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:

  • doublepepperoni [none/use name]
    ·
    2 years ago

    I suppose the classic British Cup Noodle type arrangement has even less to do with actual ramen than instant ramen in general

      • doublepepperoni [none/use name]
        ·
        2 years ago

        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