Take Two

News and culture through the lens of Southern California. Hosted by Alex Cohen & A Martínez

Hans Lienesch, the Ramen Rater, on what makes a perfect bowl of instant ramen

by Take Two

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Visitors order their own cup noodle at the Instant Ramen Museum on April 8, 2008 in Osaka, Japan. It has been fifty years since Momofuku Ando, founder of Nissin Food Products Co., Ltd. first invented instant noodle "Chicken Ramen". Junko Kimura/Getty Images

What do you think of when someone says, "instant ramen?" A quick meal on the run or bliss in a bowl? Crunchy noodles that soften after a few minutes of cooking? The garish packaging?

Whatever it is, odds are you probably don't think of instant ramen as high cuisine. Hans Lienesch, better known as the Ramen Rater disagrees.

He's tried and reviewed more than 1,100 different types of instant ramen from around the world, and has catalogued their intricacies, strengths and flaws on his website.

Lienesch joins the show to give us the lowdown on which brands are the best are which you can pass by in the ramen aisle. 

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