Michelin Star alternative for Top Ramen

[NRA4LIFE]

I just finished the first of the Black Shin Bone Broth flavored. About 5 notches above regular styrofoam cup ramen. Just the right spice and very tasty. Bought a multi-pack at costco. A little more complicated to make, but well worth it.

 

[meta_gabbro]

Shin's dope, readily available at tons of places including Costco, Safeway/Vons/Albertsons, Wally World, Grocery Outlet, even quite a few gas stations, and usually better macros too (500cal/10g protein for Shin, compared to 340-380cal and 4-8g protein for most of the budget brands). Fancy it up even more with a small squeeze bottle of chili oil (more calories than hot sauce), some dehydrated pulled pork or machaca, and some dehydrated ramen toppings for an additional 90cal/5g protein.

 

[Schmo]

On the Black Shin noodles, how spicy are they? Every once in awhile I like spice, but most of the time I don’t.

 

[Fowl Play]

The Shin Black pictured in OP’s post is not bad on spice. You can always add the spice packet in little by little to get the desired level.

That being said, Shin’s “Gourmet Spicy” version of this is lava level hot with the whole spice packet. I like spice, go through a whole bottle of siracha and various other hot sauces every month or two by myself. The Gourmet Spicy was good on the way down, very hot. But absolutely nuclear on the way out….

 

[persianrug]

Generally pick up a new instant noodle pack when I'm in one of the nearby Asian grocery stores. They all get better with some protein and fiber. I'll pack my favorites with dehydrated vegetables.and a chicken packet. The Indonesian packs with 5 spice pouches are probably the best.

 

[z987k]

Y'all are going to be in love if you ever try real ramen.

I've used wild pig tenderloin to make chashu at home. It wasn't fatty enough so I used Glutaminase enzyme(you can get this on amazon if you can't find it local) to layer in pork fat, tie it all up and set in the fridge for a day. Then make chashu via any recipe you find.

Tonkatsu imo, is the best ramen, but that takes all day and then some, so at home I'll usually do a miso broth. Get lots of woodear mushrooms, make some soy soft boiled eggs. The noodles are key. Don't use dry noodles from a pack. Go to your local Asian grocer and get fresh noodles. They freeze, so don't worry about a pack being too large.

 

[z987k]

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.

Do it. Once you learn what ramen actually is, it'll become a staple in your diet.
For the average American that's never had Pho, Ramen, Khao Piek Sen, they're really missing out on some of the best soups(and meats that go in them) on the planet. Luckily most of these are available at your local Southeast Asian or Japanese restaurant these days.

This instant stuff from a pack is an abomination to call ramen. It's fine for what it is, but needs a different name.

 

[persianrug]

Was interpreting this thread to be about food for the woods and not soup generally. Asian soups make up 20% of my diet.