Yeah, that's what makes ramen good. It's like canned soup, a starting base.
And Rip 2 ur bowels.
At that point you should just buy noodles and chicken boullion. Escape that mindprison of maruchan and commit!
Absolutely yes. For a while, 'jazzed up' Ramen was a staple of my diet. I'd add Miso, a sliced hard boiled egg, green onions, some chicken or beef, and some spices. It's pretty good tbh, and with such a cheap base it's a nice recipe to have.
Honestly, did both sometimes. If I wanted it more salty/tangy I'd include the boullion in addition to the miso, if I wanted it more savory I'd use the miso in place of it.
Do you ever get onion "hangovers"? If I eat a bunch of onion, I get a nasty taste in my mouth the next morning like when I drink too much and get that stale beer/whiskey taste.
Too much upsets my stomach. I use half an onion in all my recipes.
Get dry Japanese ramen noodles (kind of looks like bundles of spaghetti) and ramen soup base (add boiling water). A thousand times better than the bricks of sadness. Add half a boiled egg, sliced scallions, seaweed, and a couple of spoons of frozen mixed vegetables.
Being :im-vegan: , I feel like my meals either take 2 minutes to make, or 4 hours, with no in between.
Sometimes, I throw some TVP in my ramen, alongside some sesame oil and seaweed flakes, and its ready to go basically instantly.
Other times, I'm steaming then frying seitan from scratch, or prepping and roasting veggies, and its 2 hour ramen.
Umami, and also slightly fishy. It is a bit of an odd flavor, I know some people aren't that fond of it, but I like it. I've never actually had real seafood, as I've been deathly allergic my whole life, but after I got used to it, I use seaweed in a lot of dishes as part of the base.
And tbf the Seitan thing is a bit of a stretch, just because whenever I make it, I make multiple servings of it to also use in later dishes, so its not like I'm making it only for the one ramen bowl. And Ramen is pretty perfect for it; after I've spent the time and effort to make it, I usually won't be in the mood to do more cooking, like say using the seitan in a stir-fry or curry. Cause while you can eat seitan on its own, its definitely best in something.
my go-to is dried shiitake mushrooms. takes like 20-30 minutes to rehydrate, but they're great to have in your cupboard since they don't go bad
I ate some high quality ramen for the first time in my life from a local place that opened recently and it was kind of a game-changer. They're pretty expensive, so I set out to try making ramen on my own. I don't think it was particularly challenging to put all together, but it was fairly time-consuming! Here's what I followed (videos are embedded in the page):
https://adamliaw.com/recipe/ramen-school-001-basic-clear-ramen-broth/ (just used a whole chicken for the meat stock, bonito for the daishi)
https://adamliaw.com/recipe/ramen-school-002-three-styles-of-chashu/ (1lb pork belly was much more than enough for 2 people. At least it tastes good by itself and the braising liquid can be used for the eggs too) https://adamliaw.com/recipe/ramen-school-003-ajitama-ramen-eggs/
https://adamliaw.com/recipe/ramen-school-004-afuri-style-yuzu-shio-ramen/ (for the aromatic oil recipe)
https://adamliaw.com/recipe/ramen-school-007-garlic-shoyu-ramen/ (for the tare)After you cut out most of the premium ingredients, the price wasn't that bad, although it definitely seems that way compared to the value of instant ramen. My biggest takeaway is that 90% of the cost seems to be just from the noodles, most of everything else you make can be saved throughout the month.
