Alright, so the other day, I got this urge, a real hankering for some Neoguri. The spicy seafood one, you know the drill. It’s not like I plan these things, it just kinda happens. You’re staring into the pantry, and bam, it calls to you.
Getting Down to Business
So, I grabbed a pack. First thing, water in the pot. I don’t measure. Never have, probably never will. You just get a feel for it, right? Enough to cover the noodles, plus a bit extra for the broth. Too much and it’s watery sadness, too little and it’s just salty sludge. It’s a fine line, people.
Noodles in. Then comes that little packet of dried stuff. The veggie mix. Honestly, sometimes I wonder what’s in there. Little bits of green, some tiny, almost microscopic, seafood-looking things. Whatever it is, it’s part of the ritual. You don’t question the ritual.
The Spice of Life (and Ramen)
Then, the moment of truth: the soup base. That glorious red powder. I dump the whole thing in. No holding back. If you’re making spicy Neoguri, you go all in. Otherwise, what’s the point? Might as well eat plain noodles. Some folks add extra stuff, you know? An egg, maybe some cheese if they’re feeling wild, some leftover veggies. I’ve done it. Sometimes it’s great. This time, though? Pure. Undiluted. Just me and the Neoguri.
I did find a lonely-looking spring onion in the fridge, though. Gave it a quick chop and threw it in towards the end. Felt like it needed a bit of green, something fresh to cut through the richness. Plus, it makes me feel like I’m being a bit healthier. It’s a lie, but a comforting one.
The Payoff
Let it all bubble away for a few minutes. The smell starts to fill the kitchen. That specific Neoguri smell – spicy, a bit briny, a bit… well, Neoguri-ish. It’s distinct. You know it when you smell it. It’s not gourmet, it’s not fancy, but damn, it’s good.
Poured it into my trusty old bowl. The one that’s seen better days but holds just the right amount. The noodles looked good, a bit plump. The broth, a nice fiery red. That single, signature piece of kelp, floating there like a tiny, savory island. You gotta appreciate that kelp. It’s the Neoguri trademark.
First mouthful. Yup. That’s it. The heat hits you, but it’s a good heat. Flavorful. The noodles are chewy, udon-style. The broth is rich. It’s just… satisfying. In a way that a lot of fancier foods aren’t. It’s comfort, in a bowl. Clears the sinuses, warms you up from the inside. Sometimes, that’s all you need.
It’s funny, instant ramen gets a bad rap. People call it student food, or lazy food. And yeah, maybe it is. But who cares? It’s quick, it’s easy, and when it’s something like Neoguri, it actually tastes pretty damn good. I’ve had worse meals in so-called proper restaurants, trust me. This stuff just works. No fuss, no pretense. Just a solid bowl of spicy, seafoody goodness. And that, my friends, was my Neoguri moment for the week.
