Making a Mike’s Mighty Good Ramen Cup
The process of creating a pillow pack and a Mike’s Mighty Good ramen cup on the stovetop is very similar. Bring a cup of water to a boil, take out the seasoning packet, and add the noodles and any additional ingredients to the water. After about three minutes of boiling, turn off the heat. Stir in your flavoring, and it’s done.
Nevertheless, the majority of consumers choose to purchase a cup of ramen over a pillow pack because they appreciate the convenience. To do that, unscrew the top and take out the flavor packet and any sauce or oil packets. Add ¼ cup of water, cover, and cook in the microwave for about 1 hour and 15 minutes. You want the water to boil, but not boil over, just like with the pillow pack. You’ll get an idea of how long it takes in your microwave as you prepare more cups.
Take the cup out of the microwave once the water reaches a boiling point. After that, place a plate or other rigid object on top, and leave it for six minutes. This will achieve the ideal chewy texture that we all adore in the noodles.
First Boil the Water… Then Add the Noodles
Now let’s get real: boiling water is not the same as warm or even hot water. You must wait until your water reaches a full boil in order for your noodles to cook properly.
Many add their noodles to the pot as soon as they start to form bubbles at the bottom. Still, the water isn’t boiling when those initial bubbles appear. As low as 176°F is the temperature at which bubbles will form. That is not nearly as hot as a rolling boil, which reaches 212°F.
When you cook noodles in warm water, they absorb water too quickly through their outer layers. The noodles’ outsides will be mushy and tender by the time the insides are cooked. And who would do that to poor, defenseless noodles?.
Your noodles will cook more evenly if you add them to boiling water. The noodle’s interior quickly heats up in tandem with its exterior. The outcome is a perfectly chewy noodle on the inside as well as the outside.
While making a noodle cup, the same idea applies. When the water reaches a full boil, pour it into the cup and cover it tightly to maintain the water’s temperature.
However, some individuals favor noodles that are more akin to raw It’s still advisable to use fully boiling water in this situation. Just take your noodles out of the water earlier than you would usually
And Koreans should know. Its said that, on average, South Koreans eat 80 bags per person annually, which is a hell of a lot of instant noodles, and reason I look to the Koreans for instant ramen tutelage. Most of that ramen is Shin Ramyun (shin means “spicy” in Korean, and ramyun is the Korean word for ramen, a Japanese word). The following step-by-step directions for preparing a standard four-ounce package of ramen was developed with Shin, but it will work with Japanese, Chinese and Malaysian brands as well.1. BOIL THE WATER, ADD THE SEASONING PACKETS
No fan? Forgot the first grade skill of making one out of paper? You can use a pot lid, or even your hand.4. PUT AN EGG ON IT
After the noodles have cooled, add your toppings and return them to the broth. I’ll discuss the numerous ways to surpass instant ramen next week. For now, lets focus on the classic. Over the noodles, crack an uncooked egg, cover the pot, and boil for 30 seconds. After turning off the heat, cover, and wait another thirty seconds. Serve immediately.
After the noodles have softened and separated after two minutes, remove them from the broth and let them stand for another two minutes. The air flow will impede the cooking process, resulting in slightly more al dente noodles.
For some, this vague and imprecise approach produces a satisfactory result. The noodles are warm, the broth is seasoned. But, as I found out when writing my cookbook, Koreatown, Koreans have a ramen process that makes for a better bowl.
