Confession time: sometimes I actually like instant ramen. I don’t consume them frequently, perhaps once a year, but when I’m in the mood, I’m totally not above grabbing a packet of instant noodles and chowing down. Over the years, I’ve discovered 6 simple ways to transform instant ramen so that it might actually be considered a meal AND utilize the leftovers in my kitchen at the same time. I will therefore share them with you today because doing so is a win-win situation.
Yes, the bowl in the picture above contains instant ramen. And those upgrades were pretty inexpensive.
Obviously, the best way to improve instant ramen is to simply purchase real ramen (from a restaurant or high-quality noodles from an Asian grocery store), but that isn’t the topic of today’s discussion.
We’re talking about the situation in which your only option or preferred option is the reasonably priced little ramen packets that are readily available in almost any American grocery or convenience store. In that case, here are some options for you to consider!
Crack an egg into the water for a creamier broth.
For a creamier broth, one Redditor claims they prefer to crack an egg into the boiling water.
Bring two cups water to boil, put in pack of Ramen, spice pack, and crack two eggs in on either side. Set timer 2:30-2:45. Do not overcook egg, cooked whites with runny yolk is ideal,” RealJohnLennon writes. “
Add miso paste instead of the flavor pack.
Try swapping the seasoning pack that comes with instant ramen for a scoop of miso paste (which is made from fermented soybeans) instead. As a BBC article points out, although miso is high in sodium, it is said to be beneficial for your health and contains probiotics that are good for your gut.
Add veggies for a homemade ramen soup.
Add some leafy greens to the broth toward the end of the boiling process, such as spinach, bok choy, or cabbage. There is no need to use a second pot because the vegetables should wilt in the boiling water with the ramen. Additionally, you can defrost some frozen vegetables (such as corn, peas, or carrots) under running water before adding them to the pot toward the end of cooking.