Ask Lemmy

Stir fry the cooked noodles with whatever.

Soft boiled egg, always. I usually have some kimchi, so that, too. Got a bag of nori sheets for sushi, so I cut up some of that as well. Made my own chili oil, and a friend got me some momofuku chili crisp, and I alternate between those two. Always growing some green onion out back, so some of that, too... Sliced ham? Hell yeah. I also keep a jar of pickled carrots shreds, so why not. Thin slivers of red onion, too. Toasted sesame seeds sometimes, just a little, for texture.

Ramen takes a long time to make at my place, but I got just about whatever you could want.

Hot sauce and a soft boiled egg

Putting boiling water in it for once instead of eating it dry :3

A soft boiled egg and some kimchi.

Jammy soy eggs

Extra dehydrated veggies

Dollop of gochujong or some other hot sauce

Sprinkling if sesame seeds or crunches up nori

Make the ramen as normal but once the noods are cooked crack an egg, add some mayo, then stir it all up. It adds great flavor and makes the meal more filling.

Spam and fried egg is a classic. Maybe some kimchi or whatever leafy vegetables I have around

Frozen veggies so I feel like it’s a real meal.

Fire-roasted corn is a fave, then usually peas and carrots, and the weird one I found: frozen okra. It seemed wrong but I had some on hand and figured why not? Turns out I like it a lot! It also thickens the broth just a bit in a good way.

A small amount of cream cheese.

Medium boiled egg. Some frozen potstickers, I heated up on the side.

Add instant potatoes until it gets to the desired thickness and add ground beef and cheese.
In college we called it "poverty slop"

Chop up a spring onion and chuck that in with some toasted sesame seeds.

For a bit more effort I'll chuck in some frozen stir fry veg when I'm cooking it. Sometimes I do an egg too

First of all, I never use that flavor packet. It’s a ridiculous amount of sodium.

To keep it quick and easy, I’d use garlic powder and/or chili flakes.

Defiant jazz

Sauces, Sauces and more sauces. I never user the flavor packet (Or just use a little bit) and add my own sauces. Soy sauce, fish sauce, hoisin, oyster sauce, miso etc. They are just sitting there ready to be used to make it delicious

Boil tea and using that to cook the noodles. Poach one or two eggs with the noodles. Salt and pepper to taste.

Egg, peanut butter, frozen peas, chopped up deli meats, thin sliced cabbage, sriracha or gochujang.

Concentrated ramen broth concentrate. Mizkan and Yamasa have a few varieties, including tonkotsu, shoyu, and vegetarian. Had to go to half a dozen stores. A mom-n-pop Japanese market had them on the shelf.

The suggested servings are way too salty. 1/2 to 1 tbsp is enough to really enhance the flavor.

I didn't see this listed yet, but this is by far the best I've had. I use Shin Ramen, it's pretty spicy. This offsets the spice a little, but it's still pretty spicy. I'm sure this works with other ramen just fine as well.

Noodles and flavor/herb packets into bowl with water, bowl into microwave.

In another bowl put 1 egg, about the yolks sized amount of kewpie mayo, and a few shakes of soy sauce, however much you want. Whisk it all together well.

Once your noodles are done cooking, SLOWLY pour its super hot contents into the egg mixture while whisking the entire time. Basically you don't want it to get hot enough to cook the egg until it all evenly incorporates.

Enjoy. I like this more than most restaurant ramen.

Sometimes I'll add meats or a boiled egg or green onions if I have it on hand, but that's absolutely not necessary for it to be amazing.

• Fried spam.
• crack an egg into it.
• add some curry paste.
• add fresh green onions.

kimchi or an egg

Start with miso or vegetable broth, with dark soy sauce, pepper/paprika, MSG, and maybe a little garlic if you're feeling it. (Light soy sauce too if you don't use the flavor packet, I use the soy sauce flavor top ramen packet though)

Add silken tofu, bok choy, and mushrooms (I like enoki and shiitake)

Wait a bit, add noodles, let it cook.

Drizzle some toasted sesame oil on top

Eat with chopsticks and slurp the broth!

I made some ~~rocket fue~~l chili oil a while back. I and about half a teaspoon to the water while waiting for it to boil.

Make your own broth from concentrates and things like doenjang, miso, gochjang, hoisin, fish sauce etc. Then a bunch of veg. If I'm feeling it, ill use fresh veggies and prepare each accordingly, but if I'm making a quick bowl, a big handful of frozen veg does the trick.

Egg, julienned courgette

Bok choi, Sriracha and a crispy fried egg.

And some MSG if it can take it.

Aside - any broadly available alternatives to Huy Fong? I know they fucked their supplier, and I’ve heard it’s not the same anymore.

Bone broth, you get me?