#easy ramen recipe with instant noodles

[wangramen]

How Do You Cook Restaurant-Quality Korean Ramen in Your Own Kitchen?

Korean ramen has taken the world by storm with its bold flavors and diverse options. While restaurant-quality ramen is delicious, you can easily make it at home! Whether you're a fan of spicy ramen noodles, classic chicken ramen, or the unique tang of kimchi ramen, these homemade recipes will help you create delicious, authentic Korean ramen without leaving your kitchen. Let’s dive into some simple and flavorful ramen noodle recipes you can whip up quickly!

Why Make Korean Ramen at Home?

Making ramen at home allows you to experiment with different flavors, adjust the spice level, and add your favorite toppings. You can use instant ramen noodles as a base and build your ramen dishes with fresh ingredients. The versatility of Korean ramen makes it a go-to comfort food for any occasion.

Essential Ingredients for Homemade Korean Ramen

To start, let’s cover the ingredients you’ll need for the ramen noodles. Here’s a list of items commonly found in most ramen noodle recipes:

Instant ramen noodles – Choose your favorite Korean ramen brand - Wang Ramen and many other brands.

Broth – Chicken, beef, or vegetable broth serves as a perfect base for your homemade ramen noodle soup.

Protein – Add boiled eggs, chicken, or tofu to your ramen for protein.

Vegetables – Common vegetables like spinach, mushrooms, green onions, and bok choy elevate the dish.

Seasonings – Garlic, ginger, sesame oil, soy sauce, and gochujang (Korean chili paste) bring authentic flavors.

Toppings – Finish your Korean ramen bowl with sesame seeds, nori (seaweed), and a dash of chili flakes for extra heat.

Recipe 1: Classic Chicken Ramen

For a warm, hearty meal, a chicken ramen bowl never fails. Here’s an easy recipe you can try at home:

Ingredients:

1 packet of instant ramen noodles

2 cups chicken broth

Cooked chicken breast (sliced)

1 boiled egg

1/2 cup spinach

1 tbsp soy sauce

Green onions (chopped)

1 tbsp sesame oil

Instructions:

Boil your instant noodle bowl in chicken broth for about 3-4 minutes.

Add soy sauce and sesame oil for seasoning.

Top with sliced chicken, boiled egg, spinach, and chopped green onions.

Serve immediately and enjoy!

Looking to buy some authentic Korean ramen? You can easily buy chicken ramen online for this recipe.

Recipe 2: Spicy Kimchi Ramen

This fiery dish is perfect for anyone who loves the bold flavors of kimchi. You can buy kimchi ramen online or make it from scratch using this recipe:

Ingredients:

1 packet best Korean ramen

1/2 cup kimchi (chopped)

2 cups vegetable broth

1 boiled egg

1 tbsp gochujang (Korean chili paste)

1 tsp sesame oil

Green onions for garnish

Instructions:

Boil the ramen noodles packet in vegetable broth until soft.

Stir in the gochujang and sesame oil.

Add chopped kimchi and mix well.

Garnish with green onions and a boiled egg.

For an easy preparation, consider buying spicy Korean ramen online to enhance your home cooking.

Recipe 3: Vegetarian Ramen

For a lighter, plant-based meal, this vegetarian ramen recipe offers a delicious, healthy alternative:

Ingredients:

1 packet of original ramen

2 cups vegetable broth

Tofu (cubed and fried)

Mushrooms (sliced)

Bok choy (chopped)

1 tbsp soy sauce

1 tsp sesame oil

Instructions:

Cook the ramen noodles in vegetable broth.

Add tofu, mushrooms, and bok choy while simmering.

Season with soy sauce and sesame oil.

Serve in a bowl and enjoy your ramen noodle soup!

For the best results, search for the best instant ramen noodles online to add to this dish.

Where to Buy Korean Ramen

Ready to make these delicious dishes but don’t have the ingredients? No worries! You can easily find a variety of ramen flavors to fit your taste preferences. Whether you’re looking to buy spicy Korean ramen online, buy chicken ramen online, or even purchase kimchi ramen online, there are plenty of options available. For example “WANG RAMEN” provides the Korean Style instant ramen in 3 Variants. You can easily get that on Online platforms like Amazon and Flipkart. 

Tips for Perfect Homemade Ramen

Customize the spice level – You can control how spicy your ramen is by adjusting the amount of gochujang or chili oil you add.

Add protein – Incorporating eggs, chicken, tofu, or even pork can make your ramen a more filling meal.

Experiment with toppings – From crunchy sesame seeds to fresh green onions, the toppings can make all the difference.

Check ramen price – Look for deals when buying ramen in bulk. Whether you’re purchasing in-store or shopping online, the ramen price can vary depending on the brand and quantity.

Best Korean Ramen and Instant Noodles to Try

When it comes to choosing the best Korean noodles, look for ramen that has authentic flavors and high-quality ingredients. While the ramen noodles price can fluctuate based on availability, investing in a good ramen brand is always worth it for the quality and taste.

If you're ever in a pinch and searching for spicy ramen noodles near me, or want to purchase the best ramen brand online, the convenience of instant noodles will always be there for a quick, tasty meal. Look out for your favorite ramen noodles packet near me and start experimenting with different homemade recipes today!

Conclusion

With just a few simple ingredients, you can transform ramen food into a restaurant-quality dish at home. Whether you're craving spicy ramen, chicken ramen, or something lighter, the versatility of instant ramen recipes makes it easy to experiment and perfect your cooking. The next time you're looking for a quick and satisfying meal, give these recipes a try and enjoy the flavors of Korean ramen from the comfort of your home!

[theramenrater]

cooking

[rewcana]

easy DIY instant ramen

diy instant ramen

ingredients: 1 piece / cake of dried ramen small pour of fish dashi powder small crumble of chicken bouillon cube a few leaves of dried wakame seaweed a few leaves of arugula 2 eggs oil salt, pepper dash of soy sauce dash of rice vinegar dash of mirin 1 tablespoon of chili oil

method:

boil water

assemble dried noodle, dashi, chicken bouillon, arugula, wakame in bowl

pour freshly boiled water over bowl until covering noodles. stir the mixture. microwave for 1-4 minutes depending on noodle thickness. 1 minute for thin, 2.5 min for medium, 4 for thick. check every 30 seconds after until desired texture is achieved (for these it only took 1 min)

scramble eggs in choice of oil and season w salt n pep

add eggs, soy sauce, mirin, rice vinegar, and chili oil

mix, add cut scallions as garnish

this recipe is SUPER easy to make and it's great if u want the convenience of instant ramen while using your own flavorings and ingredients! you can swap out broths, garnishes, sauces, etc. at will. i will be making many diff versions of this. thinking about a spicy peanut butter version, ginger version, miso version, sesame oil... the possibilities are endless! mwahaha :3

these are the noodles i used which cooked very easily and quickly! (excuse my shitty camera lol)

[cannibalchan]

low cal instant noodle brands

Ranked by my PERSONAL PREFERENCE

RECIPE FOR UNDER 400 CAL PAD THAI BELOW!

6. Squiggly Knife Cut Noodles - Trader Joes

Ok, this is biased because i am not a big fan of rice noodles because they're just slimy and it feels like eating a really long booger. But, if rice noodles are your thing- go ahead. These noodles are very mild and I had to add Sriracha to give it some kick but I still didn't like them. But, at 310 cals a pack and it was just ok, and trader Joe's is not cheap. I wouldn't recommend.

5. Instant Beef Pho - Snapdragon

These noodles are really yummy! They come w/3 flavor packets, though, they are a little bland. I usually mix in some sirarcha and a little bit of hoisin for some extra flavor. The noodles are very light and so is the broth! (These don't even compare to real Vietnamese pho so don't give your hopes up.) At only 220 cals per bowl, it's a very filling and yummy meal. (veggie/chicken ones may have less, but I've only ever eaten the beef ones) The only downside is that they STINK.

4. Shin Ramen Light - Shin Ramen ig idfk

A CLASSIC! Shin Ramen Light has no huge differences from regular Shin Ramen and less sodium. At 330 cals (regular ramen is 550 CALS PER PACK!!!), it's a great replacement for those spicy ramen cravings you can't kick.

3. Tingly Chili Noodles - Momofuku

RECIPE FOR PAD THAI!!!

These noodles are so so so yummy, they burn so good. When I tried these noodles, I knew it was missing something so here is a free recipe for some yummy, super easy Pad Thai noodles :]

Noodle pack - 330 cals

1/2 tbsp PB - 45 cals (depends on what PB you use)

1/2 tbsp hoisin sauce - 18 cals

Cook the noodles as instructed, keep about a 1/4 a cup of the noodle water after your done cooking. Add the chili, hoisin, and PB to the bowl, and mix well until it becomes thick. Top with green onions and crushed up peanuts and enjoy.

TOTAL CALS = 393 (under 400 cal Pad Thai!!! I'm a genius ik)

2. Tofu Shitaki Ramen - House Foods

At only 100 cals, it is totally worth it. Alongside the fact it's very low in sodium, the broth is very yummy and the noodles are very soft. And you can add boiled eggs, Sriracha, greens, and sides to give you a yummy and fulfilling meal under 200 cals that will keep you full for a long time!!!

AND FIRST PLACE GOES TO...

1. MI GORENG RAMEN - INDOMIE 🏆

While a bit higher in calories, you will not find any other noodles this flavorful with such low cals. My absolute FAVORITE! These are the best OMAD ever and they're absolutely delicious. These don't need anything to compliment them, they shine completely on their own. I had these when times were rough and with a cold diet coke to go with it, it's absolutely undefeatable- while still under 400 cals. (1 package is 380)

I hope you guys like this :3 lmk if you have any other cravings cuz I write low cal recipes for all kinds of stuffz, and thank @angelonempty for the idea! Lmk if you guys try any of these and if you like them. Stay safe angels <3

[i-am-a-fan]

Things I learned my first year in American College ™ that maybe would be helpful for others?

Don’t skip meals, if you have to then buy a starchy snack to keep you from feeling funky until meal time

Take out is a god send

Buy frozen Veggies

WD -40 is a good investment ( Squeaky door frames to Wasp Killer)

Bring rain boots. It won’t hurt.

Be okay with bugs. If you have a phobia, make sure there’s a designated bug killer.

Know how to communicate your wants and needs

DONT. LEAVE. OUT. DISHES. WITH. FOOD.

Keep sandals on at all times if you’re on the first floor. (I had scorpions :,>)

Eggs are a good and easy source of protein!

you will get tired of eggs.

Go out. do stuff. Even if it’s just sitting in the library for a bit.

You’ll need more paper towels than you realize.

Take a water bottle with you. A 16 oz is really enough.

Have a routine. It’ll help keep you sane

I know everyone says this, but start your stuff early. Especially if you work. The bad part is that most of your peers will not be able to help you if you start early.

MAKE. FLASH. CARDS. Write down the information your professors give you like 3 times in different places.

Your professors and peers are mostly there to help you.

Little treats will mostly keep you sane but will drain your bank account

There’s a million ways to cook instant ramen packets. Don’t just follow the instructions.

IN FACT HERES MY FAVORITE RECIPE I MADE

Take the ramen packet that’s cooked on the stove (I usually used spicy lime shrimp.

Separate the noodles and the flavor packet.

Fill a medium pot with about 3-4 cups of water. (I measured out the water to be the same amount as could be held in the bowl I used). Turn on to medium heat.

Add the flavor packet to a pot of water.

Add a slice of butter (for creaminess).

Add half a spoonful of chili garlic sauce

add a spoonful and a half of soy sauce

add minced garlic (half a spoonful)

Add ginger paste ( a dollop)

Add chicken flavored Bouillon (a spoonful)

Mix it all together and let it boil.

Once boiling crack an egg and there and MIX. MIX!! You want the egg to cook fully in the boiling water.

Once the egg is cooked add in the noodles and let the noodles cook for like 3 minutes?

Once the noodles are starting to separate, add in your hearts content of frozen minced spinach.

Wait until spinach is no longer frozen and serve.

[transactinides]

i'm super bad at cooking and never know where to start because every recipe out there asks for ingredients i simply don't have at home so do you perhaps know what basic ones would be good to stock up on? like eggs and stuff...especially when it comes to spices i have no idea what is okay to use

Haii o/ very honored that you sent me an ask, and ofc I’ll do my best to help! This reply got a bit out of hand so. Long text under the cut. Behold. Feel free to reach out in asks or dms or whatever with any future questions (@ everyone tbh).

Food is, of course, very subjective, so my idea of a perfect list of foods to keep a stock of will not be universal, but I hope this will, at least, give you some ideas if anything. 

First of all, I usually mentally break down my typical weekday recipe into vaguely carbs source - protein source - veggies, buy a couple of options for each category and just switch them around for variety. My standard set is

rice / pasta (usually spaghetti re:shapes) / glass noodles

eggs / chicken / tofu / bacon

random pack of frozen vegetables, bell peppers, eggplants, tomatoes, cucumbers, leafy greens. garlic and onions too

I have an option of making egg fried rice with chopped up bacon and added frozen vegetables one day, then blending the leftover vegetables with bell peppers and tomatoes to use as pasta sauce with chicken and spaghetti the next day, then branching out and making eggplant tofu stir fry with glass noodles, then using whatever eggplant tofu stir fry i had left as rice balls filling and making myself a quick vegetable salad on the side… And all those things are easy to make and don’t need much fussing around. 

Other options to consider would be potatoes (you can roast them with whatever, boil, fry, etc), buckwheat (my wife doesn’t like it otherwise I’d use it more often), kidney beans and chickpeas for your carbs*; fish and meat for your proteins (those are. a bit too expensive for me usually); carrots, cabbage, leeks etc. 

The list looks long, but, again, you just need to pick out a couple of things from each group and throw shit in a pan so to speak. And a lot of them are easily soup-able (boiling water chicken potatoes carrots rice? boom soup. etc), which is another easy base recipe to exploit.

Now to the matter of spices. Salt and pepper are obvious enough, but a good thing to look for are, especially if you are just getting into cooking, spice blends. Something something French Herbs™ something something Taco Seasoning™ something something Seven Spice™ something something Garam Masala™. There’s a lot of different ones, but they are, essentially, a formed flavor profile in themselves, so you don’t need to worry about mixing spices and herbs that might not go well together, and by paying attention to contents you can learn for yourself what individual seasonings are commonly used together.

Also, everyone, hold your judgement real quick and trust me with this, but ooh I always save leftover flavor packets from instant ramen and reuse them in other dishes. Egg fried rice just doesn’t taste right without suspicious red powder courtesy of shin ramen… It’s probably MSG my beloved or something…

While I’m at it, bouillon cubes are handy to have, you can use them for soups, crumble them up in other recipes. Adding one to the water you’re cooking rice in is a great hack at making it more flavourful.

In general, while I do actually have way too much spices (and keep buying more… very excited about my newly acquired dried tarragon…), the ones I’d advise to have for an average person would be:

Salt (ideally both coarse grain and fine grain, but fine grain only serves you just right)

black pepper (both in a mill/grinder and peppercorns), red pepper flakes

paprika, garlic powder, ginger powder

bay leaves, dried oregano, basil, thyme, dill, cinnamon, coriander, cardamon, cumin, turmeric, sumak....

I really got a bit carried away by the end, but. You don't actually need to buy all of them and at the same time, just start with whatever couple of things you'd need for whatever you are cooking and let your collection build up over time, since spices aren't something you need to buy often anyway 👍

Other things I think it’s nice to have in stock in your kitchen would be flour and baking powder, vinegar (distilled vinegar, rice vinegar… I like to have balsamic vinegar too but it’s so expensive it’s ridiculous ngl), soy sauce, cooking oil of your choice (I use sunflower oil, olive oil and sesame oil), panko or breadcrumbs, starch (i have potato starch, cornstarch and tapioka starch, I would suggest just getting cornstarch at first).

* going to clarify here that while beans are often brought up as a source of protein, most are rich in complex carbs, excluding edamame and green beans for example. And since I mostly often cook beans with meat, they check out my daily carbs in my head.

[comingfromastatechampionasshole]

Making Yorkshire Parkin: When You Want to Remember, Remember, the Fifth of November (but you forgot)

I bought Lyle’s Golden Syrup on a whim in our international grocers months ago, nestled between the Marmite and jarred clotted cream. I didn’t know what golden syrup tasted like, I had no use for it, and no recipe I had ever read included it. Naturally, I bought it immediately. Walking by the racks of Japanese candy and multiple incidences of ramen noodles, I asked myself, “Is there a particular reason I’m buying this, or am I just pissed they don’t have Walker’s and don’t want to walk away empty-handed?” 

Months later, I end up watching a video on parkin. Uses golden syrup. In this moment, the stars align. 

How did I stumble on this? Well, I’m interested in historical food, and even more so historical baking, and November was coming up. Try the Guy Fawkes day cake, it proclaimed to me, and as I watched it, and it was described to me as an English gingerbread-style cake, i thought, “There’s nothing about that idea I don’t like! I can make parkin, it can’t be that hard. Not like i’m going to be able to buy it here to try it.” 

And hard is not the word for it. Let’s go on a journey. 

So the first thing is, that Yorkshire parkin isn’t the only parkin in town and so, as I glanced at recipes, i discovered that there were multiple theories of the business, and many of these theories involved insulting each others’ grandmothers. Lancashire parkin uses mainly golden syrup, resulting in a sweeter and softer-flavored cake, and I guess that’s why the only things a civilized human being knows about Lancashire is that it’s in the North of England, and it features in the Merrily Song from the Wind and the Willows. No, the more I read, the more I realized I wanted Yorkshire parkin, a dark, aggressive form of the cake that makes heavy use of black treacle and threatens to kick your teeth in. It’s no wonder that Yorkshire gets all the great wonders of the North, like Wuthering Heights, The Secret Garden, and that one pizza place I really liked. 

It turns out that Yorkshire parkin uses a very small amont of golden syrup, and so you may be saying to yourself at this point, “Doc are you unnecessarily complicating your life to say you literally opened this stupid plastic bottle of sugar syrup?” to which I say, ‘No one asked you, okay?” 

Black treacle is the first thing on this list, and this was actually the easy part. One of the ‘fun’ things about reading recipes from English to English (and sometimes even to English!) is that you have to make substitutions, and people’s attitude toward substitutions for ingredients run the gamut from questionable to hysteria. The good news is that this unites us all, and I am sure there will be several fine Brits yelling at me that unsulfured molasses is nothing like black treacle, in the same way that many Americans lost their mind at the mere suggestion that a digestive might be more or less equivalent to a graham cracker. I welcome your hatemail, Hail Satan , Lord of Spiders, just use unsulfured molasses and you’ll be fine. 

But then we have the problem of “medium oatmeal.” The Brits are running on a completely different system than we are with our paltry three or so styles of oatmeal: Rolled, steel cut (often called Irish oats), and instant. There are some outliers, but they are mostly the exclusive purview of places where one might buy free-range ostrich farts and consensually squeezed oranges. Meanwhile, on a rainy rock in the North, we have seventeen separate grades of oatmeal, some of which are only found on one specific moor where young maidens cry over it, keening into the wind (An expensive delicacy not unlike kopi luwak) Try as I might, I found it near impossible to get medium oatmeal, and so I took the most reasonable out possible: Buying steel cut oats and frantically googling photos of medium oatmeal until I had processed it down to the rough appearance. 

This is medium oatmeal. Probably. 

The assembly of it is stunningly old-fashioned, and I’m not making a joke when I say it seems basically unchanged from the 1700s: You mix the sugar and butter ingredients together in a sauce pan until the sugar melts, and then throw it into the dry mix, putting it together and then throwing in an egg as some desperate attempt to give so loft to what is going to be a doorstop or perhaps the blunt object that was originally used to kill Guy Fawkes, as well as a splash of milk, though what it hopes to contribute to the action I can’t possibly imagine. 

Having read over all this at 9:30 pm on the 5th of November, I ready myrself to assemble the parkin so I can leave it out for King James or whatever. Then I read the cook time on the cake: Seventy to Ninety Minutes. 

“Fuck this shit, I’m American,” I said, cracking open a beer and heading upstairs with my sixteen guns while eagles cried and sang “God Bless The USA” overhead. 

REMEMBER, REMEMBER, THE SIXTH OF NOVEMBER, WHEN ALL THESE INGREDIENTS ARE STILL SITTING IN MY KITCHEN. 

So, I have followed the recipe. The cake is in the oven. What will it become? Stay tuned!

[rose-in-a-fisted-glove]

do you have any soup recipes that you would really recommend?

No specific recipes off the top of my head, sorry! Other than (non- instant) Ramen, I usually get them from restaurants or while traveling overseas or pre-made from specialty grocers.

Ramen is just easy for me because my grocers has a really good Asian section with things like (non-instant) dry ramen noodles and soy-ginger broth. There's also the ingredients to make Pho in the same section but usually I get that from the Vietnamese cafe pre-made. I haven't been brave enough to try making it myself yet.

But also, the Vietnamese cafe is awesome and has delicious food and drinks and is so worth the money.

[nrccookingclubofficial]

I really liked to cook before I came to NRC. Do you have any recipes that would be good on a budget? Crowley cut the funding again and I'm starting to get a little tired of the Ramen :(

For some easy generally affordable dishes I'd say things like sloppy joes, casseroles (especially ones with tater tot or instant rice bases) , leftovers soup (save up leftover veg and meat from other dishes and throw them in a pot or slowcooker if you have one), tuna melts, buttered noodles or other pastas, Goulash, loaded grits, and things like mug cakes/ Brownies and good for a treat.

And some advice is look for what is in season, as its often more affordable, shop for clearance (especially with produce), shop bulk bins if you can, because it's more sustainable and have more control over how much you buy and therefore can get just what you need, and often is cheaper, look in papers and online for coupons you and clip, and look for substitutions if a ingredient has a shortage (ie The liquid from canned chickpeas for eggs (chickpeas are also an excellent, affordable protein) when baking), and look for gardens stands and split bulk goods (for example at a garden stand I have that recently they had flats of cucumbers or strawberries for less than 10 bucks, which is a steal to split or for preserving if you have the space

(Ooc: checkout ysac for funny videos that do actually help with recipes and cooking and there's a lot that can help on a budget)

[rabbitcruiser]

National Noodle Day 

Spaghetti, ramen, ziti, egg noodles…most of the best foods are noodles. Try a new kind today, or go out and treat yourself to one of the world’s favorite dishes.

The steam rising from a bowl of noodle soup floats along and dissipates almost like a thing of magic, with rich aromas and the promise of a deliciously warmed belly. In cultures all over the world, noodles have served as a foundation of comfort food, and National Noodle Day celebrates this long history and the place they play in everyone’s life today.

History of National Noodle Day

It is estimated that the origin of noodles dates back as far as two thousand years, or possibly even further. The first mention of noodles in historical records is in a book from the Eastern Han period that dates from between 25 and 220 BC. This unleavened dough has been prepared in many ways, throughout many cultures, using many different ingredients. But one thing remains the same–noodles are almost always delicious!

Noodles–inexpensive, simple, and rather filling–has been a mainstay of the working class for many years. The instant cup of noodles heated quickly in the microwave during a short lunch period. The mainstay of the poor and college-bound, pre-packaged Ramen noodles are often the foundation of a person’s first culinary ventures, as they try to turn the only meal they can afford into something akin to food.

But noodles aren’t only cheap and filling! Now, consider the rich and flavorful bowl of mom’s chicken noodle soup, full of the rich flavors of chicken and carrots, and floating among them are the obligatory egg noodles, which somehow are just the thing to tie this delicious bowl of nutrition together.

For anyone who was born into Italian family, chances are they’ve experienced every kind of noodle the mind can imagine and a few to boot! Rigatoni noodles, spaghetti noodles served with a rich red sauce exploding with flavor, Asian Rice Noodles, or even Fettuccine noodles coated in a thick heavy Alfredo sauce interspersed with bits of chicken.

Noodles have been with mankind in nearly every culture out of history, and National Noodle Day reminds us that this basic and staple food is still the best way to fill a hungry belly at the end of the day.

How to Celebrate National Noodle Day

National Noodle Day can be loads of fun! Making noodles, eating noodles, and enjoying noodles with friends. Try these ideas for spending National Noodle Day:

Go Out for Noodles

Whether at a fast food joint or a sit-down restaurant, noodles are fairly easy to come by in a variety of restaurants.

Noodles and Company, in the United States, is a fast-casual dining place that focuses each of its dishes all around the noodle. Their noodles are all made by hand, and their menu ranges from standards like Macaroni & Cheese and Spaghetti & Meatballs to more unique offerings such as Alfredo MontAmore with Parmesan Crusted Chicken or Grilled Orange Chicken Lo Mein. They also offer gluten-free and vegetarian options for those with certain dietary needs.

It’s a noodle lover’s dream come true!

Get Clever with Ramen Noodles

Those little rectangular packets of dried noodles with a smaller pack of flavorings inside can be used for more than just making some soup! As it turns out, they’re extremely useful to have around the kitchen for a variety of needs. Try out these ways to use those ramen noodles:

Make “Breadcrumbs”. The hard noodles can be crushed up into tiny granules (with a bit of the seasoning packet included). These work well as a substitute for recipes that call for breadcrumbs, such as schnitzel or meatballs.

Use as a Dessert Topping. This might be surprising but those crispy noodles, when cooked with cinnamon and sugar and then fried, offer a delightful chopped topping that can replace nuts on ice cream sundaes or other desserts.

Make Burger Buns. The great thing about ramen noodles is that, once cooked, they can be formed into almost any shape desired. Some people like to add a bit of egg, salt and herbs, then shape them into buns and fry them. These can be used for hamburgers or veggie burgers.

Add Zest to Salads. Take that boring salad to the next level by adding the crunch of pizzaz of ramen noodles. Simply crush the dry noodles and toss them into a coleslaw and top with an Asian dressing. Delicious!

Try a New Kind of Noodle

In a world of thousands of varieties of noodles, the best way to celebrate National Noodle Day is by reaching beyond your comfort level and trying something new. If your culinary experience with noodles is limited to Instant Cup a Soup and Spaghetti, it’s time to try something new.

Explore the rice or buckwheat noodles from your local Asian store, or discover exactly what a Manicotti noodle is and what it is used for! You’ll find yourself marveling at the sheer variety of noodles and noodle dishes there are, enough to have a different dish every day for years!

Share Noodles with Others

Celebrating National Noodle Day with the community can be loads of fun. Take a noodle dish to the office to share with coworkers. Or invite a few friends or family members over to enjoy a meal with many courses–all of which include noodles!

Source

[theramenrater]

Time to eat

[clayscookbook]

Cream of Mushroom Ramen

Sorry to preface a recipe with a ramble about my life story at the start, but I'll keep it brief in this post and every post after. This is a recipe my father taught me. It's easy, it's filling, it's good for the soul. It's one of my favourites to this day so it's going to have to be my first entry, obviously.

Ingredients: 1 Chicken flavored Instant Ramen Noodle package (brick, not cup) However much water is suitable for the ramen 1 Cream of Mushroom soup can Season Salt Ground black pepper (Optional)

Equipment: Stovetop (1 burner) 1 medium/small soup pot 1 Strainer 1 Rubber Spatula (Optional) 1 Bowl/Spoon to serve

Instructions: Fill the pot with water. Break the brick of ramen up inside of the plastic container, at least in fourths, but you can also just pulverize it if you like. This makes it easier to stir. Place the ramen inside the water and place on stove. Bring water to a boil and cook until desired softness (or for like 7 minutes, roughly, if you've set it on high.) Once the noodles are soft, the water should be cloudy and starchy. Drain the noodles of all water. If making multiple portions, return the noodles to the pot. If only making one portion, simply transfer them to the dish you’re eating out of. Open the can of soup. Do not alter it in any way no matter what the can says. Put contents of can into the bowl on top of the ramen. Optionally, Open the seasoning packet and pour in with the soup and noodles. You can also set the packet aside for another recipe. Add seasoning salt to taste, and a little bit of black pepper if you'd like. Stir thoroughly— it may require a lot of effort. Use stirring techniques like folding to ensure all of the noodles get the soup on them. It should be a rich, creamy dish with thick sauce (soup) on it.

[revisitnormal]

asher's dubious bastard ramen recipe

are you like me, someone who both fucking loves ramen and also can't make the real deal to save their life?

boy do i have some good fucking news for you

I never measure jack shit, which is a bit of a shame because I know folks like specifics in recipes, but I have faith in your ability to improvise. Ready? Ready.

~~~~~~~~~~~~~~~~~~~~~~~~~~

Everything I used for this I just had chilling around my kitchen. It's mostly very flexible, and (save for one extremely key ingredient) you can use whatever you have sitting in your kitchen for this to work!

First off, toppings

In order to make packaged ramen a closer cousin to the real deal, you gotta add some toppings. This also has the added benefit of making it into A Whole Meal instead of just noodles in broth.

I have a specific list of the toppings I use, but that's just because I'm a very picky boy. I'll throw on some thinly slice some mushrooms and scallions, add some chicken I cooked up, and poach an egg in the broth to finish it off.*

Other recommended toppings I've seen are: nori, bamboo shoots, American cheese, kimchi, spam, bean sprouts, bok choy, sriracha, frozen veggies, and more.

Truly, you can put whatever the fuck you want on this bad boy.

Next, the soup

We've got our toppings all chosen and prepped, now it's time for the star of the show.

First up is the chicken broth. If you can get your hands on it, I'd recommend one of the "bone broth" labeled ones. To my knowledge, all stock/broth is bone broth, but they seem to have put some extra effort into these bad boys. In any case, if you can get good quality chicken broth you should use that, as it's the majority of the base.

Now I like things to have a bit of spice to them, so I add a dollop of gochujang (a Korean chili paste) and some pre-grated ginger (I use the kind in a tube, but that's just because I hate doing dishes and didn't want to grate it myself.) I didn't add that much for this ramen, but you can adjust accordingly to your desired heat level.

You'll also need a little pat of butter, the seasoning packet from the ramen, and some soy sauce.

Then, the Secret

Gelatin. Powdered gelatin.**

You know what gives ramen broth its delicious body? What makes it velvety and delicious and hearty? Yeah they make that ingredient in powdered form and it's indefinitely shelf-stable. As I was grabbing the instant ramen pack I saw it gathering dust in my pantry and went ".....huh"

Folks this is the one non-negotiable ingredient in this secret recipe.

Luckily, unflavored gelatin is really easy to come by in the baking aisle of your local grocery store.***

Finally, the process

Gather your toppings. Wash and slice what needs to be washed and sliced (mushrooms and scallions), cook what needs to be cooked (chicken), and set aside things that can't be added yet (soon-to-be-poached egg.)

Get some chicken stock heating on the stove. Add in your gochujang and ginger, as well as some of the instant-ramen flavoring packet and soy sauce to taste.

While you're bringing the broth to a boil, bloom your gelatin according to instructions. Generally, this means sprinkle over cold water and let sit for 1-5 minutes so the granules can hydrate properly.

Add your brick of noodles to the water once it boils, keeping an eye on it. While the noodles are still a bit undercooked, use tongs to take them out and put them into your serving bowl.****

Once your noodles are safely moved and your gelatin fully bloomed, turn the heat off.

Transfer a few spoonfuls of broth into your gelatin water and stir until dissolved. If it's not dissolving, you might need to add some more hot broth, or potentially the gelatin didn't bloom long enough (which I don't know how to fix.)

When all the gelatin is dissolved, pour the mixture into no-longer-boiling broth, add your little pat of butter, and stir to combine.

Crack an egg into the broth and put a lid on the pot to trap the residual heat while the egg poaches.

When the egg is done (???? minutes later? I am so sorry), transfer everything into the serving bowl and top appropriately.

The end!!

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I know this is a super bastardized version of real ramen, but when you want something similar but don't have the cash for the real deal this version is still pretty darn tasty. I hope your instant ramen turns out as delicious as mine did, and I'd love to hear if you decide to give this a try.

Love,

Asher

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*Frozen corn and bean sprouts also join the mix when I have them, but bean sprouts go bad faster than I can eat them and I always forget to check the freezer for ramen ingredients. Sometimes if I'm feeling fancy I'll toast some sesame seeds, but only sometimes because of Textures™️

**I only used powdered because that's what I had, but I don't see any reason why you couldn't use sheet gelatin instead!

***If you're a vegetarian/vegan, make sure you check to see that your gelatin is too– not all of them are.

****The instant noodles' structural integrity is dubious at best, and will turn to mush if you let them cook all the way.

[yuushizawa]

I have my own tips to add because these are great ones but I had to teach some friends how to cook once in a while so it might be helpful to others too

-Canned meat is your friend, in particular, spam. Working with meat can be kind of daunting at first, especially if youre not familiar with what under/overcooking looks like, but canned meat bypasses that issue and still gives you tasty protein. Spam fried in oil (or chilli oil) is amazing alongside eggs, or in instant noodles. Vienna sausages and precooked hotdogs are also good for this

-Frozen bags of vegetables are also your friend. Do you need something for your fried rice? Frozen veggies. Do you need something to add to creamy canned soup? Frozen veggies. Indomie or ramen? Frozen veggies. You can even throw some into pasta or for eggs/potato salads. Very very versatile and an easy way to get in some vegetables without having to go through the trouble of buying and cutting produce yourself.

-Try to stick to a specific kind of cuisine to limit how many ingredients youll need. This is kind of more general advice but if youre learning to cook or trying out recipes, you'll find that sticking to a specific set of cultural dishes will make shopping easier as what they need tends to overlap.

-Mix mayonaise with stuff. As someone who worked at a restaurant, I'll tell you that most fancy sauces burgers and sandwiches have are literally just mayonaise mixed with other spices or condiments. The big mac sauce (for example) is just mayo mixed with ketchup, mustard and relish. Other good combinations are mayo + hot sauce (especially franks red hot) and mayo + chipotle sauce/spice. Experiment with what you have and youll elevate your sandwiches

-Invest in Lao Gan Ma and Tonkatsu sauce. Really good and versatile sauces, lao gan ma in particular is popular for a reason

-Experiment and look for inspiration to experiment. The actual easiest way to "understand" cooking is to try out variations of the same dish so you can get a better sense of how exactly you can improvise on your own. For that end, go on youtube or reddit or ask friends about- for example- how they make their instant noodles. Learning to cook indomie in 5 different ways will give you a better understanding of the cooking process in general, and what ingredients and techniques work well together.

-Ask your friends about their recipes. This is sort of an extension of the previous but the kind of "everyday" cooking you need to simply get through the day can be hard to find perfect recipes for, so ask friends what they cook for inspiration. In general, just get talking to people about cooking, its fun!

actually yknow what, no. this is not being limited to discord, yall get it too.

some general cooking tips (in which there is a brief senshi posession):

moisture is the enemy of crispy skin. pat dry with paper towel, and if you have the time and spoons, give a thorough but even coat of baking powder and let sit uncovered in your fridge overnight. this will dry out the skin nicely. for pork belly, create a tight foil boat so that only the skin is showing, and cover in salt to draw out moisture, repeating a couple times if necessary.

furikake seasoning, for the fellow rice lovers, is just nori (seaweed), sesame seeds, sugar, and msg/salt. you might have most if not all of these things already in your kitchen.

chai spice mix is just cinnamon, ginger, cardamom, cloves, nutmeg, & allspice.

pumpkin spice is just cinnamon, nutmeg, cloves, and ginger.

to cure your own bacon, you only need water, white and brown sugar, and a non-iodized salt - himalayan pink salt is not iodized, if you cannot find butchers curing pink salt. from there, you can add any seasoning/flavoring you want.

the truly adventurous may cook their rice in green tea for a fresh clean taste.

you can tell if a fish is truly fresh by their eyes - clear and bright is fresh, while cloudy is older or potentially has been frozen.

it's cheaper to buy a large block pack of ramen from your local asian market and repackage the bricks into sandwich bags, than to buy a box of individually packaged ones such as maruchan or top ramen.

when buying meat, look at it's fat content - more fat marbling usually means more tender + flavorful.

you can save onion skins and other vegetable scraps to make your own broth with. you can also save bones for this. mix and match ratios to create your ideal flavor.

bay leaf will always make a soup or broth taste better, but Watch Out (they are not fun to bite into on accident).

msg is, in fact, not The Devil, that was just a racist hate campaign against the chinese and other oriental races. it's literally just a type of salt. it is no more dangerous to eat than any other type of salt.

washing your rice is important because it not only improves flavor and texture by removing excess starch, but it also helps reduce any residual pesticides or dirt, or even insect fragments (please remember that rice paddies are essentially giant ponds that all kind of things live in and swim around. you should also be washing all your produce in general.)

please salt your cooking water for pastas, it just tastes better and you will be happier for it.

boiled potatoes are also improved by salt water.

if you hate vegetables, please consider trying them fried in butter or perhaps bacon grease. it is healthier to eat them fatty than not at all.

healthy food does not in fact have to taste miserable. thats a lie. they are lying to you. free yourself from your blandness shackles. enter a world of flavor.

[abimee]

korean "army stew": take kimchi (if you don't have/make kimchi i realize this recipe is difficult soz), lots of kimchi juice, simmer for a while with soy sauce and MSG. add sausages, spam, other cheap meats, onions, whatever vegetables you have lying around. bubble until everything seems vaguely cooked then add in just the noodles of instant ramen and cook until noodles are done. serve with cheese on top if you'd like - easy and cheap meal that can use up ingredients in your fridge

yar my family doesnt buy/make/keep kimchi, sausages, spam, or instant ramen noodles in this house. ive seen kimchi around and im sure its delicious but smthn about soaked leafy vegetables makes me frown from the concept of the texture (i dont like slippery/wet/gooey things)