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
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.
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.
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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.
1. Sapporo Ichiban Shio Flavor
MY THOUGHTS OVERALL ★★★★☆
Actually, Sapporo Ichiban offers a satisfying bowl of shio ramen.
Actually, it is very difficult to find good shio ramen.
Do you know why?
because even though it is very simple, making it is very difficult.
There are lots of excellent instant noodles with shoyu and miso flavors available.
But I believe that Sapporo Ichiban has a monopoly on the shio flavor market.
Take a moment to consider enjoying your favorite ramen toppings with some delicious shio ramen for dinner.
Now, you want some, don’t you?
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
