I get frozen broccoli and microwave it and mix it with the ramen. Sometimes I’ll drop an egg. Any tips? Thank you!
- use broth instead of water
- cook in a pot instead of with a water boiler
- add baby bok choy
- get better brands of instant noodles (according to your preference). Some brands are quite good already on their own
If it’s instant Ramen please don’t add broth.
why
Because there is already enough umami and salt in there for 2. Your taste buds are not in a trench war.
My go to additions:
- frozen peas/corn
- TINY AMOUNT of sesame oil
- a big glob of chili oil
- an egg or two
- american cheese
Further emphasis on TINY in TINY AMOUNT of sesame oil
It really takes over
Get some dried wood-ear or shiitake mushrooms. Soak them in boiling water to rehydrate them, then use that mushroom-infused water to make your noodles. If you’re using shiitake, fry them up in a pan; wood-ears are ready to eat without doing so.
Throw some kimchi in there, too. It’s good for your guts.
Egg drop is the best I’ve found, at least for the classic chicken flavored ramen packs.
Cook noodles, but drain most of the water, add some peanut butter with the seasoning, some veg, and some chili crisp. Now you have pad thai ish.
Cheese is a thing some people do as well.
Fry an onion and some bits of bacon drop in the ramen with some
frozen peas, add seasoning’s and an egg if wanted.You can also add hot-sauce and mix up the veg by adding bell peppers, maybe add paprika or even cheese.
Ramen has little flavour of its own and little nutrition but it makes a great base for anything. Imagine ramen tortilla :)
Add stuff and flavor. When it comes to ramen, more is more.
I usually use some combination of these:
Stuff:
- Softboiled egg
- Onion, Carrot, Veg
- Pork/Chicken/White meat
- Sardines/Fish
Flavor:
- Lemon joose
- Honey
- Worchestershire
- Fish sauce
Really anything that’s fresh from the grocery store can be cooked and added.
Chili crisp. Easy, cheap (homemade to make it as cheap as it gets), delicious
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
Ramen already has a ton of MSG in it, so 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
This is the way. Also, fry sliced ginger, sliced carrots, and mushrooms in the sesame oil. Mix in some chili oil, too. Mm.
Spices (pepper, paprika, curry, etc), sauces (hot sauce, soy sauce, stir fry sauce, etc), veg add like carrots onion, lentils or beans, peanuts, egg
Wilted collards
That doesn’t mean old collards, it means separate the center stem from the leaves, cut them up and in the same pan you fried your bacon and eggs for your ramen, pan fry them until they turn a darker deeper green.
It’s called kilt as well if you’re in a place where people do this.
Save the cut up stems for stock or pickling. Pickled collard stems, bamboo shoots and watermelon rinds are good in ramen too.
You can do this with all kinds of greens but some like turnip don’t need it.
If you’re insanely poor and ill equipped, a half cup of the little frozen mixed vegetable cubes turns packet ramen into cup noodles.
Ramen eggs if I remember to make them. Otherwise I like adding some dried mushrooms when it’s boiling away. Even if it already has some, more mushrooms!
If you can dish a little extra cash, Shin Black ramen is great. It comes with all the spices.
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, …
Get a squeeze bottle of that Gojujang sauce. It makes a lot of food better.
