Sunday, March 8, 2015

How to make (Weed) Japanese Instant Ramen 麻拉麺. (キャナトプレイメン)


  1. Canna-Oil. Canna Oil is made from plant material suspended in oil on a low heat for several hours. Alternatively, oil can be made by suspending material in oil at room temperature for several weeks to create a very potent oil. I use a mixture of Olive Oil, Coconut Oil, and Butter.
  2. Your favorite instant noodles. You can make noodles from scratch from flour. It's really time consuming though. I just use do instant. ;3
  3. Mirin! Mirin is great. Get it at the Asian grocery store. If you don't have access it can be omitted though.
  4. Brown Sugar. Use a fair bit of it. 2 1/2 Tablespoons per bowl of soup.
  5. A bit of Garlic clove. Add to liking. I add a lot because I love garlic!
  6. Ginger. Cut Ginger into blocks. Re-use blocks for subsequent bowls of Ramen. 
  7. Green Onion or Scallions to liking. Use them as a topping upon serving. 
  8. (Optional) 1 Teaspoon of Sake. Use conservatively. Pairs with Soy Sauce and Mirin.
  9. 2 Tablespoons of Soy Sauce. Use conservatively. Pairs with sugar and Mirin. 
  10. (Optional) 1/2 cup of Vegetable/Meat broth. This adds flavor. Isn't completely necessary though! Think simple. Japanese cooking is all about simplicity. 
  11. (Optional) Kelp. It's delicious and nutritious. Get some.
Mix Soy Sauce, Sugar, Ginger, Garlic, Mirin, Sake, and Instant Noodles mix in a bowl. Add noodles. Keep from breaking them if bowl can accommodate. Add water.

Add 2 cups water OR enough water to suspend noodles up to their halfway point laterally. They must be submerged enough to cook and absorb water but not fully submerged! There are many ways of cooking instant noodles though. This one however is especially to my liking as it creates a noodle that is firm but still well cooked.


Cook for exactly 3:13 in microwave. Do not adjust time for power of microwave. When soup is ready, serve with topping green onion and/or Kelp as topping. Various vegetables can be added as well. It is best in my opinion to use vegetables raw as a compliment to the soup then to try to use them as the soup is being prepared. This rule does not apply to Ginger however which should be used throughout. I think this approach is more in-line with Asian cooking methods as a whole. Radishes are especially good as a topping! Make sure everything is mixed. Let cool to eating temperature. NOW! Add your Canna Oil. Dose Canna Oil to necessity. I like 3 tablespoons or so for a very potent soup. Consume with spirit!

It's important that our oil is used at the end, after the soup has cooled a bit so that weed don't lose any of our precious Cannabinoids!   


Daoist magic (巫): You can make never-ending bowls of weed Ramen by following a simple prescription: When one's bowl is half way full, eat to the 1/4 full mark. Re-use this bit in the next bowl. Add just a bit of Canna Oil. (less than we started with) for each subsequent bowl. Re-use the ginger and vegetables. The soup gains potency with each prepared bowl! After so many bowls, the adding oil becomes unnecessary. This applies to all steps of the cooking process. 

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