When Nissin launched their RAOH brand of restaurant-style ramen back in October, we partnered with them to come up with a unique take on each of their flavors. While you can prepare Nissin RAOH Umami Soy Sauce, Umami Miso and Umami Tonkotsu into a bowl of authentic ramen in about 4 minutes, I wanted to push the envelope and come up with some unique ways to enjoy these traditional flavors.
My first creation turned RAOH Umami Soy Sauce into a Chinese style Hot and Sour Soup using just a handful of ingredients. Next up, I stuck closer to home using RAOH Umami Miso for a quick Hokkaido-style ramen loaded with corn, and miso flavored ground pork, which I finished with a pat of butter. For the last flavor, RAOH Umami Tonkotsu, I really wanted to make a major departure from the standard format of ramen, leaving Asia and the soup behind.
I came up with this Ramen Alla Carbonara, tossing the delightfully al dente RAOH Ramen noodles in a creamy sauce made from eggs and some of the tonkotsu soup base. The smokey porcine goodness of bacon pairs beautifully with the creamy umami-rich pork bone flavor of the tonkotsu ramen. Topped with some scallions, pecorino romano, and a slow cooked egg that melts into the nest of noodles like a satiny dollop of devonshire cream, this east-meets-west Ramen Alla Carbonara is not only easy, it tastes divine.
The key to why this works so well as a pasta is in the noodles. Nissin uses a special triple layering process to get a smooth outer surface, with a firmer center that has a marvelous al dente texture. Also, unlike most packaged ramens on the market, RAOH Ramen is air dried (instead of fried), which helps the noodles retain the texture of fresh pasta.
Here are some other great recipes using RAOH Ramen that my friends Bee, Jaclyn and Jaden have created:
P.S. This post was sponsored by our friends at Nissin, but as always, the opinions expressed are my own.
- 1 scallion (finely sliced)
- 50 grams bacon (chopped)
- 2 packages Nissin RAOH Umami Tonkotsu Ramen
- 1 extra-large egg (pasteurized)
- 2 slow cooked eggs (optional, see note below)
- pecorino romano (for garnish)
- In a large bowl, whisk together the contents of 1 soup packet with 2 tablespoons of hot water until there are no lumps.
- Add the pasteurized eggs, along with the contents of the 2 flavor pouches and whisk until well combined.
- Bring a pot of water to a boil and boil the ramen for 3 1/2 minutes.
- Fry the bacon in a small frying pan, until the bacon is starting to brown, but before it turns crisp. Drain on paper towels.
- When the ramen is cooked, drain and then toss together with the egg mixture and bacon.
- Plate the ramen and top with the slow cooked egg. Garnish with some grated pecorino romano and the scallions.