What are some creative ways of cooking/preparing instant ramen that give it a special touch? Any garnishes or secret spices you add that elevate the whole ramen experience?
Instant ramen can be transformed into something truly special with just a few upgrades.
To enhance broth, swap out some water with dashi stock or bone broth for extra umami. If you can't tolerate spicy food, adding a splash or milk or a pat of butter neutralizes the spiciness and gives a rich and creamy texture.
As toppings and garnishes, I love a slice of American cheese. Gently place a slice right after the dish is cooked, and it melts into perfection.
Extra protein makes even the simplest ramen taste like a gourmet dish. I find Neoguri goes well with seafood, particularly clams, so I often make stir-fried noodles with littleneck clams I get from Costco. Neoguri is traditionally udon-type noodle with soup, but you can stir fry it after cooking the noodle.
Boiled eggs work well, too.
And for soba, I suggest always topping it off with finely chopped green onion.
Creative Ways to Make Ramen
What are some creative ways of cooking/preparing instant ramen that give it a special touch? Any garnishes or secret spices you add that elevate the whole ramen experience?
Instant ramen can be transformed into something truly special with just a few upgrades.
To enhance broth, swap out some water with dashi stock or bone broth for extra umami. If you can't tolerate spicy food, adding a splash or milk or a pat of butter neutralizes the spiciness and gives a rich and creamy texture.
As toppings and garnishes, I love a slice of American cheese. Gently place a slice right after the dish is cooked, and it melts into perfection.
Extra protein makes even the simplest ramen taste like a gourmet dish. I find Neoguri goes well with seafood, particularly clams, so I often make stir-fried noodles with littleneck clams I get from Costco. Neoguri is traditionally udon-type noodle with soup, but you can stir fry it after cooking the noodle.
Boiled eggs work well, too.
And for soba, I suggest always topping it off with finely chopped green onion.
Try adding chili crisps. My favorite is the Momofuku Chili Crunch. Add a desired amount, and it adds a rich, smoky heat and crunch.