I normally start with hot sauce, butter, and mustard in mine.
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With Jazz :p
But actually: https://www.justonecookbook.com/ramen-egg/
Sprinkle some nori rice seasoning.
- A spoon of TomYum Soup paste (spicy ground shrimp basically)
- Diced onions and bell peppers added raw once the ramen is off the heat. Adds crunch with taste
- Any of my favourite cup soup mix, mostly hot and sour
Putting boiling water in it for once instead of eating it dry :3
Now thats a game changer!
It’s so hard to swallow the boiling water though, my throat keeps burning.
Look at Mr Fancy-pants here…
we called plain dry ramen “food brick”
lol man that brings me back! it was ok for some flavors. put the flavor packet into the package, give it a shake and crunch crunch
being 20 something in the 1990s was fun
Do you have a recipe? Not all of us are gourmet shefs here
Step 1. Boil water
What am I, a chemist?
Clarification: This jar says “Jam.” Is water?
It’s says “water” on the ingredients. The label wouldntylie to us.
Step 1: Put water in the kettle
Step 2: Click the little button
Step 3: Open your noodles, and put them in the bowl, along with the spices, vegetables and oil
Step 4: Once the kettle turns off pour the water onto the noodles till it covers about half
Step 5: Put a plate over the bowl and wait about 4 minutes
I didn’t do step one, so at step 4 fire came out instead of water. Why do my noodles taste weird?
You probably don’t have raw sewage coming out of your pipes ala Michigan. Fancy!
Had sand come out once :3… that’s on me for not checking the filters in ages tho
I didn’t see this listed yet, but this is by far the best I’ve had. I use Shin Ramen, it’s pretty spicy. This offsets the spice a little, but it’s still pretty spicy. I’m sure this works with other ramen just fine as well.
Noodles and flavor/herb packets into bowl with water, bowl into microwave.
In another bowl put 1 egg, about the yolks sized amount of kewpie mayo, and a few shakes of soy sauce, however much you want. Whisk it all together well.
Once your noodles are done cooking, SLOWLY pour its super hot contents into the egg mixture while whisking the entire time. Basically you don’t want it to get hot enough to cook the egg until it all evenly incorporates.
Enjoy. I like this more than most restaurant ramen.
Sometimes I’ll add meats or a boiled egg or green onions if I have it on hand, but that’s absolutely not necessary for it to be amazing.
This is almost my exact process, too! Had to verify you weren’t a housemate, lol. We do a dash of fish sauce in ours, instead of soy sauce.
Oooh, that sounds like something to try.
This sounds amazing and I will be picking up some Shin today to give it a try. Thanks for sharing!
Make it with miso, tempeh, whatever veggies I have around
If I’m trying to make it a real meal whatever veg / seafood / meat I might have around. But my lazy addition is a spoonful of crunchy peanut butter (and usually some extra spice) makes it feel more nutritious creamier and kinda like satay.
See, people think that me using butter is weird, but peanut butter sounds atrocious to me and multiple people have suggested it.
Peanut butter + sriracha + a bit of lime juice for “pad thai” works well.
Add some cilantro garlic soy and chili oil and that’s a top tier 5 minute meal, I usually whip the sauce up while microwaving the noodles in a bowl, stir fry for 2 mins and done
You should try it! Personally, I don’t find butter weird (I think it’s just people don’t think of it as an ‘Asian’ ingredient) but I was shocked by the mayo. But a couple of folks mentioned it, so I’m going to try!
And thanks for this post BTW, I’m a bachelor again for a week while my partner is away, so I’ll defintely be cracking out the ramen. And now I can pretend I’m experimenting, rather than just being lazy!
Any combination of ginger, garlic, onion, pepper, and whatever leftover meat and/or veggies I’ve got.
Or, if I have leftover soup, I do one cup water, one cup soup and one half of the seasoning pouch. It’s especially great with cabbage and sausage soup, but split pea is pretty good too.
- Fried spam.
- crack an egg into it.
- add some curry paste.
- add fresh green onions.
Soft boiled egg, always. I usually have some kimchi, so that, too. Got a bag of nori sheets for sushi, so I cut up some of that as well. Made my own chili oil, and a friend got me some momofuku chili crisp, and I alternate between those two. Always growing some green onion out back, so some of that, too… Sliced ham? Hell yeah. I also keep a jar of pickled carrots shreds, so why not. Thin slivers of red onion, too. Toasted sesame seeds sometimes, just a little, for texture.
Ramen takes a long time to make at my place, but I got just about whatever you could want.
Hot sauce and a soft boiled egg
Chili crisp is a game changer for me. And i chop and freeze cilantro in an ice cube tray, so I have fresh cilantro to throw in at the very end. I’m going to start doing that with spring onions too, because I never use them all before they go bad.
Yep. Egg + sriracha for me.
Also a good option is a hard boiled egg that has been marinated in soy sauce.
Haha was gonna type this exactly
I drop an egg in when heating up the water, do a quick reconstitute sauté of some dried mushrooms in butter with a little garlic and then top with a sheet of nori and fresh scallion.
Make the noodles in a pot, drain, put in flavor packet and pepper.
Revolutionary
I add some butter too so it makes a bit of a sauce, and don’t be too thorough when draining so that there’s a little bit of starchy water to saucify things even more.
I put boiled eggs, frozen vegetables, and chili crisp along with any leftovers I have. Today I had some extra bacon but things like pork chops or chicken is good too.
Still experimenting with different brands of chili crisp. I like the ones with a bit of crunch but they are not spicy enough. I put a couple big spoonfuls on top and would like it hotter with less oil.
Boil tea and using that to cook the noodles. Poach one or two eggs with the noodles. Salt and pepper to taste.
