Inventor of Top Ramen and Cup of Noodles

[ping-ping-clicka]

Momofuku Ando

Momofuku Ando, who invented ramen instant noodles, has become an unlikely hero to foodies everywhere. In addition to inspiring hip restaurants (and Google Doodles), he's earned the adoration of a nation. In a 2000 poll, Japanese respondents said instant ramen was the country's top invention of the 20th century.Sep 29, 2016.
Momofuku Ando was a Taiwanese-Japanese businessman who had a net worth of $100 million. Momofuku Ando was born in Kagi County, Japanese Taiwan in March 1910 and passed away in January 2007. Ando founded Nissin Food Products Co., Ltd.

 

[sjwieczorkow]

I am an Ichiban man. Top Raman is a distant second. God Bless this hero of cuisine!

 

[LutherBurger]

"...hero to foodies everywhere..."???

No.

"...hero to financially strapped college students everywhere..."?

Yes.

 

[dented]

I like them but I don't like the sodium content. So, you buy those cartons of chicken stock at the store. I always have them at home and they are inexpensive. You can even buy them no-salt and just add your own flavoring. Use that instead of water and packets. Still just as fast and healthier. Of course if you travel with them or take them to work you gotta do whatcha gotta do. Interesting story. Thanks.

 

[Electric Warrior]

I was fortunate to go to the ramen museum in Yokohama. It is a bit of tourist gimmick but it was interesting to learn the history! They have vendors that serve up different kinds of ramen.

I ate ramen almost every day I was in Japan. Even the budget ramen blew away everything I had before. I found that I really like the rich, thick broth.

You can make a mean ramen at home. It's pretty easy, fully customizable, and perfect for a cold day. The cheap noodles work just fine, it's all in how you doctor it up.

 

[johnny k]

I thought it was a joke when i read the name. I don't think i really like the noodles, but the soup is ok-ish. But it takes 10 minutes to cook pastas, or 6-7 minutes if you nuke them in the microwave.

 

[Old Plank]

Hail Momofuko Ando! I eat this stuff every day, but always add other foods to it (veggies etc.) to up the nutritional value; as well as hot sauce and fresh ground pepper.

 

[fjblair]

Yeah it's got a lot of sodium, but sometimes it's just what the doctor ordered. Cheap and satisfying.

 

[sjwieczorkow]

Yeah it's got a lot of sodium, but sometimes it's just what the doctor ordered. Cheap and satisfying.

Ehh. I don't know many people that drink the broth afterwards. If you simply eat the noodles, you are golden. Would you agree?

 

[ping-ping-clicka]

In an expensive fast passed world, these products hit the spot in many ways
I like to ad scallions green horse radish /wasabi finely sliced vegetables and mushrooms
I learned to make a noodle dish using miso and just about anything else , with the exception of fermented fish paste.
Miso was one of the foods that was plentiful after the atomic bomb attacks
and it is claimed that it helped the victims recover from radiation poisoning

 

[Killing Floor]

I’m confused. When is his day? January or March?

And not to brag but I can make the car I front of me drive slow when I am bringing home ramen from Tatsu Ya.

 

[loopfinding]

Top invention of Japan, but barring the frozen fresh types, the Korean ones are so much better (and I think the Koreans eat the most per capita in the world?). Give me nongshim or ottogi any day.

What I do is drop some kimchi, mussels I keep frozen, and a little gochujang in there and then the last few minutes poach an egg. Sometimes silken tofu. You can’t beat it for that cheap and fast.

 

[LutherBurger]

Fun ramen memory:

I was in a tent in Korea during the winter, where a soldier was cooking shin ramyun (very spicy stuff) in a canteen cup on top of a potbelly stove.

He accidentally dropped the little cellophane spice packet onto the stovetop, where it instantly vaporized and became a quite effective field-expedient chemical weapon. We couldn't un-ass that tent fast enough.

 

[Addnine]

Loved that stuff in my indestructible youth. Now that I'm a fragile old b------d, I live in vegan purgatory.

My only sin: Mrs. Laoganma's Spicy Chili Crisp.

image removed

 

[Addnine]

Top invention of Japan, but barring the frozen fresh types, the Korean ones are so much better (and I think the Koreans eat the most per capita in the world?). Give me nongshim or ottogi any day.

What I do is drop some kimchi, mussels I keep frozen, and a little gochujang in there and then the last few minutes poach an egg. Sometimes silken tofu. You can’t beat it for that cheap and fast.

I love Korean food. We've been making our own Kimchi for 20 years, literally gallons at a time. Saves a bundle too.

 

[57fenderstrat]

I like to dump out most of the water and use a very small amount of the seasoning packet they give you. Then I mix in shredded cheese for a quick lazy snack

 

[loopfinding]

The other really great thing is to ditch the noodles, make the soup packet and veg with ingredients of your choice and then dump it on short grain rice, ochazuke style.

 

[PCollen]

Momofuku Ando

Momofuku Ando, who invented ramen instant noodles, has become an unlikely hero to foodies everywhere. In addition to inspiring hip restaurants (and Google Doodles), he's earned the adoration of a nation. In a 2000 poll, Japanese respondents said instant ramen was the country's top invention of the 20th century.Sep 29, 2016.
Momofuku Ando was a Taiwanese-Japanese businessman who had a net worth of $100 million. Momofuku Ando was born in Kagi County, Japanese Taiwan in March 1910 and passed away in January 2007. Ando founded Nissin Food Products Co., Ltd.
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Check the sodium content of those instant ramen cups/bowls....

 

[Willie Johnson]

That's my bad Momofuku...

 

[twangking]

I feel bad for anyone who has to eat this stuff. In college we would pool money together and make home cooked meals. It was great and taught you a skill at the same time. I've been home cooking since I left home at 17.

My mother never let us touch the pots and pans in our house. She was in charge of the kitchen.