help -
For a spicy seafood flavor, it was underwhelming in the spicy category for my taste. I added a tablespoon of lime juice for some citrus flavor to the broth. The udon texture was smooth and chewy, and the little veggies you see floating around are seaweed. That's the same seaweed you'll find if you've ever ordered miso soup from a Japanese restaurant. The downside to this, however, is that it tastes too much like miso soup, and not seafood-y as I thought it would. For a richer, more robust flavored broth, you can definitely find better packaged ramen. The udon noodles are the best part about the ramen, but with a lacking broth, it came up lackluster. Overall - 6/10 You've waited all week, and here she is - Follow @zuccthefrenchie if your lazy butt hasn't already.
What's happenin'.Are you too lazy to set foot outside? Don't want to get wet in this rain? Did sloshy dirty snow get your socks wet and you don't want to eat caf food? Get a pan, turn your stove on to medium high and whip out the instant ramen! This week, I'll be eating some spicy Shin Ramyun. This here instant ramen can be bought from your local grocery (I got mine from Modern on Arthur Ave). It is Korean and, unlike Nongshim Chal Bibim Myun, this ramen puts an emphasis on its beefy broth. If you notice the Nongshim logo at the top of the packaging, both are actually produced by the same ramen provider! Shin Ramyun is currently exported to over 100 countries and is the highest selling instant noodle in South Korea. Do I still need to teach everyone how to prepare instant ramen? I'll do it again anyway. Preparation 1. Fill pan with water. Boil that bad boy. 2. Open your back of instant ramen and be patient for 5 minutes. 3. Gently place your ramen in the boiling water and add spices and vegetable mix. 4. Move the ramen around and turn off heat when it's the right texture to eat. Voila!The first thing that surprised me was how spicy the ramen was upon the first bite. It was spicy, can't lie, and I have a good tolerance. After a couple bites, however, it was manageable. This ramen came with tiny veggies like chives, pepper flakes and chewy shiitake mushrooms to mix in which add extra textures and varied flavor. The noodle itself a lot chewier and firmer than MAMA noodles. This time around, I chose to not add any condiments (like sesame oil & peanut butter) since this was my first time tasting this ramen and wanted to get a taste of the spicy beef broth and really enjoy the nuances. This is a good instant ramen and it even comes in a premium black version. Overall - 7.5/10 And if you're a loyal follower of this ramen blog, here's a picture of Zucc waking up in bed and a shameless plug to her Instagram 👉🏼 @zuccthefrenchie.
What's up, ramen lovers. This ramen holds a special place in my heart. Coming home from school, if she didn't feel like cooking anything elaborate, grandma would chef up some quick ramen for an after school meal. To this day, I continue to carry on the same tradition, albeit more so because I'm broke.
If you're not a boring, vanilla person, here are some suggestions to spice up your ramen life. Scoop in a spoonful of peanut butter. Whether you like crunchy, it's up to you, I personally haven't tried it but creamy has worked well so far. With that, a spoonful of sesame oil and crushed red pepper. What's so interesting about the mixture of sesame oil and peanut butter is that the flavors bring out a nuttiness that mixes very well with the ramen. That along with crushed red pepper gives it nuances that really mirror traditional thai cooking of spicy and nutty. Crack an egg in while it's boiling and it'll cook on its own. Boom, bap, bam, you just served yourself a tasty bowl of MAMA noodles. Overall: 9/10 Here's a slow gif of my roommate's dog, Zucc. Follow her on Instagram @zuccthefrenchie. You deserve it.
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April 2017
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