My Favorite Quick Fix Upgrade Combo
Although the bowl in these photos is sort of the ultimate example of how to improve instant ramen, on an average day I kind of vacillate between the plain and the ultimate version. Here is how I usually upgrade my instant ramen:
Then, based on the other items I have in my kitchen, I might add some other fun items, like what you see in the pictures. :).
6 Ways to Upgrade Instant Ramen
Use your own broth instead of the flavoring packet, any kind you like. In order to reduce the salt content, I like to use either vegetable or chicken-flavored Better Than Bouillon, but you could also use homemade bone broth, dashi, or even just some miso diluted in water. You have a lot of flavor options in addition to having more control over the salt and other ingredients thanks to this!
Fresh aromatics give your broth’s flavor a real boost by being added. I like to add fresh garlic, ginger, and green onion. It’s a no-brainer for me because I frequently have all three of these on hand (I keep my ginger in the freezer). Additionally, the soup has a pleasant medicinal quality from the fresh ginger, which is great when you’re feeling under the weather.
TIP: Mince the garlic and grate the ginger. Prior to adding the broth to the pot, briefly sauté both in a little oil. The green onion can either be sautéed with the ginger and garlic or sprinkled on top at the very end.
If you’re anything like me, your refrigerator contains at least 20 sauce bottles that are still half-used. So, if you want to use up some of those sauces, try making some instant ramen. To add flavor to your broth, you can add sambal, chili garlic sauce, sriracha, oyster sauce, hoisin sauce, fish sauce, gochujang, soy sauce, and a variety of other sauces. Or incorporate them as a type of table seasoning into the finished bowl.
TIP: Salt is frequently added when adding sauces, so bear that in mind when selecting your broth. I like to use half broth and half water because it gives me more leeway to add sauces later.
I looooove my bowl of ramen packed full of vegetables. This is where it gets really fun and useful. Look through your refrigerator for any produce that needs to be consumed, such as carrots, bell peppers, mushrooms, cabbage, and other vegetables. You can also add frozen vegetables like corn, peas, or broccoli florets.
If you don’t have any vegetables in your refrigerator, visit the salad bar at your neighborhood grocery store and take one or two small handfuls of your preferred vegetables. As a result, you won’t need to purchase a full package of each. Additionally, you can find proteins like rotisserie chicken or tofu (see the image above) to add to the dish.
An egg is my favorite protein to add to ramen because it’s so simple and I always have them on hand (either soft boiled or hard boiled). But there are countless additional options, including tofu cubes, tempeh slices, rotisserie chicken, browned ground pork, shelled edamame, pulled pork, shrimp, and more.
TIP: You can immediately crack a raw egg into simmering broth and cook it for about 6 minutes. Make sure the broth isn’t vigorously boiling because if it is, the egg will crack into a million pieces, clouding the broth. I cooked the egg in a separate pan using my simple 6-minute soft-boiled egg method for the bowl in the aforementioned photo.
Time to go wild! Top off your ramen with lots of fun goodies to give your bowl flavor, color, and texture. Here are some fun ideas: sriracha, kimchi, sesame seeds, crumbled bacon, nori (dried seaweed), fresh herbs (cilantro, Thai basil, chives), a drizzle of toasted sesame oil, crushed chiles, furikake, or a wedge of lime.
And that’s all it takes to transform a depressing little packet of instant noodles into an absolutely incredible bowl that I’m sure I would pay at least $8 for in a restaurant.
Add some seaweed for a traditional flavor.
Rider suggested incorporating some seaweed into instant ramen for a more traditional twist.
Rider asserted, “A square of salted seaweed can significantly enhance instant ramen.” “Serve with a soft-boiled egg cut in half and garlic-infused shiitake mushrooms that have been lightly fried.” “.
Choose pickled carrots, fresh cilantro, or diagonally sliced green onions as additional toppings.
How do you make packaged ramen noodles better?
- Use Your Own Broth. Use your own broth instead of the flavoring packet, any kind you like.
- Add Aromatics. Fresh aromatics give your broth’s flavor a real boost by being added.
- Sauce it Up. …
- Add Vegetables. …
- Add a Protein. …
- Top it Off.
What can I do with a pack of ramen noodles?
- Beyond Noodle Soup. We all know that the star of the warming Japanese soup that we crave when the weather starts to get chilly is these delightfully chewy noodles.
- Ramen Carbonara with Peas. …
- Ramen Tostadas. …
- Asian Slaw with Crunchy Ramen. …
- Apple Ramen Crumble. …
- Ramen Chocolate Truffles.
What is the best way to cook ramen noodles?
- In a pot, bring 2 cups of water to a boil.
- Add dry noodles into the pot, breaking up as soften.
- Cook for 3 minutes, stirring occasionally.
- Remove from heat. Add 2 Tablespoons of ramen soup base, stir it well.
- Transfer into the serving bowl. Add garnishes as desired.