When you think about what was needed to make that soup, just boil a pot of water and throw in some dehydrated noodles, it was almost too good to be true. Enrich the broth with soy sauce to taste; top up with a boiled egg, pork chashu (or crispy bacon strips), nori, scallions, togarashi. You tryna be tricky? Pour into a bowl, top with one or two slices of American cheese, then scatter bacon and chopped scallions on top. This article was originally published on Sep. 26, 2014. Add items early if they need to be cooked — think, carrots or meat. For a bit of salty richness, you could add a splash of soy sauce or even Worcestershire. This will hydrate the noodles, but will grant more options for serving the noodles. Not only will you learn a new technique in the kitchen, but you will be left satisfied with a bowl of better ramen! Instant Ramen is just crying for a splash of sauce, whether it is to Worcestershire, fish sauce, or lime juice. Although it does require additional effort, the added work will turn a package of dry noodles, into something delicious. Look at moisture. Heck, even a spoonful of peanut butter, particularly when paired with something spicy, can lend an interesting angle. Take a break from the flavor packet for a different, more wholesome taste. It's hard to resist a warm bowl of noodles that cooks in mere minutes — but also, let's be honest, simply adding hot water to your noodles and spice packet just doesn't do them any justice. Cool it quickly if you prepared the stock ahead of time, and it will hold for about five days in the fridge or up to six months in the freezer! Put the oven on broil, then stick the aluminum foil and noodles in the oven — while keeping a close eye on them! This is another one of the hacks that's particularly nice just because of how versatile it is; it doesn't mess with the flavor profile at all, so you can go ahead and incorporate other things you want in the ramen without anything seeming imbalanced. When the ramen noodles are cooked, stir in a tablespoon or two of cilantro stems that have been cut into 1/2" pieces, then pour the ramen into a bowl. Pour two cups of water into the saucepan with half a flavor packet from spicy ramen and bring to a boil, then add the noodles and a few tablespoons of liquid from a jar of kimchi. Ideally, you'll be left with a perfectly crunchy top layer with deliciously smooth noodles underneath, which you can then reincorporate into your broth (or just go ahead and sample plain — this is your ramen journey, after all). If you really want to up your ramen game, you can even try making ramen in a slow cooker — there are a lot of ramen slow cooker recipes that are simple, require relatively few ingredients, and make the process of cooking and prepping protein a lot less intimidating. Perhaps it was some egg, pork, or ground beef, but whatever is included, you can try adding protein to your instant ramen as well. In a saucepan over high heat, whisk together 2 cups of water, 1/2 the flavor packet from seafood or spicy ramen, and 1 teaspoon of white miso. Instant ramen is cheap and tasty, but it's hardly a gourmet meal. This is far from the only way you can add some kick to your ramen noodles — you can also try adding cayenne pepper, or go full bold and add something like Carolina reaper hot peppers. "Add bacon and eggs for a great breakfast take on ramen noodles. I love this because it's fast, easy, and delicious," said Riley. I am a huge fan of soaking my noodles, and adding them to a stir-fry. But don’t be afraid to think outside the box. This may be slightly less of an easy hack to pull off if you're not used to cooking meat, if you're living in a dorm situation, or if you're trying to keep your options cheaper, but adding in a protein like stir-fried tofu, chicken, or beef will not only elevate the flavor of it, but will make a bowl of noodles more substantial to keep you full longer. In a small pan over high heat, cook two tablespoons of tomato paste in two tablespoons of sesame oil for about 3 minutes, smooshing and stirring regularly, until it leaves a golden film on the bottom of the pan. Add garlic, ginger, 1 star anise, and a pinch of ground cinnamon to the broth; top up with bean sprouts, thinly sliced beef, scallions, Thai basil, fish sauce, and lime juice. Cheap, bare bones brands like Maruchan and Top Ramen may be weak sauce on their own, but they can serve as a decent blank canvas if you’re willing to get a little creative. It's a great way to repurpose leftovers or use a piece of meat that's about to go bad. As long as you have an oven with broiling capabilities at the ready, this one is also relatively simple and doesn't require much cooking know-how. Ramen noodles are fantastic, but if you want a little more bulk to your soup, then add some fresh vegetables. Frozen vegetables are an affordable and quick fix for adding in some vitamins and flavor, but consider fresher ones, too. You can even add frozen vegetables in a pinch! "Stir-fry the cooked noodles with vegetables and sauce, or chill the cooked noodles and add a simple sesame oil and rice vinegar dressing with some shredded vegetables," said Kang. Bring a small saucepan of water to a boil, then add an egg (or two) and set a timer for six minutes; when it goes off, drain the water, then put the egg(s) into a small bowl filled with ice water. Bring two cups of water to a boil in a small saucepan, then whisk in two teaspoons of beef bouillon paste, one teaspoon brown sugar, one teaspoon five spice powder, and one teaspoon fish sauce. Bring a boil, then reduce heat to medium and cook until the mushrooms are rehydrated—about 3-4 minutes. Meat and vegetables that need to cook longer should be added earlier in the process, while items that cook quickly can go for a quick dunk just before serving. by Arielle Calderon. Most instant ramen packets with a powdered seasoning base will instruct you to add the seasoning right at the end. Noodles are our all time go to meal and by these 12 ingredients you can make them taste more yum. Stir in 1 tablespoon of rice wine vinegar, four teaspoons of soy sauce, and 1-2 teaspoons chili-garlic sauce, then add dried ramen noodles (discard the seasoning packet) and simmer for about 5 minutes until cooked. The main trick here is timing. Carrots, bell peppers, mushrooms, and bok choy are some of the options you may want to consider. Of course, you had to sprinkle in the “seasoning packet,” which was a little bit of a mystery when you stop to think about it. You can prevent mushy ramen by draining the noodles immediately after cooking and rinsing them under cold water. Instant ramen is not just for poor college students, the massively hungover, and the frequently stoned. All Rights Reserved, 9 Lansdowne Street, Suite 2Boston, MA 02215, The Truth Behind the Misleading Labels on Food Packaging. These egg cookers will allow you to cook up to six eggs at a time, depending on the method you're using, and in a variety of different ways. Spicy ramen. When the noodles have cooked, stir in about a teaspoon of soy sauce and 1/2 teaspoon of fish sauce, then pour into a bowl. Or, now is when you can throw in some uncooked meat, cut into bite-sized pieces. In order to honor its origins, I suggest we all spend a little extra time to make better ramen, easily! Top with a mound of kimchi, julienned cucumbers, and the egg. Add delicate ingredients like spinach and corn just before serving. (I should also mention that the noodles can be prepared according to the packages instructions, similar to this recipes stir-fry.). Slice a handful of baby carrots into circles, then add to small saucepan with a bit of butter and cook over high heat until just softened. It’s the ultimate work-from-home lunch, too, because it won’t cause a mess in a kitchen that might be doubling as your workplace. The vegetables currently in season will depend not just on the time of year, but where you live — a good resource for checking is the Seasonal Food Guide, which has an online search tool that allows you to refine by the month, your location, or the type of produce that you're interested in.

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