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?
In a fun take on my trusted Shin Ramen, I occasionally make bacon stir-fried ramen. I first stir-fry some chopped big green onion (you can find them at most Asian grocers) and then add bacon so we get that nice juicy bacon fat. Prepare the ramen by boiling it al dante (you want it to be slightly undercooked because you're going to stir-fry everything later) and drain the water. Dump the noodles to the pan and add 3/4 sauce packet (I found it to be too salty when I added the whole seasoning packet). Voila! When you're craving broth-less ramen, this is the way to go.
I add dumplings and Korean rice cake to my ramen to make the meal fuller. They become a whole new dish in itself, and the portion comes out to be perfect. For those who've always thought 1 bag of ramen was too little but 2 bags were too much, adding 2-3 dumplings and 10-15 rice cake pieces makes the perfect portion.
You can use any frozen dumplings, and I like these sliced rice cakes from Trader Joe's.
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.
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?
In a fun take on my trusted Shin Ramen, I occasionally make bacon stir-fried ramen. I first stir-fry some chopped big green onion (you can find them at most Asian grocers) and then add bacon so we get that nice juicy bacon fat. Prepare the ramen by boiling it al dante (you want it to be slightly undercooked because you're going to stir-fry everything later) and drain the water. Dump the noodles to the pan and add 3/4 sauce packet (I found it to be too salty when I added the whole seasoning packet). Voila! When you're craving broth-less ramen, this is the way to go.
I add dumplings and Korean rice cake to my ramen to make the meal fuller. They become a whole new dish in itself, and the portion comes out to be perfect. For those who've always thought 1 bag of ramen was too little but 2 bags were too much, adding 2-3 dumplings and 10-15 rice cake pieces makes the perfect portion.
You can use any frozen dumplings, and I like these sliced rice cakes from Trader Joe's.
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.