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Good authentic ramen

post #1 of 22
3/23/10 at 2:57pm
Thread Starter 
This topic may not be up to forum standards but I'm searching for a brand of good authentic Japanese ramen that would be available in most places. I used to have a friend who would make the best meals out of store bought ramen and various types of seared meat. The meat I can handle but all the brands of ramen I've been able to find taste like crap. Any suggestions?
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post #2 of 22
3/23/10 at 3:00pm
check out this site and see if there's something that appeals.
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post #3 of 22
3/23/10 at 4:44pm
Thread Starter 
There looks to be some really good stuff on there but as there isn't a huge asian community where I live (St. Louis, MO) I'm restricted to the more common styles/brands. I haven't found anything worth eating at the local asian markets. Though there are still a lot I haven't tryed I'd like to prevent having to sample them all to find only a few that are worth a repeat.
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post #4 of 22
3/23/10 at 5:19pm
I've never actually tried any of it, but you could probably find something here: http://www.asianfoodgrocer.com/ Peter
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post #5 of 22
3/23/10 at 9:57pm
Quote:
Originally Posted by Uomo Di Fretti View Post
good authentic Japanese ramen that would be available in most places

If you mean most places like Safeway, then they won't carry it. Somewhat authentic ramen is the type which is in the refrigerator aisle in a semi-doughy state, not in a dry pack.

If you are sure your friend made good ramen from an instant dry pack, then I am guessing he just knew how to cook it right. Try cooking the ramen extremely al dente, the difference between done right and overdone instant ramen is about 30 seconds or less.
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post #6 of 22
3/24/10 at 12:12pm
http://www.amazon.com/Koyo-Ramen-tof.../dp/B000VKA680

Not sure how authentic it is but it is good. It is easy to find in NYC.

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post #7 of 22
3/24/10 at 12:19pm
Good luck in STL...

If you're ever in NYC:
http://www.ippudo.com/ny/
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post #8 of 22
3/24/10 at 12:34pm
The best pre-packaged ramen I have had is Myojo Chukazanmai. It still is nothing like the real stuff, but it is definitely better than other store bought stuff.
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post #9 of 22
3/24/10 at 2:40pm
Thread Starter 
Thanks for the suggestions, I've at least I've got a few options for the next trip to the asian grocers.

@Tarmac: Any suggestions on brands of refrigerated ramen? I'm almost sure I've seen it at the local asian markets but my friend always stuck to the dry stuff so I'm not sure where to start.
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post #10 of 22
3/25/10 at 9:57pm
Chapagetti is the best. I go through a case a month.
LL
LL
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post #11 of 22
3/26/10 at 12:06pm
Quote:
Originally Posted by ssnyc View Post
Good luck in STL...

If you're ever in NYC:
http://www.ippudo.com/ny/

I still have to try Ippudo.

Momofuku's ramen was very disappointing. The noodles were not up the snuff and the broth was weak.
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post #12 of 22
3/26/10 at 9:53pm
Call me a sick bastard, but I liked that place right to the left of the sweets in the Shinagawa station.
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post #13 of 22
3/27/10 at 1:58pm
Quote:
Originally Posted by Uomo Di Fretti View Post
Thanks for the suggestions, I've at least I've got a few options for the next trip to the asian grocers.

@Tarmac: Any suggestions on brands of refrigerated ramen? I'm almost sure I've seen it at the local asian markets but my friend always stuck to the dry stuff so I'm not sure where to start.

In my experience it doesn't really matter between the refrigerated brands, if you are discriminating you might want to look at the ingredients list, pick something with only a few ingredients.
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post #14 of 22
3/28/10 at 3:26am
I personally find the Nong Shim brand from Korea to be quite exceptional. The broth is great, although it can be spicy since it caters to Korean tastes. The text is all in Korean and no english, but you really don't need instructions to make ramen noodles, do you?
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post #15 of 22
3/29/10 at 12:12pm
Quote:
Originally Posted by CutandSew View Post
I personally find the Nong Shim brand from Korea to be quite exceptional. The broth is great, although it can be spicy since it caters to Korean tastes. The text is all in Korean and no english, but you really don't need instructions to make ramen noodles, do you?

About every other month I'll crack open a package of Nong Shim. I usually add a bit of sliced beef if I have some. I used to go full bore on the seasoning but I now use about 4/5 of it. Reminds me of my childhood.
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