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What are some of your go-to instant ramen hacks?
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frozen vegetables cooked in the broth, leftover meats. always onions
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Is that hamburger and canned corn?
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ground pork and creamed corn. The cream corn gives some thickness and sweetness to the broth. The ramen was red package Shin ramen.
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is it worth paying the extra over the mega cheap packages of top ramen or maruchan?
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The Shin ramen is much much better than the cheap packets.
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Throw out the packet and use a bit of concentrated stock + miso/soy sauce.
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freaking THIS. Save the MSG to melt the ice on your sidewalk. Use homemade chicken stock amd bacon drippings.
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>doesn’t like MSG
>prefers nitrates
Woke af scrotebrain -
Throw the mixed dry spice pack out! We’re using the seperate dry spices!!! Like a boss !!
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We do it live!
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>throw out the packet
sis nope.
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Just some whatever is left in my cupboard with a "poached" egg and some spring onions
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Not using instant ramen
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>no tray
close but no cigar -
Is this in your own home and did you make it yourself?
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Yes and yes. Probably wasn’t worth the two days of prep but wanted to try it once at least.
Pickled ginger
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>two days of prep
For what?-
Previous afternoon was making dashi, furikake, tea-pickled eggs, and marinated bean sprouts. Day after was cooking the pork/converting the dashi base into pork shoyu broth
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Yeah, not worth it
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Corn and carrot? Is this from Bird’s Eye?
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Ramen + shrimp cooked with oldbay and, corn, lil carrot chunks, and green onion on top
It’s probably not the best but I love it and it’s real easy -
Slice of american cheese and can of tuna with chicken ramen.
Add teriyaki sauce to beef ramen.
Hot sauce optional with both.
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i aim at not being poor enough to need to buy isntant ramen first
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throw the flavor packet away
then throw the noodles away
stop eating garbage -
Soy sauce and fresh green onion
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I used to put in a cuntton of Worcestershire sauce in there. I was a scrotebrain, I know.
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Worcestershire sauce is actually a great addition considering it’s a fish sauce. Also the smokiness it brings is a nice addition.
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I just took noodles, with some vegetables, a bouillon cube and some spices and added an egg. Wasn’t even disgusting
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broth from scratch, use just the noodles
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Why do my local Dollar General and Dollar Tree only sometimes have chili top ramen but always other types of top ramen? GETS ON MY NERVES!
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Put hoisin in the pork or blue (i think they call it soy sauce) packets. Soy sauce packs you can use some sesame as well. Green onions/red pepper and egg for chicken. Shrimp add lime and red pepper. Beef is good with green onion black pepper and an egg. I find instant ramen without something else intolerable nowadays.
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Retort pouch curry
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Should be on a tray, but Nice!
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The best ramen restaurant in New York is located at 86th Street and 1st Avenue.
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I just get 4 packs of rice noodles. I add soy sauce, sesame oil, Sriracha, and sugar or mirin to the drained noodles. Goes well with salmon.
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to improve on the soft boiled eggs, peel them and marinate overnight in a mixture of soy sauce, mirin, and water in a 1:1:3 ratio. They have a nice salty/sweet flavor the next day.
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I usually add some smoked brisket I smoked earlier in the week. Throw in some green onions, dash of sesame oil, dash of red pepper flakes, hard boiled egg.
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my man, prepping smoked meat and throwing that in is the best way to go. Smoked some pork belly strips, slices of that made for a great bowl of ramen. Hell, pork belly in general is the best to add; oven roasted or braised turns out killer too.
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Pork belly is def a really nice thing to add. I usually smoke some sort of meat every Sunday, try to make multiple meals out of it. When I did two pork shoulder the other week for pulled pork sammies, I had enough left over to add it to smoked beans, also made some tacos too.
get the right sized one of these and you can fit two ramen bricks in side by side with just enough room for water. the top also comes in handy since it keeps the heat in and also allows you to take it up to your room without fear of spilling.
I just use a larger mixing metal mixing bowl, just pour the boiling water into that.
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Pork belly is def a really nice thing to add. I usually smoke some sort of meat every Sunday, try to make multiple meals out of it. When I did two pork shoulder the other week for pulled pork sammies, I had enough left over to add it to smoked beans, also made some tacos too.
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I like doing this with Shin Ramyun. Whisk a raw egg in the bowl with the broth and noodles, it gets the broth creamy. Add your toppings after the whisking
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Make miso sauce, it lasts forever. Just combine miso with stuff you like, such as vegemite, black bean sauce, hot sauce etc.
Premaking noodle dough and cutting noodles just as you need them. Only for patrician pasta machine owners. -
get the right sized one of these and you can fit two ramen bricks in side by side with just enough room for water. the top also comes in handy since it keeps the heat in and also allows you to take it up to your room without fear of spilling.
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>Hacks
Literally whatever is in the fridge. -
peanut butter, soy sauce, lime juice, chili paste/sriracha, ginger, garlic for ghetto thai peanut sauce. stock/broth if you have it. leftover veg and meat.
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I usually just add an egg while cooking on the stove, poaching the egg in the broth. If I have other things on hand anyway I’ll add those. Green onions, leftover already cooked meat, bean sprouts, cilantro, etc.
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Dried shitake. Canned corn. Lamb. Bok Choy. Not always together.
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