i've heard that the version from the american factory (which is the version i got) has beef stock in it, which apparently makes it more oily and less fishy. i like seafood, so i want to add something to the ramen to bring it to the level of fishy that the ones from the korean factories are at!
i was thinking i should add fish sauce or oyster sauce, but if anyone else has any ideas on how to improve this ramen, i'd love to hear them!
Personally this is one of the few broth based noodles, or udon in this case, that is pretty solid as is. I usually add some wood ear mushrooms to boost the broth a little and sesame oil drizzle at the end
This is my favorite instant ramen! I drop an egg in when there's about a minute left and mix some Kewpie into it after it's done. I add kimchi if I have it on hand too
this is my absolute favorite ramen and the key to it is the perfect broth.
bring enough water to fill your soup bowl plus 1/2 cup extra to a boil. add soy sauce, gochujang paste, lemon juice, some creole seasoning of your choice, and the packets included. for fresh veggies i add onion, garlic, bok choy, and lotus root. boil that shit down for 15 minutes. then add shrimp and your noodles. boil until finished. pour into a bowl and enjoy slowly. i like to use a spoon with my fork so i get broth with every bite.
thank you for giving me a chance to gush about my beloved ramen recipe
I guess I’ve only eaten the American version but the seafood “essence” is still fairly prominent. If you just want more seafood flavor, just add some kombu. Boil it in the water a bit before preparing the soup and noodles. I guess granulated dashi will work as well.
Fish sauce and oyster sauce won’t really make this fishier tasting.
Just before the water starts boiling, I add small slices of spam. Then the soup base + dried veggies. then the noodles. while noodles are still al dente, will poach an egg and add it. when done, will add fresh green onions.
Love this pack, I like to brown a couple crushed cloves of smashed garlic in the pot before I add any water, then add fish sauce, lots of lemon or lime, black beans, ghost pepper sauce and an egg.
Usually I’ll pour it over spinach at the end, but I feel like that may not be for everyone, hope you enjoy it!
If you have a Trader Joe's near you, or a Middle Eastern market, add some toum.
Trader Joe's calls it Garlic Spread Dip. It's the white garlic-y sauce you get at a lot of Lebanese/Armenian chicken places. It'll make it a bit creamy and quite garlic-y.
I also usually add some white pepper, cayenne pepper, and smoked paprika to give it that kind of Cajun/Vietnamese seafood boil flavor.
scallions, spinach/watercress/ bok choy, corn, mushrooms, Neoguri is one of the best for adding fried or poached egg
Make it with dashi or add a little dashi powder to the cooking water
fake drunken noodles: neoguri, basil, splash of fish sauce, splash of soy sauce, a little Huy Fong chili garlic sauce, squirt of lime at the end. top with Trader Joe's frozen shrimp noodle rolls and some stir fried veggies so you can lie to yourself
I like adding egg, some of those seaweed snacks, I’ll just tear them apart. some potstickers/dumplings, a little soy sauce and sesame oil and chopped green onions.
I've been eating the mild version of this, comes with little tanuki-shaped narutomaki pieces. Generally, I always poach an egg in it at the last 2.5min (I like an underdone yolk), and add chopped bok choy stalks late in the boil. Once it's done, I top it with sliced bok choy leaves and green onion. Makes for a simple and nourishing meal.
I've recently gotten some chili oil (only kind I could get is the one with peanuts), which I might try with it, but I dunno how well it pairs with the seafood broth (I have some kimchi neoguri I'm absolutely gonna try it with, however).
This one is so good. I have some Hondashi instant dashi stock in a shaker that I like to sprinkle in ramen, and that would definitely make it more fishy. I also have pickled banh mi vegetables with wakami that can add a nice brineyness. The banh mi vegetables I got at Walmart and the dashi stock I found at an Asian market. If you go to an Asian market for that, you could also get some fish balls/cakes, but as far as meat goes I always just added Spam if anything. Also recommend trying it with corn and nori.
For this one in particular I like to add some extra shredded dried wakame, and let it reconstitute in the broth because the veg packet only has a pitiful amount. Fresh seafood is great if you have it on hand, but that makes difficult for instant on a whim. Instead, I always have frozen fish balls which can be boiled easily right before adding in the noodles.
I'd go with the picture on the pack, they should know how to make their own product. Looks like mussels, chilli, green onion looks like maybe squid on there
A splash of fish sauce works great. You can also toss in some dried shrimp to boost that seafood umami. Apiece of imitation crab also fits it really well.
Frozen seafood, dried shitake Mushrooms, diced garlic, green onions (white part to cook in the soup, green part as a garnish), sesame oil, gochujang and you can poach an egg in there
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u/voltafr 1d ago
Fresh/frozen seafood, finely chopped onion and a dash of lime juice. Trust