Ask Lemmy

When i get to the end of a rotisserie chicken, or I've made pulled pork, i create a broth of meat, mushrooms, chopped spinach, celery, soy sauce, lime juice, and a bunch of spices like garlic, ginger, parsley, chives, salt, pepper, and crushed red pepper.

Then i add the real star of the show - Korean Gochujang paste, which is fermented red pepper paste. It is spicy, but not too hot, with a really delicious flavor.

Then I add the ramen, and serve. Absolutely delicious, one of my favorite foods in the world. I just cooked up a crock pot of pulled pork, and I'll be making a big pot of soup today to dip into for the weekend. I also saved the pork broth, which will make an amazing base for it.

Dont use gochujang in a bottle, get the real stuff in the tub. It runs about $7-10 on Amazon. I've used Roland because it is all exactly the same, and Roland is among the cheapest. Publix just started carrying the tubs, but a different brand, so now i dont have to mail away for it. The new brand is exactly the same as Roland. It obviously all comes from the same factory, just different labels.

I also sometimes sautee up the same ingredients in a pan, toss in rice noodles, or drained ramen noodles, then add guochujang, thinned with a bit of oil and soy sauce, to coat it all. Also amazing.

mincemeat sauce is pretty good with it or some tuna and mayonnaise

https://www.youtube.com/watch?v=JsB57FtaxXQ

With Jazz :p

But actually: https://www.justonecookbook.com/ramen-egg/

1. A spoon of TomYum Soup paste (spicy ground shrimp basically)
2. Diced onions and bell peppers added raw once the ramen is off the heat. Adds crunch with taste
3. Any of my favourite cup soup mix, mostly hot and sour

Make it with miso, tempeh, whatever veggies I have around

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.

Any combination of ginger, garlic, onion, pepper, and whatever leftover meat and/or veggies I've got.

Or, if I have leftover soup, I do one cup water, one cup soup and one half of the seasoning pouch. It's especially great with cabbage and sausage soup, but split pea is pretty good too.

Sprinkle some nori rice seasoning.

I drop an egg in when heating up the water, do a quick reconstitute sauté of some dried mushrooms in butter with a little garlic and then top with a sheet of nori and fresh scallion.

An egg and some onions

I put boiled eggs, frozen vegetables, and chili crisp along with any leftovers I have. Today I had some extra bacon but things like pork chops or chicken is good too.

Still experimenting with different brands of chili crisp. I like the ones with a bit of crunch but they are not spicy enough. I put a couple big spoonfuls on top and would like it hotter with less oil.

If it's Korean noodle soup (like buldak or nongshim), I throw in some sliced spam, an egg, fresh spring onion and a couple slices of American cheese (that plastic cheese they use on burgers). If it's dry noodles, specifically IndoMie's Mee Goreng, I shit you not, try adding a teaspoon of unsalted peanut butter in there.

I keep some frozen vegetables to add in. Corn, peas, peppers, and onions usually.

Make the noodles in a pot, drain, put in flavor packet and pepper.

Bone broth, you get me?

The "ramulet" 2 egg omelette with ramen noodles

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 fuel~~ chili oil a while back. I add about half a teaspoon to the water while waiting for it to boil.

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

Sriracha or your preferred hot sauce, egg, chopped veg like celery or carrot, a shot of malt vinegar or Worcestershire or a1

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.

Egg and chilli crisp both work equally well to elevate ramen. I still use their powder pack, but I'm sure there are good recipes without so much salt.

Egg, julienned courgette