Add the whole disc of dried noodles. Do not break the noodles in half. I understand that breaking things is enjoyable, but you have to learn to control yourself. Rather, place the noodles into the hot broth and maintain their submersion by pressing down on them with a fork or chopsticks. Dont stir the noodles—just keep them submerged. After 2 minutes, the noodles will soften and break apart.
After the noodles have softened and separated after two minutes, remove them from the broth and let them stand for another two minutes. The air flow will impede the cooking process, resulting in slightly more al dente 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.
For some, this vague and imprecise approach produces a satisfactory result. The noodles are warm, the broth is seasoned. But, as I found out when writing my cookbook, Koreatown, Koreans have a ramen process that makes for a better bowl.
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.
3. Things you need
Before preparing your ramen on the stove, make the following preparations.
A stove, a pot, 500 ml (2 cups) of water, a timer, and vegetables, meat, etc.
1. Then why haven’t some people made ramen on the stove?
They have most likely been eating noodles from a plastic cup, saving them from having to use a stove.
But there’s one problem.
Ramen noodles in a container cost a lot more.
The cost is more than three times that of prepackaged ramen.
Certainly, it is practical as it eliminates the need to clean your bowl or pot.
However, the contents of the bagged ramen and the cup ramen are identical.
So why don’t you save some money?
Another explanation for not using stovetops to prepare ramen is
