I tried making Nissin Cup Noodles Seafood with Milk
Nissin Cup Noodle(s) is widely enjoyed in many countries around the world, and as you may know, the No.1 instant noodle soup in Japan is known as the world’s first instant cup ramen.
Anyone from adults to children can enjoy it since the Japanese instant ramen has a fairly light yet satisfying flavor that one will never get tired of.
The majority of cup ramen in the Cup Noodles series have a simple but good taste, so some Japanese like to create new flavors by making the ramen with various ingredients and liquids.
In fact, some of those recipes are shared online, and the other day I actually made Nissin Cup Noodles Curry using tomato juice following the instructions of a popular recipe posted on the net.
As the result, the tomato curry ramen with a taste like a Spaghetti Naporitan made me satisfied.
Nissin Cup Noodles Milk Seafood
Because of that result, I wanted to try another popular recipe using Nissin Cup Noodles Seafood and milk that became a topic of conversation before on some Japanese websites, and actually prepared them.
The cooking of the milk seafood ramen is very simple: just pour boiling milk into the cup, instead of hot water, close the lid, and let the noodles sit and cook for 3 minutes. That’s it!
3 minutes later, peel off the lid and enjoy!
The soup broth made with milk looks very milky, but I didn’t get the characteristic taste and smell of milk from the ramen. Rather, I found that the milk made the seafood ramen richer in taste.
So despite the milky look, the seafood ramen had no peculiar smell and tasted very good, and I thought the recipe lived up to its reputation.