Ramen Review
There are a million types of Ramen out there, and about half of them are pretty unappealing (kimchee-flavorings, anyone?). In our neverending quest to bring you only the very best of incredibly cheap, sodium-filled, non-nutrient foodstuffs we present our Ramen Review.
We tested out over forty flavors and types or Ramen- from the little plastic packages to the self-contained bowls. Some came with spoons, others with small dehydrated vegetable packets. But all of them were based around the concept of noodles, usually made from wheat flour.
A complete history of this classic snack is beyond the purview of this article, but the basics are this: ramen is the Japanese way to say “lo mein”, and the Japanese basically took a Chinese national treasure and made it cheaper, sexier, and tastier. Like what they did to our cars… without the tasty part.
Anyway, brands like Nissin, Nong Shim, and many others have been established on the bold yet timeless ideal of “simply add water”. Unfortunately for the average consumer at a basic supermarket, the number of ramen options have skyrocketed in recent years, leaving one to ponder the differences between “Roast Chicken” and “Chicken” and “Tasty Chicken” and “Sweet/Sour Chicken” flavors.
But it is not simply marketing-speak! As our intreprid reviewers have discovered, there are definitely tangible differences between ramens, and many of them aren’t worth the plastic they’re packaged in.
(remainder of review to be posted in mid-October)
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