February 19, 2013
Ramen culture has finally reached America. In New York, when it rains, it rains cats and dogs. There are so many new places opening up and I already lost count. Tonkotsu, shoyu, miso, there is so much variety. Plus, American-owned ramen places serve innovative dishes that are more like soupy pasta than ramen.
Thanks to the boom in gourmet ramen culture, instant ramen has vastly improved in quality as well. Yes, you can still buy Maruchan or Cup Noodle, but you can also get Japan-made instant ramens. American instant noodles are usually deep fried, and the flavor is so gross that I wouldn’t usually even think about eating them. However, if you find Japan-made instant ramen (they are usually about $1.50, not 70 cents), they are pretty tasty.
I decided to push the limit of instant ramen by turning it into my Italian favorite, carbonara.
About 2 cups of milk (I used almond milk)
3 slices bacon
Instant ramen (soy sauce flavor is ideal; I used Charumera)
First, cook bacon and onion. Use a pot rather than a pan, which will be easier when you cook the noodles later.
Once bacon is browned and onions are translucent, add milk, and about 2/3rd of soup packet. If you put all the soup base, it’s way too salty since bacon contains a lot of salt as well. Once the liquid boils, add the noodles.
Cook for about 4 minutes.
Once the noodles are cooked to al dente, turn the heat off, add a well-scrambled egg, and mix well (try not to let the egg curdle).
Add parmesan cheese.
Plate them, and sprinkle some parsley and parmesan cheese.
Some of you may be so grossed out by the concept of this dish, but trust me, they are super tasty and very innovative way to gourmet-icize somewhat boring instant ramen.