I normally start with hot sauce, butter, and mustard in mine.
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- Fried spam.
- crack an egg into it.
- add some curry paste.
- add fresh green onions.
I made some
rocket fuel chili oil a while back. I and about half a teaspoon to the water while waiting for it to boil.Make your own broth from concentrates and things like doenjang, miso, gochjang, hoisin, fish sauce etc. Then a bunch of veg. If I’m feeling it, ill use fresh veggies and prepare each accordingly, but if I’m making a quick bowl, a big handful of frozen veg does the trick.
Jammy soy eggs
Extra dehydrated veggies
Dollop of gochujong or some other hot sauce
Sprinkling if sesame seeds or crunches up nori
….butter??? In ramen???
Butter corn miso ramen is a thing in Sapporo. Probably invented to promote regional products (Hokkaido is famous for corn and dairy) to tourists.
You only need a little. Fat disperses flavor.
Yeah, but sesame oil is customary.
Yeah! And most ramen base is park, so maybe lard? Except idk what lard taste like straight lol
Yes. Not a whole bunch but it makes it like a creamy texture. Idk I been eating it that way since I was a kid. The mustard normally trips people out too, but when they try it they say its good.
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.
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!
A couple/few steamed eggs, bean sprouts, some relevant protein to the flavor of ramen I’m having, be it sliced lunch meat, left over pot roast, what have you.
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.
Putting boiling water in it for once instead of eating it dry :3
It’s so hard to swallow the boiling water though, my throat keeps burning.
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
Dont forget to snort the spice packet!
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
Look at Mr Fancy-pants here…
never!
Now thats a game changer!
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?
A soft boiled egg and some kimchi.
Hot sauce and a soft boiled egg
Yep. Egg + sriracha for me.
Haha was gonna type this exactly
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.
Also a good option is a hard boiled egg that has been marinated in soy sauce.
With Jazz :p
But actually: https://www.justonecookbook.com/ramen-egg/
Egg, julienned courgette
For fellow Americans just waking up, observe how much better this sounds than ‘zoodles’
(and don’t @ me about chiffonades and spiralizing and julienning. actually do, spiralizers kick ass)
Stir fry the cooked noodles with whatever.
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.
