On Lopez Island, chef Josh Ratza is making waves in the culinary world with his innovative approach to instant ramen.
In his latest book, “Elevated Instant Ramen: Inspiration, Ideas, Ideology,” Ratza delves into the art of transforming humble instant noodles into gourmet meals—all without breaking the bank.
In a recent episode of “Seattle Eats,” host Tan Vinh joins Ratza as he takes viewers on a unique ramen journey, showcasing how even the most basic ramen can be elevated into something extraordinary.
Ratza, who owns Setsunai Noodle Bar, emphasizes his love for breaking culinary rules and exploring new flavors.
“I like to break rules,” he explains. “I like to try to challenge myself and discover new tastes. The packaged noodles give me a chance to experiment with different ingredients and combinations.”
His ramen adventure begins in the grocery aisle and culminates in a gourmet meal cooked in the open hatchback of his Subaru Outback, parked outside Uwajamaya, Seattle’s renowned Asian market.
Ratza shares a step-by-step guide on how to elevate a simple brick of instant noodles into a sophisticated meal.
The first step is choosing the right ramen style.
He points out that brick ramen is ideal for additions, while Styrofoam bowls can be convenient for those on the go or camping.
“I’m a block-style shopper because I don’t love Styrofoam, but I will use it in a pinch since it comes with a bowl,” Ratza says.
He also notes the preference for thin versus thick noodles, stating that thin noodles allow for more broth to come up, enhancing the overall flavor experience.
Next, he advises trying various ramen flavors and brands.
While most grocery stores feature a limited selection, Asian markets present an array of flavors including shoyu, shio, tonkotsu, and miso.
For example, Ratza finds black garlic oil particularly appealing for its smoky and umami-rich qualities.
While brand preferences exist, Ratza acknowledges that variations between companies aren’t significant, as the primary ingredients—salt, water, and flour—remain consistent.
To enhance flavors further, Ratza recommends keeping key ingredients on hand.
Chili crisp, hot sauce, and furikake, a dried condiment blend, are great ways to elevate the basic ramen experience, he reveals.
Moreover, Ratza creatively utilizes coconut cream and even crushes ramen to form a crust for his chèvre cheesecake.
Adding fat and protein is another crucial step in transforming instant ramen.
Ratza suggests using shelf-stable options like tinned tuna or chicken, especially for those who may not have refrigerators.
“If you’re a college student, your fridge is probably tiny and filled with leftovers,” he jokes.
For those with refrigeration, he advocates for mixed greens, avocado, and scallions to turn the ramen dish into a more balanced meal.
Ratza acknowledges the inherent lack of nutrition in instant ramen and encourages enhancing it with healthier ingredients.
Using up whatever is in your fridge can provide additional flavor and nutrition.
This might include leftover vegetables such as broccoli or cherry tomatoes, and he frequently adds an egg for a protein boost.
He may fry the egg or crack it directly into the simmering broth, creating a rich addition to the dish.
Ratza encourages cooking outside the box when it comes to ramen preparation.
Utilizing an impromptu setup, he once prepared a cheese ramen dish in the parking lot, combined with chrysanthemum greens, Spam, cherry tomatoes, and Kewpie mayonnaise—a popular Japanese condiment known for its rich flavor.
He enthusiastically remarks, “The Spam makes it really delicious.”
The total cost for Ratza’s gourmet ramen meal? A mere $21 for four servings.
“You might still have some cherry tomatoes left over, but there definitely wouldn’t be any Spam left,” he quips.
With his innovative techniques and playful culinary spirit, Josh Ratza continues to inspire others to view ramen not just as a quick meal, but as a canvas for creativity and deliciousness.
image source from：kuow
