If you usually dump every seasoning packet into your instant noodles at once to save time, you might be ruining the texture and flavour without realising it.
Japanese instant noodle giant Nissin Foods has explained why the order in which seasoning packets are added matters, particularly when it comes to liquid soup bases and flavouring oils.
According to the company, powdered seasonings can generally be added at the beginning, but liquid seasoning packets should only go in towards the end of the preparation process.
Adding liquid seasonings too early can cause oils and thick ingredients to coat the noodles, forming a thin layer that prevents hot water from penetrating properly.
As a result, the noodles may struggle to soften, remain hard in certain areas or even clump together.
Japanese media outlet Pinzuba looked into the issue after one of its editors experienced this problem while preparing instant noodles during a late night at work.
The editor had ignored the packet’s instruction to add the liquid seasoning later, pouring it into the noodles right at the beginning instead.
The result was noticeably firmer noodles, prompting the publication to contact Nissin’s public relations department for an explanation.
Nissin identified two main reasons why liquid soup bases, flavouring oils and paste-like seasonings should be added last.
The first concerns noodle texture. Oils and thick ingredients in liquid seasonings can stick to the noodle surface and make it harder for hot water to penetrate and soften the noodles evenly.
The second involves flavour. Liquid seasonings are designed to preserve the aromas of ingredients such as soy sauce, miso, stock and oils.
Adding them too early means some of these aromas can escape with the rising steam, reducing the richness and complexity of the soup.
So why can powdered seasoning packets usually be added first?
Nissin explained that powdered ingredients dissolve quickly in hot water, allowing their salty and savoury flavours to spread evenly throughout the soup.
However, because powdered seasonings undergo heat-drying during production, some distinctive aromas from fermented ingredients such as soy sauce and miso, as well as oils, can be lost.
This is one reason manufacturers have developed liquid seasoning packets to retain more of those flavours.
To test the difference, Pinzuba prepared two cups of the same instant noodles, adding the liquid seasoning at different stages.
The results were noticeably different.
The noodles prepared with the liquid seasoning added at the end were properly softened, separated easily and had a smoother texture. The soup also tasted richer and more balanced.
In comparison, the noodles with the liquid seasoning added at the beginning were more tangled, with some sections remaining hard and insufficiently cooked. The soup also tasted noticeably saltier and lacked flavour depth.
Nissin stressed that seemingly minor preparation instructions are carefully designed to deliver the best possible taste and texture.
So, the next time you prepare instant noodles, resist the temptation to throw every seasoning packet in at once. Following the instructions on the packaging could make a bigger difference to your bowl than you think.
