5 ms·

Uhh what kind of places are you going to? And what kind of ramen did you buy? I consider Shinsengumi to be my minimum acceptable standard for restaurant ramen h

by xor1 9y ago

Uhh what kind of places are you going to? And what kind of ramen did you buy? I consider Shinsengumi to be my minimum acceptable standard for restaurant ramen here in SoCal (I think there's plenty of better places here, but it's still good), and I don't even know how you could prepare instant ramen that was comparable even if you had comparable noodles, since the broth takes hours to prepare.

mathperson 9y ago
I'm not a ramen expect but I love shin seen gumi
coldtea 9y ago
>and I don't even know how you could prepare instant ramen that was comparable even if you had comparable noodles, since the broth takes hours to prepare. Well, some people find Olive Garden as good as a high end restaurant in Rome, so for them it's "comparable".
cylinder 9y ago
I'm not a ramen connoisseur but to have this kind of ramen at home is a treat. I sometimes add mushrooms, garlic, chilis to broth. Nongshim Shin Black Noodle Soup, Spicy, 4.58 (Pack of 10) https://www.amazon.com/dp/B017IRZLKQ/ref=cm_sw_r_cp_apap_nz6qIikbnKhMn https://www.amazon.com/dp/B017IRZLKQ/ref=cm_sw_r_cp_apap_nz6... Theoretically there's no reason why a quality broth can't be reduced to powder form and used with instant ramen.
- CydeWeys 9y ago
  That's my favorite store-bought brand too, but it still pales in comparison to fresh ramen at a good shop. > Theoretically there's no reason why a quality broth can't be reduced to powder form and used with instant ramen. I mean .. there really are. There are all sorts of aromatics and fats that can't be properly powderized. Note that, e.g., coffee is way better in fresh form than powder form, as are a huge multitude of foods.
  - panzer_wyrm 9y ago
    Press it in osmosis membrane and ship it in a can.
    - CydeWeys 9y ago
      Food doesn't work like that. There are plenty of foods that taste substantially different after sitting for just 15 minutes, let alone packaged and let sit at room temperature for months. Ramen is a very aromatic broth; it will not taste the same after months.
- xor1 9y ago
  >Theoretically there's no reason why a quality broth can't be reduced to powder form and used with instant ramen. I think the biggest issue is that dried animal fats will significantly reduce the shelf life. I've tried a bunch of Nongshim stuff (including that one). I think it's the best instant ramen I've tried (although I've heard there's better stuff available in Asia), but it doesn't compare to the real stuff, even if you add things to it.

by xor1 9y ago

mathperson 9y ago

I'm not a ramen expect but I love shin seen gumi

coldtea 9y ago

>and I don't even know how you could prepare instant ramen that was comparable even if you had comparable noodles, since the broth takes hours to prepare. Well, some people find Olive Garden as good as a high end restaurant in Rome, so for them it's "comparable".

cylinder 9y ago

I'm not a ramen connoisseur but to have this kind of ramen at home is a treat. I sometimes add mushrooms, garlic, chilis to broth. Nongshim Shin Black Noodle Soup, Spicy, 4.58 (Pack of 10) https://www.amazon.com/dp/B017IRZLKQ/ref=cm_sw_r_cp_apap_nz6qIikbnKhMn https://www.amazon.com/dp/B017IRZLKQ/ref=cm_sw_r_cp_apap_nz6... Theoretically there's no reason why a quality broth can't be reduced to powder form and used with instant ramen.

CydeWeys 9y ago
That's my favorite store-bought brand too, but it still pales in comparison to fresh ramen at a good shop. > Theoretically there's no reason why a quality broth can't be reduced to powder form and used with instant ramen. I mean .. there really are. There are all sorts of aromatics and fats that can't be properly powderized. Note that, e.g., coffee is way better in fresh form than powder form, as are a huge multitude of foods.
- panzer_wyrm 9y ago
  Press it in osmosis membrane and ship it in a can.
  - CydeWeys 9y ago
    Food doesn't work like that. There are plenty of foods that taste substantially different after sitting for just 15 minutes, let alone packaged and let sit at room temperature for months. Ramen is a very aromatic broth; it will not taste the same after months.
xor1 9y ago
>Theoretically there's no reason why a quality broth can't be reduced to powder form and used with instant ramen. I think the biggest issue is that dried animal fats will significantly reduce the shelf life. I've tried a bunch of Nongshim stuff (including that one). I think it's the best instant ramen I've tried (although I've heard there's better stuff available in Asia), but it doesn't compare to the real stuff, even if you add things to it.