Winnipeg Free Press

Winnipeg Free Press (Newspaper) - September 10, 2025, Winnipeg, Manitoba Read the spring/summer issue at: winnipegfreepress.com/fp-features COMING SOON! S A V O U R M A N I T O B A M A N I T O B A ’ S P R E M I E R F O O D , D R I N K A N D L I F E S T Y L E M A G A Z I N E F A L L 2 0 2 5 F r e s h h a r v e s t v e g g i e s F R O M F I E L D T O T A B L E L o c a l i n f u s i o n s F L A V O U R E D V O D K A M A K E S A C O M E B A C K I N S I D E Watch for it in your Free Press and at Manitoba Liquor Marts! FALL 2025 ISSUE DON’T MISS THE WINNIPEGFREEPRESS.COM ● C3 WEDNESDAY, SEPTEMBER 10, 2025 Instant ramen can turbocharge your cooking PANTRY SUPERHERO D O you consider instant ramen to be a “superhero in the pantry”? Food entrepreneur Peter Kim does, so much so that he wrote a whole cookbook about it. “It’s cheap, it’s accessible, it takes no time to make. The seasoning sachet all but ensures a baseline level of deli- ciousness,” Kim said over a video call. “And then the noodles give you enough heft to the meal that you don’t have to worry about, say, making a side of rice or making potatoes or whatever. All you really have to think about as a home cook using instant ramen is where do I want to take the flavour?” That’s the whole premise behind his cookbook, Instant Ramen Kitchen, in which Kim includes recipes inspired by dishes from all over the world, such as borshch, shakshuka, moqueca (Bra- zilian seafood stew) and frijolles de la olla (Mexican stewed beans). While some might see a cheap, ubiq- uitous food product, Kim sees a world of possibilities and wonder. “Some of the most beautiful and enjoyable parts of life are the things that are right in front of us, and I think instant ramen is a great example of that,” Kim said. Instant ramen is more than just for college students. “Beyond that little characterization of instant ramen, for a lot of people, a lot of cultures, instant ramen is a fundamental part of cuisine and, sort of, identity,” Kim said. They are woven into the cuisine of Madagascar; the brand Indomie is so popular in Nigeria that the its name is synonymous with “noodles.” And if you’re at all familiar with Korean cul- ture, then you probably already know how beloved instant noodles are. And it simply tastes good. Kim, a graduate of the French Culinary Institute (now the Institute of Culinary Education) and the founding director of the Museum of Food and Drink, recalls attending food industry events where caviar and instant noodles have been served side-by-side. “The thing that’s amazing about instant ramen is that it’s something that a novice cook, even a child, can make quite easily, and even a Mi- chelin-starred chef could find quite delicious,” he said. Kim was a latchkey kid who grew up on industrial convenience food, primar- ily items that he could pull from the freezer and then pop in the microwave. His mother soon introduced him to the idea of swirling an egg into the hot broth and sprinkling scallions on top, as in Korean egg soup (gyeran-guk). That led him to think about what else he could add. “At a pretty young age, I was start- ing to just sort of test out dropping things in. And what I quickly realized was that it always tasted good, no mat- ter what you did,” Kim said. He credits the almost-guaranteed deliciousness to the seasoning that various brands have mastered. “That seasoning sachet is basically like, ‘I got you.’” Yes, instant ramen can be used in just about any noodle dish, but it can also serve as the base for cooking all around. Take your standard, chick- en-flavoured instant ramen, which is essentially powdered chicken bouillon and noodles. When you think about it, those things can fit in anywhere. When using it in dishes — and not just prepared according to the package instructions — Kim recommends looking for the “super common, basic instant ramen that you find every- where,” from brands such as Top Ramen, Maruchan and, “to a lesser degree, Sapporo Ichiban,” which has chewier noodles and a more complex flavour profile. For his instant ramen with Mexi- can-style beans, Kim discovered that you can achieve similar results as the Mexican staple, frijolles de la olla, simply by adding canned beans, fat, onion, garlic and oregano. The result is earthy and filling. From there, you can add a wide range of garnishes: pickled jalapeños, radishes and fresh cilantro. I’ve been eating instant noodles since childhood, but never thought to do much else with them besides, perhaps, tossing in a hot dog or what- ever vegetables I could find. I was so inspired after reading the book, and tasting Kim’s recipe, that I added a few packets of noodles to my shopping basket during my subsequent trip to the grocery store, waiting to see what I might come up with the next time the mood strikes. And perhaps you will, too. Even if you somehow end up with a total disaster, “you’re out like 50 cents and five minutes,” Kim said. -— The Washington Post AARON HUTCHERSON Instant Ramen With Mexican-Style Beans Servings: 1 Total time: 20 minutes THIS upgrade to instant ramen is inspired by Mexican stewed beans and requires only a handful of ingredients. It’s “an excellent canvas for a wide range of garnishes, allowing you to take it in numerous directions based on whatever you have on hand,” writes Peter J. Kim in his Instant Ramen Kitch- en cookbook. (For those concerned about the amount of sodium in instant ramen, note that it can vary by brand and even flavour, so look for ones that fit your dietary needs.) 15 ml (1 tbsp) neutral oil, such as canola or avocado 60 ml (¼ cup) diced yellow onion 1 garlic clove, thinly sliced 500 ml (2 cups) water 180 ml (¾ cup) canned pinto or black beans, drained and rinsed (about one half of one 15-ounce can) Pinch dried oregano One package instant ramen noodles, preferably soy- or miso-flavoured Chopped fresh cilantro, sliced rad- ish, cotija cheese, fresh or pickled jalapeño slices, diced tomato, and lime wedges, for serving IN a medium saucepan over medium- high heat, heat the oil until shimmer- ing. Add the onion and cook, stirring regularly, until browned in spots, about 2 minutes. Add the garlic and cook until fragrant, 15 seconds. Add the water, beans, oregano and ramen seasoning packet, and stir to combine. Bring the mixture to a simmer, then add the noodles and cook, gently sep- arating the noodles once they start to soften, until al dente, 2 to 3 minutes. Transfer the mixture to a bowl, and top with cilantro, radish, cotija cheese, jalapeño and tomato. Serve immedi- ately, with lime wedges on the side, for squeezing over. REY LOPEZ / THE WASHINGTON POST Ramping up instant ramen with Mexican-style beans makes for a filling, flavourful meal. ARTS ● LIFE I FOOD ;