Ask Lemmy

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.

Egg, julienned courgette

Make your own broth from concentrates and things like doenjang, miso, gochjang, hoisin, fish sauce etc. Then a bunch of veg. If I'm feeling it, ill use fresh veggies and prepare each accordingly, but if I'm making a quick bowl, a big handful of frozen veg does the trick.

A small amount of cream cheese.

I keep some frozen vegetables to add in. Corn, peas, peppers, and onions usually.

Egg, peanut butter, frozen peas, chopped up deli meats, thin sliced cabbage, sriracha or gochujang.

Stir fry the cooked noodles with whatever.

With Jazz :p

But actually: https://www.justonecookbook.com/ramen-egg/

Spam and fried egg is a classic. Maybe some kimchi or whatever leafy vegetables I have around

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.

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.

Concentrated ramen broth concentrate. Mizkan and Yamasa have a few varieties, including tonkotsu, shoyu, and vegetarian. Had to go to half a dozen stores. A mom-n-pop Japanese market had them on the shelf.

The suggested servings are way too salty. 1/2 to 1 tbsp is enough to really enhance the flavor.

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.

The "ramulet" 2 egg omelette with ramen noodles

Bok choi, Sriracha and a crispy fried egg.

And some MSG if it can take it.

Aside - any broadly available alternatives to Huy Fong? I know they fucked their supplier, and I’ve heard it’s not the same anymore.

An egg and some onions

Bone broth, you get me?

Medium boiled egg. Some frozen potstickers, I heated up on the side.

Make it with miso, tempeh, whatever veggies I have around

mincemeat sauce is pretty good with it or some tuna and mayonnaise

Egg and chilli crisp both work equally well to elevate ramen. I still use their powder pack, but I'm sure there are good recipes without so much salt.

Mint Jams by Casiopea is really good.

1. A spoon of TomYum Soup paste (spicy ground shrimp basically)
2. Diced onions and bell peppers added raw once the ramen is off the heat. Adds crunch with taste
3. Any of my favourite cup soup mix, mostly hot and sour

A couple/few steamed eggs, bean sprouts, some relevant protein to the flavor of ramen I'm having, be it sliced lunch meat, left over pot roast, what have you.

Sriracha or your preferred hot sauce, egg, chopped veg like celery or carrot, a shot of malt vinegar or Worcestershire or a1

Deepfry

Slice of cheese on top.

https://www.youtube.com/watch?v=JsB57FtaxXQ