• Ultimate Ramen Tips & Tricks Guide V1: Playing With Your Mum's Spices
    92 replies, posted
God, I need some damned Ramen packs now. [editline]4th October 2012[/editline] Well, I found a pack of ramen just to get all my ingredients together for my mom to bitch at me about how I'm using too much water or too many onions and pepper and it'll ruin the taste and blah blah blah, so it looks like I won't get to enjoy the experience for awhile.
[QUOTE=Zerokateo;37909190]God, I need some damned Ramen packs now. [editline]4th October 2012[/editline] Well, I found a pack of ramen just to get all my ingredients together for my mom to bitch at me about how I'm using too much water or too many onions and pepper and it'll ruin the taste and blah blah blah, so it looks like I won't get to enjoy the experience for awhile.[/QUOTE] Tell her your experimenting, and that these experiments will help when you are out on your own. Should get her misty-eyed enough to shut her gob for a while.
I find every damn spice and sauce that is from Asia and pour in half the bottle into the bowl then add a HUGE amount of butter. I also put in 2 spoonfuls of Sriracha sauce, and it tastes great.
I accidently bought a kilo of Garlic today and I have Udon noodles, reckon they'll go well together?
Why have non of you had ramen with kimchi, its a really awesome combination
My favorite recipe; Get 1 3/4 cup of Water. Add 1/4 cup of teriyaki sauce, mix in some chili paste(either the mildly chunky stuff, which is better, or sriracha). Add the seasoning to this as well At this point, begin cooking your noodles from the ramen packet. Don't fully cook them- you can do this, but I prefer to give them about a minute in the sauce we make later. No reason you can't cook them fully in the sauce, but this may be much more difficult in a saucepan than just in a regular pot. Get a saucepan on some heat, and throw some oil in there. About a tablespoon, and use sesame oil for amazing flavor. Get that warmed up so it slides around a bit, and throw in a dash of ground ginger. Get this a bit warmer, than throw in your teriyaki water stuff. Get this to a nice boil, and allow it to cook for a bit. As a final step for the broth, mix 1 Tbs corn starch with 2 Tbs cold water [B]separate of the broth[/B], and add this to the mix. Now, add your noodles you partially cooked to the mixture. Cook the noodles until they are done the way you like it. If you want uber-quick delicous ramen, seperate the noodles and water. Add some sesame oil to the water, and pour the water back in, add the seasoning and some chili paste, and BAM extra flavor
[QUOTE=nimaratu;35333698]Since Brits don't get instant Ramen, we make it ourselves. I always empty around half a bottle of tabasco into the broth. Got a strange kick to it and tastes really nice. This might just be because i could drink tabasco. It just tastes that nice.[/QUOTE] they sell Instant noodles in Tesco and Asda. also Pot Noodles
Sausage, green onion, and whatever hot sauce I have usually works well for me.
I usually consume Ramen in soup form, easiest way to do it is this: 1. Boil water 2. Crush up the Ramen slightly inside the packaging and pour it as well as the seasoning into a bowl 3. Pour the boiling water directly into the ramen bowl 4. Cover the bowl with a plate (to preserve the heat somewhat) and just wait a few minutes. The noodles will cook themselves. Add soy sauce. Optionally, add vegetables and/or crack and egg right ontop before you put the plate cover on.
A Chinese supermarket has just opened around the corner, here's hoping they have ingredients and not just packets of noodles!
Let's not let this thread die now! So, I had some normal chicken ramen, no additves, but i think I had too much water, gonna cut the water in half next time.
[media]http://www.youtube.com/watch?v=Rwy7QzQ1wlU[/media]
That ramen burger looks heavenly holy shit
I tried that, except I used turkey and I didn't split it into two buns so I just folded it over like a taco. Then I took a cell phone picture of it with terrible lighting! [img_thumb]http://img132.imageshack.us/img132/5425/img20121126174932.jpg[/img_thumb] Holy shit, it was [i]goooood[/i]
just made ramen using the egg drop recipe on the front page. omg it actually tastes amazing. thanks to everyone who contributed recipes to this thread. i might put one up in the future if I can come up with a creative idea for ramen.
I cook it, drain out almost all the water,then put it in a bowl & THEN add the flavoring that comes along in the packaging. That way, the flavor is stronger & not watered down. I also like to add "Caldo de Pollo" or "Consome" but I don't know if they sell those in up north states. they are mexican spices & I live near the border between Mexico & America.
My favorite way now: After the water has come to a boil, set the heat to medium. Crack an egg into the boiling water, give it a swirl so it comes together. Do not break the yolk. This is very important. You want it to set. You're poaching it. Add your noodles. Break them up for easy eating with a spoon if you want. Stir, let it cook for 2-3 minutes on medium heat. Remove from heat. Make a chopping motion through the ramen to find the egg and chop it up. Stir in to taste: Full packet Red pepper flakes Garlic Powder Onion Powder Black Pepper Blair's After Death sauce (or other hot sauce that's high on heat and subtle on flavor) All those spices are to taste. For the hot sauce, don't use something sweet like Red Hot, which changes the texture and overpowers the flavor of the ramen.
You want ramen tips and tricks? I'm a correctional officer in a med/min security prison. The offenders housed there can buy ramen and lots of other foods from the canteen. They make [b]everything[/b] out of ramen. They call them "hook ups", and they contain everything from summer sausage, squeeze cheese, and saracha sauce to sardine paste and whole mackerels. OR combinations of all of that. Some of it seems like it would be absolutely terrible, but they all say it's damn fine. I'll have a list of some of these recipes Thursday morning when I get off of work. [editline]5th February 2013[/editline] Oops, necroposted. My bad.
I don't think anyone really minds necroposting, so long as it's meaningful.
[QUOTE=darklom;38760343]I cook it, drain out almost all the water,then put it in a bowl & THEN add the flavoring that comes along in the packaging. That way, the flavor is stronger & not watered down. I also like to add "Caldo de Pollo" or "Consome" but I don't know if they sell those in up north states. they are mexican spices & I live near the border between Mexico & America.[/QUOTE] Oh my god. This so much!
Shin Ramen with eggs and chicken broth, teriyaki sauce/Sriracha is currently what I'm eating.
Ramen + sweet corn = 1/2 way to homemade cup o noodles IN A BOWL
Steak seasoning. It goes good on anything.
I would recommend if you're doing that to not pour the egg all at once but instead slowly let it out while whisking the soup, it makes it come out at a much better consistency and it makes clumps less likely
You guys are forgetting the most important ingredient in Ramen. [img]http://www.finestchef.com/img/bag-of-msg.jpg[/img] On a side note, the best instant Ramen I've found so far is the frozen type you can buy from Japanese/Korean/Chinese import grocery stores.
The ramen I make is usually meant for "stomach aches" in my house. First I make the broth... Water, tid-bit of milk(IF IT AIN'T RED, IT AIN'T MILK), soy sauce, cayenne pepper, sea salt, and light garlic salt. From here you let these ingredients boil together, and then pour in either beef or chicken ramen seasoning, and then once that's all mixed together, toss that hushpuppy of dried ramen via four cubes. Leave it to boil at medium heat, and once it seems like the noodles are breaking from their stiffness, drop it down to half way point between low and medium, and toss a glass top on and let it just soak up for a few more minutes.
I prefer mine with the classy egg + soy sauce, and seasoned with a special "Grill Spice" mix that makes everything fucking amazing.
[QUOTE=Angus725;45298726]You guys are forgetting the most important ingredient in Ramen. [img]http://www.finestchef.com/img/bag-of-msg.jpg[/img] On a side note, the best instant Ramen I've found so far is the frozen type you can buy from Japanese/Korean/Chinese import grocery stores.[/QUOTE] I'm mildly allergic to MSG.
Oh god, made some egg noodles - the consistency could have jammed heavy machinery t'was that thick.
[thumb]http://www.groceries-express.com/images/70000%5C74964%5C00100%5C7496400100CF.GIF[/thumb] + [thumb]http://www.ramenplace.com/media/catalog/product/cache/1/image/800x600/5e06319eda06f020e43594a9c230972d/m/a/maruchan-top-ramen-beef.jpg[/thumb] It will set you free.
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