Switch up Your Broth
The first thing is to change up your broth. When it comes to the overall flavor of the dish, the ramen broth is crucial, and there are plenty of ways to customize it.
First, you can lower the starch content of your broth, but don’t add the flavor packet just yet! First, bring some fresh water to a boil and then transfer it to a bowl before adding the packet mix. After cooking, strain the noodles and incorporate them into the broth. This technique will remove the excess starch from your broth and give it a light texture.
Adding some kewpie mayo to your ramen is another easy fix. This gives your broth a nice, creamy texture that tastes just like restaurant-quality tonkatsu ramen. Of course, you can always use real chicken or vegetable broth instead of the flavor packet, adding soy sauce and sesame oil to help add that umami flavor to a more basic base.
Including an egg in your ramen is a fantastic way to increase the amount of protein in your meal and balance out the dish’s saltiness. The yolk balances the flavors in the soup and lessens the ramen’s strong saltiness.
A common method is to add a soft-boiled egg. This makes the yolk runny, which allows it to combine with the broth to create an amazing creamy egginess.
To achieve a similar result, you can also just top your dish with an over-medium fried egg.
To quickly poach an egg while your noodles are boiling, try this easy method that won’t contaminate another dish: crack an egg into your noodles. These eggs will resemble and feel similar to egg drop soup.
Add a Splash of Soy Sauce
Go for a classic taste and grab the soy sauce. Many Asian cuisines rely heavily on its rich saltiness and deep umami flavor. A small amount can enhance the flavor of your ramen in a traditional manner. Shoyu ramen is a traditional Japanese dish in which soy sauce, or shoyu, is the primary ingredient.
Eggs can be added to instant ramen in a variety of ways for added flavor and texture.
To make instant ramen a more substantial meal, eggs are a great way to add flavor and protein.
Some people prefer whisking an egg into the ramen for a creamier texture, but others like to poach the egg by cracking it right into the bowl. Advertisement
