Ranking Instant Noodles from Every Country

I love instant noodles, but for me a lot of that love is nostalgic.

So even now, I keep reaching for the same noodles I grew up with, not necessarily because they taste the best, but because they're familiar.

And I'm sure you feel the exact same way about a certain brand of noodles.

So today I'm going to test every instant ramen with one mission.

We're going to rank them and see which one is a true ramen I'll guide you. Ae-yaa!

So a while ago, I asked on my Instagram story asking people from around the world to give me their favorite instant ramen from their country and so many of you guys responded with amazing suggestions.

If you've seen any of my previous instant ramen videos like the Korean one right here and the Chinese one right here, you know the drill already but we're gonna judge it based on three categories.

Number one, the soup. Number two, noodles. And number three, toppings. We're gonna We're gonna add it up, get the average, and get a ranking like this.

First things first, we're gonna start with the OG Japan. Chicken Ramen.

This is the original instant ramen that was ever invented.

And it even says right here, the origin of instant ramen since 1958.

Momofuku, the inventor of instant ramen, is also the owner that started listen ramen.

So ramen comes from the Chinese Lamian.

Chinese migrants settled in a city in Japan called Yokohama and they started selling wheat noodles off of street carts.

It became a really popular food item, especially post-war Japan.

And one day, Momofuku wanted to create an even more affordable and shelf-stable version.

And he was experimenting, trying to find the right

formula, and one day he saw his wife making tempura, which is a Japanese fried food, and got the inspiration for it and deep-fried the noodles and it became shelf-stable.

package instructions for chicks ramen. There's two ways. I'm gonna go with the first one where you put the noodles in along with the soup packet.

Ah there's no soup packet for this. And pour hot water and wait three minutes. Pretty simple.

So while I was making this ramen I was super surprised.

I kept like looking in the bag for a soup packet and then realized the soup packet is not there because the soup flavor is encrusted in the noodle.

So this is how it looks three minutes after. If you look at the broth, it's like brown and it smells really like like a Costco rotisserie chicken, which is always good.

First things first, soup. Usually I like my instant ramen with a little kick of heat and a pang of flavor, but this is a nice gentle chicken soup.

There's a lot of almost like soy sauce umami flavor going on.

I can completely see why this was where everything began, and for that reason I'm gonna give this soup a solid 7 out of 10.

Noodles, Definitely more on the thinner side, but I personally love thinner noodles because I think that the sensation of slurping is great and it clings the sauce better.

But I think I would prefer eating it raw than cooked.

It's saltier, it's more chickeny, it's crunchy,

and I don't know if you've been to a Japanese convenience store and rated the snack section, but Japan has these like crispy yakisoba snacks and this is what it tastes like and I love it.

Noodles a 6.8 out of 10. And toppings, I kind of expected there to be an egg and some scallion, but does it really need it?

Not really. And for that reason, topping is going to get 6 out of 10. Original Nissen Chicken Ramen.

Next up, Cup Noodle Curry Flavor. Cup Noodle is just the cup noodle form of the instant ramen that we just tried.

And this was developed in 1971. And instead

of having to get another bowl and having to do dishes, this made it even more easier to eat on the move and be lazy.

One thing interesting about Japanese ramen is that the seasoning already comes poured in.

Immediately I can smell a rich curry flavor wafting. The toppings are super interesting.

You get this fried tofu, some meat, some scallions.

Not gonna lie, my pet peeve is styrofoam cup noodles. Smells of styrofoam and curry. A little bit.

It's not bad. Oh, look! You can see the Japanese curry rising to the top.

So what's interesting about Japanese curry compared to Indian curry is it is thickened with wheat flour.

It has a roux, which is just a mixture of butter and flour, toasted.

it's potato sorry that was not fried tofu it was potato but

first soup i haven't had this in so long and it's actually hitting a spot i like the cleanness of the

original chicken ramen but this for me is what

really reminds me of oh my god i just landed