I normally start with hot sauce, butter, and mustard in mine.
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Sprinkle some nori rice seasoning.
Make the noodles in a pot, drain, put in flavor packet and pepper.
Revolutionary
I add some butter too so it makes a bit of a sauce, and don’t be too thorough when draining so that there’s a little bit of starchy water to saucify things even more.
With Jazz :p
But actually: https://www.justonecookbook.com/ramen-egg/
Any combination of ginger, garlic, onion, pepper, and whatever leftover meat and/or veggies I’ve got.
Or, if I have leftover soup, I do one cup water, one cup soup and one half of the seasoning pouch. It’s especially great with cabbage and sausage soup, but split pea is pretty good too.
I put boiled eggs, frozen vegetables, and chili crisp along with any leftovers I have. Today I had some extra bacon but things like pork chops or chicken is good too.
Still experimenting with different brands of chili crisp. I like the ones with a bit of crunch but they are not spicy enough. I put a couple big spoonfuls on top and would like it hotter with less oil.
When i get to the end of a rotisserie chicken, or I’ve made pulled pork, i create a broth of meat, mushrooms, chopped spinach, celery, soy sauce, lime juice, and a bunch of spices like garlic, ginger, parsley, chives, salt, pepper, and crushed red pepper.
Then i add the real star of the show - Korean Gochujang paste, which is fermented red pepper paste. It is spicy, but not too hot, with a really delicious flavor.
Then I add the ramen, and serve. Absolutely delicious, one of my favorite foods in the world. I just cooked up a crock pot of pulled pork, and I’ll be making a big pot of soup today to dip into for the weekend. I also saved the pork broth, which will make an amazing base for it.
Dont use gochujang in a bottle, get the real stuff in the tub. It runs about $7-10 on Amazon. I’ve used Roland because it is all exactly the same, and Roland is among the cheapest. Publix just started carrying the tubs, but a different brand, so now i dont have to mail away for it. The new brand is exactly the same as Roland. It obviously all comes from the same factory, just different labels.
I also sometimes sautee up the same ingredients in a pan, toss in rice noodles, or drained ramen noodles, then add guochujang, thinned with a bit of oil and soy sauce, to coat it all. Also amazing.
I drop an egg in when heating up the water, do a quick reconstitute sauté of some dried mushrooms in butter with a little garlic and then top with a sheet of nori and fresh scallion.
If it’s Korean noodle soup (like buldak or nongshim), I throw in some sliced spam, an egg, fresh spring onion and a couple slices of American cheese (that plastic cheese they use on burgers). If it’s dry noodles, specifically IndoMie’s Mee Goreng, I shit you not, try adding a teaspoon of unsalted peanut butter in there.
I keep some frozen vegetables to add in. Corn, peas, peppers, and onions usually.
Frozen onions?
My grocery store sells a mixed bag of pre-chopped onions and green peppers. I also use them for tacos
Soft boiled egg, always. I usually have some kimchi, so that, too. Got a bag of nori sheets for sushi, so I cut up some of that as well. Made my own chili oil, and a friend got me some momofuku chili crisp, and I alternate between those two. Always growing some green onion out back, so some of that, too… Sliced ham? Hell yeah. I also keep a jar of pickled carrots shreds, so why not. Thin slivers of red onion, too. Toasted sesame seeds sometimes, just a little, for texture.
Ramen takes a long time to make at my place, but I got just about whatever you could want.
An egg and some onions
mincemeat sauce is pretty good with it or some tuna and mayonnaise
- A spoon of TomYum Soup paste (spicy ground shrimp basically)
- Diced onions and bell peppers added raw once the ramen is off the heat. Adds crunch with taste
- Any of my favourite cup soup mix, mostly hot and sour
Make it with miso, tempeh, whatever veggies I have around
