I get frozen broccoli and microwave it and mix it with the ramen. Sometimes I’ll drop an egg. Any tips? Thank you!
My girlfriend yells at me cuz I’ll drop a can of green beans in it with an egg, apparently frozen is fine, but canned is gross
Canned green beans are gross.
Chili Garlic Sauce. Hoisin. Soy Sauce. Sesame Oil.
I toss copious amount of green onions in
mushrooms are great, even raw
peppers do ok
these are things I often have around so I don’t get fancy I just toss 'em in
Off-topic ~ If you’re on a budget and need a cheap and easy lunch buy a big bag of oatmeal, the kind without the added sodium and sugars, a bag of raisins and some brown sugar, optional but adding super seeds like flax an nuts is nice touch. Your gut health will thank you.
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.
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.
Gojujang is my favorite, but skip the bottles. Get the good stuff that comes in little tubs. You can get them on Amazon, but my Publix recently started carrying it.
Ooohh…I’ll be looking for that, thanks!
It’s awesome stuff, spicy, but not too, with a really delicious flavor.
Some cheap frozen gyoza, some pak choy (or bok choy), an egg or 2, top it with sesame seeds.
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, do 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”.
This is the way. Also, fry sliced ginger, sliced carrots, and mushrooms in the sesame oil. Mix in some chili oil, too. Mm.
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…)
I add whatever leftovers I have, especially meat. The pickings from a rotisserie chicken, an extra pork chop (diced), etc. Then add carrots, celery, etc., soy sauce, swirl in an egg, and a spoon of gojuchang paste, and it’s delicious. I make it about once a week.
Go to an Asian market and buy better Ramen. The good brands have three packets, soup base, flavored oil, and chili…
Though everyone else’s recommendations are much more healthy.
East Meets Southwest: Discard packet. Combine about 3/4 cup salsa (a whole cup if salsa is chunky) and 2 teaspoons soy sauce. May add about 1/2 teaspoon ground ginger, if desired. Cook noodles, drain and add to sauce.
I’ve made this since the late 90s. If you like both Southwestern and Asian cuisines, you might like this.
