INSTANT RAMEN

Divulge your ramen tips, tricks, and recipes

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  1. 1 month ago
    Anonymous

    these are for maruchan/nissin ramen

    >in a bowl mix tahini sauce, doubanjian, soysauce and unseasoned rice vinegar
    >boil noodles normally and strain
    >warm up soy milk, water, and the seasoning packet
    >add the soy milk mix and noodles into the bowl
    poor man's tantanmen

    >in a bowl mix grated ginger, garlic, a lil bit of sugar, dollop of miso paste and sesame oil
    >boil noodles
    >warm up chicken stock or water with seasoning packet
    >dump everything into the bowl and mix
    poor man's miso ramen

    >use the above recipe but substitute miso paste with soy sauce
    >poor man's shoyu ramen

    add whatever toppings you want

    • 1 month ago
      Anonymous

      Huh, i made poor mans shoyu last night by accident. i used mirin instead of sugar and threw some pork ribs i sliced up; it was pretty good. Would miso soup mix work instead of paste, or is the flavor off?

      • 1 month ago
        Anonymous

        haven't tried so I can't vouch for or against it. another thing you can do to spruce shit up is throw in gelatin sheets or powder to make it "richer"

        • 1 month ago
          Anonymous

          Unflavored gelatin is my favorite cheat for making stews and soups richer.

    • 1 month ago
      Anonymous

      >in a bowl mix tahini sauce, doubanjian, soysauce and unseasoned rice vinegar
      >warm up soy milk, water, and the seasoning packet
      So if I don't have all of that at home, can I just use sambal-oelek, soysauce and apple cider vinegar instead, and use regular milk instead of soy milk?

      • 1 month ago
        Anonymous

        not a clue, anon. you're on the frontier on new and innovating tastes, take that leap and report back to us

  2. 1 month ago
    Anonymous

    put two eggs in it

    • 1 month ago
      Anonymous

      [...]

    • 1 month ago
      Anonymous

      >make instant ramen
      >still very hot
      >add egg and mix it thoroughly
      >the egg incorporates with the water and it becomes rich and creamy
      >also add a bit of butter spring onions and the juice of half a lime

      Trust me bro
      Also hot sauce

  3. 1 month ago
    Anonymous

    put three eggs in it

    • 1 month ago
      Anonymous

      put three eggs and a chicken thigh in it

      • 1 month ago
        Anonymous

        Put 4 eggs in and cram into rotisserie chicken.

    • 1 month ago
      Anonymous

      put two eggs in it

      How to turn your cheap sub dollar ramen into a 4-5 dollar meal

    • 1 month ago
      Anonymous

      put three eggs and a chicken thigh in it

      Found the redditors.

  4. 1 month ago
    Anonymous

    >throw away the seasoning packet
    >stir noodles up in oil
    >onion flakes
    >thick sweet soy sauce
    >siracha or other chirri sauce
    >couple drops of sesame oil
    >fresh chopped spring onion

    whala

    • 1 month ago
      Anonymous

      >whala
      Illiterate moment. It's Voilà.

      • 1 month ago
        Anonymous

        I think thats the joke
        Like bone app the teeth

        • 1 month ago
          Anonymous

          I always knew that as boney knees, I think that from some old episode of Threes Company.

      • 1 month ago
        Anonymous

        anon are you new

      • 1 month ago
        Anonymous

        >Illiterate moment. It's Voilà.

      • 1 month ago
        Anonymous

        This was my first post on ceekay like ten years ago.

    • 1 month ago
      Anonymous

      I literally recognize this recipe from a youtube video, you fraud.

  5. 1 month ago
    Anonymous

    idc if it's not actually "ramen" but the nissin chow mein has basically replaced ramen in my diet.
    I like to microwave the noodles with less water than usual, then fry the noodles with an egg or two plus the sauce packet.

    • 1 month ago
      Anonymous

      I know Indomie mi goreng isn't as widely available in the US as it is in Southern Pacific countries, but have you ever tried it? it's pretty fricking addicting.

      • 1 month ago
        Anonymous

        always add some kind of raw onions, thinly sliced white or green onions, fresh garlic or ginger are nice as well
        any sort of protein is an instant upgrade, chicken thigh or ground pork are impossible to frick up, a poached or fried egg with runny yolk is nice
        a chunk of japanese curry roux is always nice with pork or beef flavour noodles, boil the roux and water you would use for the noodles in a pot first
        a tiny splash of rice/black vinegar and a bit of soy sauce/miso paste helps round out the flavour a lot
        big spoonful of peanut butter/tahini/any nut/seed butter makes things creamy and smooth, can be nice with spicy flavours
        chili oil/chili crunch of your preferred variety always helps as well, i like a big pinch of coarse korean gochugaru for the colour and texture the flakes provide

        indomie are nice as a change of pace from soupy instant noodles

        https://i.imgur.com/MQTAl5i.jpg

        I recently discovered these frozen udon noodles. these are so much better than dry or vacuum sealed udon, still only costs about $1 per serving, and makes such amazing stir frai and soups. It's miles ahead of instant noodre in terms of quality and just makes it completely pointless to even bother with instant packs (at least in the cases where you are adding your own gredients)

        this homie is fully correct though, frozen udon are the absolute peak of instant noodle technology and you should have the ingredients on hand to approximate a decent soup to add them to, far more satisfying and healthier than the typical fried and dried instant noodle

        • 1 month ago
          Anonymous

          Possibly less refined than other anon's recipes but this is my go-to drunk food
          >Cook noodles for 1-2 mins
          >straight into stirfry pan with a little residual starch water
          >1 spoonful chicken bullion
          >1 spoonful korean pepper paste
          >square of yellow american cheese
          >hearty glug of sweet soy
          >smaller glug of dark soy
          Mix around until all is melted and noodles are coated, and you have a sweet, savory, and spicy dish that I refer to as "asiatic-brains"

          these are for maruchan/nissin ramen

          >in a bowl mix tahini sauce, doubanjian, soysauce and unseasoned rice vinegar
          >boil noodles normally and strain
          >warm up soy milk, water, and the seasoning packet
          >add the soy milk mix and noodles into the bowl
          poor man's tantanmen

          >in a bowl mix grated ginger, garlic, a lil bit of sugar, dollop of miso paste and sesame oil
          >boil noodles
          >warm up chicken stock or water with seasoning packet
          >dump everything into the bowl and mix
          poor man's miso ramen

          >use the above recipe but substitute miso paste with soy sauce
          >poor man's shoyu ramen

          add whatever toppings you want

          You guys are infinitely more refined than I am, I'll have to try some of these, sounds comfy as hell.

          • 1 month ago
            Anonymous

            I'm the tantanmen, miso, shoyu cu/ck/
            >soft boil egg
            >marinate in soysauce, dashi and sugar, could use mirin as well if you like, I prefer sake'
            you can use that as one of your toppings or eat as is, they make a pretty dank snack, especially if you make them in batches

            • 1 month ago
              Anonymous

              thats an insanely good idea, doubly so bc I am Culinalytard who eats an obscene amount of eggs.
              I'm gonna make these 32 at a time and eat them like popcorn

      • 1 month ago
        Anonymous

        Amerigay here. I've gone through 2 and a half 30-packs of Indomie Mi Goreng hot and spicy (Pedas) since someone told me about them about a year ago. They're about $0.75 USD a pack off of Amazon, which is way more than you'd pay in the SEA/Oceania area, but absolutely worth it. I've given up all other instant noodles, even the ones we can get cheaper. They're just that good. I usually make them with a couple soft-boiled eggs and some frozen veggies.

      • 1 month ago
        Anonymous

        I tried it. It's nice. Almost reminds me of yakisoba but it comes with a chili packet which adds a nice amount of heat to it.

      • 1 month ago
        Anonymous

        these are so popular in Australia that they're even in our military's MREs

      • 1 month ago
        Anonymous

        really? wow, I live in the middle of Missouri, the little asian market here carries it. it is opretty friggin good. i like how it comes with a litle bit of oil int he seasoning packets section

  6. 1 month ago
    Anonymous

    Letting the ramen sit in hot water off the heat makes for better texture than boiling it.

  7. 1 month ago
    Anonymous

    my pro tip is to just buy better noodles instead of the 25 cents shit. if I'm eating instant food I don't want to have to frick with adding extra ingredients to it.

    • 1 month ago
      Anonymous

      I recently discovered these frozen udon noodles. these are so much better than dry or vacuum sealed udon, still only costs about $1 per serving, and makes such amazing stir frai and soups. It's miles ahead of instant noodre in terms of quality and just makes it completely pointless to even bother with instant packs (at least in the cases where you are adding your own gredients)

      • 1 month ago
        Anonymous

        I've also graduated to this.
        I make stock with saved up chicken bones regularly, so I boil an udon block in about 1.5 cups. Then I add my own seasonings and flavors. You can add whatever you want for protein, egg, beef, pork, chicken, tofu.
        They are way cheaper and better than any instant noodle.
        Not a vegan gay but I like to pair it with slices of pic related in soup

        • 1 month ago
          Anonymous

          Mmyes I had it today with some veggies and pork dumplings. I even made which is probably on page 10 now because Culinaly absolutely hated it.

          [...]

          • 1 month ago
            Anonymous

            looks based and comfy, next time I'll post mine

  8. 1 month ago
    Anonymous

    >get maruchan beef noodles
    >make 2 packs like normal, use all the seasoning
    >spritz in a ton of frank's red hot sauce on the bottom of your bowl
    >pour in ramen, dump a ton of frank's in and stir well

    Nobody believes me but this is actually one of the most delicious meals I've ever had and I make it regularly since it's so cheap and only 700 calories or so while being super filling. It's incredible. If you don't believe me try it, you have nothing to lose.

    • 1 month ago
      Anonymous

      should i be worried about the amount of sodium that might be with 2 packets

      • 1 month ago
        Anonymous

        Maybe if you're a weak hearted pussy or something. I'd just avoid having it more than once a week probably though

    • 1 month ago
      Anonymous

      >2 full flavor packs
      >2920 mg sodium (128%)
      >Add another 300-400 mg from hot sauce

      Jesus Christ do we need to order you an ambulance after eating that slop?

  9. 1 month ago
    Anonymous

    I like bone broth ramen, I add a tbsp of powered beef broth and 3-4 diced up crimini mushrooms.

  10. 1 month ago
    Anonymous
  11. 1 month ago
    Anonymous

    >mince garlic and pickled jalapeño peppers
    >fry in 1 T toasted sesame oil with crushed red pepper to taste and a dash of smoked paprika
    >while frying, chop and roast half a red bell pepper
    >also chop green onions and your preferred greens (spinach, arugula, kale, etc)
    >add water to oil and boil
    >add soup base and all other ingredients
    >boil until noodles are done
    Done!

  12. 1 month ago
    Anonymous

    Depends on what I have on hand but it's usually a hunk of rotisserie chicken, garlic, onion, a chile pepper and some soy sauce.

  13. 1 month ago
    Anonymous

    >add vinegar
    >add onion

  14. 1 month ago
    Anonymous

    canned noodles > plastic bagged noodles

  15. 1 month ago
    Anonymous

    Cure-All Elixir recipe
    1 package beef TOP RAMEN

    before opening package, crush up the noodles.
    bring water to a rolling boil
    open package, remove flavor packet, dump noodles into water
    boil noodles for 1 minute
    remove from heat, pour out some water but keep the noodles fully submerged
    pour into bowl, add flavor packet, add a shitload of salt and pepper, mix
    eat with a spoon to cure headaches, nausea, dizziness, low blood pressure, and ward off existential dread

  16. 1 month ago
    Anonymous

    Buy decent instant ramen that doesn't need doctoring.

  17. 1 month ago
    Anonymous

    There is no trick. If you're going to eat instant ramen, buy the best brand that costs 1.50 a piece or less and cook it as instructed. If you want to "elevate" your noodles then get real fricking noodles, any place that sells green onion, mushroom, etc. also sells packs of cold cooked Chinese-style noodles and quick noodle broth (miso, tonkotsu, niurou, etc.), and those will always be better and more value-efficient than minimum-effort college snacks

  18. 1 month ago
    Anonymous

    1. Throw out the seasoning packet
    2. Boil the noodles in milk
    3. Reply to this post or your mother dies in her sleep tonight

    • 1 month ago
      Anonymous

      >boil noodles in milk
      What are you some kind of freakazoid?

      • 1 month ago
        Anonymous

        CHIMPANZEE

  19. 1 month ago
    Anonymous

    Nong Shim is love, nong shim is life.

  20. 1 month ago
    Anonymous
    • 1 month ago
      Anonymous

      Good to see this 15 year old infographic still floating around. Warms my heart.

    • 1 month ago
      Anonymous

      i fricking HATE green onion and bean sprouts

  21. 1 month ago
    Anonymous
  22. 1 month ago
    Anonymous

    Make with broth instead of water, use half the seasoning pack, and put chicken tendies in there not even fricking around it sounds like a neet meme to do Ramen and Tendies but it's basically chicken katsu. I also do some green onions and fresh ground pepper in there and mix an egg in to thicken (the heat of the broth and noodles cooks it) and I like to mix in the highly fricking based pic related in which will make your ramen strong instantly. Use more than you think you should, unload with that shit. I also like to do Chili Crisp which iirc is the same brand as this, little crunchy peppers in oil.

  23. 1 month ago
    Anonymous

    When I was a poorgay student I'd mix them with egg, cheese and ham cubes. A single pack turns into a huge struggle plate that'll make you sick

  24. 1 month ago
    Anonymous

    turkey dogs (thanks futurama) sliced thin, thick, and/or random, if stovetop mix in a scrambled egg, or poach an egg. add the egg before the brick if you're poaching/hardboiling

  25. 1 month ago
    Anonymous

    I like doing it with squid

  26. 1 month ago
    Anonymous

    I've always wondered how it would turn out if I used them in an italian dish but I never remember to get them when I'm actually shopping. Has anyone tried throwing a few of these in a pot instead of spaghetti?

    • 1 month ago
      Anonymous

      You are encroaching on powers the likes of which you cannot fathom anon. Turn away.

  27. 1 month ago
    Anonymous

    >skillet
    >350ml milk
    >egg
    >cheese
    >onion(optional)
    >protein(optional)
    >ramen(spicier the better)

    >put 350 ml milk in skillet
    >mix in half the soup base(if you use it all the end product will be too salty)
    >also add w.e. protein and veggies you want now
    >bring to boil
    >place ramen puck in milk(milk will cover only half the puck)
    >get bottom half softened then flip over
    >when other half is softened, split it up so ramen becomes completely submerged in milk
    >now as quickly as possible add your other ingredients on top
    >crack an egg in middle
    >distribute cheese
    >cover skillet, preferably with lid but you can make due by using foil and crimping around the edge of the skillet
    >cook for 3-5 minutes
    >under no circumstances do you remove the lid until ramen is fully cooked or the egg won't cook properly
    >wala you have tasty ramen
    >if you're still hungry, you can mix the left over creamy goodness with rice

    • 1 month ago
      Anonymous

      this looks like a nongshim or samyang ramen recipe varient

  28. 1 month ago
    Anonymous

    >ramen tips
    When you add egg to ramen. Don't just crack it in. That causes it to not cook well.
    Crack the egg into a bowl or w.e. then mix it up(don't need to completely scramble them). Then slowly pour the egg into the boil ramen. The egg will cook instantly and much better to eat in ramen.

    • 1 month ago
      Anonymous

      This is good and true but frankly I don't think op should do it. If you're trying to make Good Food then do it this way. The gains aren't huge though and you can get most of the way there just mixing it in whole, to the point its not worth making another dish if you're just trying to make your neetslop a little better.

  29. 1 month ago
    Anonymous

    Add the seasoning to the pot while it is cooking not on them after they are done and in the bowl. This will cook them in broth and cause the noodles to actually absorb the flavoring instead of just sitting in a brine that taste like it.

  30. 1 month ago
    Anonymous

    No. I refuse to eat that shit.

  31. 1 month ago
    Anonymous

    Garlic.

  32. 1 month ago
    Anonymous

    All the recipes in these ramen threads end up turning into prison meals.

  33. 1 month ago
    Anonymous

    throw in frozen meat dumplings, some sesame oil and soy sauce

  34. 1 month ago
    Anonymous

    On Sundays we usually do pork of beef in the crockpot. It's almost always cooked in stock and usually has spices or chilis or something added.
    When it's almost done and I go to shred it up, I take a ladle and remove the extra seasoned stock. I boil the noodles in water, drain completely, and add some of this stock in as the broth instead of that starchy water.
    If I have veg and w/e left over I'll add that too.
    This week I had asparagus, mushroom and orange bell pepper.
    But after adding egg/ veg for years I have to say, upgrading the broth adds so much flavor, I love it.

    • 1 month ago
      Anonymous

      I usually completely ditch the seasoning pack and either use broth or a buillion cube. Tends to be healthier and tastes better too.

  35. 1 month ago
    Anonymous

    saw this the other day and my wife made it tonight - pretty good fellas.

    though she did overcook the egg like a heathen, but i still love her.

    • 1 month ago
      Anonymous

      you don't love her, you just love the sex

  36. 1 month ago
    Anonymous

    Always remove your ramen from boiling water just before they're fully cooked. This will make them taste better since the rest of the cooking will happen in the bowl and they won't oversoak the water making them disgustingly transparent

  37. 1 month ago
    Anonymous

    Ramen bros, WINCO HAS HUY FONG SAMBAL OELEK AGAIN.
    I REPEAT, WINCO HAS HUY FONG SAMBAL OELEK AGAIN.
    THIS IS NOT A DRILL.

    • 1 month ago
      Anonymous

      cool story, nerd. get some glass noodles and egg with that

  38. 1 month ago
    Anonymous

    wait a sec. Do any of you like Sanyang or has Coinslot Boy ruined it?

    • 1 month ago
      Anonymous

      >sanyang
      Samyang, I prefer it to Nongshim, but that's the regular flavored one, haven't a clue what the frick coinslot boy is

      • 1 month ago
        Anonymous

        >no idea who coinslot boy is
        I pray you never find out.

        • 1 month ago
          Anonymous

          post it.

          • 1 month ago
            Anonymous

            YAMERO

  39. 1 month ago
    Anonymous

    My mom used to make this. It's actually alright. I still eat it once or twice a year for nostalgic purposes.
    >maruchan beef Ramen
    >drain water when finished cooking
    >one cup of instant white rice
    >serve finished rice next to finished noodles
    >spinkle seasoning packet on top
    Oh, and mix it up if you want. The seasoning absorbs well.

  40. 1 month ago
    Anonymous

    >fry a few eggs and some baloney to throw on top with hot sauce
    >boil some cabbage and carrot strips with it and add soft boiled eggs instead
    >throw in some leftover meats
    >drink alcohol to get buzzed b4 eating
    nuke in the microwave is ez but don't cook it too much on the stove or else you get a blob

  41. 1 month ago
    Anonymous

    I have some accidental duck broth from a roast I did on the weekend, thanks for giving me some ideas to use it guise

  42. 1 month ago
    Anonymous

    I just buy whatever meat is on sale, cut it up, and toss it in when the water starts to boil.
    Then add in Sapporo Ichiban instant Noodle. Maybe add an egg or some green onion, that's it. No straining or anything I like it

  43. 1 month ago
    Anonymous

    Carefully open bag, crush dry noodles, sprinkle about half of the salt packet on noodles, eat like chips (crisps for our bongistani frens.)

    • 1 month ago
      Anonymous

      Some kids used to have this for lunch in middle school and I would bully the frick out of them for being poor

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