instant ramen mods?

[coppercone2]

So now that spring has arrived and some of us might be tired from finally starting to do things outside... we reach for ramen noodles if we are too tired to cook, or simply are a little bored from cooking if it was used to get through the winter. Only using the water kettle and a bowl and being done in 3 minutes without even a microwave has an appeal to it.

What are good ramen noodle hacks ?

Cheesy ramen bits (time sensitive):
So if you prepare ramen from the square packages (not the instant cups, which have their own merit), you have the option of breaking them into chunks. I found one thing that worked well is to crack up the ramen block into maybe 6 pieces, flood with water so they are like ice bergs that are partially submerged, and then blanket with grated extra sharp cheddar (you want a cheese that melts into the ramen but stays intact to act like a fake fat layer in meat, not too liquidy, so I would say the 'extra sharp' is important in this recipe if you want a 'meat stew' simulant). The cheddar actually adheres to the ramen like a coating, it quickly melts on the top while the noddles absorb water. If you enjoy eating something a little chewy, they are great so long you don't let it sit for too long. it's kind of a unique time sensitive food that I think gives the satisfaction of meat, since its somewhat chewy/fiberous (like strands of muscle) but also fatty.. it reminds me of lamb for some reason. You toss the cheese shreds on top in immediately after pouring the water in a cereal bowl. Don't pour too much though, because having a large excess cheese in the bowl is a little funky to eat, unless you have a slice of bread or something to clean it up at the end. It's all about the process.. hot sauce on top makes it better though

If you prepare ramen so its not very liquidy and put cheese in it, its good, but you don't get that 'meaty' satisfaction that can end hunger IMO... this makes a simple dish more like pasta with meatballs then just pasta with sauce. It might even benefit from partially dehydrated cheese and also hitting it with a real strong flame broiler from up top to brown it a bit.. but I think it would make the cheese melt too much..

[Ian.M]

If you want Mac & Cheese, make Mac and Cheese, (even if you use an 'instant' mix) don't try to 'fusion cuisine' bastardize Ramen.

OTOH ramen^* bowls/pots *can* be enhanced by selective additions without offending the sacred Kami of Ramen, further than your existing transgression of possessing instant ramen in the first place!

• Chopped spring onions added before the boiling water goes well with most flavors.
• Mushrooms and/or Pak Choi can be sliced, drizzled with sesame oil and microwaved for one minute.  This can be done in the bottom of the pot or bowl if you lift out the ramen block, and do so *before* opening the soup sachet.
• Got any leftover roast meat, or (preferably slow cooked) barbecue in the fridge?  Thinly sliced roast or thicker sliced or pulled barbecue can be laid on top of the ramen as a garnish, and allowed to warm through from the boiling water.  You may need to zap thicker sliced or chunky pulled meat briefly in the microwave to preheat it.
  

* although  technically similar to Ramen, I'm *NOT* including westernized pot noodles and instant noodle packs, as the choice of supplements is very dependent on the cuisine they claim to be flavored from.  Sliced thin air-dried or smoked sausage may well be appropriate, e.g. Kabanos or finger-thin Peperoni

[RJSV]

Only thing I got, is that it's good, to reduce that powder flavor-mix, maybe salt content in there, but I often just use 1/3 pack of the seasoning pack.

(Groceries today, up now to $34 per big bag, average...)

[fourfathom]

Back when we lived on home-made chili and instant ramen, I would make "Octopus Soup" for our kids.  Take a couple of hot dogs, cut them in half, slice the cut ends into 4, 6, or 8 "tentacles" (4 is easy, 8 is pretty tricky) and throw them into the boiling ramen noodles.  We usually used the chicken flavor powder.  The tentacles would curl up very nicely.

[tkamiya]

* although  technically similar to Ramen, I'm *NOT* including westernized pot noodles and instant noodle packs, as the choice of supplements is very dependent on the cuisine they claim to be flavored from.

I'm glad someone else cares enough to notice this.  I was born in Japan and later moved to US.  What typical grocery stores carry as ramen noodles are nothing like similarly named Japanese domestic variety.  It's probably unfair to compare because they are SO cheap (6 packs for $1.29US?)  Even though it was decades ago, even back then in Japan, they weren't that inexpensive.

[westfw]

You can actually make a decent "Mac&Cheese" (kid friendly) from unseasoned "instant ramen" packages by cooking and draining the noodles and adding some butter and "american cheese."  In between "less water" and "shorter cooking time", it's a good 10min+ faster than "Kraft Mac&Cheese", and serving size can be adjusted.

For adult Ramen, I like to add a hardboiled egg that has been marinated in soy and mirin...

I also use Ramen noodles as a base for "spicy peanut noodles" (peanut butter, soy, siracha, green onions.)

[coppercone2]

god this stuff is so delicious 

while probobly unhealthy, this is one of those foods that IMO gets rid of the line between rich and poor. as good as a fine steak if you did not have it for a while. Its so simple and delicious IDK if you can even improve it by being a rich food snob.

So I bought a case of them and been eating it once every few days.

The most simple  thing makes it better, add like a 1/8 inch thick slice of butter from the standard sticks.

I also tried this beef concentrate. I bet it would work instead of the packet, it comes in a jar near the bullion.. a teaspoon works wonders.

soy sauce too. Franks red hot powder is good too (not as vinegary as the sauce).


Experiments that come to mind
-duck fat
-table spoon of heavy cream
-roasted garlic
-bay leaf
-allspice kernel
-bacon fat (from smoked uncured bacon)

'and for the initial recipe, adding a egg would help make it more meat substitute like.

[coppercone2]

if you add shredded smoked gouda to ramen before you pour in the hot water, it becomes strangely reminiscent of egg whites from like a good pan eggs

it kind of looks like it and kind of tastes like it

[coppercone2]

tajin seasoning (mexican lime base spice)


also freeze dried jalepeneos

[tooki]

If you want Mac & Cheese, make Mac and Cheese, (even if you use an 'instant' mix) don't try to 'fusion cuisine' bastardize Ramen.

FYI, adding American cheese to ramen is not new. In fact, there’s a now “traditional” Korean hotpot dish called army stew (budae jjigae) that uses American cheese, spam, and more (originally sourced from US army bases in Korea in the 50s when food was scarce), together with Korean ramen noodles. (They’re thicker than the Japanese style.)

You can also buy ramen with cheese in Asian supermarkets.

[Alex Eisenhut]

There's such a range in quality too. I buy the best ones I can, the powder base is so much more flavorful, and they usually come with more and better dried vegetable/fishy things, and sometimes a flavor oil packet.

Basically I chop up bell pepper, shred some carrot, maybe slice up a sausage. (from the butcher's, not grocery store hot dogs)

So while I wait for the noodles to cook, I put my vegetables, meat, and the ramen powder stuff in my bowl and pour boiling water over it, this will parboil the stuff and make the broth.

I then add the cooked noodles and there we go.

[Halcyon]

[Analog Kid]

When I had it, I started adding miso to ramen.
I discovered that for the miso I was using, 1-3/4 tablespoons was just the right amount for 1 bowl.
Any more was too much.
So much better than just the "flavor packet".
Unfortunately, I can't get miso where I live ...

[Halcyon]

When I had it, I started adding miso to ramen.

I'm going to try this! I love miso.

[Psi]

Usually, if you make a slurry with some stock powder, pepper, little sugar and toasted sesame oil + splash of vinegar and/or soy sauce. And add that into your favourite instant ramen it will significantly improve the flavour.

You do have to be carefully, you don't want to be constantly chasing stronger and stronger flavors.
That is a trap you can get into, and it's not good for you. It ends up being an overload with too much salt and sugar.

instant ramen is terrible for you anyway, better to make your own out of plain ramen noodles and your own flavor mix, as above.
It takes a little longer, 8min or so to cook the noodles giving you plenty of time to make the flavour mix while you wait. What you get is fresher and doesnt have all the crap/preservatives in it.

I use VEGETA brand stock powder.

[Halcyon]

You do have to be carefully, you don't want to be constantly chasing stronger and stronger flavors.
That is a trap you can get into, and it's not good for you. It ends up being an overload with too much salt and sugar.

If you're the type of person who likes to do this, can I suggest adding chilli flakes/powder. I started really getting into the heat of chilli about 20 years ago and I haven't stopped. I add it in varying quantities to just about everything I cook, if not for the heat itself, the way it enhances foods almost like salt does. The burn and how it complements other flavours is addictive. It adds basically no calories, it's healthy, as long as you can endure some slight burning during, and perhaps the day after depending on your tolerance and the type of dish you're eating, it's a fantastic thing to have around.

Contrary to popular belief, it does not "burn" your tastebuds, nor any other part of your body. Yes it induces an inflammatory response, but it's not a bad thing. It can protect against stomach ulcers^[1], but it's not good if you already have ulcers. It can also have benefits with respect to metabolism and cardiovascular health.

It may take some getting used to initially if you aren't used to a bit of heat, but if you persist, you'll be surprised how quickly you can tolerate it, and how much you want to increasingly add it to food, either during cooking, or as it's served.

[1] https://pubmed.ncbi.nlm.nih.gov/16621751/

[Psi]

You do have to be carefully, you don't want to be constantly chasing stronger and stronger flavors.
That is a trap you can get into, and it's not good for you. It ends up being an overload with too much salt and sugar.

If you're the type of person who likes to do this, can I suggest adding chilli flakes/powder. I started really getting into the heat of chilli about 20 years ago and I haven't stopped.

Yep, i usually add chili flakes. Forgot to put it in the original post.
Agree that it improves the flavour in more ways than just hotness.

[tooki]

I am partial to Thai and Korean instant ramen. (Some Japanese ones, too.) The noodles are just so much better than American ramen (the stuff I grew up with), and the variety of broths is larger.

My three absolute favorites are Nongshim brand kimchi ramen, Nongshim or Samyang brand potato ramen, and Mama pa lo duck ramen. The first two are Korean, and much larger portions; I usually add some shrimp to those.
Pro tip: cook Korean ramen noodles separately from the broth. I normally bring a pot of water to the boil, decant some into the serving bowl with the veggie mix and broth powder (and raw, butterflied shrimp, if using), and then cook the noodles in the remaining water. The bowl goes in the microwave to stay warm, and get a last minute zap of heat if needed right before serving. When the noodles are almost done, they go into the bowl of broth and finish cooking while I carry it to the table.

Kimchi (homemade is best) or green onions are great toppings.

For Thai noodle soups, finishing them with some homemade Thai style garlic oil is heavenly.

Also, another condiment I always have on hand (it’s good on everything) is fish sauce with garlic and chili. Just add sliced fresh garlic and sliced fresh or dried chili and a pinch of sugar to fish sauce. (With some fish sauces, especially premium ones, you may need to slightly dilute with water and add a tad more sugar. Only just enough to round out the flavor: it should not “feel” sweet.) The mix keeps well in the fridge.

Another delicious Thai condiment is prik nam pla, which is more or less the same thing, but with lime juice added. Lovely, but does not store well. I just make the mix above, and then if I want the lime, decant some into a smaller bowl and squeeze some lime juice into it. (Try this on fried eggs, it’s amazing.)

[Psi]

As far as buying dry noodles from the supermarket for making ramen/udon/soba style things, I've tried quite a few dry noodles available in NZ supermarkets and the best one has always been Hakubaku brand. Recommend trying them if they're available to you.

I'm not saying it's the best available anywhere, but from the selected at typical supermarket it's pretty good quality. Usually located in the international section.

[Alex Eisenhut]

Something fun to add is laver, they sell crispy and sesame seed oiled bits of laver, just crunch it up and toss it on top. Umami!

There's zillions of choices

[themadhippy]

Also, another condiment I always have on hand (it’s good on everything) is fish sauce

Just dont take up the offer to see how its made, 16 year ago and i can still smell it. O and another handy condiment is tamarind paste adds that unique sweet/sour tang

[Alex Eisenhut]

Hey this just popped up

https://youtu.be/QpvjxBKehlY