How To Make Instant Ramen Better with Nissin Demae Iccho Hokkaido Wheat Flour Instant Ramen
Instant ramen is a comfort food for Hong Kong people. Nissin Demae Iccho instant ramen is among the most popular and arguably the best instant ramen in the eyes of Hong Kong people. This new line made with 100% Hokkaido Wheat flour is outstanding!
How to make instant ramen better in 6 ways (quick navigation to recipes below):
- Sesame Oil Ramen Recipe
- Tonkotsu Ramen Recipe
- Shin Ramen Recipe
- Chicken Ramen Recipe (Tori Paitan)
- Black Garlic Oil Tonkotsu Ramen Recipe
- Spicy Ramen Recipe (Mala Pot)
Buy instant ramen online now: Nissin Demae Iccho 100% Hokkaido Wheat Ramen
Hokkaido is renowned for producing high quality wheat. Using 100% Hokkaido wheat brings a distinctive flavor and aroma in the noodles. The texture of the noodles is firm, elastic, and satisfyingly chewy. I would say this is the closest to fresh ramen among all instant noodles I tried.
6 recipes to make a ramen bowl
Here are some ideas to elevate the taste of your bowl of instant ramen with complementary toppings:
#1 Sesame Oil Ramen with Sunny Side Up Egg, Crispy Luncheon Meat, Pan Charred Shanghainese Bok Choy and Chopped Scallions
- Pan fry an egg, sunny side up, together with sliced Maling luncheon meat (this brand is by far the best I tried for instant noodle topper and hotpot!) and halves of Shanghainese bok choy, cut sides down. I use a Caraway nonstick frying pan - the best non stick pan in our opinion.
- While you're frying the toppings, cook the sesame oil flavor ramen in 450ml of boiling water together with the soup powder from the package in a one-man claypot, which is perfect for people like me who despise dishes much ;p
- When noodles are done after 3 minutes , add the sesame oil from the package, the toppings from the frying pan as well as the chopped scallions. You're all set!
#2 Tonkotsu (Rich, Milky Pork Bone Broth) Ramen with Spicy Pork Belly Slices, Bean Sprout & Chopped Scallions
This one is super quick and easy! You can cook everything in one pot.
- Cook the tonkotsu ramen in 450ml of boiling water with soup powder in a one man clay pot
- Add pork belly slices after 1 minute of cooking the noodles, they cook super quickly. If they overcook, they become less tender and tough to chew. Flip them around so that they're thoroughly cooked.
- Add bean sprout after 2.5 minutes of cooking the noodles as you really don't want them all soggy
- Turn off the fire when the noodles are done cooking after 3 minutes or so. Add chopped green onion which would never go wrong with ramen. They add so much aroma and texture to the bowl.
- Put a few shakes of Japanese chili pepper on top of the pork belly if you like spicy. It's so flavorful. You can replace it with white pepper if spicy is not your thing ;)
#3 Shin Ramen with Kielbasa Sausage, Mushrooms & Napa Cabbage
This Korean instant noodle Shin flavor ramen is for the Korean ramen fans. The flavor is the same as Korean Shin ramen but the texture of the noodles are smoother! Also, The portion is much more suitable for 1 person.
Another one-pot-cooks-all recipe:
- Bring 500ml of water and the soup powder to boil in a one man claypot
- Add kielbasa sausage, shiitake mushrooms and white beech mushrooms which are the key ingredients for Korean Army Pot, so would also go great with Shin ramen. It takes quite several minutes to cook and soak up the wonderful flavor of the broth, so we put them for several minutes in the ramen broth before the noodles. If you like other types of mushrooms, you can use those instead. Any kind of mushrooms will go well with this spicy soup base.
- Put in the shin flavor ramen
- 3.5 minutes later, put in just the green leafy part of Napa cabbage as they're quicker to cook.
- Then you're done half a minute later!
#4 Tori Paitan Ramen (Rich, Creamy Chicken Broth) with Pan Fried Chicken Wings & Taiwanese A Choy
This is the favourite of our Foodie Di Di (little brother in Chinese)! Kids just love this creamy chicken broth, which is very 'soothing', according to him, LOL. The taste of the broth is a little bit more subtle than the other ones and the texture of the broth is a lot like what you would get in a proper ramen restaurant.
Even with an extra step, you can still cook this in one pot.
- Pan-fry pat-dried chicken wings in the heated pot with half a spoon of vegetable oil, 4-5 minutes each side on medium heat. I use a Le Creuset mini cast iron dutch oven as it serves as a frying pan as well as a soup pot. Super convenient!
- Then pour 450ml of hot water into the same pot together with the soup powder.
- When the water boils, add the tori paitan flavor ramen.
- 2 minutes later, add the Taiwanese A choy. If you don't like them soggy, don't put any earlier than that. This veggie goes super well with this soup base. It just soaks up all the flavour of the soup base, yet still crunchy.
- The noodles are done in 3 minutes, turn the fire off, add chopped green onion and a few shakes of roasted sesame seed on the wings. They add so much aroma to the bowl.
#5 Black Garlic Oil Tonkotsu Ramen (Rich, Milky Pork Bone Broth) with Homemade Char Siu, Corn, Bamboo Shoots & Chopped Scallions
This is for hardcore garlic fans like me! It's basically a richer, garlicky version of the Tonkotsu flavor ramen.
This is the easiest of all since the toppings are basically ready-to-eat.
- Boil 450ml of water in a one man claypot, add soup powder, then the black garlic oil Tonkotsu flavor ramen when the soup boils.
- Add the corn immediately after so that it can soak up all the rich flavor of the broth
- 2 minutes in, add cooked char siu (if frozen, put in a minute earlier), which is a must for ramen. I use my own homemade Char Siu, which I batch-made and keep them handy in the freezer. Check out this Facebook/ Instagram post if you want the recipe. Or you can use store bought frozen ones.
- Then add bamboo shoots, which is the best friend of ramen. You see it all the time in authentic ramen restaurants in Japan.
- Noodles are done in 3 minutes. Top it up with chopped scallions to make it even more fragrant. You're ready!
#6 Mala Pot Ramen with Marble Beef Slices, Watercress & Fried Beancurd Roll
- Boil 450ml of water with the soup powder in a one man claypot.
- Add mala pot flavor ramen and watercress when water boils. It takes quite a few minutes to soften the veggie and allow it to take in the taste.
- 2 minutes later, add the sliced marbled beef, flip it to ensure they're cooked although it takes no time at all. This sliced beef is our go-to beef slices when we do hot pot. They're from one of our favourite hot pot restaurant chains from Hong Kong Little Sheep. They have lamb slices, which are equally delicious if beef isn't your thing.
- Then add the fried beancurd rolls when the noodles are done, fire is off. These rolls are so tasty and nutritious. It soaks up all the mala goodness into one bite! Eat them first as soon as it's softened. Don't wait too long as they don't taste as nice texture wise when it becomes all soggy.
Alrighty! You saw how we dress up the Nissin Demae Iccho 100% Hokkaido Wheat Flour Ramen in all the flavors it offers. Let us know which one is your favourite and show us your ramen bowl creation. Don't forget to tag us @thehongkongfoodies.
Buy instant ramen online now: Nissin Demae Iccho 100 Hokkaido Wheat Ramen
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