I mean the one you do when you want something easy to do, but not when you’re tired at the point you microwave a frozen-meal, or just cut down a piece of cheese and put it in a bread
I mean the one you do when you want something easy to do, but not when you’re tired at the point you microwave a frozen-meal, or just cut down a piece of cheese and put it in a bread
I have an electric kettle, so instant ramen. I live near an asian grocery store, so I also have a ton of ramen varieties
Poaching an egg as you’re cooking the ramen is probably my favorite life hack.
Sometimes I will fry some spam until it is a little crispy and add that too. Egg(s) + spam in spicy ramen is awesome. Favorite spicy noodles are nongshim shin noodles red.
Shin Ramyun black is a superior instant noodle IMO. Though personally I really like Samyang buldak hot chicken noodle.
I like to add a soft boiled egg and some sliced spring onion.
I love the black. Also a favorite.
Note that I said spicy noodles above. I think the red is still my favorite spicy noodle. Chicken bomb noodles are good but goddam spicy. I call the buldak chicken bomb…guess why…
I also do not like hard boiled eggs. Love medium boiled.
I think we agree about all this more than we disagree.
Yep, poaching an egg (or a couple) in the ramen as it’s about to finish cooking is one of the ways I add eggs to instant ramen. Another is a technique similar to egg drop soup: stream pre-beaten eggs while stirring the ramen (also just about the ramen is done cooking).
But I default to adding soft-boiled eggs. I cook the thoroughly washed eggs in the same water I’d cook the ramen on. I take the eggs off (put them into cold water if necessary, or I can just take them a bit early and let the residual heat take it the rest of the way), then cook the noodles. While waiting for the noodles to cook, I peel the eggs and then put them back into the noodles just before serving.
That’s a good one! One of my favorites is to order some hot and sour soup, and place cooked noodles in the cup
Absolutely, it’s amazing how far you can stretch a good soup base. Hot and sour soup has a lot of flavor.
If you have an Asian grocery nearby, try getting a package of salted duck eggs. They’re boiled and packed in salt at the factory, so that the whole egg absorbs the saltiness trough the shell. They come individually vacuum sealed, so you can just cut it in half with a knife and scoop the egg out of the shell with a spoon, they’re delicious in ramen.
I’m too lazy for this. This means waiting for a pot of water to boil. I just pan fry one, shred it with the chopsticks, and call it a day.
Oh, to clarify - I’m talking about doing it in the same pot while the noodles cook.
Oooooh. Interesting! Gonna have to try that out.
I do it when my ramen has less than a minute left. It poached perfectly and makes the broth extra eggy/creamy.
Another option is adding canned chickpeas, they work with almost any ramen
peanut butter
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