Great culinary breakthroughs of our timeJune 28, 2014 Tim WorstallFood16 CommentsRamen noodles are actually edible if you add a Cup O’Soup to them. previousHow can you out someone who is out?nextHe’s certainly understood the English 16 thoughts on “Great culinary breakthroughs of our time” MyBurningEars June 28, 2014 at 11:00 am SCIENCE! hard at work I see. Quite a lot of things are more palatable with a Cup of Soup. I think some sort of hierarchy must exist – clearly Cup of Soup lies above ramen noodles. Wonder what lies below – is anything made more palatable by addition of ramen noodles? dearieme June 28, 2014 at 11:33 am What are Ramen noodles? Bloke Oop North June 28, 2014 at 11:36 am “What are Ramen noodles?” I would guess some kind of instant/2 minute noodle. I think Tim’s just re-invented Pot Noodle. bilbaoboy June 28, 2014 at 12:35 pm Google to the rescue Ramen is a Japanese noodle soup dish. It consists of Chinese-style wheat noodles served in a meat- or (occasionally) fish-based broth Somehow I think that when Tim is away from the missus his diet suffers So Much for Subtlety June 28, 2014 at 1:23 pm bilbaoboy – “Somehow I think that when Tim is away from the missus his diet suffers” Well let’s hope he never has to add the heart of a love rival to the pot. Actual ramen, made in Japan, is genuinely nice. You used to be able to buy some from these guys in wellington boots in the train station. Proper ramen, from a real restaurant is even better. Instant noodles less so. bloke (not) in spain June 28, 2014 at 1:47 pm ” is anything made more palatable by addition of ramen noodles?” Vegemite? ……. Nah. Tim Almond June 28, 2014 at 2:22 pm Isn’t that pretty much a pot noodle? Matthew L June 28, 2014 at 2:43 pm Fortunately here we have instant Mi Goreng, which is delicious on its own. Dave June 28, 2014 at 4:36 pm I think Tim has this one the wrong way around, because the ramen soup-mix is almost entirely MSG and salt. What he’s actually discovered is that to make modern cup-a-soup palatable you have to add back the salt and MSG they’ve taken out over the last few years. ZT June 28, 2014 at 6:47 pm Instant Ramen noodles are very commonly used when money is scarce because they’re cheap (~4 packets/$). I always ate them dry, right out of the envelope. (It’s an acquired taste.) Tom June 28, 2014 at 7:49 pm I always eat noodles with a tin of Campbell’s (or Bachelor’s) condensed chicken or mushroom soup. With no, or little, extra water. There was a time when I lived off these. So Much for Subtlety June 28, 2014 at 11:24 pm There are whole websites devoted to “hacking” (that is, adding various things to make them more suitable for human nutrition) instant noodles. Some of them are quite good, some are quite funny, some are both. Bloke in Germany June 29, 2014 at 7:15 am But did he have a Chianti with it? Runcie Balspune June 29, 2014 at 8:59 pm Heathens, the lot of you, expect a Patwa to be issued any day now. Dave Tufte June 30, 2014 at 8:15 pm My kids eat them dry right out of the bag. Yes, it’s true: professor’s kids are weird. Bloke in Costa Rica June 30, 2014 at 9:31 pm First, throw away the horrid flavour pack. Get a bunch of spring onions, a carrot and a stick of celery, Dice the celery and carrot finely (4mm dice) and cut the spring onions into 3mm thick disks. Bring half a can of reduced-sodium chicken stock to the boil with half a can of water, then add all the veggies with a couple of good grinds of black pepper and reduce to simmer. Cook until the onions and carrot are tender, then add the noodles. They need about four minutes to cook. Right at the end, add a good splash of soy sauce, some Tabasco and some shredded coriander. Less than a quid’s worth of ingredients, pretty tasty, and ten minutes’ work. Leave a Reply Cancel replyYour email address will not be published. Required fields are marked *Comment Name * Email * Website Save my name, email, and website in this browser for the next time I comment.