I normally start with hot sauce, butter, and mustard in mine.
When i get to the end of a rotisserie chicken, or I’ve made pulled pork, i create a broth of meat, mushrooms, chopped spinach, celery, soy sauce, lime juice, and a bunch of spices like garlic, ginger, parsley, chives, salt, pepper, and crushed red pepper.
Then i add the real star of the show - Korean Gochujang paste, which is fermented red pepper paste. It is spicy, but not too hot, with a really delicious flavor.
Then I add the ramen, and serve. Absolutely delicious, one of my favorite foods in the world. I just cooked up a crock pot of pulled pork, and I’ll be making a big pot of soup today to dip into for the weekend. I also saved the pork broth, which will make an amazing base for it.
Dont use gochujang in a bottle, get the real stuff in the tub. It runs about $7-10 on Amazon. I’ve used Roland because it is all exactly the same, and Roland is among the cheapest. Publix just started carrying the tubs, but a different brand, so now i dont have to mail away for it. The new brand is exactly the same as Roland. It obviously all comes from the same factory, just different labels.
I also sometimes sautee up the same ingredients in a pan, toss in rice noodles, or drained ramen noodles, then add guochujang, thinned with a bit of oil and soy sauce, to coat it all. Also amazing.
mincemeat sauce is pretty good with it or some tuna and mayonnaise
With Jazz :p
But actually: https://www.justonecookbook.com/ramen-egg/
Putting boiling water in it for once instead of eating it dry :3
never!
Dont forget to snort the spice packet!
It’s so hard to swallow the boiling water though, my throat keeps burning.
Now thats a game changer!
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
Sprinkle some nori rice seasoning.
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 is a common ingredient in some Thai recipes. It just sounds weird to people who have only used peanut butter for PB&J sandwiches.
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!
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!
- Fried spam.
- crack an egg into it.
- add some curry paste.
- add fresh green onions.
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
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.
Boil tea and using that to cook the noodles. Poach one or two eggs with the noodles. Salt and pepper to taste.
- 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
Make the ramen as normal but once the noods are cooked crack an egg, add some mayo, then stir it all up. It adds great flavor and makes the meal more filling.
I’m guilty of throwing a drizzle of mayo on top of the Ramen right before serving. That and toss on some sesame seeds. Amazing.
Frozen veggies so I feel like it’s a real meal.
Fire-roasted corn is a fave, then usually peas and carrots, and the weird one I found: frozen okra. It seemed wrong but I had some on hand and figured why not? Turns out I like it a lot! It also thickens the broth just a bit in a good way.
okra is totally underrated.
My parents briefly hired a private chef. She used (frozen) okra in ways I never expected and it’s what made me always keep a bag on hand.
The best was oven-roasted veggies with beets and asparagus (fresh) plus okra and fire-roasted corn (frozen). Nothing else, not even seasoning, and it was one of the best things I’ve ever eaten.
She also used it in salads! I questioned it until I tried it, and then I was sold.
