Unfortunately, this vegan ramen did not deliver. I was excited to try this one, in part because of the “organic” noodles, and the packaging made me feel like it would provide a taste reminiscent of the comfort of chicken noodle soup. Right Foods Vegan Ramen Chicken Flavor Austa Clausen Grab a big bowl and some chopsticks, and let’s get into it!Ģ0. Tasting each ramen, I used the criteria listed above (supplemented by Chef Kubo), and also judged for umami (savoriness), mouthfeel, and whether or not the ramen was a total sodium bomb. When possible, I grabbed a chicken or pork flavor, and never added any ingredients that weren’t included in the preparation instructions. “When I get home from a long night at the restaurant and I’m super tired, I’ll make myself a quick bowl of instant ramen - the quality of what is available in stores has also been going up day by day.”Īll of the ramens listed below are widely available at Asian grocery stores, Whole Foods, mainstream grocers, or online. “The best instant ramen has richness to it-a very rich broth with a lot of flavor, and I like my noodles more firm,” says Chef Tomo Kubo of popular New York City ramen shop, TabeTomo. Finally, the ramen should stand well on its own, meaning it tastes great with absolutely no additional ingredients.īut you don’t have to take my word for it, I also reached out to a true pro.Broth that at least somewhat accurately reflects the flavors listed on the packaging while managing a complexity or depth of flavor that makes you want to finish the whole bowl.Firm noodles that don’t get soggy as they sit in the broth and have a good chew and bite.To me, the main pillars of excellent ramen include: It’s not about price point-it’s about real-deal flavor and texture. These days, I’m a culinary and travel journalist with a self-described “high-low” palate, who loves a classic Cup Noodle as much as a steaming bowl of restaurant tonkatsu. Growing up in Southern California, I remember running through the aisles of 99 Ranch with my mother, gleefully throwing bottles of bubbly Japanese Ramune soda, boxes of chocolate-filled pandas, and of course, shiny packs of instant ramen into our quickly-filling shopping cart. A perfect bowl of savory broth and slurpable noodles can satisfy at any price point. The common thread of course, is comfort food. These days it manages to live in both places at once, the subject both of restaurant pop-ups and instant brand contendors, trying to steal market share from Nissin and Maruchan (the Coke and Pepsi of Instant Ramen) and promoting their efforts on TikTok and Instagram. The popular perception of ramen in America has undergone a radical transformation in recent years, from a discount product fit for frugal eating and dorm living to a trendy restaurant concept worthy of valuable real estate and date night splurges.
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