Bonds with Ramen's Father: Non-Fried Innovation and Miso Secrets

In the early days of instant ramen processes from Japan, they were mostly premised on fried noodles. The noodles are fried in oil to dry them, creating a porous structure that absorbs water well. This shortens the cooking time, fulfilling the conditions for instant ramen. But I proposed the opposite to Ando Momofuku: non-fried noodles. Of course, he was so shocked he nearly fell over.

The origin of fried noodles was none other than Ando Momofuku himself. Back then, quick cooking was paramount, making oil-frying for porosity the optimal method. The problem was that as time passed, people grew concerned about health. Fried noodles came with high fat content and rancidity issues, gradually becoming a burden.

In contrast, non-fried noodles avoided oil-frying, reducing fat content and overall calories compared to fried ones—perfect for dieters and health-conscious consumers. However... the manufacturing process for non-fried noodles was notoriously tricky. Even Ando Momofuku, who perfected fried noodles, only managed to implement it practically years later.

"Non-fried noodles...? How do you know about that technology?"

I told him the truth. After all, the man before me was the figure I respected most as a ramen researcher. I didn't want to lie to him.

"Fried noodles are cooked by frying in oil. So I thought there must be a way to cook them without frying."

"Ho ho, I see. That's a perfectly reasonable line of thinking. Still, for someone your age to present it as an actual solution... Sorry, but could you explain in more detail?"

"Sure."

Having researched ramen for nearly twenty years in my previous life, I poured all my knowledge into explaining it to Ando Momofuku. He deserved it.

"Technology accelerates more and more over time. So even the seemingly perfected fried process can shift to alternatives with advances in heat treatment and drying tech. Especially if hot-air drying or low-temperature vacuum drying gets more precise—it should be possible to maintain the noodles' porosity without oil, enabling a whole new process... or so I've heard somewhere."

I glossed over the last part. Sure enough, Ando Momofuku's eyes trembled fiercely. It must have felt like unprecedented future knowledge was flooding into him.

"That's why I told you about non-fried noodles, the opposite of fried ones, Uncle Ando. People these days prioritize health when eating, unlike before."

Grandpa seemed to feel a particular kinship with my words. Hansung Group had grown by focusing investments on machinery, steel, shipbuilding, and petrochemicals. Ships floating on water prioritized safety, steel emphasized durability, and petrochemicals increasingly valued refined materials and human safety.

"You're absolutely right."

Chairman Ando caught his breath for a moment.

"Non-fried noodles are exactly what I've been developing lately. I've been pondering ways to make ramen not just tasty, but safer and less burdensome."

Then he suddenly burst into loud laughter.

"Kuhahaha!"

Grandpa and I stared blankly at the heartily laughing Ando. Why this out of nowhere?

"Do you know why I'm trying to contract with Hansung Group? Korea's potential has always been extraordinary. I never dreamed a child like you would emerge from this small peninsula."

"...!"

It was an undeniable fact. Without Ando, there'd be no Samyang, no Nongshim, no Hansung today. His instant ramen tech, which solved Japan's food shortage, was so innovative even I, with future knowledge, couldn't help but admire it. How did he come up with such a brilliant idea? In the future, K-ramen's foundational tech would trace back to Ando's hands.

"Very well. Non-fried noodles were a dilemma—whether to develop them or not—but now I know. If a mere six-year-old is so certain, how can I, an adult, hesitate? I'll provide the equipment to Hansung."

"Really?"

It was like rain in a drought. With Nissin Foods' equipment at Hansung, we could churn out products worry-free for a while.

"Hahaha! Hansung Group truly impresses me. Chairman Han, your group's future is incredibly bright. Hahaha!"

We exchanged glances. Grandpa gently stroked my hair, praising me. Call it the super-special pat-pat.

"Well done! My granddaughter did amazingly!"

"Hehe~"

Once again, I'd accidentally pulled off something huge.

The contract with Nissin Foods proceeded smoothly. A few higher-ups opposed providing equipment to Hansung, but Ando Momofuku shut them down decisively.

With business wrapped up, Grandpa and I got to enjoy Japan's delicacies to our hearts' content. The 1980s Japanese streets brimmed with energy and unique flavors. Every little alley mixed with laughter and food aromas, creating an unforgettable scene.

"Japanese ramen has a more delicate yet profound taste than Korea's."

Woo Shijang shared his impressions right after sipping the broth.

"What do you think, Seoyeon?"

Since the Nissin contract, Grandpa asked me questions several times more often.

"They probably used pork bone broth called tonkotsu, soy sauce called shoyu, and miso from fermented soybean paste. The umami from varied broths is the hallmark of Japanese ramen."

"I see. Anything else?"

"Hmm, Korean ramen focuses on bold, stimulating flavors. Japanese ones seem less salty than ours, emphasizing the natural taste of ingredients."

"Exactly. That's what I think too."

Grandpa stroked my hair again with his thick hand. The pats had skyrocketed today.

"For Hansung to expand beyond Korea, we must surpass this Japanese ‍‍‌‌⁠​​⁠‌​​‍​​‍​‌​⁠‍‌‍⁠⁠‌⁠‌‍‌‍‌‌‌‍⁠​‌​‌​‌‍‌‌‌⁠‍​​‌‍⁠‌‌⁠⁠market. Otherwise, we'll just be another domestic food company."

After touring various Japanese markets with Grandpa, it was finally time to return to Korea. As we headed to the airport to board the plane, a familiar figure appeared before us.

"Chairman Ando? What brings you here?"

"Hehehe, I have something I wanted to give your granddaughter, so I had to come."

"For our Seoyeon?"

Ando approached me slowly.

"Providing equipment to Hansung was standard contract protocol. But I wanted to give you something too, so here I am. If it's okay, would ‍‍‌‌⁠​​⁠‌​​‍​​‍​‌​⁠‍‌‍⁠⁠‌⁠‌‍‌‍‌‌‌‍⁠​‌​‌​‌‍‌‌‌⁠‍​​‌‍⁠‌‌⁠⁠you accept this?"

What Ando handed me was a small cylindrical container. I recognized it instantly.

"...Isn't this miso paste?"

"Yes. Regular miso doesn't pair well with ramen. The ramen I'm developing now is miso ramen, and this container holds the seasoning for it."

"!"

"I want to see honestly what you do with the seasoning I developed. In the future, maybe we can combine our know-how for even tastier ramen."

This was corporate secrets. Yet Ando gave it without hesitation.

"So this is..."

"Let's call it a secret just between you and me. So, Chairman Han, if you'll excuse us over there?"

Sure enough, Grandpa and Woo Shijang had stepped away, busying themselves elsewhere. It was all consideration for me.

Who knew such a massive weapon would fall into my hands unintentionally? Hansung Food was already developing miso-based ramen as its mainstay.

"Thank you."

"Contact me if you come to Japan again."

"Yes..."

Ando waved vigorously until the plane left the airport.

This unexpected Japan trip with Grandpa. That's how I forged a bond with Ando Momofuku, the world's first instant ramen developer, known as the father of ramen.

Was this a dream? Or reality?

Back from Japan, I met Dr. Lee Jeonghun right away.

"Pardon? Make our own miso ramen? What about the miso ramen you planned, little boss?"

"Scrap it."

"S-scrap it? It was nearly complete..."

"True, but I've changed my mind."

To save my family, I'd long since tossed aside business ethics. Family first—screw morals. But as a ramen researcher, my encounter with Ando had shifted my heart slightly.

Me, once Korea's top ramen expert in my previous life. Now I wanted to create my own ramen and take on the original history's Ansimtangmyeon head-on.

How far could it go? I might regret this choice. Ansimtangmyeon ranked third in domestic sales with overwhelming volume. Odds were high I couldn't surpass it. It was that impressive.

Still...

Didn't I have Ando Momofuku's miso seasoning in ‍‍‌‌⁠​​⁠‌​​‍​​‍​‌​⁠‍‌‍⁠⁠‌⁠‌‍‌‍‌‌‌‍⁠​‌​‌​‌‍‌‌‌⁠‍​​‌‍⁠‌‌⁠⁠my hands? I thought this could work. I wanted to prove it to him spectacularly. If Japan had Ando Momofuku, Korea had Han Seoyeon.

"Hehe, with you, Dr., I think we can make something better than our current recipe."

"Is that so? If you say so, little boss, I'll follow you anywhere. Heh heh..."

"Yes. Let's make it properly. I'll plan hard too."

"Oho! First time you've said that, isn't it? You always left it to me."

"Hehe, in return, I'll put in a good word with Grandpa."

"Heh heh, promise?"

"Yes. And copy me on everything."

We might be sleepless for a while. In my previous life, my only success was Gukgukmyeon—and even that needed company backing to hit shelves.

Nongshim's Ansimtangmyeon. And my new miso ramen.

"Oh right! What're you thinking for the ramen name? We need a product name to develop around it."

A new ramen name. My ramen name.

I murmured the name I'd prepared, letter by letter.

"...Hansung Cheongmyeon."