Top ramen soy flavor

[Anonymous]

For weeks we cannot find top ramen soy flavor. The whole family likes it - go to snack for my teenagers. Anyone see it in stores in NW DC or Chevy chase/ Bethesda area?

[Anonymous]

I never see it in stores so I buy it on Amazon.

[Anonymous]

Amazon does not have it either

[Anonymous]

We just got some from giant delivery

[Anonymous]

From the ingredient list, it looks like you could recreate the “seasoning packet” pretty easily with soy sauce and a dash of garlic powder and maybe a bit of sugar (though that sounds weird to me).

I started DIYing my seasoning with better than boullion and spices and everyone likes it better than the store-bought packers now.

[Anonymous]

I saw them at the Cathedral Heights Giant yesterday. I wish I could give you some - they only come in packs.of.six and I need only one for a recipe.

[Anonymous]

Use it as an opportunity to teach your kids to cook ramen without 1000+ mg of sodium

[Anonymous]

Saw that flavor at Walmart

[Anonymous]

Japanese here. Beware of instant lamen (alternate spelling). The oil used in the noodles contains a potential carcinogenic. This is a controversial topic, since some studies have shown conflicting results, but it's better to be safe than sorry, and do what my father always told me, which is to boil the noodles separately so that you throw away the cooking water, and use different water to make up the sauce. I just put the drained cooked noodles in my bowl, sprinkle the sauce powder on top with toppings, then pour hot water from my electric kettle over the whole thing.

[Anonymous]

Anonymous wrote:Japanese here. Beware of instant lamen (alternate spelling). The oil used in the noodles contains a potential carcinogenic. This is a controversial topic, since some studies have shown conflicting results, but it's better to be safe than sorry, and do what my father always told me, which is to boil the noodles separately so that you throw away the cooking water, and use different water to make up the sauce. I just put the drained cooked noodles in my bowl, sprinkle the sauce powder on top with toppings, then pour hot water from my electric kettle over the whole thing.

How would this make any difference?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Japanese here. Beware of instant lamen (alternate spelling). The oil used in the noodles contains a potential carcinogenic. This is a controversial topic, since some studies have shown conflicting results, but it's better to be safe than sorry, and do what my father always told me, which is to boil the noodles separately so that you throw away the cooking water, and use different water to make up the sauce. I just put the drained cooked noodles in my bowl, sprinkle the sauce powder on top with toppings, then pour hot water from my electric kettle over the whole thing.

How would this make any difference?

Because the potential carcinogen coats the pasta, so the thinking is that it drains away in the cooking water and you don't eat that much of it. The flavor packet, despite its ton of unhealthy salt, does not contain any potential carcinogen that we know of.

[Anonymous]

You live in Chevy Chase and can’t teach your kids better nutrition than top ramen? Gross

[Anonymous]

I just use Swanson beef broth and add splash of soy sauce. We buy packages of the noodles only from Moms or Whole Foods.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Japanese here. Beware of instant lamen (alternate spelling). The oil used in the noodles contains a potential carcinogenic. This is a controversial topic, since some studies have shown conflicting results, but it's better to be safe than sorry, and do what my father always told me, which is to boil the noodles separately so that you throw away the cooking water, and use different water to make up the sauce. I just put the drained cooked noodles in my bowl, sprinkle the sauce powder on top with toppings, then pour hot water from my electric kettle over the whole thing.

How would this make any difference?

Because the potential carcinogen coats the pasta, so the thinking is that it drains away in the cooking water and you don't eat that much of it. The flavor packet, despite its ton of unhealthy salt, does not contain any potential carcinogen that we know of.

I’m lazy so I just use a large amount of water to boil, then dump the extra water after the noodles are cooked. I also only use half the seasoning packet.

[Anonymous]

I just googled this cancer thing and it looks like you’re wasting your time with that process, but you do you.