I normally start with hot sauce, butter, and mustard in mine.
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Putting boiling water in it for once instead of eating it dry :3
never!
Dont forget to snort the spice packet!
It’s so hard to swallow the boiling water though, my throat keeps burning.
Do you have a recipe? Not all of us are gourmet shefs here
Step 1. Boil water
What am I, a chemist?
Clarification: This jar says “Jam.” Is water?
It’s says “water” on the ingredients. The label wouldntylie to us.
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.
Hot sauce and a soft boiled egg
mincemeat sauce is pretty good with it or some tuna and mayonnaise
Boil tea and using that to cook the noodles. Poach one or two eggs with the noodles. Salt and pepper to taste.
If I’m trying to make it a real meal whatever veg / seafood / meat I might have around. But my lazy addition is a spoonful of crunchy peanut butter (and usually some extra spice) makes it feel more nutritious creamier and kinda like satay.
See, people think that me using butter is weird, but peanut butter sounds atrocious to me and multiple people have suggested it.
Peanut butter is a common ingredient in some Thai recipes. It just sounds weird to people who have only used peanut butter for PB&J sandwiches.
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.
….butter??? In ramen???
Butter corn miso ramen is a thing in Sapporo. Probably invented to promote regional products (Hokkaido is famous for corn and dairy) to tourists.
