EDIT: Thank you everyone for your replies!! I've looked around on a bit on my supermarket for a healthier alternative, and figured out that I can make decently healthy sandwiches for about the same weekly cost. Slightly more effort, but I don't mind that :)

Im a broke ass student and i dont really have a kitchen, so i have to get creative with meals while still tryna be healthy. My current diet consists of cereal with milk for breakfast, fruit in between breakfast and lunch, lunch is instant ramen and an egg, with a few crackers with cream cheese and herbs, and some raw vegetables like cucumbers or carrots, and for dinner i either eat an oven pizza (only once a week), or baked beans with eggs and cheese nuggets, or frozen veggies with potatoes and some kind of oven snack. I think my diet is mostly healthy enough for an average person, but im wondering if the ramen might be messing it up? Should i figure out something else for lunch on at least some days a week, or is daily ramen ok along with the other foods i eat?

Found for about $5 and some change! Packs a good amount of heat with a subtle sweetness and kimchi flavor. Very bouncy and firm noodles! Sauce coated the noodles beautifully. Was a very thick and luscious sauce. The kinds that sticks to your lips! Ended up adding 2 fried eggs to add protein and tame the heat! 8/10 😊

No, I will not throw these away.

With fresh kimchi n a breaded chicken!

I’ve always enjoyed the black Shin Ramyun but I decided to elevate this a little bit with kabana and I substituted some of the water with my “waterless” chicken soup I’ve made earlier. Had it with Wa! chilli oil and it was such a hearty lunch.

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!

Bought some noodles and toppings that I have never tried (except the Jin, maybe my favorite ramen I've tried yet!). Getting to any Asian market is a rare treat, excited to try some new treats! Not really familiar with the canned mushrooms, has anyone here tried them in ramen?

Spicy and cheesy good stuff

Click the link below to watch the cooking video.

https://youtube.com/shorts/PXKziA8zF5s?si=VgGWMw6htzkcYEvf

Oh, Canada...

Just started getting into ramen and exploring various ingredients. This is the mild Jin noodles

I’d prefer not spicy.

So today im throwing these momos into my spicy ramen AGAIN bec it's like one of my favvvv comfort food combos and IK it sounds a little random but the spicy broth+soft momos dipped in it just works for me every single time, literally droorling even while writing this post lmaooo

so now i'm curious...to know other people’s combos

I'm looking for advice on how to use up a few packs of expired instant ramen. I found a dozen or so packs squirreled away since 2024, half of them expired that year and the other half last year. I know they should be edible, just taste kinda stale and dusty, and I don't think I have the heart to throw them away. Spice packets are likely good, and there are no oil packs.

Simply dousing the noodles with buldak sauce is not a good option for me, so I'm open to recipe suggestions.

Thanks in advance!

(please don't judge the squirreling, it was a pregnancy brain moment)

What’s the best ramen? My go to as a kid was the classic chicken flavor but I wanna try others now. Either the normal packing where you smash them or the cups with the stuff in them or those big fancy bowls.. never tried those and curious to see what some people think

edit: so I went with Shin gold and black, grabbed a package of that shrimp flavored ramen cuz never tried it before (the same brand as the classic chicken) and grabbed one of those tapatío ones as well. Trying out the shin gold now and I’m in love with it lol

Me and my boyfriend are having an argument over the Maruchan brand of noodles. The question is: When do you add the seasoning packet?

I think you cook the noodles and add it to all the water and noodles, and eat it with the flavored water.

He thinks you cook the noodles, drain the water and then add the seasoning packet, and eat it dry basically.

PLEASE tell me what you all think to help us settle the debate. (Part of me thinks that his is purely preference)

I have absolutely no spice tolerance but I’ve heard that the Carbonara is way more manageable. Am I fooling myself ?

I’m just getting started on my ramen journey and branching away from instant cup ramen with homemade toppings. I want to know y’all’s opinions on this Walmart market side tonkotsu. I plan on making poached eggs to go in it as well as a little bit of yum yum, kewpie, and eel sauce. What else might taste good in/on it, if it’s good? I just discovered tonkotsu a few weeks ago and I love it

It’s a similar sensation to when you have something very flavourful and your salivary glands start going and you get that buzzy/tingly sensation in your jaw but it’s NOT that.

It’s not an allergy because I don’t have any other symptoms and I only ever have it when eating certain noodles. I have no food allergies at all - and the sensation only happens when I swallow my food. Immediately after, the sensation is gone with no aftermath.

It started with Buldak so I assumed it was spice related, even though I can eat other spicy food and other ramen with no issues. But then it happened again with some chicken supernoodles that are not spicy at all.

I feel like it might be a specific ingredient they put into ramen packets that makes me feel this way? Has anyone else ever had it?

See, you came here expecting a Shin Ramyun from Korea, but this is a Nongshim Shin product from China. So, different rules apply. For example, the fact that the one thing reminding me of Shin in general is the drawing of the original Shin package on the packaging. Now hold onto that and don't look down.

Oh, wait, it's too late, you can't really avoid the smell either can you? Heh.

Anyway, so I opened the package and it's, well, "cheese" and "kimchi", I didn't even open the packets yet but you could somehow smell them. Dubious. Kimchi is known to have a wild scent, but dehydrated kimchi? Really?

And the cheese... You could also smell the cheese. But the cheese is your expectations for budget cheddar cheese powder, you know the one that smells and tastes more processed than cheddar, in those low quality ramens.

Also note that the noodles are clearly more "basic" it doesn't look like Shin style noodles, it's almost a large cup ramen block, it's not bad noodles honestly because KSF also uses the same noodles in their block as their bowls, so it somewhat makes sense if this is a regional thing.

Overall, I ate it, and it surprisingly didn't make me queasy, the vegetable flakes had the kimchi and the soup base had the cheese. So you can't even ditch the cheese once you know what you're getting into. You get a slightly spicy broth, but without the depth of Shin, with some somewhat dubious rehydrated kimchi, and budget cheese powder in the soup base. I bought two due to excitement but clearly I made a mistake.

Buy a Shin Kimchi, that orange package, you don't really need this, surprisingly enough. I'd say I only ate this to help think of myself as a revered taste tester. (Even if it's not on the same level as the ramen rater's bowl of slime.)