Delicious instant ramen hacks

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    • #59344
      Anonymous
      Guest

      What are some of your go-to instant ramen hacks?

    • #59346
      Anonymous
      Guest

      frozen vegetables cooked in the broth, leftover meats. always onions

    • #59347
      Anonymous
      Guest

      Is that hamburger and canned corn?

      • #59348
        Anonymous
        Guest

        ground pork and creamed corn. The cream corn gives some thickness and sweetness to the broth. The ramen was red package Shin ramen.

        • #59372
          Anonymous
          Guest

          is it worth paying the extra over the mega cheap packages of top ramen or maruchan?

          • #59373
            Anonymous
            Guest

            The Shin ramen is much much better than the cheap packets.

    • #59352
      Anonymous
      Guest

      Throw out the packet and use a bit of concentrated stock + miso/soy sauce.

      • #59356
        Anonymous
        Guest

        Fucking THIS. Save the MSG to melt the ice on your sidewalk. Use homemade chicken stock amd bacon drippings.

        • #59390
          Anonymous
          Guest

          >doesn’t like MSG
          >prefers nitrates
          Based retard

        • #59407
          Anonymous
          Guest

          Throw the mixed dry spice pack out! We’re using the seperate dry spices!!! Like a boss !!

          • #59409
            Anonymous
            Guest

            We do it live!

      • #59369
        Anonymous
        Guest

        >throw out the packet

        Nigga nope.

    • #59353
      Anonymous
      Guest

      Just some whatever is left in my cupboard with a "poached" egg and some spring onions

    • #59355
      Anonymous
      Guest

      Not using instant ramen

      • #59358
        Anonymous
        Guest

        >no tray
        close but no cigar

      • #59360
        Anonymous
        Guest

        Is this in your own home and did you make it yourself?

        • #59363
          Anonymous
          Guest

          Yes and yes. Probably wasn’t worth the two days of prep but wanted to try it once at least.

          Corn and carrot? Is this from Bird’s Eye?

          Pickled ginger

          • #59364
            Anonymous
            Guest

            >two days of prep
            For what?

            • #59366
              Anonymous
              Guest

              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

              • #59367
                Anonymous
                Guest

                Yeah, not worth it

      • #59362
        Anonymous
        Guest

        Corn and carrot? Is this from Bird’s Eye?

    • #59365
      Anonymous
      Guest

      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

    • #59368
      Anonymous
      Guest

      Slice of american cheese and can of tuna with chicken ramen.

      Add teriyaki sauce to beef ramen.

      Hot sauce optional with both.

    • #59371
      Anonymous
      Guest

      i aim at not being poor enough to need to buy isntant ramen first

    • #59374
      Anonymous
      Guest

      throw the flavor packet away
      then throw the noodles away
      stop eating garbage

    • #59375
      Anonymous
      Guest

      Soy sauce and fresh green onion

    • #59376
      Anonymous
      Guest

      I used to put in a cuntton of Worcestershire sauce in there. I was a retard, I know.

    • #59379
      Anonymous
      Guest

      I just took noodles, with some vegetables, a bouillon cube and some spices and added an egg. Wasn’t even disgusting

    • #59380
      Anonymous
      Guest

      broth from scratch, use just the noodles

    • #59382
      Anonymous
      Guest

      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!

    • #59383
      Anonymous
      Guest

      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.

    • #59386
      Anonymous
      Guest

      Retort pouch curry

      • #59388
        Anonymous
        Guest

        Should be on a tray, but Nice!

    • #59387
      Anonymous
      Guest

      The best ramen restaurant in New York is located at 86th Street and 1st Avenue.

    • #59389
      Anonymous
      Guest

      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.

    • #59391
      Asian Food Thread
      Guest

      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.

    • #59392
      Anonymous
      Guest

      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.

      • #59393
        Anonymous
        Guest

        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.

        • #59399
          Anonymous
          Guest

          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.

        • #59400
          Anonymous
          Guest

          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.

    • #59394
      Anonymous
      Guest

      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

    • #59396
      Anonymous
      Guest

      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.

    • #59397
      Anonymous
      Guest

      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.

    • #59398
      Anonymous
      Guest

      >Hacks
      Literally whatever is in the fridge.

    • #59401
      Anonymous
      Guest

      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.

    • #59403
      Anonymous
      Guest

      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.

    • #59405
      Anonymous
      Guest
    • #59408
      Anonymous
      Guest

      Dried shitake. Canned corn. Lamb. Bok Choy. Not always together.

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