Nissin Chikin Ramen

Instant ramen is every­where these days. Back in 1958, though, they were only just inven­ted in response to a short­age of food in post-war era Japan by Momofuku Ando after see­ing tem­pura being cooked at home. The Momofuku Ando Instant Ramen Museum loc­ated in both Osaka and Yokohama is a museum ded­ic­ated to instant noodles and Cup Noodles, as well as its cre­at­or and founder, Momofuku Ando. When D and I vis­ited Yokohama in 2014, we par­ti­cip­ated in a class to make our own Nissin Chikin Ramen from knead­ing, spread­ing, and steam­ing the wheat flour and then dry­ing it with the flash fry­ing meth­od. We enjoyed our freshly made instant noodles at home and were gif­ted with a pack­et pro­duced for sale to com­pare the two.

Unlike oth­er Nissin instant noodles, the ramen does not have season­ing pack­ets but are con­tained with­in the noodle itself, and are cir­cu­lar — rather than square — shaped. This accounts the dark­er col­our of the noodles and makes it easi­er to fit in a bowl. The noodles also have a depres­sion in the centre for pla­cing a raw egg as in the serving sug­ges­tion. Boiling water is added to just come up to the top of the noodles and then covered for three minutes.

Unfortunately, I’d used an egg straight from the fridge so the egg didn’t cook very well.

But that’s noth­ing some time in the microwave can’t fix. After a fur­ther 40 seconds in the microwave, the egg was half cooked. The noodles soaked up more water, but still retained a good aldente bite, while the runny half-cooked egg gave a deli­cious creamy tex­ture to the noodles and the rich savoury chick­en broth.

As the noodles are pre-cooked, these instant noodles can also be eaten dry like the dagashi snack, Baby Star Ramen, which also comes in chick­en fla­vour.

This pack­et of Nissin Chikin Ramen was gif­ted by Momofuku Ando Instant Noodle Museum as part of the Chikin Ramen class paid for in Yokohama, Japan in 2014.