I've always got some chopped up leek/spring onions/chives in my freezer that I put into my ramen.
Sesame seeds are also nice, especially those toasted flavoured ones you can sometimes find at Asian supermarkets.
I also splash in a little bit of soy sauce and or toasted sesame seed oil.
I guess you could put eggs in too, since real ramen often has a half of an egg floating in it. Not sure if a plain boiled egg would really work the same though.
Now, does any of this fundamentally change the experience of eating instant ramen? No, but it does provide a facsimile of actual cooking and with rising food prices that's probably the best we can soon hope to achieve :doomer:
instant ramen is expensive here, but for non-soup instant 28p noodles i ignore the flavour packet and make a sauce of peanut butter, a little lime juice, sriracha, and soy sauce
If you use the flavor packet at all, use half of it. You won't notice the difference in flavor and it has enough salt in it to make your heart pound.
the ones i buy, the flavour packet isn't vegan
I had always just assumed instant ramen and instant noodles are the same thing, with the latter being the preferred term in the UK
isntant ramen you end up with noodle soup, instant noodles use less water so it's more like a sauce
I suppose the classic British Cup Noodle type arrangement has even less to do with actual ramen than instant ramen in general
tbf they don't pretend to be ramen at all, it's just noodles with a sauce
I think over here we just skipped straight to the soup type noodles, with the saucier ones being a later development and specifically meant to ape yakisoba type noodles
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