What is your favorite way to Jazz up cheap ramen?

Putting boiling water in it for once instead of eating it dry :3

If I'm trying to make it a real meal whatever veg / seafood / meat I might have around. But my lazy addition is a spoonful of crunchy peanut butter (and usually some extra spice) makes it feel more nutritious creamier and kinda like satay.

I didn't see this listed yet, but this is by far the best I've had. I use Shin Ramen, it's pretty spicy. This offsets the spice a little, but it's still pretty spicy. I'm sure this works with other ramen just fine as well.

Noodles and flavor/herb packets into bowl with water, bowl into microwave.

In another bowl put 1 egg, about the yolks sized amount of kewpie mayo, and a few shakes of soy sauce, however much you want. Whisk it all together well.

Once your noodles are done cooking, SLOWLY pour its super hot contents into the egg mixture while whisking the entire time. Basically you don't want it to get hot enough to cook the egg until it all evenly incorporates.

Enjoy. I like this more than most restaurant ramen.

Sometimes I'll add meats or a boiled egg or green onions if I have it on hand, but that's absolutely not necessary for it to be amazing.

• Fried spam.
• crack an egg into it.
• add some curry paste.
• add fresh green onions.

Frozen veggies so I feel like it’s a real meal.

Fire-roasted corn is a fave, then usually peas and carrots, and the weird one I found: frozen okra. It seemed wrong but I had some on hand and figured why not? Turns out I like it a lot! It also thickens the broth just a bit in a good way.

Make the ramen as normal but once the noods are cooked crack an egg, add some mayo, then stir it all up. It adds great flavor and makes the meal more filling.

Boil tea and using that to cook the noodles. Poach one or two eggs with the noodles. Salt and pepper to taste.

Sprinkle some nori rice seasoning.

….butter??? In ramen???

First of all, I never use that flavor packet. It’s a ridiculous amount of sodium.

To keep it quick and easy, I’d use garlic powder and/or chili flakes.

Edit: pepper, too. Pepper mills are inexpensive, and fresh ground pepper is MUCH better.

Defiant jazz

Sliced up fish cake or sausage, seaweed snacks and pickled mustard greens are my go to. When I want something spicy, and I usually do, I grab a block of hot pot seasoning I keep in the freezer and cut off a piece to melt in the broth.

Sauces, Sauces and more sauces. I never user the flavor packet (Or just use a little bit) and add my own sauces. Soy sauce, fish sauce, hoisin, oyster sauce, miso etc. They are just sitting there ready to be used to make it delicious

Chop up a spring onion and chuck that in with some toasted sesame seeds.

For a bit more effort I'll chuck in some frozen stir fry veg when I'm cooking it. Sometimes I do an egg too

A soft boiled egg and some kimchi.

With Jazz :p

But actually: https://www.justonecookbook.com/ramen-egg/

I put boiled eggs, frozen vegetables, and chili crisp along with any leftovers I have. Today I had some extra bacon but things like pork chops or chicken is good too.

Still experimenting with different brands of chili crisp. I like the ones with a bit of crunch but they are not spicy enough. I put a couple big spoonfuls on top and would like it hotter with less oil.

Make the noodles in a pot, drain, put in flavor packet and pepper.

Add instant potatoes until it gets to the desired thickness and add ground beef and cheese.
In college we called it "poverty slop"

Jammy soy eggs

Extra dehydrated veggies

Dollop of gochujong or some other hot sauce

Sprinkling if sesame seeds or crunches up nori

Any combination of ginger, garlic, onion, pepper, and whatever leftover meat and/or veggies I've got.

Or, if I have leftover soup, I do one cup water, one cup soup and one half of the seasoning pouch. It's especially great with cabbage and sausage soup, but split pea is pretty good too.

I drop an egg in when heating up the water, do a quick reconstitute sauté of some dried mushrooms in butter with a little garlic and then top with a sheet of nori and fresh scallion.

If it's Korean noodle soup (like buldak or nongshim), I throw in some sliced spam, an egg, fresh spring onion and a couple slices of American cheese (that plastic cheese they use on burgers). If it's dry noodles, specifically IndoMie's Mee Goreng, I shit you not, try adding a teaspoon of unsalted peanut butter in there.

Start with miso or vegetable broth, with dark soy sauce, pepper/paprika, MSG, and maybe a little garlic if you're feeling it. (Light soy sauce too if you don't use the flavor packet, I use the soy sauce flavor top ramen packet though)

Add silken tofu, bok choy, and mushrooms (I like enoki and shiitake)

Wait a bit, add noodles, let it cook.

Drizzle some toasted sesame oil on top

Eat with chopsticks and slurp the broth!

I made some rocket fuel chili oil a while back. I add about half a teaspoon to the water while waiting for it to boil.

Egg, julienned courgette

Make your own broth from concentrates and things like doenjang, miso, gochjang, hoisin, fish sauce etc. Then a bunch of veg. If I'm feeling it, ill use fresh veggies and prepare each accordingly, but if I'm making a quick bowl, a big handful of frozen veg does the trick.

kimchi or an egg

A small amount of cream cheese.

Spam and fried egg is a classic. Maybe some kimchi or whatever leafy vegetables I have around

Stir fry the cooked noodles with whatever.

Soft boiled egg, always. I usually have some kimchi, so that, too. Got a bag of nori sheets for sushi, so I cut up some of that as well. Made my own chili oil, and a friend got me some momofuku chili crisp, and I alternate between those two. Always growing some green onion out back, so some of that, too... Sliced ham? Hell yeah. I also keep a jar of pickled carrots shreds, so why not. Thin slivers of red onion, too. Toasted sesame seeds sometimes, just a little, for texture.

Ramen takes a long time to make at my place, but I got just about whatever you could want.

When i get to the end of a rotisserie chicken, or I've made pulled pork, i create a broth of meat, mushrooms, chopped spinach, celery, soy sauce, lime juice, and a bunch of spices like garlic, ginger, parsley, chives, salt, pepper, and crushed red pepper.

Then i add the real star of the show - Korean Gochujang paste, which is fermented red pepper paste. It is spicy, but not too hot, with a really delicious flavor.

Then I add the ramen, and serve. Absolutely delicious, one of my favorite foods in the world. I just cooked up a crock pot of pulled pork, and I'll be making a big pot of soup today to dip into for the weekend. I also saved the pork broth, which will make an amazing base for it.

Dont use gochujang in a bottle, get the real stuff in the tub. It runs about $7-10 on Amazon. I've used Roland because it is all exactly the same, and Roland is among the cheapest. Publix just started carrying the tubs, but a different brand, so now i dont have to mail away for it. The new brand is exactly the same as Roland. It obviously all comes from the same factory, just different labels.

I also sometimes sautee up the same ingredients in a pan, toss in rice noodles, or drained ramen noodles, then add guochujang, thinned with a bit of oil and soy sauce, to coat it all. Also amazing.

mincemeat sauce is pretty good with it or some tuna and mayonnaise

https://www.youtube.com/watch?v=JsB57FtaxXQ

I keep some frozen vegetables to add in. Corn, peas, peppers, and onions usually.

The "ramulet" 2 egg omelette with ramen noodles

Medium boiled egg. Some frozen potstickers, I heated up on the side.

Bok choi, Sriracha and a crispy fried egg.

And some MSG if it can take it.

Aside - any broadly available alternatives to Huy Fong? I know they fucked their supplier, and I’ve heard it’s not the same anymore.

Concentrated ramen broth concentrate. Mizkan and Yamasa have a few varieties, including tonkotsu, shoyu, and vegetarian. Had to go to half a dozen stores. A mom-n-pop Japanese market had them on the shelf.

The suggested servings are way too salty. 1/2 to 1 tbsp is enough to really enhance the flavor.

Egg, peanut butter, frozen peas, chopped up deli meats, thin sliced cabbage, sriracha or gochujang.

1. A spoon of TomYum Soup paste (spicy ground shrimp basically)
2. Diced onions and bell peppers added raw once the ramen is off the heat. Adds crunch with taste
3. Any of my favourite cup soup mix, mostly hot and sour

Make it with miso, tempeh, whatever veggies I have around

Sriracha or your preferred hot sauce, egg, chopped veg like celery or carrot, a shot of malt vinegar or Worcestershire or a1

Egg and chilli crisp both work equally well to elevate ramen. I still use their powder pack, but I'm sure there are good recipes without so much salt.

A couple/few steamed eggs, bean sprouts, some relevant protein to the flavor of ramen I'm having, be it sliced lunch meat, left over pot roast, what have you.

Mint Jams by Casiopea is really good.

Deepfry

Slice of cheese on top.