I get frozen broccoli and microwave it and mix it with the ramen. Sometimes I’ll drop an egg. Any tips? Thank you!
- use broth instead of water
- cook in a pot instead of with a water boiler
- add baby bok choy
- get better brands of instant noodles (according to your preference). Some brands are quite good already on their own
If it’s instant Ramen please don’t add broth.
why
Because there is already enough umami and salt in there for 2. Your taste buds are not in a trench war.
My go to additions:
- frozen peas/corn
- TINY AMOUNT of sesame oil
- a big glob of chili oil
- an egg or two
- american cheese
Further emphasis on TINY in TINY AMOUNT of sesame oil
It really takes overAmerican cheese … Someone help me understand.
Its a Korean thing (I’m not Korean, but that’s where I learned about it). Don’t knock it till you try it
I’m intrigued - not knocking at all.
I’ve come to appreciate the creaminess of American cheese over the last few years especially on burgers. Real cheddar like Tillamook is way greasy with very little flavor when cooked which isnt great on an already greasy burger.
However, I’ve never had cheese in ramen but I’d be willing to try it.
If you can dish a little extra cash, Shin Black ramen is great. It comes with all the spices.
Two to three drops of sesame oil will help the flavor of any ramen considerably. Also a dash of chili flakes, or a tiny (like 1/2 tsp) scoop of fermented miso. Oh and a pinch of MSG
Ramen already has a ton of MSG in it, so we really need to add more? Is it even noticeable?
idk about plain msg, but the msg that comes in powdered broths/stocks adds a lot to it – it keeps it from being too “one note”.
I forgot there was some in the packet that comes with. I don’t normally use those, since I normally have stock available
This is the way. Also, fry sliced ginger, sliced carrots, and mushrooms in the sesame oil. Mix in some chili oil, too. Mm.
Get some dried wood-ear or shiitake mushrooms. Soak them in boiling water to rehydrate them, then use that mushroom-infused water to make your noodles. If you’re using shiitake, fry them up in a pan; wood-ears are ready to eat without doing so.
Throw some kimchi in there, too. It’s good for your guts.
Cook noodles, but drain most of the water, add some peanut butter with the seasoning, some veg, and some chili crisp. Now you have pad thai ish.
Cheese is a thing some people do as well.
Seconding the peanut butter meets Sriracha jazz. 🥇
Get a squeeze bottle of that Gojujang sauce. It makes a lot of food better.
Gojujang is my favorite, but skip the bottles. Get the good stuff that comes in little tubs. You can get them on Amazon, but my Publix recently started carrying it.
Ooohh…I’ll be looking for that, thanks!
It’s awesome stuff, spicy, but not too, with a really delicious flavor.
Egg drop is the best I’ve found, at least for the classic chicken flavored ramen packs.
Fry an onion and some bits of bacon drop in the ramen with some
frozen peas, add seasoning’s and an egg if wanted.You can also add hot-sauce and mix up the veg by adding bell peppers, maybe add paprika or even cheese.
Ramen has little flavour of its own and little nutrition but it makes a great base for anything. Imagine ramen tortilla :)
Off-topic ~ If you’re on a budget and need a cheap and easy lunch buy a big bag of oatmeal, the kind without the added sodium and sugars, a bag of raisins and some brown sugar, optional but adding super seeds like flax an nuts is nice touch. Your gut health will thank you.
Chili crisp. Easy, cheap (homemade to make it as cheap as it gets), delicious
Add stuff and flavor. When it comes to ramen, more is more.
I usually use some combination of these:
Stuff:
- Softboiled egg
- Onion, Carrot, Veg
- Pork/Chicken/White meat
- Sardines/Fish
Flavor:
- Lemon joose
- Honey
- Worchestershire
- Fish sauce
Really anything that’s fresh from the grocery store can be cooked and added.
crush some peanuts into small pieces, fry in oil, ideally sesame oil.
avocado is a great ingredient too.
East Meets Southwest: Discard packet. Combine about 3/4 cup salsa (a whole cup if salsa is chunky) and 2 teaspoons soy sauce. May add about 1/2 teaspoon ground ginger, if desired. Cook noodles, drain and add to sauce.
I’ve made this since the late 90s. If you like both Southwestern and Asian cuisines, you might like this.
Get some dashi, Kewpie, egg, and the seasoning packet.
Mix vigorously with some hot water to get a nice paste. Then add your cooked noodles and water to taste.
Dash some roasted sesame oil and maybe some chilli oil for a topping.
Always tried and true for me and works with any ramen.
