I get frozen broccoli and microwave it and mix it with the ramen. Sometimes I’ll drop an egg. Any tips? Thank you!
crush some peanuts into small pieces, fry in oil, ideally sesame oil.
avocado is a great ingredient tou.
If you can dish a little extra cash, Shin Black ramen is great. It comes with all the spices.
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.
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
This is the way. Also, fry sliced ginger, sliced carrots, and mushrooms in the sesame oil. Mix in some chili oil, too. Mm.
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
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.
Some cheap frozen gyoza, some pak choy (or bok choy), an egg or 2, top it with sesame seeds.
Dried seaweed is really cheap and adds flavor and texture.
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.
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…)
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, …
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.
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.
My girlfriend yells at me cuz I’ll drop a can of green beans in it with an egg, apparently frozen is fine, but canned is gross
Canned green beans are gross.
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.
