The Classic Packaged Ramen, Reimagined
There is a time and a place for a big warm pot of ramen noodles, complete with the ramen seasoning packet (I know, controversial opinion alert!). That would be around 2007 for me, curled up on the couch at home after a sick day at work or sitting on the floor of a tiny dorm room with millions of Christmas lights strung up for no apparent reason, when that extra-salty broth hits the spot.
However, I want to try to convince you to use this recipe to take packaged ramen to a whole new level. That is the way to go, says Adult Me, when you can make your own delicious broth in 20 minutes that is light, delicate, and flavorful in a way that emphasizes fresh vegetables.
If you are looking for homemade ramen noodles, here is a great recipe for the ramen noodles made from scratch.
How To Make Delicious Homemade Ramen
The extra few minutes needed to prepare this straightforward but sophisticated ramen are well worth it, even though it may not follow the exact easy-peasy instructions on the back of a ramen packet.
- Stir-Fry Aromatics: Garlic and ginger, what a delicious duo. This is where the flavor is, friends.
- Prepare Your (Easy!) Broth: To add some umami punch, mix in some dried shiitake mushrooms and chicken broth.
- Add Noodles: Cook the noodles directly in the broth while adding scallions for extra flavor.
- Add vegetables: shred carrots, thinly sliced kale, or anything else you want! Cook until barely tender.
- Toppings: Garnish with crispy panko crumbs, a soft-boiled egg, hot sauce, sesame oil, chili oil, or soy sauce, depending on your preferences.
A fantastic quick “stock” is made by simmering some dried mushrooms, garlic, and ginger with your chicken broth. The noodles will quickly absorb the delicious flavors that have been simmered for a long time. And since the entire thing takes 20 minutes, by good while I mean 19 minutes. The panko and extra chili oil or Sriracha will make your mouth water, and the soft egg on top will get you all the Instagram likes.
In the end, you can’t go wrong with a deep bowl of vibrant vegetables, a tasty broth, golden panko crumbs, a soft-boiled egg, and chewy, tangled noodles. ♡.
And Koreans should know. Its said that, on average, South Koreans eat 80 bags per person annually, which is a hell of a lot of instant noodles, and reason I look to the Koreans for instant ramen tutelage. Most of that ramen is Shin Ramyun (shin means “spicy” in Korean, and ramyun is the Korean word for ramen, a Japanese word). The following step-by-step directions for preparing a standard four-ounce package of ramen was developed with Shin, but it will work with Japanese, Chinese and Malaysian brands as well.1. BOIL THE WATER, ADD THE SEASONING PACKETS
I know what youre thinking. A recipe for instant ramen? Don’t you just boil water, add noodles and spice packets, and then “stir occasionally” as directed on the package?
This is important: I find that cooking the noodles for the recommended four to five minutes in most ramen recipes just results in a soggy and limp noodle. You must reduce the speed at which the noodles cook while the broth cooks in order to prevent this. The best way to do this: fan the noodles.
After the noodles have cooled, add your toppings and return them to the broth. I’ll discuss the numerous ways to surpass instant ramen next week. For now, lets focus on the classic. Over the noodles, crack an uncooked egg, cover the pot, and boil for 30 seconds. After turning off the heat, cover, and wait another thirty seconds. Serve immediately.
No fan? Forgot the first grade skill of making one out of paper? You can use a pot lid, or even your hand.4. PUT AN EGG ON IT
