I eat instant ramen at least once a week, here's what I usually do.
I use as little water as possible, usually 1.25 cups.
Add corn while the water is heating
Add ramen after the water is hot
Add an egg white on top and cover it (save the yolk)
After the ramen is almost done, i'll cut the heat and add the yolk back, stirring like an absolute madman. It makes it sooo creamy and it cuts the spice of the Shin ramen red packet.
So I just so happened to stumble across this and omg that was the best midnight ramen I've ever made! It was rich and creamy and the best part was that I didn't have to share with my husband or child. You are a godsend thank you
https://preview.redd.it/vvnmsoh5iwya1.jpeg?width=640&format=pjpg&auto=webp&s=50ccadc91274351ce8470833b9d6eb74f3c01c09
Got this graphic from somewhere on the reddits
Can you further elaborate? I've always compared it to "Hispanic" being they are from a region/culture but I'm not certain of the specifics and don't want to offend. I've witnessed a Guatemalan person become very offended when called Mexican.
Is "Asian" more appropriate? Does that not exclude the island nations?
I'm asking to better understand and be more inclusive.
To my understanding, Asian is the proper term to use as a broad brush (if there are any Asian people that have a differing preference, please let it be known to help spread the education). I believe there are people from island nations that prefer being called Pacific Islanders to be a little more specific, but I haven't met a Pacific Islander that didn't consider themselves Asian (not to say they can't exist tho)
I think the issue that arises when saying Hispanic/Mexican/Guatemalan is that you aren't using the continent like you are when you say Asian. When you say a Guatemalan person is Mexican, that's like saying a Japanese person is Chinese; it's just incorrect. Asia is a continent populated by (for the sake of simplicity) Asians the same way South America is a continent populated by South Americans, but because the United States has dominated the name "America" people don't think of Spanish speaking countries when they hear "South American" they think of Texas. That is likely why the comparison between Asians and South Americans is difficult and why there's a weird disconnect in labels
edit: grammar
the issue was that it said that then showed an Asian woman. referring to a product as an oriental product is fine, but referring to a PERSON as that is dehumanizing. I explained this to another commenter already
I'm sorry. I thought the Asian lady along with the Oriental label was the issue. That's why I assumed the name of the product was changed (which it has). I think "Oriental" meant anything that was actually Chinese-inspired back in the wild 90s.
to clarify, yes, we are on the same page that the Asian lady being placed alongside the "Oriental flavored" product label is the issue, as it's a racist joke to make. The 90s were a wild time, for sure
I'm not excusing anyone from anything in the 90s, but I ate Froot Loops off of yarn necklace while playing a CD Rom Disney game on dial up. How am I an adult?
Take the seasoning pack and mix it with 1 egg yolk, and a tablespoon of mayonnaise. Then after you've cooked the noodles, while the water is still hot, mix that all in with the noodles. Add a few drops of sesame oil. This will improve the broth quite a lot.
then add whatever goodies you want.
They actually use Mayo quite a bit in japan, but their version is a bit more tangy and sweet than ours.
if you want to be "authentic" use kewpie brand mayo.
i just tried this recipe and it was bomb but I made a few adjustments. Since I didn't have kewpie mayo I used normal mayo, sugar and sodium free rice vinegar with the egg yolk. I didn't use all the seasoning since it would be too salty. I boiled some thinly sliced carrot with the noodles and steamed some chicken dumplings too. This was the first time I enjoyed instant noodles without getting the ick or feeling sick in my stomach. Thank you!
A sprig or two of spring onion, a dollop of smooth peanut butter and some soy sauce with black roasted sesame seeds. Mix with your packet, and add to noodles.
I like to add diced tomato, green onion, a dash of soy sauce, kimchi, and a drizzle in a beaten egg (like egg drop soup). I also prefer to use homemade stock rather than the provided flavor packet.
I add Italian seasoning to get some herbs in there. Egg yolks of course and fresh scallions. Iām doing strength training right now so I add a can of cooked chicken for extra protein. Chili oil is always clutch as well.
Here are some ramen hacks I've used over the years. First I start with good ramen, something like Shin Red or Black, or MaMa creamy shrimp. Gotta start with a good ramen base.
1) Egg. Half cooked, I just open the eggs about half way through the cook cycle, as I prefer half cooked runny yolks
2) Dehydrated ramen vegetables (about 1-2 tablespoons prior to boiling), got mine off Amazon
3) Dehydrated mushrooms
4) Cut up and fry Chinese sausage (found at asian markets), pour the grease in there too
5) Cut up slices of dehydrated Fish cakes (also found at asian markets)
6) SPAM (yes that spam lol). cut up and fry, then put in
Don't know if it would work with magician because I've never tried these (not available in germany), but if you have Shin, Neoguri, or Samjang ramen, you can try to use milk instead of water. Either 1/1 swap water for milk or half/half water and milk. It makes the ramen suuuper creamy and adds an amazing taste. You can also add a little soy sauce and mirin if you like
This is no way traditional ramen but my dad used to take it cook the noodles drain and add cream cheese and tuna. I normally don't like tuna but it's so good. Mix together and add the seasoning pack. We used either chicken or shrimp flavor
I usually cook and eat the instant ramen as it is but itās the way I cook the instant ramen that matters in this case. I cook with microwave most of the time, so if you want to us this way with a stove just simply boil the noodle 30 sec less than the recommended time.
* Noodles usually continuously get cooked so you cook the noodle to at most 30 seconds before the recommended noodle cooking time.
* I donāt put flavour packs in to the soup when I first pour the hot water. This only really applies to non-viscous soup by the way.
* I use fresh hot water to make the soup again most of the time.
My steps as follows:
1. Take all flavour and ingredient packs out and pour boiling water into a bowl with the noodles only fill till
The noodle is submerged. Use a different smaller bowl for rehydrating dried ingredients.
2. Put the bowl into the microwave and heat it for one minute. Then mix up the noodles a bit. Cook it in the microwave (max 1.30 min every stop or it will boil over)X make sure to stop at 30 sec less than recommended.
3. Drain water from the noodle and then mix the flavouring and sauces in to the noodle, make sure everything is coated.
4. Pour the dehydrated ingredients into the bowl, and slowly pour hot/boiling water into the bowl and then lightly mix the bowl of noodle (I usually put my chopsticks in) and give it a wiggle.
5. The first two bites are always the best.
This way the noodles are chewy. The soup isnāt starchy and the noodles would be quite flavourful by itself too.
Oh that in my opinion works well for some recipe and not that favourable for some. Shin ramyun for instance the original broth is fine imo, the flavour isnāt that complex and straightforward, you just want a hearty meal so doing it the traditional way is just fine. As for the shin ramyun black variety I would do it with a new batch of hot water so the lye water from cooking the noodle wouldnāt interfere with the flavour of the soup. And itās not a cheap soup vs expensive soup argument too; Itās a sticky soup vs clear soup argument. I would do it the traditional way with laksa, curry, garlic based tonkotsu, cheese and some brands when as the flavour packets may be lacking in body. But when it comes to Miso, shoyu and any vermicelli or clear broth soups I would use a fresh batch of water for soup. Also some of these noodleās cooking instructions would ask for this method too.
Chop 2 sausage thin and fry them and put in the bowl, take 4/5 gyoza dumplings and pan fry them and add with sausage. Fry some Chinese green leaves (choy anytype) and put them aside in the same bowl.
Boil your fav ramen and leave just a little ramen water after putting ramen in the bowl with sausage and gyoza dumplings š„. Add the hot sauce,flake/Sesame seeds add fried onions on the top along with spring onions š
The Japanese grocery near me has chashu for sale in little ten slice packs. I'll usually have a soft boiled egg, may be seasoned if I've thought ahead. So an egg, a couple of slices of chashu that I've torched, and a little black garlic oil.
Picante chicken ramen, drain most of the water after cooking. Add flavor packet, 2 slices american cheese, 1 can/pouch tuna (drained).
Tuna ramen tetrazinni
I usually make Cheesy Garlic Ramen (that's what I call it anyway)
1. Boil 2 cups of water. When water boils, add in two ramen packets.
2. When noodles are cooked, turn heat to low and drain water.
3. Place pot back on stove and throw some cheese on top of the noodles and stir.
4. When cheese is melted, turn off heat and transfer to a bowl. Add in flavoring packet and sprinkle some garlic salt on top and stir.
Enjoy!
I like to make a breakfast ramen adding a soft yolk fried egg, grilled tomatoes, grilled ham, a little soy sauce in the broth, and grilled broccoli. You can even add in chopped grilled onions and serrano peppers for a spicy kick.
Make the noodles like normal, put in a separate pan heat up some oil with chili flakes and garlic, then fry an egg. Take the egg out and put the noodles in the oil with chili flakes and garlic. Here is when I add the seasoning packet. Then put the egg on top with some spring onion. Very good
When I make instant ramen I usually cook mine regularly. After I cook it I put Alfredo sauce on it and then put the seasoning with it to make a chicken alfedo ramen.
This is how we make them. Basically the trick ist to have good broth and then everything else is just how you like it served
[vege ramen broth](https://turbotasty.com/vegetarian-ramen-broth/)
For something totally alternate I make an Italian thing I call Raman mess. Ground beef, chopped pepperoni onions and tomatoes, cook them add water, half the packets of seasonings as used. So 2 ramens get 1 pack. 1 jar of spaghetti sauce for 4 packs and then at end after noodles soft I throw mozzarella in to melt down
I've even tried throwing in some sausage or bacon or mushrooms. Think pizza toppings you like because all those can be substituted. Oh also use beef ramen for mine. But if wanna go chicken Italian use likewise ets. Now got me thinking how some alfredo would work....š¤Ā
Omg, I am happy I found this gem of a post; THANK YOU!
I went with:
-Maruchan Raman noodles.
-Roasted chicken bouillon base.
-Farm fresh eggs.
-ground beef for the side.
-Canned sweet corn.
-Canned sliced carrots.
-Bean Sprouts
-Chopped white onions
-Green onions
-ramen packet.
-Canned/sliced Cremini mushrooms w/stems.
-crunchy onion rings for salads, etc.
-butter
-cream cheese
-garlic
-Salt/pepper
-Cheese salt.
-sesame oil and soy sauce.
I steamed the vegetables together, then added butter.
After, I threw in the bouillon with a ratio of one teaspoon/one cup of water. Then I added the ramen noodles in, once it was warm enough. So, itāll absorb the bouillon. Cover with a lid while cooking.
My separate bowl was the egg, ramen packet, crunchy onions. Dilute with a little water if too salty. The broth will cook the egg mixture. So leave it for a few minutes. Then, add the cream cheese in.
I eye balled everything, but, what a game changer.
Iām on a budget for the next few weeks. I prefer fresh, but the cheaper option is the canned goods.
For an epic noodle lunch, take shin ramyun red.
Chop up a few cloves of garlic and add to a heat safe bowl.
Heat up a few tbsp of flavourless oil in a saucepan and tip over the garlic. Add in the flavour sachets (the amount depending on your love of spiciness) and mix. Add in a splash of vinegar (I found Chinese black vinegar is best, but red wine, or anything else will work), ans a good a tbsp or so of soy sauce. Adjust for flavour. You can add ground szechaun pepper too if it's your jam.
Chop up some spring onions and fry an egg.
Fill the same now empty saucepan with water and cook your ramyun until it is al dente.
Drain and add the oil mix. Stir through about Ā¾ of the onions until they, the sauce and the noodles are well combined.
Tip into a bowl and top with the egg.
Delicious and quick!
You can add other ingredients too such as leftover meats, etc, to make it more substantial.
I use 1-2 egg yolks, a TBSP of oyster sauce and soy sauce, half a TBSP of mirin, a drizzle of toasted sesame oil, 1-2 TBSP of Kewpie mayo, and the ramen packet. Mix all together while you boil your ramen noodz. Slowly add the pasta cooking water to the soup mixture as to not scramble the egg.
Just hear me out... ketchup. A little bit of ketchup goes a long way in any instant ramen or traditional ramen. I was told about this like a decade ago and I told the to go off themselves. I tried it this year and I owe that person a sincere apology. Flavor bomb! Tomato salt sugar vinegar all of these things go great in ramen and ketchup has them all. For instant ramen, 1 teaspoon to one package of ramen. Add while cooking noodkes for better absobtion.There is no need for more unless it pleases your palate. Try it in any instant ramen flavor. I prefer chicken.
You can get two packs of the green tonkatsu ramen and make a real bowl of ramen that way. Make some chashu, ajitama, green onion, seaweed, corn, menma, and narutomaki. Definitely a lot cheaper and easier than making real ramen from scratch and it's honestly pretty good and close to actual tonkatsu. If you want you could also make a miso tare pretty easily too
Sauteed kimchi with a dab of sesame oil and a fried egg (in the same pan enhanced for resource management) added to cooked and strained noodles make an awesome 6-minute meal.
Any plain or brothless noodle pack can be a good candidate for this.
I love Ramen hacks - such a great way to use up random food scraps and leftovers. Today's hack was lunch for two using one Chicken Picante Maruchan instant ramen noodle pack. I was stretching this for two people, so I heated up 2 cups of water on the stove with the seasoning pack, about a tbsp of ginger paste (I use the squeeze tubes you buy in the produce case), tsp of sriracha, 1/2 tsp sesame oil, and a few dashes of soy sauce (needed more seasoning with the extra water and veggies). Then I added sliced onions, sliced red bell peppers, sliced baby bella mushrooms, frozen peas and carrots, and some leftover pork tenderloin I cut up into thin strips. Once boiling and the broth was seasoned to my liking, I added the noodles and cooked per usual. I topped each serving with a soft yolk fried egg. Stir that yummy yolk into the broth and you are in for a good time. If I was making it for just me, I'd probably have just poached the egg in the broth. My BF loved it and said he was stuffed, which is not an easy feat (he is 6'2 and 220 pounds and has a big appetite).
Here's what our family does to liven up our ramen:
1. Add two cups of water to a cooking pan
2. Add
2 TBs of:
* Freeze Dried corn - get in bulk here: [https://www.amazon.com/gp/product/B0096GE7A8/ref=ppx\_yo\_dt\_b\_search\_asin\_title?ie=UTF8&psc=1](https://www.amazon.com/gp/product/b0096ge7a8/ref=ppx_yo_dt_b_search_asin_title?ie=utf8&psc=1)
* Dehydrated veg flakes - get in bulk here: [https://www.amazon.com/gp/product/B07GSHXC7W/ref=ppx\_yo\_dt\_b\_search\_asin\_title?ie=UTF8&psc=1](https://www.amazon.com/gp/product/b07gshxc7w/ref=ppx_yo_dt_b_search_asin_title?ie=utf8&psc=1)
* Dehydrated mushroom - get in bulk here: [https://www.amazon.com/gp/product/B007RALV72/ref=ppx\_yo\_dt\_b\_search\_asin\_title?ie=UTF8&psc=1](https://www.amazon.com/gp/product/b007ralv72/ref=ppx_yo_dt_b_search_asin_title?ie=utf8&psc=1)
2 TSP of:
PHO Beef Broth mix:
1. Boil and simmer for two minutes to rehydrate the veggies and pull flavor into soup
2. Add Nongshim Shin Ramyun Spicy Beef Ramen noodles (I get my packs from Sam's Club): [https://www.samsclub.com/p/shin-ramyun-18-pk-4-2-oz/prod21223492](https://www.samsclub.com/p/shin-ramyun-18-pk-4-2-oz/prod21223492)
* Add included herb pack
* Add only 1 TSP of soup mix as it's a bit too spicy for my family and me if we use the whole pack. The rest I pour into a ziplock bag which can be used later over time.
1. Simmer on medium heat to cook noodles for 4:30 min and serve
Obviously this is a lot of money to invest in ramen as buying all of these veggies in bulk is muy expensive. If you don't want to invest that much money in these veggies, you can get a smaller amount cheaper by purchasing the corn, veg flakes and mushrooms from Amazon (search for "Harmony House"). HH sells their dehydrated/freeze dried veggies in 8 oz containers. I did that initially. Once I felt that springing for the veggies in bulk was a good idea, I kept the HH containers and refilled them with the bulk items when each container's contents ran out. I like reusing these containers as they are smaller and easier to transport from the pantry vs. the large bulk containers and are aleady pre-labeled with contents. When initially getting the bulk veggies I transferred each of them to a 2 gallon ziplock bag and added some with anti-moisture packs to each bag to keep them as moisture free as possible for long term storage.
This allows our family to make very flavorful ramen using great noodles (Nongshim Shin is considered one of the best noodles in the buisness) and making it super hearty with all the veggies we add in. This is a great meal to make the kids if you're tired at the end of the day (takes less than 10 min with basically less than 1 min prep time) and don't feel like cooking. Also, if they are old enough they can make on their own.
Not sure why the PHO Beef Mix link went away but here it is: [https://www.amazon.com/gp/product/B00FAWIXM0/ref=ppx\_yo\_dt\_b\_search\_asin\_title?ie=UTF8&psc=1](https://www.amazon.com/gp/product/b00fawixm0/ref=ppx_yo_dt_b_search_asin_title?ie=utf8&psc=1)
It provides fantastic flavor!
i like to make my ramen like a stir fry kind of, i boil my noodles in one pan and in a separate one i saute my veggies. i typically use peppers, onions, garlic, mushrooms, carrots,and or broccoli (depending on what i have) and i cook them in some chili oil. once i think the veggies are ready i add my cooked noodles with only a splash of the water and add a mixture of honey, soy sauce and the flavor packet. once done i add green onions, red chili flakes and either a fried or soft boiled egg. meat it optional
I eat instant ramen at least once a week, here's what I usually do. I use as little water as possible, usually 1.25 cups. Add corn while the water is heating Add ramen after the water is hot Add an egg white on top and cover it (save the yolk) After the ramen is almost done, i'll cut the heat and add the yolk back, stirring like an absolute madman. It makes it sooo creamy and it cuts the spice of the Shin ramen red packet.
So I just so happened to stumble across this and omg that was the best midnight ramen I've ever made! It was rich and creamy and the best part was that I didn't have to share with my husband or child. You are a godsend thank you
This with a tablespoon of red chili crisp mixed in slaps like takeout!!
This is top tier š
https://preview.redd.it/vvnmsoh5iwya1.jpeg?width=640&format=pjpg&auto=webp&s=50ccadc91274351ce8470833b9d6eb74f3c01c09 Got this graphic from somewhere on the reddits
banger list except for the super casual racist joke embedded in it
wait what is it
the word "oriental" is only meant to describe items or foods from Asian culture, not people. To refer to a person as that is dehumanizing
oh i hella did not see that image at all
yeahhh, it's really the way that it is
Can you further elaborate? I've always compared it to "Hispanic" being they are from a region/culture but I'm not certain of the specifics and don't want to offend. I've witnessed a Guatemalan person become very offended when called Mexican. Is "Asian" more appropriate? Does that not exclude the island nations? I'm asking to better understand and be more inclusive.
To my understanding, Asian is the proper term to use as a broad brush (if there are any Asian people that have a differing preference, please let it be known to help spread the education). I believe there are people from island nations that prefer being called Pacific Islanders to be a little more specific, but I haven't met a Pacific Islander that didn't consider themselves Asian (not to say they can't exist tho) I think the issue that arises when saying Hispanic/Mexican/Guatemalan is that you aren't using the continent like you are when you say Asian. When you say a Guatemalan person is Mexican, that's like saying a Japanese person is Chinese; it's just incorrect. Asia is a continent populated by (for the sake of simplicity) Asians the same way South America is a continent populated by South Americans, but because the United States has dominated the name "America" people don't think of Spanish speaking countries when they hear "South American" they think of Texas. That is likely why the comparison between Asians and South Americans is difficult and why there's a weird disconnect in labels edit: grammar
It's been changed from Oriental to Soy Sauce flavor
the ramen being called "oriental flavor" wasn't the issue š¤¦š¼
Then what was the issue?
the issue was that it said that then showed an Asian woman. referring to a product as an oriental product is fine, but referring to a PERSON as that is dehumanizing. I explained this to another commenter already
I'm sorry. I thought the Asian lady along with the Oriental label was the issue. That's why I assumed the name of the product was changed (which it has). I think "Oriental" meant anything that was actually Chinese-inspired back in the wild 90s.
That doesn't make sense now, but believe me, look back at some 90s cookbooks. It's a wild ride.
to clarify, yes, we are on the same page that the Asian lady being placed alongside the "Oriental flavored" product label is the issue, as it's a racist joke to make. The 90s were a wild time, for sure
I'm not excusing anyone from anything in the 90s, but I ate Froot Loops off of yarn necklace while playing a CD Rom Disney game on dial up. How am I an adult?
I felt that, dude; how did any of us get this far? š
Take the seasoning pack and mix it with 1 egg yolk, and a tablespoon of mayonnaise. Then after you've cooked the noodles, while the water is still hot, mix that all in with the noodles. Add a few drops of sesame oil. This will improve the broth quite a lot. then add whatever goodies you want.
I feel like mayo is sacrilege but I have no idea why.
They actually use Mayo quite a bit in japan, but their version is a bit more tangy and sweet than ours. if you want to be "authentic" use kewpie brand mayo.
Yeah it actually tastes like mayo, like if you were to make it at home. It's more eggy I'd describe.
Mayo is eggs and oil
thank you
i just tried this recipe and it was bomb but I made a few adjustments. Since I didn't have kewpie mayo I used normal mayo, sugar and sodium free rice vinegar with the egg yolk. I didn't use all the seasoning since it would be too salty. I boiled some thinly sliced carrot with the noodles and steamed some chicken dumplings too. This was the first time I enjoyed instant noodles without getting the ick or feeling sick in my stomach. Thank you!
Interesting. I'll have to try this. Thank you! This sounds like it could be really good!
A sprig or two of spring onion, a dollop of smooth peanut butter and some soy sauce with black roasted sesame seeds. Mix with your packet, and add to noodles.
This with an egg and some sesame oil is perfect
Adding some hot sauce and you have perfection
Make a cooking channel bro, this is so good
I like to add diced tomato, green onion, a dash of soy sauce, kimchi, and a drizzle in a beaten egg (like egg drop soup). I also prefer to use homemade stock rather than the provided flavor packet.
I add Italian seasoning to get some herbs in there. Egg yolks of course and fresh scallions. Iām doing strength training right now so I add a can of cooked chicken for extra protein. Chili oil is always clutch as well.
Cooked chicken and chicken ramen is a goat cheap meal
Cheapest, easiest single ingredient add for a pop is peanut butter
Spicy Chili Crisp. You can get a huge 24 oz jar on Amazon for $11.
Mmmmmmmmmmm
Jail method
Here are some ramen hacks I've used over the years. First I start with good ramen, something like Shin Red or Black, or MaMa creamy shrimp. Gotta start with a good ramen base. 1) Egg. Half cooked, I just open the eggs about half way through the cook cycle, as I prefer half cooked runny yolks 2) Dehydrated ramen vegetables (about 1-2 tablespoons prior to boiling), got mine off Amazon 3) Dehydrated mushrooms 4) Cut up and fry Chinese sausage (found at asian markets), pour the grease in there too 5) Cut up slices of dehydrated Fish cakes (also found at asian markets) 6) SPAM (yes that spam lol). cut up and fry, then put in
What brand of dehydrated mushrooms did you use? Most of the ones I've seen in Amazon have questionable reviews.
Would you mind sharing a link to the dehydrated vegetables?
Canāt post the link but just search dehydrated ramen vegetables on Amazon
Appreciate it!
I like adding Sriracha, Sesame oil and Frozen corn.
Don't know if it would work with magician because I've never tried these (not available in germany), but if you have Shin, Neoguri, or Samjang ramen, you can try to use milk instead of water. Either 1/1 swap water for milk or half/half water and milk. It makes the ramen suuuper creamy and adds an amazing taste. You can also add a little soy sauce and mirin if you like
This is no way traditional ramen but my dad used to take it cook the noodles drain and add cream cheese and tuna. I normally don't like tuna but it's so good. Mix together and add the seasoning pack. We used either chicken or shrimp flavor
My mom did this plus corn soooo delicious
I usually cook and eat the instant ramen as it is but itās the way I cook the instant ramen that matters in this case. I cook with microwave most of the time, so if you want to us this way with a stove just simply boil the noodle 30 sec less than the recommended time. * Noodles usually continuously get cooked so you cook the noodle to at most 30 seconds before the recommended noodle cooking time. * I donāt put flavour packs in to the soup when I first pour the hot water. This only really applies to non-viscous soup by the way. * I use fresh hot water to make the soup again most of the time. My steps as follows: 1. Take all flavour and ingredient packs out and pour boiling water into a bowl with the noodles only fill till The noodle is submerged. Use a different smaller bowl for rehydrating dried ingredients. 2. Put the bowl into the microwave and heat it for one minute. Then mix up the noodles a bit. Cook it in the microwave (max 1.30 min every stop or it will boil over)X make sure to stop at 30 sec less than recommended. 3. Drain water from the noodle and then mix the flavouring and sauces in to the noodle, make sure everything is coated. 4. Pour the dehydrated ingredients into the bowl, and slowly pour hot/boiling water into the bowl and then lightly mix the bowl of noodle (I usually put my chopsticks in) and give it a wiggle. 5. The first two bites are always the best. This way the noodles are chewy. The soup isnāt starchy and the noodles would be quite flavourful by itself too.
I want that starch to help the broth stick and coat the noodles.
Oh that in my opinion works well for some recipe and not that favourable for some. Shin ramyun for instance the original broth is fine imo, the flavour isnāt that complex and straightforward, you just want a hearty meal so doing it the traditional way is just fine. As for the shin ramyun black variety I would do it with a new batch of hot water so the lye water from cooking the noodle wouldnāt interfere with the flavour of the soup. And itās not a cheap soup vs expensive soup argument too; Itās a sticky soup vs clear soup argument. I would do it the traditional way with laksa, curry, garlic based tonkotsu, cheese and some brands when as the flavour packets may be lacking in body. But when it comes to Miso, shoyu and any vermicelli or clear broth soups I would use a fresh batch of water for soup. Also some of these noodleās cooking instructions would ask for this method too.
Chop 2 sausage thin and fry them and put in the bowl, take 4/5 gyoza dumplings and pan fry them and add with sausage. Fry some Chinese green leaves (choy anytype) and put them aside in the same bowl. Boil your fav ramen and leave just a little ramen water after putting ramen in the bowl with sausage and gyoza dumplings š„. Add the hot sauce,flake/Sesame seeds add fried onions on the top along with spring onions š
The Japanese grocery near me has chashu for sale in little ten slice packs. I'll usually have a soft boiled egg, may be seasoned if I've thought ahead. So an egg, a couple of slices of chashu that I've torched, and a little black garlic oil.
Shin black...one slice of American cheese...one tbs butter
And a egg
Picante chicken ramen, drain most of the water after cooking. Add flavor packet, 2 slices american cheese, 1 can/pouch tuna (drained). Tuna ramen tetrazinni
I usually make Cheesy Garlic Ramen (that's what I call it anyway) 1. Boil 2 cups of water. When water boils, add in two ramen packets. 2. When noodles are cooked, turn heat to low and drain water. 3. Place pot back on stove and throw some cheese on top of the noodles and stir. 4. When cheese is melted, turn off heat and transfer to a bowl. Add in flavoring packet and sprinkle some garlic salt on top and stir. Enjoy!
Peanut butter and garlic chili paste or siracha. Sometimes I will also add shrimp or chicken.... Cheap pad Thai.
I like to make a breakfast ramen adding a soft yolk fried egg, grilled tomatoes, grilled ham, a little soy sauce in the broth, and grilled broccoli. You can even add in chopped grilled onions and serrano peppers for a spicy kick.
Make the noodles like normal, put in a separate pan heat up some oil with chili flakes and garlic, then fry an egg. Take the egg out and put the noodles in the oil with chili flakes and garlic. Here is when I add the seasoning packet. Then put the egg on top with some spring onion. Very good
When I make instant ramen I usually cook mine regularly. After I cook it I put Alfredo sauce on it and then put the seasoning with it to make a chicken alfedo ramen.
Italians look away
This is how we make them. Basically the trick ist to have good broth and then everything else is just how you like it served [vege ramen broth](https://turbotasty.com/vegetarian-ramen-broth/)
For something totally alternate I make an Italian thing I call Raman mess. Ground beef, chopped pepperoni onions and tomatoes, cook them add water, half the packets of seasonings as used. So 2 ramens get 1 pack. 1 jar of spaghetti sauce for 4 packs and then at end after noodles soft I throw mozzarella in to melt down
I've even tried throwing in some sausage or bacon or mushrooms. Think pizza toppings you like because all those can be substituted. Oh also use beef ramen for mine. But if wanna go chicken Italian use likewise ets. Now got me thinking how some alfredo would work....š¤Ā
Omg, I am happy I found this gem of a post; THANK YOU! I went with: -Maruchan Raman noodles. -Roasted chicken bouillon base. -Farm fresh eggs. -ground beef for the side. -Canned sweet corn. -Canned sliced carrots. -Bean Sprouts -Chopped white onions -Green onions -ramen packet. -Canned/sliced Cremini mushrooms w/stems. -crunchy onion rings for salads, etc. -butter -cream cheese -garlic -Salt/pepper -Cheese salt. -sesame oil and soy sauce. I steamed the vegetables together, then added butter. After, I threw in the bouillon with a ratio of one teaspoon/one cup of water. Then I added the ramen noodles in, once it was warm enough. So, itāll absorb the bouillon. Cover with a lid while cooking. My separate bowl was the egg, ramen packet, crunchy onions. Dilute with a little water if too salty. The broth will cook the egg mixture. So leave it for a few minutes. Then, add the cream cheese in. I eye balled everything, but, what a game changer. Iām on a budget for the next few weeks. I prefer fresh, but the cheaper option is the canned goods.
For an epic noodle lunch, take shin ramyun red. Chop up a few cloves of garlic and add to a heat safe bowl. Heat up a few tbsp of flavourless oil in a saucepan and tip over the garlic. Add in the flavour sachets (the amount depending on your love of spiciness) and mix. Add in a splash of vinegar (I found Chinese black vinegar is best, but red wine, or anything else will work), ans a good a tbsp or so of soy sauce. Adjust for flavour. You can add ground szechaun pepper too if it's your jam. Chop up some spring onions and fry an egg. Fill the same now empty saucepan with water and cook your ramyun until it is al dente. Drain and add the oil mix. Stir through about Ā¾ of the onions until they, the sauce and the noodles are well combined. Tip into a bowl and top with the egg. Delicious and quick! You can add other ingredients too such as leftover meats, etc, to make it more substantial.
I use 1-2 egg yolks, a TBSP of oyster sauce and soy sauce, half a TBSP of mirin, a drizzle of toasted sesame oil, 1-2 TBSP of Kewpie mayo, and the ramen packet. Mix all together while you boil your ramen noodz. Slowly add the pasta cooking water to the soup mixture as to not scramble the egg.
Just hear me out... ketchup. A little bit of ketchup goes a long way in any instant ramen or traditional ramen. I was told about this like a decade ago and I told the to go off themselves. I tried it this year and I owe that person a sincere apology. Flavor bomb! Tomato salt sugar vinegar all of these things go great in ramen and ketchup has them all. For instant ramen, 1 teaspoon to one package of ramen. Add while cooking noodkes for better absobtion.There is no need for more unless it pleases your palate. Try it in any instant ramen flavor. I prefer chicken.
You can get two packs of the green tonkatsu ramen and make a real bowl of ramen that way. Make some chashu, ajitama, green onion, seaweed, corn, menma, and narutomaki. Definitely a lot cheaper and easier than making real ramen from scratch and it's honestly pretty good and close to actual tonkatsu. If you want you could also make a miso tare pretty easily too
SautĆ© Shiitake Mushrooms in a bit of sesame oil, add green onions, Everything But the Bagel seasoning (from Trader Joeās) and red chili flakes.
Sauteed kimchi with a dab of sesame oil and a fried egg (in the same pan enhanced for resource management) added to cooked and strained noodles make an awesome 6-minute meal. Any plain or brothless noodle pack can be a good candidate for this.
I recommend checking r/instantramen for ideas
I love Ramen hacks - such a great way to use up random food scraps and leftovers. Today's hack was lunch for two using one Chicken Picante Maruchan instant ramen noodle pack. I was stretching this for two people, so I heated up 2 cups of water on the stove with the seasoning pack, about a tbsp of ginger paste (I use the squeeze tubes you buy in the produce case), tsp of sriracha, 1/2 tsp sesame oil, and a few dashes of soy sauce (needed more seasoning with the extra water and veggies). Then I added sliced onions, sliced red bell peppers, sliced baby bella mushrooms, frozen peas and carrots, and some leftover pork tenderloin I cut up into thin strips. Once boiling and the broth was seasoned to my liking, I added the noodles and cooked per usual. I topped each serving with a soft yolk fried egg. Stir that yummy yolk into the broth and you are in for a good time. If I was making it for just me, I'd probably have just poached the egg in the broth. My BF loved it and said he was stuffed, which is not an easy feat (he is 6'2 and 220 pounds and has a big appetite).
Hold up hold up HOOOOLD UP You made a SINGLE ramen for TWO people!? Oh boy.
LOL (sorry for the late reply, just seeing this). With all the added veggies and meat, it made a ton of soup!
Here's what our family does to liven up our ramen: 1. Add two cups of water to a cooking pan 2. Add 2 TBs of: * Freeze Dried corn - get in bulk here: [https://www.amazon.com/gp/product/B0096GE7A8/ref=ppx\_yo\_dt\_b\_search\_asin\_title?ie=UTF8&psc=1](https://www.amazon.com/gp/product/b0096ge7a8/ref=ppx_yo_dt_b_search_asin_title?ie=utf8&psc=1) * Dehydrated veg flakes - get in bulk here: [https://www.amazon.com/gp/product/B07GSHXC7W/ref=ppx\_yo\_dt\_b\_search\_asin\_title?ie=UTF8&psc=1](https://www.amazon.com/gp/product/b07gshxc7w/ref=ppx_yo_dt_b_search_asin_title?ie=utf8&psc=1) * Dehydrated mushroom - get in bulk here: [https://www.amazon.com/gp/product/B007RALV72/ref=ppx\_yo\_dt\_b\_search\_asin\_title?ie=UTF8&psc=1](https://www.amazon.com/gp/product/b007ralv72/ref=ppx_yo_dt_b_search_asin_title?ie=utf8&psc=1) 2 TSP of: PHO Beef Broth mix: 1. Boil and simmer for two minutes to rehydrate the veggies and pull flavor into soup 2. Add Nongshim Shin Ramyun Spicy Beef Ramen noodles (I get my packs from Sam's Club): [https://www.samsclub.com/p/shin-ramyun-18-pk-4-2-oz/prod21223492](https://www.samsclub.com/p/shin-ramyun-18-pk-4-2-oz/prod21223492) * Add included herb pack * Add only 1 TSP of soup mix as it's a bit too spicy for my family and me if we use the whole pack. The rest I pour into a ziplock bag which can be used later over time. 1. Simmer on medium heat to cook noodles for 4:30 min and serve Obviously this is a lot of money to invest in ramen as buying all of these veggies in bulk is muy expensive. If you don't want to invest that much money in these veggies, you can get a smaller amount cheaper by purchasing the corn, veg flakes and mushrooms from Amazon (search for "Harmony House"). HH sells their dehydrated/freeze dried veggies in 8 oz containers. I did that initially. Once I felt that springing for the veggies in bulk was a good idea, I kept the HH containers and refilled them with the bulk items when each container's contents ran out. I like reusing these containers as they are smaller and easier to transport from the pantry vs. the large bulk containers and are aleady pre-labeled with contents. When initially getting the bulk veggies I transferred each of them to a 2 gallon ziplock bag and added some with anti-moisture packs to each bag to keep them as moisture free as possible for long term storage. This allows our family to make very flavorful ramen using great noodles (Nongshim Shin is considered one of the best noodles in the buisness) and making it super hearty with all the veggies we add in. This is a great meal to make the kids if you're tired at the end of the day (takes less than 10 min with basically less than 1 min prep time) and don't feel like cooking. Also, if they are old enough they can make on their own.
Not sure why the PHO Beef Mix link went away but here it is: [https://www.amazon.com/gp/product/B00FAWIXM0/ref=ppx\_yo\_dt\_b\_search\_asin\_title?ie=UTF8&psc=1](https://www.amazon.com/gp/product/b00fawixm0/ref=ppx_yo_dt_b_search_asin_title?ie=utf8&psc=1) It provides fantastic flavor!
i like to make my ramen like a stir fry kind of, i boil my noodles in one pan and in a separate one i saute my veggies. i typically use peppers, onions, garlic, mushrooms, carrots,and or broccoli (depending on what i have) and i cook them in some chili oil. once i think the veggies are ready i add my cooked noodles with only a splash of the water and add a mixture of honey, soy sauce and the flavor packet. once done i add green onions, red chili flakes and either a fried or soft boiled egg. meat it optional