The Art of Eating …
In the internationally acclaimed 1986 Japanese movie “Tampopo” which is brimming with humors along a main story like a savory bowl of sensuous noodle with cut-scenes of hilarious scoop on the practices, rituals and pleasures of food, a recent struggling widow has the earnest desire to turn a small ramen shop into something great. She gets a wandering trucker who critiqued her ramen and she enlisted his help and as a noodle western, they embarked on the very demanding fabled art of making and eating ramen.
Actually, you eat good ramen any ways you like, but it’s best while hot, 2-3 minutes after cooking the taste begin to mellows out as the fats in the soup lock up the spices and other flavors. The light soup sauce does not stay on the noodles, so experienced ramen eaters slurp the noodles fast to pick more sauce, which also takes in air to cools it, and enjoy a gastronomical delight that can only be experienced. It takes some practices to get it not too hot!
Instant noodles have not given us something like what is served fresh in a good resturant yet. To be fair, it still has to be simple to prepare. Paying more for good instant noodles will get quality ingredients and a taste that is very agreeable.
The soup for Asian instant noodles is essentially designed as a sauce, a good soup sauce must flavor and highlight the noodle itself and it is customary not to drink up the soup, as it has a lot of salts and flavorings.
Avoid eating these two types of instant noodle too close to one another. After eating a very hot spicy instant noodle like Shin Ramyun from Nong Shim, your taste buds are shot for a day or two and eating other nonspicy instant noodles the next time may have an inexplicable aftertaste! It had happened serveral times to skew my reviews until I retried it again later with more time between samples.
