/ck/ - Food & Cooking

[Anonymous No.16805262]

What are your favourite addins for instant ramen?
I like drizzling an egg into the mix, and maybe some thinly sliced onion.

[Anonymous No.16805267]

A cardiologist

[Anonymous No.16805277]

For me? Its teryaki grilled
https://youtube.com/watch?v=wgtYZivDDak

[Anonymous No.16805317]

>>16805262
>shin ramyun
>350ml milk in a skillet with half the soup base mixed in
>cook ramyun just until it starts to break up, then spread it around the skillet
>crack egg in middle, spread slices of cheese of taster's choice on top
>cover
>cook for 3-5 minutes
wa la

[Anonymous No.16805342]

>>16805262
Everything you put in a real ramen bowl

[Anonymous No.16805361]

>>16805262
Cilantro, thinly sliced onions, kimchi if I have it. Maybe cooked hot dogs or spam slices. I think eggs ruin the texture, ramen is not meant to be thick like a casserole. I actually cook the noodles separately and drain and then remix with hot water and seasoning packets just to prevent the liquid getting thick and gross. Clear liquid is generally better in ramen. If you must do an egg soft boil (7:30 mins) a bunch and toss a few of those into the end ramen before serving. Way better

[Anonymous No.16805364]

>>16805361
shut up

[Anonymous No.16805374]

>>16805262
Garlic, thinly sliced onions, radish, cilantro, some form of pepper (bell, jalapeno etc) beef strips.

Use beef broth instead of water and throw out the seasoning packet. Flavor lightly with chili powder, cumin and Mexican oregano

[Anonymous No.16805439]

>>16805262
Doesn’t adding a bunch of stuff kind of defeat the purpose of instant ramen?
If you’re already going to do the extra work with additions/toppings, you might as well just use a real ramen broth base to begin with instead of the flavored salt-packet.

[Anonymous No.16805448]

>>16805439
Can… can you do that?

[Anonymous No.16805471]

>>16805439
A real ramen broth base takes a lot of obscure ingredients

[Anonymous No.16805473]

>>16805448
No, you can't. The ramen police will find out immediately and arrest you.

[Anonymous No.16805498]

>>16805439
Yes, chopping a couple vegetables to toss in your bowl of ramen is exactly the same as the multi hour/day process of making proper ramen broth.

[Anonymous No.16805521]

>>16805262
I like it completely dry, and then I add the seasoning on to bring out the noodle flavor. add ins can be butter or olive oil, and maybe one fried egg. regardless i hate ramen

[Anonymous No.16805527]

any combination of the following:
-beaten egg (just enough to give it that hot and sour soup vibe)
-green onion
-chili flakes
-dried shrimp (if it doesn't come with them)
>plus tiny shrimp (frozen raw or canned)
-canned/tetrapak beef broth
-splash of soy sauce and/or dark vinegar
>sesame oil
>frozen peas
>cabbage (par-cooked, depending on variety)

>>16805361
shut up

[Anonymous No.16805528]

>>16805521
my gf told me that she thought you were supposed to drain the water and then mix it with the packet, almost like making mac and cheese

and just to be clear, that's not her preference, that's what she thought ramen was supposed to be

[Anonymous No.16806219]

>>16805471
>>16805498
I said use a base. Not make one. You can buy various items for ramen base.
An Asian store near me has a thick kurobuto reduction from Japan which I use.
I throw it in water with some miso paste (some which already contains dashi if i want to skip another step), maybe a bit of sesame oil, and end up with a simple “real” tonkotsu.
Just as quick as instant because in either case most of the time is spent waiting for the water to boil, and adding whatever extras you’re using.

[Anonymous No.16806304]

>>16806219
Ah, I didn't know they made those. Fair enough if it's that simple.

[Anonymous No.16806306]

>>16805439
dude frying an egg takes like 5 minutes at most

[Anonymous No.16806349]

>>16805262
Generally I'll boil the pasta then pan-fry it until slightly-crispy, then mix in 1-2 beaten eggs and sprinkle the seasoning ontop. It coats the noodles and makes it richer, in general.

A few green onions, chopped up, if I've got them, which isn't often.

Alternatively, I've broken the Ramen into 1/4ths or 1/6ths and boiled the pasta to make a sort of Ramen pasta salad with shredded carrot, olives and neutral oil/vinegar. Sesame oil improves the flavor a little. It's not the greatest thing I've ever had but it's food and if all you have is canned olives and carrots, well there you go. I'd add cabbage to it if I had it.

[Anonymous No.16806368]

Kimchi and gochujang. I don't even use the seasoning packet, that shit turns it into a great kimchi ramen bowl.

[Anonymous No.16806414]

>>16806368
Huh, that sounds interesting and uncomplicated. I might try that. Maybe throw some carrots and random shit from the fridge, a "poached" egg and that shit could be tight.

[Anonymous No.16806419]

>>16805361
I poach mine in the broth. Crack them right in towards the start of the boil. They are runny when the noodles are done but by the time it cools a bit to eat they aren't as runny so it only thickens up the broth a bit.
I also sometimes do onions, green onions, whatever leftover meat I have, sesame oil, and mushrooms.

[Anonymous No.16806443]

>>16806419
I poach eggs too. When I'm lazy, I poach them in the broth.

But if I feel like extra work, I pour boiling water to a cup, put some vinegar in it, then crack an egg onto the cup and put it like 30-40s in the microwave. If I don't fuck up the timing, it's a nice poached eggs with the yolk liquid.

That shit in the ramen is top. Coating the noodles with the yolk really ups the game.

[Anonymous No.16806456]

>>16805262
Right now I just do an egg drop, some olive oil, and cinnamon after it's done boiling.

[Anonymous No.16806487]

If you beat the egg first then whisk it into the soup it imulsifies and thickens it. I like adding sambal oelek or gochujang as well for some spice and depth of flavor. American cheese melts into a soup broth the best I've found and use that often. And almost always I use green onion. Corn is good too for some texture and to make it more savory. I used both creamed corn or regular depending on how I feel. I prefer better than bullion soup bases to the packet. Pic above is one variation of my homemade ramen.

[Anonymous No.16806994]

>>16805262
>chopped green onion
>sprinkle of msg (don't know if t does anything or not but i have it)
>lime juice for acidity (vinegar should works as well)
>poach egg if i feel like it
>leftover meat