This is more of a product review than a recipe, but it deserves a callout. This instant ramen curbs my craving of the authentic Tonkotsu Ramen (pork-based broth) from Japan. It’s not your college roommate’s 10¢ pack of ramen.

The brand you’ve gotta try is “Nissin Raoh”. I have seen it at Smith’s, Kroger, Ralph’s, Walmart, and in in bulk at Costco. It’s ~$1.99 for a single pack at Smith’s, ~$1.64 at Walmart, and even less at Costco…it’s more expensive than other instant ramen, but the taste competes with a $15 bowl from a restaurant.

I don’t usually have any sliced pork belly on hand, but I do usually have eggs, scallions (green onion), sushi ginger, sesame seeds, and canned bean sprouts (fresh is better). Tonight, I boiled the eggs until the “Egg Perfect Timer” showed medium. Next time I whip this up, I’m going to aim for soft so it’s more like the Ramen I’m served in Japan.

Make sure to follow the directions on this one – it’s not the same process as prepping the 20¢ instant ramen I ate in college. You’ll start by boiling two cups of water on the stovetop, turning the heat to low then adding the noodles. Let the noodles simmer for four minutes. In the serving bowl, add the two packets included in the package (one is powder and the other is oil). At the end of the four minutes, pour the water (not the noodles) into the bowl. Stir the ingredients together and then add the noodles.

I think this is why this ramen taste so much more authentic. The broth doesn’t soak into the noodles while they’re being rehydrated, so you get different layers of flavor.

The seasoning powder you may have noticed sprinkled on my egg is a spice blend I found at a grocery store last year in Japan. It’s “S&B Ichimi Togarashi Japanese Chili Pepper Spice” and while isn’t necessary to get the authentic taste of noodle, it brings me back to the little noodle shops of Japan.

I’m finishing up a week of eating some of my favorite thing. This is one of those high-carb meals that is worth splurging on once in awhile. I do not buy Nissin Raoh in bulk because it’s too delicious and convenient—I would end up eating Ramen every night.

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