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.
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.
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.
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 :)
Chili crisp. Easy, cheap (homemade to make it as cheap as it gets), delicious
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.
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
This is the way. Also, fry sliced ginger, sliced carrots, and mushrooms in the sesame oil. Mix in some chili oil, too. Mm.
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.
Mix some tuna into that bad boy
Get a squeeze bottle of that Gojujang sauce. It makes a lot of food better.
My favorite “weird” addition is blue cheese crumbles. I also usually do the egg drop thing, green onions, maybe some spinach, chili oil… Oh! Butter (probably unsalted) can also add a nice, old creaminess.
The other way I like to go with ramen noodles is fried. Undercook them a smidge, drain the water, toss the noodles in a skillet with some oil, a scrambled egg, veggies, and other flavorings (soy sauce, fish sauce, garlic, red pepper…)
Unsalted cashews. Pop them in with the water before you let it sit.
Get some dashi, Kewpie, egg, and the seasoning packet.
Mix vigorously with some hot water to get a nice paste. Then add your cooked noodles and water to taste.
Dash some roasted sesame oil and maybe some chilli oil for a topping.
Always tried and true for me and works with any ramen.
