Instant ramen has been a part of everyday Asian life for decades. This is not limited to Japan alone. Whether in Thailand, Korea, Taiwan or Cambodia, instant ramen ends up in the soup bowl for breakfast in Asia. In recent years, the popularity of instant ramen has spread to the Western world.
No wonder, these noodle soups also taste wonderfully aromatic, are available in countless flavors and can be conjured up in no time at all. Magic is the right word, because with instant ramen, all you do is pour hot water over the noodles and 5 minutes later the meal is ready.
The instant noodles are offered seasoned in packets. In it there are soup powders, aromatics, herbs, oils and pieces of dried vegetables, dried meat or dried fish. Today, consumers can choose from several hundred instant ramen varieties.
Instant ramen has been produced industrially since the mid-1950s. Momofuku Ando from Japan is considered the inventor of these instant noodle soups. He is the founder of Nissin Food, perhaps the best-known company in the instant noodle business. Today, there are many large and well-known manufacturers in Asia. Shin Ramyun from Korea is among the leaders here, as is Mama from Thailand.
Momofuku was animated to this invention by the poverty and hunger after the war. He wanted nutritious, healthy and delicious food to be made available to everyone quickly and affordably.
The ramen noodles are preserved by a special process and a procedure of double frying. Deep-frying, shaping and pressing give the pasta this typical wavy shape.
In Asia, instant ramen is not only loved as a quick meal. Especially children snack on the dried noodles as a substitute for chips. Give it a try if you’re an instant ramen lover!