Think of instant ramen, and many people think of college cuisine. For decades, instant ramen has been a staple of late-night study sessions and post-partying parties. The bracing warmth, salty umami and comforting carbo-load from the rehydrated noodles have made ramen a must-hoard staple in dorm rooms and apartments since the 1960s.

Today, ramen can cost $20 or more in a restaurant (and that price doesn't buy you authenticity), but a pack of the dry, instant stuff is still a bargain. For decades, Japanese companies dominated with brands like Nissin Top Ramen or Sapporo Ichiban; the true explosion in low-cost instant ramen came in 1971, when Momofuku Ando — the inventor of the original Nissin Chikin Ramen in 1958, with dehydrated noodles that boiled in a saucepan with powdered flavori

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