I grew up on Sapporo Ichiban ramen. It was quick and easy to make and whenever I had a bowl all was good. I know it’s not the healthiest of meals but it’s cheap and tasty and if you dress it up it’s enough to impress the pickiest eater. Well, except for ramen boy. For lunch I made a grown up version with some yummy kimchi. My grandmother taught me the proper way to make packaged instant ramen but it has taken me years to actually follow her footsteps. I lived with my grandparents my senior year of high school and I was lucky that my grandmother was such a wonderful cook. Everything she made was effortless and with love. She always cringed when I made my lazy one pot noodle dish. I liked salami and so it usually got thrown in at the end with chopped green onions and an egg. While cooking the noodles I would stir in the powdered soup seasoning and break open an egg directly in the pot and let it sink to the bottom. Then I’d pour the messy goodness in a bowl. My grandmother told me that I had to cook everything separately including the egg and to be sure to drain the noodles before putting it in the hot seasoned broth. Too many pots I would tell her. The muddled flavors tasted just fine to me back then.
Not now though. I take the time to make ramen the way she taught me. Even though I haven’t had Sapporo Ichiban ramen in ages I always have a package or two in the pantry. The shelf life is forever. Pure comfort food at the ready for a trip down memory lane. Like today.
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