A quick meal by simply filling a pot with water, adding the soup and vegetable
packets, bringing it to a boil, and breaking the brick of noodles in half, throw in
some frozen vegetables and perhaps an egg for protein, boil for five minutes and
you�ve got a hot, delicious meal.

But what exactly makes it so delicious? A blend of wheat flour, modified starch,
and potato starch give the noodles its distinct chewy texture. An alkaine agent
completes the relationship between texture and flavor, inhibiting the formation
of too much gluten and giving the noodles a distinct flavor. Some salt, garlic
extract, and dried yeast are added to the noodles for flavor. Garlic extract and
dried yeast have abundant amounts of naturally occurring glutamates, giving the
noodles umami, the flavor of deliciousness. But most importantly, the final layer of
flavor comes from frying the noodles in palm oil and emulsified oil containing
D-sorbitol, soybean oil, lecithin, tocopherol, and glycerin esters of fatty acids. Fat
is a great vessel for transferring flavor by being able to coat the tongue and
lingering. Calcium and riboflavin provide some essential nutrients. See, it is
healthy!

Not only do the noodles have their own flavor, combined with the soup and
vegetable packets, yet another layer of flavor. There is the basic salt, which
enhances the flavor dramatically of most foods. Then a whole slew of umami
packed components consisting of beef extract powder, soy sauce powder, yeast
extract powder, kelp extract powder, hydrolyzed vegetable protein, garlic, and
onion. To add some heat, red and black peppers, and oleoresin paprika are mixed
in. Finally, as a flavor balance, sugar and glucose, giving the soup base a sweet
note. All these are combined together with corn starch, which when dissolved in
water, gives the soup it's smooth and slightly thick texture.

Last but not least, the vegetable packet cannot be forgotten. In this particular
ramen, contains an interesting mix of dried vegetables, algae, fungi, and
surprisingly, fish. Green onion, mushroom, seaweed, and cuttlefish all add aspects
of umami along with their own distinct flavors. Carrot and Chinese cabbage add
texture and color.

When these individual parts are put together, the noodles, the soup, and the
vegetables, multiple layers of flavor and texture are created. Cooking the noodles
in the soup releases the oil into the soup, giving the soup another aspect of
flavor. As the vegetables rehydrate in the soup, yet another layer of flavor is
added. The noodles are the main component, thick, and chewy. The soup serves
to infuse the noodles with delicious flavor and the vegetables contribute a change
in texture. All together, the chewy noodles, the slight crunch of the vegetables,
and the spicy, salty soup come together to form a favorite food of mine, instant
ramen.

Sorry, you do not have permission to comment.

If you are a member, try logging in again or accessing this page here.