I Tried This So You Don't Have To: Rap Snacks Ramen

Walking past a Showcase storefront at the mall led to a surprising culinary discovery. On a stand near the entrance of the "Home of the Hottest Trends" and the best as seen on television products in Canada were packages of ramen noodles for sale. But these aren't just any instant noodle cups - these were Rap Snacks. What makes them rap snacks? Mainly because they feature the faces of prominent rappers on the snack's colourful packaging. The company making this product was founded in Philadelphia back in 1994 by James “Fly” Lindsay, and ever since he made a deal with Universal Records to feature some of the label’s artists, he has used rappers in the marketing of his food brands. Intrigued by how good these hip-hop foods were, I immediately bought the three different flavours available.  Here's what I found out:

Louisiana Hot & Spicy Chicken flavour

Featured Artist: Boosie (aka Boosie Badazz, formerly Lil Boosie)
Boosie started rapping in the late 1990s as a member of the Louisiana hip hop collective Concentration Camp and began his solo career in 2000. Despite releasing numerous albums, Boosie is better known for his homophobic tirades about Lil Nas X.
Standout Song: Mop Wit It with MO3 
Inspirational Message on Packaging: "Sometimes you need those bad days because it helps you truly appreciate the good ones."
Ramen Impressions: I prepared this according to the boiling water directions, filling the cup to the fill line, closing the top, and letting it stand for three minutes before eating. After stirring it up, I didn't smell anything resembling chicken. I could see bits of corn, peas, carrots and onion rehydrating in the dark broth, but nothing meat-like. After reading the ingredients I could see why - they use something called "powdered chicken meat". I started to wonder what part of the chicken was used for their meat powder, but then decided it was best not to think about it. The broth was hot and spicy but not flavourful, just very salty with a burning, slightly chemical aftertaste. The noodles were bland and were there just to make up the meal.

Beef Prime Rib flavour

Featured Artist: E-40
One of the most influential Bay Area rappers to sign a major-label deal, E-40 debuted in 1988 as a member of the group the Click through the label he started, Sick Wid' It Records. Currently, this entrepreneur has branched out into the food business with a line of sausages and burritos, wines, and liquors in his empire.
Standout Song: Choices
Inspirational Message on Packaging: "Believe in your own dreams before you believe in somebody else's dreams...you smell me?"

Ramen Impressions: This time I made the noodles with the microwave instructions. Three minutes later I was smelling something that at least had a meaty aroma. Fortunately, the broth wasn't as salty as what was in the previous ramen cup, and the noodles weren't as chalky tasting. Still no actual meat to be seen though. Saying this was like prime rib is a Golden Gate bridge long stretch, but it's a definite improvement from the previous tasting.

Creamy Chicken Gumbo flavour

Featured Artist: Master P
Probably the most recognizable name of the bunch, Master P has made a name for himself as a rapper, record producer, actor, author, and occasional NBA basketball player,. Along with his label No Limit Forever Records, P, along with his son, has partnered with the owner of Rap Snacks to bring people the Icon ramen brand.

Standout Song: Make Em Say Ugh

Inspirational Message on Packaging: "There's no limit to success."

Ramen Impressions: This cup was made with some leftover hot water from the kettle. I wasn't expecting much when I saw that cooked chicken powder was back as one of the ingredients. If they want to market this as being creamy, it needs xanthan gum or cornstarch to help thicken it. This wasn't creamy at all. Master P must have pulled rank to get better ingredients for his ramen than for Boosie's product, as this was easily the better chicken offering available. That said, it shows how beloved P is in New Orleans as anyone else calling something like this gumbo-like would have been found dead in the bayou.

Overall impressions: A proper bowl of ramen still requires fresh ingredients and fresh broth. You're not going to get a five-star meal from a $5 glammed-up instant ramen cup, but it's no better or worse than any other instant ramen you've ever eaten. Your enjoyment of Rap Snacks may depend on how much you enjoy listening to the featured artist, and even then, you will need every trick in the book to improve instant noodles if you choose to eat these. Recommended for ramen collectors and hardcore fans of dirty-south 90s hip hop.

Ramen - Japan's Greatest Invention

Now that everyone has gotten their books and gear for school, and adjusted to being on a schedule again, it's time to find ways to stretch that student budget. Many a starving student has turned to ramen, the Japanese instant version of Chinese style noodles. Debuting in 1958, they are made by making thin, quickly re-hydrated noodles, then steaming them, and frying them at 140℃, and air-drying them at 80℃. The traditional versions of these light yellow noodles are made from hard wheat flour, water, and alkaline salts and are somewhat stiff precooked. They are usually cooked in water with a pH of 5.5-6, often adjusted by adding something acidic. Once cooked, they are drained, washed, and cooled in running water. Ramen has come a long way from its humble beginnings, with regional ramen variations throughout Japan, as well as its own fan sites, museums, and video games. The recipe below may not be the real deal you would get at a restaurant, but I'm sure you can find other uses for the $15 you won't be spending.

Ingredients

2 packages of your favourite instant ramen noodles (Maruchan and Top Ramen are popular brands)
950 mL chicken stock
14 mL olive oil
5 mL red miso paste
240 g sweet corn
230 g fresh spinach, chopped
170 g cooked chicken (leftovers can be used)
14 g unsalted butter
4 large eggs
4 green onions, thinly sliced
toasted sesame oil (for drizzling)
nori (a paper-like, edible, toasted seaweed used in most kinds of sushi, found in Asian supermarkets; optional splurge)

1. Bring some water to boil in a saucepan. Once boiling, reduce the heat until the water is just simmering, and gently add the eggs and cook them for 6 minutes. Remove the eggs with a slotted spoon and place in an ice bath. Let them cool completely before peeling them.
2. In another saucepan, melt the butter and add the corn kernels, stirring to coat them, and season them with salt and pepper. Place the corn in a bowl. Add the olive oil to the pan and cook the spinach until it just begins to wilt.
3. Heat the chicken stock in a suitably sized pan just until it's boiling, then whisk in the miso paste. Add the ramen noodles and cook according to the directions on the package, but use only one seasoning packet. As soon as they are finished, serve them in bowls, by adding the noodles, corn, spinach and chicken, then ladling some of the broth over top. Finish the bowls with the sliced green onions, the soft boiled eggs cut in half,  and a drizzle of sesame oil. Serve with the nori on the side of the bowl.