I get frozen broccoli and microwave it and mix it with the ramen. Sometimes I’ll drop an egg. Any tips? Thank you!
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, do 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.
If you can dish a little extra cash, Shin Black ramen is great. It comes with all the spices.
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.
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.
Some cheap frozen gyoza, some pak choy (or bok choy), an egg or 2, top it with sesame seeds.
My favorite “weird” addition is blue cheese crumbles. I also usually do the egg drop thing, green onions, maybe some spinach, chili oil… Oh! Butter (probably unsalted) can also add a nice, old creaminess.
The other way I like to go with ramen noodles is fried. Undercook them a smidge, drain the water, toss the noodles in a skillet with some oil, a scrambled egg, veggies, and other flavorings (soy sauce, fish sauce, garlic, red pepper…)
crush some peanuts into small pieces, fry in oil, ideally sesame oil.
avocado is a great ingredient too.
I usually add a bit of soy sauce and Gochujang and anything veggie I have a home cut into small pieces, like julienned carrots, leeks, mushrooms, kohlrabi, brussel sprouts, …
Go to an Asian market and buy better Ramen. The good brands have three packets, soup base, flavored oil, and chili…
Though everyone else’s recommendations are much more healthy.
I add whatever leftovers I have, especially meat. The pickings from a rotisserie chicken, an extra pork chop (diced), etc. Then add carrots, celery, etc., soy sauce, swirl in an egg, and a spoon of gojuchang paste, and it’s delicious. I make it about once a week.
Dried seaweed is really cheap and adds flavor and texture.
Any green herbs you have on hand or in your garden. Leaks, onion, mints, etc. From the Asian market you can also get seaweed, sesame oil, pepper flakes, soy sauce which also give a lot of milage.
- 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. You 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.
