Spicy Ramen

[Anonymous No.19251092]

>mix a raw egg with the spice packet in a bowl
>Cook the noodles
>slowly stir starchy water into the egg to temper it
>add noodles once the water is fully incorporated
Holy shit this is so fucking good
I'm never poaching an egg for ramen again

[Anonymous No.19251098]

Soft boiled egg is still better.

[Anonymous No.19251102]

I just crack an egg in that shit and eat it however it is when my fork gets to it. Plus I like it when the egg bits get stuck and cooked to the noodles.

[Anonymous No.19251106]

>>19251102
>>19251098
I liked solid or slightly runny egg too, but the tempered egg adds so much richness to the broth it's ridiculous
Give it a try next time you're making spicy ramen

[Anonymous No.19251194]

>>19251092
Thinly shaving a green onion in it helps a lot too, but yeah I love using egg as a thickening agent. If you feel rich, leave out part of the seasoning packet and mix a tiny amount of soy sauce, black bean sauce in oil, vinegar, honey, and vodka. I would say use asian wine but it's just too much volume and will cool down the broth.

[Anonymous No.19251197]

I add richness with cheese. I give the egg a quick scramble first and add it back in at the end. Get some worcestershire in there too.

[Anonymous No.19251293]

>>19251197
>I add richness with cheese
This just seems weird to me, I have cheddar but I can't see it actually distributing through the broth

[Anonymous No.19251341]

[Anonymous No.19251540]

>>19251293
Use American cheese or cheese product slices, they melt better into the broth but personally I recommend you either do egg and ramen or cheese and ramen, doing both kind of changes the original flavor a lot

[Anonymous No.19251578]

>>19251540
>American cheese
Yeah that makes sense that it would melt enough to disappear into the broth
Seems like an awful lot of extra sodium though

[Anonymous No.19251581]

>>19251293
i thought it was totally bonkers too until i tried it
it's great

[Anonymous No.19251587]

>>19251293
You need to get kraft singles. Even the slightly pricier kraft "deli deluxe" doesn't work. Kraft singles are perfect.

I also like to put sliced roast beef (the shit you get at the deli counter) on shin ramyun and plenty of chopped scallions.

[Anonymous No.19251677]

>>19251293
it doesn't really melt into the broth, but it does adhere to the noodles

[Anonymous No.19251797]

>>19251677
that doesn't really sound that appetizing. wouldn't it make them slimy?

[Anonymous No.19251989]

>>19251797
you'd think so but it works out somehow
like cheesy brothy noodles

[Japanese Troon No.19252844]

>>19251092
Korea was a mistake.

[Anonymous No.19252856]

>mix a raw egg with the spice packet in a bowl
ok
>Cook the noodles
ok
>slowly stir starchy water into the egg to temper it
what, what water, starchy? what?
>add noodles once the water is fully incorporated
add noodles to water, uh, but they were just cooked in water, what? what about the spices?
I dont understand anything

[Anonymous No.19252919]

>>19252856
Sorry to hear about your retardation

[Anonymous No.19252954]

I'm not going to try. Egg broth ramen isn't that good and eggs are better if it's like egg drop.

[Anonymous No.19253021]

>>19252856
>What water? Starchy?
The hot water you cooked the noodles in, stupid.
>Add noodles to water
No, idiot, to the completed broth
>What about the spices?
They're in the eggy broth that you tempered with the hot starchy water

Jesu Christ

[Anonymous No.19253617]

>>19251293
I dunno why people are talking about kraft singles. I use regular cheddar, it melts into the starchy broth just fine. I don't use a ton, of course, just enough to add a bit of body.

[Anonymous No.19253714]

yeah I just any sliced cheese of sufficient moisture I have laying around
it doesnt always incorporate entirely but I like when theres little chunks
I also put chopped cilantro in my shin because its delicious

[Anonymous No.19253717]

>>19251194
my dad redpilled me on green onions and i practically put them in everything

[Anonymous No.19253759]

>>19251092
I do this every morning with my shin ramyun for breakfast.

>make the noodles as normal
>lower the heat to med low
>crack two eggs into the pot
>light dusting of onion powder
>medium dusting of garlic powder
>cover and let sit until the whites are fully cooked

then when it's time to eat, you use the fork to split open an egg and get a mouthfull of that spicy ramen with the creamy yolk and all those other flavors. Instantly alert and awake from the deliciousness.

[Anonymous No.19253795]

>>19251092
Interesting idea. Ill try it.
I also recommend a sunny-side up fried egg just spread nicely over the top of the ramen. Break the yoke and mix into broth, and the egg white is easily eatable along with the noodles.

[Anonymous No.19253817]

If I have to do more than add it to the cup of noodles, like just cracking and egg, precooked meat, dehydrated veggies, etc. (Basically, if the addition takes more work than adding the broth packet) then it's defeating the purpose of instant ramen and I might as well just actually cook something.

[Anonymous No.19253834]

>>19253817
You do you but the only extra effort is slowly stirring the hot water into the egg. Takes maybe 45 seconds.

[Anonymous No.19254075]

>>19253834
how cooked is the egg after?

[Anonymous No.19254083]

>>19254075
The egg is fully emulsified in the hot broth. It's cooked but by constantly stirring and slowly adding in small amounts of the boiling starchy water you prevent the proteins from clumping so it stays completely liquid with no curds.

[Anonymous No.19254107]

>>19253021
we all got what you meant
you just worded it in a weird way

[Anonymous No.19254187]

>>19254107
>We all got what you meant
Apparently he didn't

[Anonymous No.19254239]

>>19253795
Report back and let us know if OP is retarded

[Anonymous No.19254264]

>>19254187
that was me, I was being ironic

[Anonymous No.19254300]

>>19252856
You can’t cook for shit. Why are you making a fool out of yourself in this place?

[Anonymous No.19254307]

>>19254300
Apparently he was making fun of the phrasing
I don't think the phrasing was that weird but meh

[Anonymous No.19254394]

>>19254307
>slowly stir starchy water into the egg to temper it
no one calls it starchy water
yes, technically that is what it is but you would be incorrect to think this is common vernacular
not only because most people eat with broth which has already been flavored with season but dry eaters just dump it and don't bother with the name
>add noodles once the water is fully incorporated
are the noodles still in the pot of starchy water you're dumping but just holding them in place?
or have you removed the noodles themselves into a third dish so you can pour the starchy water?

You just wrote it weird
Simple as

[Anonymous No.19254424]

>>19254394
>No one calls it starchy water
So your issue is that I omitted the word "the?" Seriously? It's a given.
>Most people spice the water
Context. The spice packet is in the eggs.
>are the noodles still in the pot of starchy water you're dumping but just holding them in place?
or have you removed the noodles themselves into a third dish so you can pour the starchy water?
Literally irrelevant
Here your problem is I didn't say "to the broth."
Seems to me like you're just bad at reading, and yet you still understood.
Now quit bitching and try it

[Anonymous No.19254432]

>>19254424
>>19254394
Also when you try it don't "dump" the starchy water into the eggs or they'll scramble instead of tempering.

[Anonymous No.19255354]

Tried this with basic chicken ramen and it was just ok
Really needs the spiciness

[Anonymous No.19255539]

>>19251092
Another Korean food shill thread.

[Anonymous No.19255771]

>>19251098
fpbp
I just throw an egg in my electric kettle before I start making ramen and by the time the ramens in the bowl its perfectly softboiled

[Anonymous No.19255810]

>>19251092
with these i throw in three eggs total, 1/2 whole to poach, and 1/2 prescrambled to mix arounf within like an egg drop soup
distribution of the three eggs is what i feel like on a whim, and the three eggs is delicious way to absorb some of the salt and get some protein in

[Anonymous No.19255921]

>>19251092
I just crack an egg into the bowl of ramen and whisk it. Same result, less effort. I learned the method from a Korean YouTuber.

[Anonymous No.19255927]

>>19255921
The heat of the rice cooks the egg

[Anonymous No.19255928]

>>19252856
>Being ESl affects reading comprehension
Sorry for your affliction. Stop being ESL.

[Anonymous No.19255933]

>>19255927
>Being scared of a pasteurized egg

[Anonymous No.19257301]

>>19255928
nta and not ESL either, but the way he worded it was confusing. I thought he meant make a cornstarch slurry, not use the water you saved from cooking the noodles.

[Anonymous No.19257416]

>>19253759
>shin ramyun for breakfast.
Do people really eat spicy ramen for breakfast?

[Anonymous No.19257445]

>>19257416
It's quick and easy, it's tasty, it's cheap, and it wakes you up. Why wouldn't people eat it for breakfast?

[Anonymous No.19257546]

>>19252856
Retard

[Anonymous No.19257774]

>>19252919
>>19253021
>>19254300
>>19255928
>>19257546
ok I figured it out now

[Anonymous No.19257838]

>>19251092
I usually use 2 eggs and save the 1 egg yoke to add after letting it cool while adding in the 1 whole egg and egg white that I scrambled first.

[Anonymous No.19257911]

i tried your method OP with shin black but I fucked it up and had a soup of floating egg curds
was still breddy gud tho

[Anonymous No.19257990]

>>19257911
you probably added too much water at once or weren't stirring quickly enough
thankfully even if you fuck it up you still get what's essentially egg drop ramen so there's no harm
practice makes perfect

[Anonymous No.19258879]

>>19251194
So far I like an egg, a tiny bit of soy sauce, and a small amount of mayo

[Anonymous No.19258931]

>>19251092
If I'm gonna expend that much energy I won't be eating instant ramen.

[Anonymous No.19258954]

Cooking noodles halfway
Add eggs
Cover and set to low
Eat once it looks done
Wa-la