questionshow do you ramen?

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If the ramen you're used to has flavor packets, please do yourself a great service and find a restaurant that does ramen. It's a WORLD of difference. When I was brought to one for the first time I was like "Really? Why would I spend that much on something I only eat when I'm unemployed?" but oh man is it delicious.

My favorite is spicy miso, with ground pork. Amazing.

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Back when I did eat ramen: drain the water, add a small bit of olive oil or butter and stir in sliced scallions with the salt packet. I'd call it the "flavor packet," but who are we kidding? Bonus meal was adding leftover meats/vegetables and stir frying it all in a non-stick pan.

I miss ramen now and then.

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Nuke it, then a generous supply of sriracha and the aforementioned "flavor" packet (salt lick). Yummy!

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I generally only eat the chicken or beef flavors. I usually use two packets, and about one and a half seasoning packets added after draining. I like my noodles a little al dente and I drain most of the liquid out, leaving a small amount. I usually keep a bag of frozen peas and carrots on hand that I can add near the end of the cooking process. Ive heard that scallions and egg work well, but I have never tried that. My roommate used to tour in a regional band, and he said that they used to make "poor mans mac and cheese" by cooking the ramen however you want, then adding one slice of american cheese per ramen packet and stir. I know it seems weird, but I tried it one day, and its not half bad.

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The base has to be lagit Japanese ramen. If you've never had it, you are missing out. Yeah, it costs a few bucks on the Asian isle of your grocery store, but wow, it's amazing.
Add some meat and veggies (corn is good too), and even egg. Eat with chopsticks.

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I buy the Kung-Fu ramen and eat it raw. Yum!

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I boil it, with the spice packet it came with. I drain it so I just have the noodles, then mix in ranch dressing, hot sauce, or whatever other flavor(s) I'm in the mood for.

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Cheap and easy beef packet. In this order add water, add flavor packet, add a few grains (5-7) of beef bullion, stir, break noodles in half. Nuke 1 min (until noodles are bendable your microwave may be different) ensure all noodles are submerged. Nuke until boiling. Let stand, until almost to cold to eat. Eat.

I used to do/add all kinds of things to it, but I am happy with this now for now.

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Pretty much like this:

Remember kids, you get what you pay for. Top and Maruchan seem like a good deal, but Shin Ramen is King.

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You guys that are eating Top Ramen need to go to an asian market and buy some real ramen. The ones with three or more packets (seasoning, vegetable, oil) are the best.

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I used to always make the soup then drain the noodles, add a pat of butter, and a couple of sliced scallions.

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I like the fresh stuff. So, boil the noodles, drain them, mix up the shio soup base, add noodles. Then top with some bamboo, mung bean sprouts, pieces of cooked pork slice, leeks, kikurage mushroom pieces, and maybe a hard boiled egg half.

The only instant stuff that I might have once or twice a year is the Nissin cup brand.

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When I am feeling really lazy I will make a pack of chicken flavor (add packet, don't drain), then make a grilled cheese sandwich to go with it & dip it in the "flavored water".

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I boil the noodles. Drain. Then i have special mixture of soy sauce, Worcestershire sauce and flavor packet. I may mix it in or dip the noodles in. Love it with Miso noodles also.

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If you can afford it, get the stuff that comes in the cup. This means you have no dishes to wash except the eating utensil. Put some water in the cup then microwave to perfection. Done.

If you dirty more than 1 dish or one fork while eating ramen, you're clearly doing it wrong.

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@moxiemoo: Yup. Cooked (cheap) ramen, not so great. But uncooked, it's crunchtastic.

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I'm half Japanese and I have to say I love the cheap ramen. Yes there is much better stuff, but I still love it as a quick, cheap meal. In my house we always made a poached egg to eat with the ramen, also we always had the oriental flavor. I also like to add Chinese cabbage, bean sprouts (soy or mung), daikon, Japanese fish cake, or other Asian stuff if we have it. And I top it with either sriracha or hot chili oil, which ever one I'm in the mood for.

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Sure I'll get downvoted, but that stuff is bad for you.

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Cheapo packets all the way! Boil, then drain, then add the seasoning packet and chunks of muenster cheese.

We also use them in an awesome broccoli casserole recipe from Alton Brown. Weird, but awesome.

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Does it really matter how it's made?

(Shirt design by @fishbiscuit5, which sold at shirtpunch.com a couple weeks ago.)

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@narfcake: I would say yes. There is so many ways to prepare Ramen noodles and all have a different taste.

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@jjkehoe: "We also use them in an awesome broccoli casserole recipe from Alton Brown. Weird, but awesome."

I'm intrigued! Link!

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1 package of shin ramen, an egg, shrimp, and sriracha does it for me when I need a quick cheap meal.

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Kimchi Ramen Grilled Cheese.

Recipe here: http://www.tastespotting.com/features/kimchi-ramen-grilled-cheese-sandwich-recipe]

Don't knock it 'till you've tried it.

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Seldom as I eat the cheap stuff, it's always chicken or other chicken-based flavors, and I have to have the styrofoam cup variety, careful to follow the instructions exactly. Yes, I'm that type.

My wife is a stickler for Maruchan's Beef-flavored Ramen when we're talking the cheap stuff. Her instructions are essentially, smash all noodles into oversized mug. Fill with water. Microwave until it boils over. Add flavor. Eat with chopsticks.

We had the real stuff once. (As in, at a legitimate restaurant, "real.") Rather, she had the massive bowl of amazing Ramen, and I ate whatever she didn't want of it while polishing off a Philadelphia roll. I don't think we've had the better-than-the-$0.15-stuff Asian market Ramen.

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I don't always eat Ramen, but when I do its because I'm broke. Stay Hungry.

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@inkycatz: Your wish is my command! It sounds like a completely random mix of ingredients, but it's awesome.

http://www.foodnetwork.com/recipes/alton-brown/broccoli-casserole-recipe/index.html

My personal preference is to reduce the amount of mayo and increase the amount of yogurt (greek, preferably). And we used canned mushrooms, or none at all, depending on what we have around.

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@jjkehoe: Sounds really tasty for such a weird combo of ingredients!

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I usually break up the noodles into small chunks, pour the flavor packet in and shake it up, then eat it like chips.

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I kind of stopped eating instant ramen as soon as I figured out that thing packs like 1,200mg of sodium. For just one cup that is like going to the near limit of "2,300 mg a day — or 1,500 mg if you're age 51 or older, or if you are black, or if you have high blood pressure, diabetes or chronic kidney disease." [ink] Even a large McDonalds french fry has much les sodium than that at 350mg.

Anyways, going back to the subject. I love authentic japanese ramen, especially yakisoba ramen.

Here is one my recent photos from this cafe I go to really often.

Featuring sume sized ramen, sumo sized boba, and Okonomiyaki Potato Twist (aka sumo sized potatoes).

Just a reference for size... each boba cup measures at 1 liter.

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Also forgot to mention they have "sumo challanges".

If you finish the bowl of ramen (you only) within fifteen minutes, the meal is free and you get your name posted on the wall. Most people end up having a bad time in the end.

Same thing for the sumo boba, but you have five minutes to chug down 1 liter of sugary goodness.

Note that an average capacity of a stomach is 1 quart, or 0.94 liters.

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I believe there is only one correct answer, as shown here:

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"Oriental Flavor" - not really sure what the flavor is, but I like it best. Add a grilled cheese sandwich and it's just like being in college again.

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Large Tupperware bowl, add noodles, hot water, can of condensed vegetarian vegetable soup.
Throw away the salt pack.
Snap the Tupperware lid on, place it on foil on the 'hat throw' area (behind the rear seat of your average sedan) and leave it.
Do it first thing in the morning and let the sun work its magic, and by noon you've got a quart bowl of near casserole texture of lunchtime goodness.
Alternatively, 2 minutes nuked will have it too hot to eat, but let it cool for 2 minutes and there'll be no liquid remaining. For something hot and filling for less than $1.50, not too bad.

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We get the "Cup Noodle" kind, only.
1) My wife likes the "creamy chicken" flavor, only. Boiling water up to but not on or over the line, on top of the spices.
2) When I was really broke and poor, I'd get the same brand, but different flavors. Open the lid, add a raw egg and stir it till it drains into the noodles. Add water on top of the spices, then nuke it for 1.5 minutes. Instant meal.

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There used to be a recipe for a cole slaw sort of recipe with the uncooked noodles as crunchy bits in the salad. I forgot about that. I'm going to have to go search the net for that.

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Apparently there are a lot of recipes. Here is one:

http://allrecipes.com/Recipe/Ramen-Coleslaw/

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@okham: I ate way too much ramen and sriracha in college.

I can't even look at sriracha anymore.

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@kmeltzer: You put ranch dressing in your ramen? That's just nasty.

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@iggz: are you sure it wasn't that uncomfortable "incident"?

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Always add egg. It's such a small, simple addition, but it's such an improvement.