Acquiring cheap, non-dining hall food is the bane of residence hall life. Thin wallets and a lack of transportation often lead students to the loving embrace of the ramen noodle.
The history of these thin, Chinese-style vermicelli noodles served in soup is shrouded in obscurity. Food shortages in Japan peaked after World War II. Ramen, inexpensive and high in much-needed calories, garnered much attention. And hungry diners packed noodle shops.
In 1958, Nissin Foods founder Momofuku Ando invented the first instant ramen noodles available for mass-market sales. Initial sales of this Chicken Ramen were poor because of its inflated price in comparison to other noodles. Sales eventually rose, and ramen became extremely popular in Japan.
Nissin ramen noodles were introduced to the United States in 1972 as Top Ramen and Oodles of Noodles. A few years later, Nissin unveiled Cup Noodles, turning the easy-to-make noodles into a portable meal. According to the company's Web site, the annual market for ramen is somewhere near $10 billion.
The business of ramen is continuously expanding. New powdered flavors are released frequently, ranging from understandable derivatives like beef, chicken and vegetables flavors to bizarre ramen creations such as salsa picante shrimp flavor.
With this variety of flavors comes a variety of consumers, especially college students.
"We're kind of broke, and you can do a lot of things with them," said Cintia Franco, an administrative assistant in the consumer affairs department of Nissin Foods. "You can sprinkle them over a salad. We even have desserts. You get pretty full on it, and it's easy to make."
In a pinch, noodles can become a type of jailhouse currency - students can exchange ramen for something more substantial or accrue ramen debt. However, this trend is not limited to college transactions. According to the Kansas City Star, a man donated $600 worth of ramen to a library food drive in exchange for the dissolution of some outstanding late fees.
Though Nissin Foods is one of the most widely known ramen producers, many other options exist. Along with Nissin, prevalent brands include Maruchan, Ramen Pride and the ominously titled Smack Ramen.
All types of ramen contain the same basic ingredients: flour, water, salt, dough conditioner and the intriguing ingredient listed as seasoning/spices. Each packet, regardless of flavor, remains consistent with its contents. Along with the cumbersome block of noodles comes a flavor packet.
"It's a mix of spices normally, but it depends on the flavor," Franco said. "Oriental is the only vegetarian flavor. Most others contain ground meat to capture the flavor."
Health concerns often drive students away from ramen noodles. An average packet of ramen contains 190 calories, 8 grams of fat and 760 milligrams of sodium, 48 percent of the recommended daily value.
"I don't eat them, really. They're too high in sodium," said Holli Simon, a sophomore child and family studies major.
"I haven't eaten it for a while because it's so bad for you," said Jenn Lydell, a sophomore industrial design major. "It has MSG in it, too. That's another reason."
Students unwilling to be confined to an ordinary bowl of noodles will find many ideas in ramen expert Eric Hites's book, "Everybody Loves Ramen." The book shows how to use other easy-to-prepare dishes to enhance one's ramen-noodle experience and is available for under $10 - or roughly 40 packets of ramen.
Those craving a more in-depth understanding of the noodle's past turn to the Shin-Yokohama Ramen Museum in Yokohama, Japan. It provides a comprehensive look into how ramen has progressed from a legitimate, possibly life-saving meal to a cultural phenomenon. Displays feature ramen-making utensils, bowls, chopstick wrappers, curtains and aprons. A six-month pass costs 1500 Japanese yen, or $11.55.
Not all students are equally smitten with the noodles, as popular as they may seem.
"I'm not into food so much," said Yuriy Skrinik, a freshman industrial design major.
"I think they're gross," said Leigh Hall-Wilhelm, a sophomore political science and psychology major who has never eaten ramen. "They just smell gross. They look gross."
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