I normally start with hot sauce, butter, and mustard in mine.
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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.
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?
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?
Sprinkle some nori rice seasoning.
With Jazz :p
But actually: https://www.justonecookbook.com/ramen-egg/
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.
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
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.
- 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
I keep some frozen vegetables to add in. Corn, peas, peppers, and onions usually.
Frozen onions?
My grocery store sells a mixed bag of pre-chopped onions and green peppers. I also use them for tacos
