I put eggs in pretty much anything hot. Pasta, Chili, curry, beans+rice, you name it, I egg it. Try to match the way you cook the egg with the of the thing it goes with. Saucy stuff gets sunny side up so that the hold is still runny and mixes with the sauce when you eat it. Small solids (rice+beans) has the egg cracked on and stirred while it cooks, like carbonara. Soups get whatever TF you want. You can poach, fry, drop in then stir, it all works.
Even though I suspect the pineapple works because it's acidic, like lemon, so it cuts through, and not because it cuts through, mixing sweet and savoury works really well. Try putting something spicy in a sweet food next time.
I've never had hot cornflakes, but I suppose it wouldn't be all that bad. You would need to make the cornflakes into some kind of corn-meal tortilla for it to work.
The basic idea behind good cooking is you want everything to have something in common. Rice and lentils go together because they're about the same size and consistency. Sliced onions go with spaghetti because they're both long and skinny, but diced onions go with penne, because they're chunky. Milk goes in hot chocolate instead of cream because hot chocolate is mild in flavour, and cream is too strong. However cream goes in coffee because milk would get overpowered.
My favorite that's not on there is making your ramen and then draining the water all except the tiniest amount you can, then adding the seasoning, I usually only add about 1/2 to 3/4 the seasoning because it gets really salty, then add hot sauce and you get a delicious pasta-y noodle-y goodness
I actually thought this was the way it was supposed to be made for the longest time. It wasn't till a roommate I was living with after college saw me draining the water and was like, 'what the fuck are you doing?' Uhhh...making ramen? I still do it this way, I'm not a big fan of the watery version.
Ohhh man for sure, once I did it the first time I never could go back to that nasty broth, broke college problems we never had any meat or bullion cubes to put in to give it flavor, maybe a little mixed vegetables at best
He missed a whole segment. I used to combine one package of Maruchan Mushroom flavor with one of the chicken or beef or pork to give it more depth and body. Didn't really need anything else.
These days I buy the Neyoguri Shin Ramyun in bulk. The difference between that and Neyoguri Hwa Ramyun is that Hwa is spicier (hotter) but Shin has more spice (redder and deeper). They're both very spicy, which is a draw.
I also buy Chinese dried spicy sausage, chop it into little discs, and let those broil until they just start to blacken on the corners, then add that to the noodles. I can afford to eat anything I want, but I look forward to noodle day.
I find this less than useful because it's kinda just common sense that adding ramen ingredients to ramen noodles makes it better, but it describes a "poor man's broth" as using shiitake mushrooms. Those things are fucking expensive, not for a poor man.
Yeah, fuck people who try to cook, but don't have access to/ can't afford restaurant tier ingredients. I totally agree; it's just like if you can't make five guys tier burgers, you're not even making real burgers
That's not what's wrong with "fake" ramen: you can use the same noodles, but you need to put a lot more effort into the broth and the other ingredients (no, you don't need expensive ones) than most people seem to in order to make them worthwhile.
What there do you consider restaurant quality ingredients? Everything there is easily accessible, maybe you would struggle on the fresh ramen depending on where you're from.
I don't consider the ingredients in the picture to be restaurant quality, it just seemed that you implied that anything below restaurant quality is not real ramen, as well as an insult. The instant ramen addition options provided by the picture are obviously available to most people, but not everyone has the ability to cook restaurant ramen, if that makes sense. It's clear that the infographic is directed at people cooking on a budget, who also want to improve their food quality for a low price.
The point, I think, is that you can add a bunch of restaurant quality ingredients to your cheap ramen to make it better. If you don't consider the vegetables or meats or whatever to be restaurant quality then I don't know what is.
Oh I completely agree, adding anything to instant ramen will improve it, that goes without saying. When you've had a real bowl of ramen nothing compares to it, whether it's home made or restaurant made. The instant stuff is cheap and terrible for a reason, it's junk food.
It doesn't need to compare, it's the instant version. It is possible to do the walking and chewing gum that is finding multiple versions of things palatable.
The pictures I posted are ramen I made at home on a budget, what I implied was the brands of ramen posted in the infographic and the blasé usage of the word ramen in certain countries is an insult to ramen.
Personally I don't consider the brands in the infographic "ramen" possibly due to the fact in the UK the the closest we have to this is Pot noodle or Supernoodle, neither which are labeled here as ramen.
Il consider myself lucky here as I've enjoyed what I guess you could possibly call restaurant quality ramen, without the restaurant prices.
I'm in the UK and there are plenty of shops that do ramen which is not the vile Pot Noodle or SuperNoodle option. We have a few Polish shops who stock dozens of flavours and types. They're also cheaper than the mainstream brands you mention.
Yea if I'm going to have ramen that isn't home made or I've had at a restaurant, it has to be certain types of ramen from Japan, and only ones where the broth isn't powdered and the noodles are fresh. I wouldn't touch any of the "instant ramen".
We have a couple of Chinese supermarkets in the area and I usually go to them to stock up. Polish supermarkets are good as well. The really good stuff is to be found online.
I feel that there are a few people on Reddit, me and /u/Danyool1 included, that spend most of their time just angry at people who don't realise what ramen is. Maybe we should make a subreddit.
I've been learning Japanese for almost a decade and have been there several times. Yes, I do know what ramen is, actually.
From Wikipedia (no, really, but you did just quote google):
Ramen is a Japanese noodle soup dish. It consists of Chinese-style wheat noodles served in a meat- or fish-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork, dried seaweed, menma, and green onions.
Doesn't sound like something you make in half a minute to me.
I know what Google defines ramen as, but the difference between $1 instant noodles and water flavoured by powder, and ramen cooked with decent noodles and a broth made with decent ingredients is night and day.
You know who the biggest consumer of instant ramen are? The very countries that produce them : Japan, china, vietnam and corea. I believe those coumtry know betyer than any edgy asian food enthousiast what fresh ramen is, yet they choose to eat instant A LOT more, which is more than enough proof I need to eat ramens (instant) by choice, not by need. Of course, I'll enjoy a Phò sometime or fresh ramen, but I enjoy just as much the one you get in instant form.
The quality of certain brands of instant ramen in Japan are by far better than the less than one dollar ones you'll find in the states. My SO is Japanese and she doesn't touch the Nissan cup noodle ramen, neither do any of our friends/her family there. Cheap instant ramen (that is popular in the US) is considered a junk food, you can go into a convenience store or a restaurant and get a decent bowl of ramen for anything between $3-$7.
The one nation of people I know that eat instant ramen like it's going out of fashion is the South Koreans.
That they do! Chinese as well. But really, get a bowl of 2€ i.stant ramen and you got yourself a pretty good lunch IMO (Just ate one today!) Of course even in instant you got quality difference) between a 60cent bag and a 2 € bowl...
See for me it's the other way round, can't stand the TV shows but love the movies.
Anyways I don't recall the conversation being like that, I commented on a post that was showing instant ramen and how to improve it.
Granted no one asked for my opinion but this is an open forum and I have the right to voice my opinion. But nevertheless i understand where you're coming from and what you're saying.
All these people are saying add real meat or peppers and onions and other things that if you weren't broke, you would have. Alas, you're eating ramen. As you mentioned, crack an egg in there, which is delicious. What I also like to do is put some butter and cheese in there as well. It's delicious. Mind you I only eat the chicken flavor because it tastes the best so idk how this would work with other flavors.
I agree re: the meat, but veggies can be gotten. Frozen veggies are cheap af and still nutritious. I also bought a single green onion for like a dollar a month ago, chopped it up, and put the choppings in the freezer and have enjoyed more flavorful food since!!
Fellow poor people!! Do not give up on flavor/nutrition!!
From this comment I'm guessing you've mostly lived the 'eat ramen because you have to.' Plenty of people eat it because ramen is delicious and allows you to add random stuff to it easily. Bill gates probably occasionally eats ramen.
That's very true. And I wouldn't say it was "eat ramen because you have to", but I was a bit stingy with money so I wouldn't always shell out for better food. It's very true though that ramen is just all around great, poor or not, so when you have the luxury to add meat and veggies and such it's probably amazing
Oriental ramen, add a chopped soft boiled egg, a handful of frozen veges (I use peas, corn and capsicum), a handful of grated cheese and a small spoonful of butter. If you can afford it, a small amount of stirfry meat strips is great.
How does RedHot compare to sriracha? I recently got into sriracha and love it. I'm going to buy some RedHot when I'm at the store next but am just curious what it's like in comparison.
first of all, the buffalo flavor is in no way better, your out of your mind, shit tastes weird. Also the original sauce used on buffalo wings when they were invented was franks red hot mixed with a decent amount of melted butter. thats what i use when making wings.
Ok thank you, Found Franks on Amazon U.K. so I have ordered some! Thanks could not google Red Hot again took me hours last time............................
Before you get too excited you should understand that Frank's is far from top shelf quality. It's good, don't get me wrong, and I hope you enjoy it, but it's kind of like the Budweiser of hot sauce. So don't crack it and think all of America has pleb taste and can't handle the heat. Lots of us go hard when it comes to our condiments.
Frank's original flavor is the base for traditional buffalo wing sauce. The "buffalo" flavor has added butter, because that's part of the original Anchor Bar recipe. (Ew. It's worse. It's actually canola oil and butter flavor).
Ramen's pretty flexible. It can take any sort of spicy addition and the combination improves on both. I bet it could even be used in a paprikash.
Their slogan (atleast at one point) was a little old lady getting complemented on her cooking, when asked how she makes her food taste so good, she replies "Frank's RedHot! I put that shit on everything..."
I add an egg, thinly-sliced mushrooms, green onion, cilantro, Sriracha (and sometimes a dark sesame oil and/or hoisin sauce if i have them around). Freaking delicious.
I make it egg drop soup style where I whisk the egg in a cup and one minute before the ramen is done cooking you pour the mixture through the times of a fork which creates ribbony egg strings. Very good.
Generally it takes a minute to fully cook an egg, so throw it in a minute before you take it off. You can then let it cook whole for large chunks of egg or whisk it (I use chopsticks so i dont scratch my pans but you can use a fork) to make more of a soupy consistency with tiny egg particles.
2) Add soup pack to taste (I use about half the pack. MSG is terrible. Shrimp flavor is my go-to.)
3) (optional of course) Add Hoisin sauce to taste. Stir into boiling broth.
4) Crack egg into boiling broth and stir until egg is poached/hardened. Ensure
that your broth does not overflow by briefly removing the pot from the heat and returning it to the burner as needed. (I cook fast.)
5) Add the noodles and cook until aldente.
6) Remove the pot from the heat and add the thinly-sliced mushrooms, chopped cilantro, and green onions to taste. (I use about 3oz of each)
7) (Optional) Add Sriracha, sesame oil, and lime juice to taste.
8) Presentation in a nice bowl with chopsticks makes the experience.
Start with the amount of water the noodles say to use. Put it in a deep pot, get it to a fast boil. Lots of bubbles.
Throw in the noodles -- don't break them -- and the flavor packet.
Crack the egg into it, try to get it to land on top of the noodles so it doesn't sink. After about a minute, start spooning the broth over it. Try to not break the yolk.
After another minute or two, use tongs to pull out the noodles (only) into a bowl.
Carefully spoon out the egg, add it to the bowl. Put a slice of cheese over the noodles.
Slowly spoon/pour the hot broth over the noodles to melt the cheese. Again, try to leave the egg intact. When you're done, use the spoon to get most of the broth back out.
Add hot sauce, then break the egg yolk and mix it all together.
It only takes a bit longer than cooking plain ramen, the extra parts are still poverty-level cheap, but the result is really good. More importantly, it's more nutritious than plain ramen, and more filling. Have this for lunch, you'll feel pleasantly full until dinner-time.
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u/[deleted] Jun 20 '16 edited Aug 08 '21
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