The Three Rules of the Instant Noodle

1 – Treat noodles not as crackers or Shredded Wheat; don’t crush them and make it into baby food.

2 – Spruce them up when at all possible

3 – Revere them for their oddities and ingenuity at all times.

Noodle Preparation

I try my best to cook the noodles as directed on the packaging. I also try to never crush the block of noodles. I don’t know why, but that just seems a little lame to me; I can’t do chopsticks but I can manage a fork. Little rice-length pulverized bits of noodles are disgusting and don’t hold their shape for long. I like to let the noodles in a cup noodle cool a little longer than the packaging mentions though. I also like to remove the lid entirely and put a record or a CD on top of the cup noodle as to cover it completely. Call me weird, I don’t mind. I like to make the least amount of damage occur where the packaging is concerned when removing the block and packets from it – I save them in an album.

If I am adding something like beef or chicken, I like to boil it along with the noodles – so I will cut the meat in very thin strips as to not require much cook time.

Here are some of the things I like to add to my noodles. Got any ideas? Post them!

UPDATE – I decided as of 11/08/2013 to make a The Ramen Rater’s top Ten Additions To Instant Noodles list – check it out here.


What is furikake? Traditionally, it’s a seasoning for rice that hails from Japan. I found that I like Ajishima Kim Chi furikake a lot with Korean noodles – there are bits of kim chi, seaweed, salt, sesame seeds and other little tasties that make a little sprinkle on top nice. They make a ton of different varieties – probably going to try the ‘Shio’ flavor next.

Fried Shallots

These are awesome and tasty – especially on top of the Indonesian stuff.

Green Onions

So I like to add green onions to my ramen sometimes. Usually when its a noodle that’s thin and doesn’t have a very complicated soup.

Kizami Shoga

This stuff is really good when paired with eggs on certain instant noodles. It’s got a crisp, sharp taste of ginger and a really nice color. This is pickled ginger – but the pink bitgs and not the lighter sliced sweet kind for your sushi. You can find it here.

Narutomaki & Kamaboko

I have created a link with what this stuff is and how to use it – check it out here.

Hot Sauce

Here are some of my favorites:

Melinda’s Garlic Habanero Hot Sauce – This one was my favorite of all the hot sauces I reviewed when I was The Sauce Rater. Worth getting and enjoying!

Huy Fong Sriracha (aka Red Rooster sauce) – Hot, sweet and hot!

Texas Pete Hot Sauce – A nice hot sauce – not too much vinegar and not too much heat – tastes good.

Tabasco Buffalo Style Hot Sauce – This one was nice as it had a richness I didn’t expect. Slightly buttery and goes great if you like eggs on top of your noodles.


So I really like to add a couple eggs to my noodles when they’re the first meal of my day. I like them either fried or in with the noodles – let me explain…

Fried – I fry them in a little oll for a minute or two, remove them from heat and put a lid on them. I also tend to use a fork to get them to take up a little less space and look nicer when in with some ramen noodles.Here’s a prime example where a broth is involved.

Cooked In With The Noodles – So the other way I do up my eggs is by simply dropping them into the water and noodles as they cook. I have seen this done often in Korean instant noodle preparation. What is nice about it is it really enhances the broth and the noodles. I’ll drop an egg in halfway through the cooking process and after a couple minute take everything over to my bowl and stir things up. If everything goes as planned, the yolk will be still kind of runny while the whites are all done. I like to break the yolk open and dip a forkful of noodles into it and eat a bit of it that way – nice and hearty.

I also like to fry eggs and scramble them in the pan. They’re still fried but not all completely mixed. I’ve done this for years but people kind of think it’s weird. I dunno – I like it.


There are a few seasonings I’ve always enjoyed and use often. Here’s a list:

Salt & Pepper – you know these I’m sure.

Cavender’s All-Purpose Greek Seasoning – This stuff is really good – a very unique taste.

Lindberg-Snider Porterhouse and Roast Seasoning – a lot of sage in it and other herbs – goes quite well on chicken!

Lindberg-Snider Red Baron BBQ Seasoning – This stuff is great – has a little curry and corn meal in it!

Jane’s Krazy Miked Up Salt – A nice additive.

Those link to where you can find em’ on Amazon but you can usually find them in your grocery store.


89 thoughts on “HOW I EAT MY NOODLES

  1. itadakimasu

    “I like to let the noodles in a cup noodle cool a little longer than the packaging mentions though.”

    You should try eating them Japanese style: slurping! It cools the noodles before they get mushy, and it also enhances the flavor.

  2. Cheryl in France

    I find that those packets are too small and sometimes the flavor too strong, so I keep a package of chinese egg noodles with my ramen and add some to the bowl before preparing (about half again as much as the noodles already in the package). Much more substantial/filling and works as a lunch *much* better!

  3. caligirl

    so it really bothers me when people begin every other sentence with the word “so”. happy noodling.

      1. Sabri

        Well… I would assume that Hans would care. Or should. I noticed this presence of “so” as well and it irks me, too.

        Thank you, caligirl, for pointing it out.

    1. So Jean Park

      So I really like this blog I’ve been checking it like 3 times everyday for 2 months. So I’ve also pretty much read all of your previous entries. SO keep up the AMAZING work! So you are awesome! SO I love ramen too! So xD

  4. Bob Finch

    I usually throw away the water that I have cooked my noodles in and add fresh hot water. I often throw away the spice package and just add some good quality beef or chicken bullion. Not the little cubes but the kind that is a paste in a jar. I also add a little sliced ham or whatever cold meat I might have in the fridge. Green onions are a must. I also like chopped spinach leaves.

    Another favorite is adding green onion, 1/2 tsp. lemon juice, butter, garlic, white pepper and some clams (no spice package).

    1. Hans "The Ramen Rater" Lienesch Post author

      Bob –

      Sounds excellent! I have done a lot of experimenting back in the day and it sounds like you’ve found some excellent ingredients. One question I have then – have you gone to an asian grocery store and bought some real deal ramen or somen noodles? That may launch your meals to the ultimate creations!

      The ramen Rater

      1. Bob

        Hans. Yes I have tried many of the dried plain noodle packages but not with a great deal of success. Can you recommend any barnds? I now prefer to buy the fresh noodles that are sold in chinese markets like T&T. One dried one that I do like is “Farkay” brand steam fried noodles. These are great for making a chow mein. They retain their texture perfectly. Sold in 14 oz. bags for about $3.50. Another one I like I bought at H-Mart. It is by “Paldo” called Bibim Men. It is a spicy/sweet Korean noodle that you serve cold. Great in the summer.

        1. Hans "The Ramen Rater" Lienesch Post author

          Maybe check out some of the adverts that come up in my reviews – usually at the bottom of the first review of the page. Those stores have a really good selection and descriptions of stuff you can usually find locally, so you can pick and choose what you want to try before inundated with a zillion in front of you.

          Yes I’ve tried the Bibim Men – weird stuff!

          The Ramen Rater

    2. walta

      Hi Bob Finch, I do the same… Throwing away the old water and adding fresh hot water gets rid of most of the starchy residue. Try this as well.. Put the noodle block in a strainer BEFORE cooking, and run warm water through it for a minute or so. Gets rid of even more starch!!

          1. Doug

            Hi Hans

            Love your website, big fan. Thank you

            I’m based in U.K. And pot noodle is the best selling cup noodle

            But compared to the Asian brands it is truly awful

            Completely lacking in flavour depth or spice. It’s catered to the European palette so rather bland

  5. Drew

    Saw Your Ron & Don bit, awesome work….Ever thought of adding cheese to a ramen bowl? Chicken & Cheese ramen was always a classic when I lived in Korea….

    1. Hans "The Ramen Rater" Lienesch Post author

      I’ve heard that cheese in the noodles is popular from over in Korda yeah – one thing though; what kind of cheese?

      By the way – your website kicks ass! Do you have a facebook page for it? Maybe your page could like Ramen Rater and vice versa? Let me know because I think Chuckopalypse would be best endured with a sandwich and a bowl of noodles!

      The Ramen Rater

      1. McGoogle

        I use just your plain old processed “American” cheese food singles believe it or not – rhymes with laughed in case you are looking for a particular brand.. I found your site via Google – neat stuff. Being born, raised, and currently living in Hawaii, ramen – colloquially referred to as saimin – is something every island kid eats; heck they even sell it at the local McDonald’s joints!

        1. hansladminuser991

          Yeah I’ve always been curious about the McDonald’s ramen! Recently I tried Saimin for the first time – some S&S fresh Saimin and I added eggs and SPAM to it – good stuff!

          – TRR

      2. Jayde

        I live in Korea and they do just use a slice of regular American processed cheddar cheese. You add it after its cooked just before eating. If you put the cheese in too early it will split and go weird. Shin ramyeon with cheese is THE BEST. Also try adding kimchi 🙂

  6. Big Dave

    I often use the ramen noodles as a base for a sort of seafood soup. I look around for sales on frozen shrimp, scallops, and clams, usually during Lent and before Christmas around here (PA). I thaw the shrimp and other stuff and then throw it in the water I have boiling for the ramen. It doesn’t take too long to cook through and then I add the noodles and seasoning. It comes out a lot more tasty and makes a nice meal.

  7. Andrew

    I have a Vietnamese market close to where I live (Lancaster, PA)and they have an awesome selection of additions I use. I have dehydrated seaweed, mushroom, garlic, onions and mixed veggies. You can also add some miso paste and/or hon-dashi (fish bouillon) if you want to increase the amount of noodles in the mix.
    I think my favorite tip from your blog (besides which ones are the best)is to add eggs! Love it.

  8. bjr9979

    One of the best add ins that I have found is cream cheese. 1 or 2 tablespoons makes the broth so creamy and delicious. I like it best with the spicy varieties of Ramen. If you want to get extra protein you can add a can of tuna. Stewed tomatoes go great with most of the flavors as well.

      1. Jerry @

        I used to do cream cheese as well. 2 to 3 Tbsp. makes for a very interesting and flavorful dish. It moves well away from Asian influence, but hey. it’s good, and it got me through my early 20’s!

  9. jay

    I love frying an egg or two and adding the noodles briefly to the pan to get them a little crispy. Works beautifully with Mi Goreng. Love the site man. keep up the good work!

  10. rebecca

    Bob Finch, you are a disgrace to the instant ramen noodle eating way. not to bash on you, but this irks me. why even buy the instant noodles at all when you can just go and get fresh ramen noodles or egg noodles to make your “chicken soup” with. if you throw out the seasoning packets then why bother contemplating which flavor of soup to buy between beef or

    and just to put it out there, people that throw out their soup just to eat the noodles are dumb. except for noodles like Mi goreng and yakisoba where it is more of a stirfry noodle you are eating. they are supposed to be eaten that way.

  11. Dean

    I like to add the following to ramen and rice noodle types –flavor of noodles depending—thin sliced beef–sometimes smoked on the bbq –fish fillet cut into small pieces–shrimp–tiny ones are great–green onions–shallots–cilantro –bean sprouts(right before eating) dollop of crunchy peanut butter– finely sliced leek–baby bok choy–carrots–egg– thinly sliced fresh ginger–crumbled dried shitake or fresh chopped mushrooms–seaweed– spinach–basil–tony chachere’s seasoning and generally whatever’s kicking around and seems like it would go. One can make a great full meal out of these humble noodles . Thanks for the heads up on the top ten–I’ll be looking for them. great website–Peace–D

  12. smurf120

    Fried fish cake, pan fried spam, curry beef/cuttlefish/shrimp balls!

    So do you boil the water before adding the noodles or let the water and noodles warm up together? We usually do ice bath rinse to make the noodles chewier then boil another batch of water for the soup packets.

  13. Nate

    Take the seasoning packet and mix it with 12 oz sour cream, wait 20 minutes for flavors to meld, and it’s awesome potato chip dip. I got this idea from the inaugural issue of the Lucky Peach quarterly (from David Chang).

    In my experimentation, better brands of instant ramen like Myoko Chukazanmai Oriental Flavor and Nong Shim Shin Ramyun have better seasoning packets than cheaper brands like Top Ramen. FYI, Myoko Chukazanmai and Nong Shim have two packets per instant ramen package. Use both: Each packet is different.

    Do something else with the noodles such as mixing with your own homemade broth or stock.

  14. Andee

    `I like to boil my soup in the microwave, and when it comes out steaming hot, I stir in a raw beaten egg, then cover tightly with press and seal and nuke it again or 45-60 seconds then let it sit for 3-5 minutes. It results in your egg being mixed-in scrambled somewhere between the eggs in fried rice and egg drop soup. The nice thing is that the egg sticks to the noodle so you get a little in every bite.

    Also, I’ve developed a wheat allergy, so I’ve taken to using bean threads and/or rice noodles instead and using Gluten Free versions of Kitchen Basics or Better Than Bullion chicken/ beef/ vegetable/ ham stock. It’s not the same, but it works if you’re out of ramen or can’t have wheat.

    Someone mentioned throwing in a can of tuna. I like the pre-seasoned tuna and chicken pouches. Particularly the sundried tomato flavor, the Thai chili flavor and the garlic-herb flavor. Then you don’t need to add additional seasoning.

  15. Crankmama

    We love all ramen here…I like Maruchan beef ramen with water drained and add butter with the seasoning packet…yum! Our favorite is Shin Ramyun Spicy…follow directions and add two slices American cheese…yum We will have to try the egg now! Do you know if they still sell Korean ramen in individual rectangular packages…they had two flavor packets..haven’t been able to find them again…

  16. Biggus

    My method is to put the noodle base(and any veg. pac.) in near boiling water. 2.5-3.5 minutes cook time. Drain 80% of water, put rest of water on the soup base in the eating bowl, melt it, pour on noodles, mix, eat

  17. Dea

    When i’m not too lazy, i usually cook the noodle twice. First cook the Indomie Goreng noodle as the instruction (but don’t put the ingredients in, we’ll use it later), and then into separate pan, throw in chopped garlic & onion (and chopped red chili as desired), stir fry for a while until fragrant. Then goes the noodle, along with the ingredients. Toss & fry it until well combined..and enjoy!

  18. Leontinus Yanthestya

    In Indonesia, we have “internet”, an acronym for:
    Indomie (usually it would be Indomie Mi Goreng)
    Telor (Chicken Egg)
    Kornet (Corned Beef, usually it would be “Pronas” brand)

    The Indomie would be cooked together with egg & corned beef, the water then drained and mixed with all Indomie’s seasoning.

    And for the complete experience it should be topped with shredded cheddar chesse (Kraft would be the favorite brand), to make the “internet keju”

    Well, as you would have guess it, keju is chesse.

  19. T.Pery

    Greetings from Manila, Philippines! I’ve seen your reviews of some of the Filipino ramen and pancit canton, and though they’re not high on the ratings, I’m happy to see that you still try them anyway! You mostly have access to Lucky Me!, I see. There are heaps of other brands here that you might fancy, although I have to admit that I’ve taken to eating mostly Korean ramyun >___>; Nong Shim and Ottogi have a good showing in most of our supermarkets, since Nong Shim has something of a local arm here. I have to admit to being a HUGE fan of Ottogi’s Ramen Bokki and Cheese Bokki xD The former sets a fire to my mouth sweet and slow, and the other… well, cheese and noodles are sinful but delicious!

    There’s a certain condiment I add to my noodles when I eat aside from the rudimentary egg—- chili garlic relish/sauce/I don’t know how to categorize it. But if you care to make some, here goes:

    (by the way, this yields 1/4c. worth of chili garlic so it’s good for quite a lot of noodles!)

    1/4 c. oil (I use coconut or palm oil, but get a flavorless one that’s accessible to you)
    3 birds’ eye chilies (or 4 finger chilies), chopped
    2 small-medium heads of garlic, crushed then chopped
    soy sauce to taste

    Heat the oil and add the chilies, then the garlic, fry it until it turns brown and rather crispy. When the garlic and
    the chili cook, let cool and transfer to a container so the chilies steep in the oil and make it spicy too. Mix this with soy sauce in a saucer and use it to dip your pancit canton or mix it into the soup of regular noodles. The sauce will greatly enhance a La Paz Batchoy flavored Supreme bowl.

    Hope to see you try it soon! 🙂 Keep em coming!

    1. Hans "The Ramen Rater" Lienesch Post author

      Hey there! Glad you like the site! I think I’ve tried what you’re talking about – it it like this –
      Mamasita Lapuyo

      I remember it has bird’s eye peppers and had quite a lot of heat! Yow!
      Yeah around here (north of Seattle WA USA) we get a lot of Lucky Me! and some Payless (love that stuff) and Quickchow varieties here and there.
      What brands do you get in the Philippines? I wish I could get some more different ones! Donate, donate! 🙂

      Thanks for visiting the site and I’ll keep reviewing noodles!

      – TRR

  20. Vicx

    I like to put a couple of teaspoons of white vinegar, green onions, cayenne pepper and a dash of soy sauce in chicken flavored noodles – it is reminiscent of hot and sour soup! Chili powder is also good in chicken noodles and a little Worchestershire sauce is good in the beef flavored noodles ones – yummy. Definitely want to try the cream cheese idea. Love this site btw!

  21. Joey Peters

    Hi Ramen Eater,

    Not sure if I am contributing anything useful here.

    I usually don’t eat my noodles with broth.

    I have a tip. If you got instant noodles which have soup base but would like to eat straight without broth, you can try using half to 2 thirds of a soup packet dry added to the boiled noodles and add some extra virgin or special (especially walnut or other special) oil in it.

    Personally I think the soup bases are too salty to be eaten without adding water. You could use the whole packet… At your own risk 😉

    Extra virgin olive oil works fine with everything is my experience, don’t buy “discount” extra virgin olive oil though, they can be nasty.

    However, it is easily overdosed, so be careful 😉

    Kind regards from the Netherlands,

    1. Hans "The Ramen Rater" Lienesch Post author

      Joey –

      Hey good tips! I have one question though: the site is called The Ramen Rater but a lot of people keep calling it the Ramen Eater – s it a translation thing or it there a news story out there people are seeing that mentions it as The Ramen Eater? I got a big package from Indonesia recently for ‘The Ramen Eater’ too! Funny…

      – Hans ‘The Ramen Rater’ Lienesch

      PS – not trying to be a jerk or complain – just curious 🙂

  22. Joey Peters

    Hey Ramen *Rater*, haha. I think it is something automatically psychological or whatever to call it. Much like how you can read something which has all “lterrs changed but still raed waths the msseage qtiue esliay” 😀

    Anyway, probably never on purpose… 😉

  23. mrprosser42

    Like you I really hate the little broken noodles. I always try to buy those that rattle the least and I am very, very careful not to abuse them so that I get as complete block as possible. Even when I cook them I usually wait unless they are fairly tender before really starting to spread the noodles apart.
    I do not generally leave much water with them, so I usually drain most if it and leave just enough to help spread the flavouring around. Also, as I do with many foods, I usually let them cool quite a bit. I am not a huge fan of really hot noodles.
    As for what I like to add to them. If I am in a hurry, nothing, but when I can take the time I enjoy a little bit of boiled egg, or thinly sliced meet. For vegetables I normally just pick whatever is on hand, often thinly sliced carrots and sometimes shredded cabbage,

  24. daunhh

    Have you ever tried Dua Belibis Sauce? It tastes awesome.. It suits to any kind of instant noodles I guess.. Try to google it or perhaps it could also be found on any local asian market..



    PS. another big fan of yours from Indonesia. 🙂

      1. daunhh

        Whoa nice! Yeah, back to couple years ago.. a friend of mine made me try the sauce and been loving it ever since.. Hey, have you ever tried all Indonesian instant noodles?

        It is said that eating too many instant noodles could affect your liver or at least your health, how can you deal with that since you’ve been reviewing noodles since 10 years ago?

        Do you dump the water that you use to cook noodles and use different hot water when you eat it?

  25. anon

    When I cook the noodles shortly in a pan, I often add some frozen shrimps or frozen dumplings or suikau (shrimp wonton) of some sliced fresh fishcake. Dried seaweed or shiitake is also an easy tastemaker.

  26. kladoink

    If we have a roasted belly of pork the night before for dinner, we always keep a bit back and have it with noodles and pak choi/bok choi or broccoli the following day. We add the greens to the soup for a just a minute or two and then have the cold sliced meat on top. If you add it into the soup, it gets far too greasy.
    When we don’t have the leftover pork we have the noodles with sliced frankfurter sausages (we have herta ones) and brocolli thrown in to cook with the noodles. I’m also a fan of chinese fish cakes sliced fairly finely and fried until the edges are crisp but the inside still soft. I cook the noodles separately and just add the fishcakes to my bowl.
    Boiled eggs – done until the yolk is still just creamy, is also a favourite. I jsut plonk them into the bowl of cooked noodles and take bites out when I want – I don’t like the yolk to get too wet so I don’t slice them.

  27. Brenna

    I like to drop an egg in with the noodles. Im not brave enough to fry eggs for it as Im not that good at making them but it sounds awesome. My favorite additions are:
    Some leftover thinly sliced meat(already cooked)
    Broccoli slaw or cole slaw mix(nice easy veg addition)

    as for condiments I like the following:
    Huy Fong Chili Garlic Sauce(not Srirachia, it’s in a smaller jar and is a different thing)- I discovered this a while back and it’s really great on pretty much all Ramen Ive tried.
    Sesame oil- a couple drops goes a long way, very good
    Light Soy Sauce- I only use the lower sodium type, but it adds nice soy flavor if I feel the Ramen needs it.
    Rice wine vinegar- sort of an interesting addition, adds a nice mild acidity
    Lime juice

    Ive also tried Worstershire sauce in beef flavored ramen and it is quite good, gives it a bit of a deeper flavor

  28. Padraicsdad

    I don’t want to start a “which hot sauce is best” contest here but I suspect there are a lot of people who, like me, enjoy the taste of peppers and some heat but not too much. I’ve found that many of the “flavor packets” included in noodle packages are far too hot for me to use the whole thing – half is more like it and in some cases that’s still painful so I reduce it even further.

    For me, Cholula hot sauces are a solution to getting the heat level right. They add a LOT of flavor but only a little heat so I can use them pretty freely without worrying about overdoing it. There are four varieties; I like the Original and the Chili Lime the best. Another one that adds flavor but not too much heat is Tapatio Salsa Picante. It’s a step up from Cholula on the heat scale but still reasonably easy to control. Most of the time though, I prepare and flavor the noodles without any spicy heat then add Cholula to taste at the table.

  29. Sara C.

    We are addicted to Korean gochujang. I wonder if it would be a good addition to some ramen types, or if it would be too overpowering.

  30. Louis NgHeim

    I recently got hooked on instant noodles , gf to blame, from last month after not eating these for over 22 years. While munching I got bored and surfed online reading anything about instant ramen. Saw your website and decided to try other types from Thailand and se asia. Anyway. There is a particular local Guangzhou brand, 统一汤达人 (daren centralized soups ), that only makes one flavor of instant ramen. Japanese tonkotsu. Mild and spicy. Its the best one IMO that I can buy in south China. Beats out shim’s ramen. I hope you can review this one it’s really very good. The other ramen that I eat is koka’s laksa instant ramen.

  31. Lance Botdorf

    I put the ramen in the water first thing and let it come to a rolling boil. Then I add flavor pack and sesame oil and let the rolling boil mix and separate the noodles before draining 70% of the liquid. Sometimes I add soy sauce or Worstesher sauce and chopped celery for texture and some flavor. I also heard of adding peanut butter if you would like to try that. P.S- I use maruchan brand ramen noodles. Look forward to adding egg, cheese, and cream cheese as I experiment! 🙂

  32. 500 lbs container of millipedes

    Has anyone tried any kind of ramen with fish of any kind? Tilapia, salmon, cod, anything? I would like to know if there’s a way to make this work.

      1. 500 lbs container of millipedes

        so you wouldn’t recommend serving Indomie Mi Goreng, for example, with a small fried tilapia filet?

        Why do you not recommend fish with noodles?

  33. 500 lbs container of millipedes

    I forgot my second question: Are there any canned vegetables that go well with any kind of ramen?

      1. 500 lbs container of millipedes

        What kind of vegetables do you prefer with Indomie Mi Goreng? Do you recommend different vegetables for different flavors?

        1. Hans "The Ramen Rater" Lienesch

          Sweet onion goes very nicely and maybe some lime in there. Yeah different flavors warrant different veggies; the tom yum they make lends itself to green onion and chilli peppers which the onion chicken more towards onions and maybe some carrrot.

          – TRR

  34. 500 lbs container of millipedes

    Whenever I make noodles and drop the egg in, it turns into a frothy icky mess. The egg that is cooked properly is much, much too “fluffy” (for lack of a better word). Do you have any advice?

    1. Hans "The Ramen Rater" Lienesch

      Well, it all depends on what you wish to do. When I drop an egg in, it’s usually just the yolk. I take a ladle and crack and egg into it. Then I rock it back and forth to remove all the whites. When it’s ‘clean,’ I drop it on top of the noodles that are cooking in the pot. If there is way too much broth to keep a yolk buoyant, I lower the ladle into the broth to let the yolk get some time in the boil. Usually though for sake of realness, I just drop the yolk on top after it’s all done. Makes the picture look nicer. Then I stir everything up and thjat usually makes the yolk decent.

      – TRR

  35. Ellie

    I used to really enjoy preserved Chinese radishes in my ramen as a kid. They’re salty, sweet, and slightly spicy. Plus they add a great crunch (like the way kimchi does)!

  36. JJJ

    Here is a tip for when you get bored of eating your noodles the proper way:

    Boil the noodles (and meat,egg or veggies if desired) and drain all the water when done. Add a pat of butter, a bit of milk, and the flavor packet(s) and stir. (Essentially, make your ramen like you would make a box of Macaroni and Cheese). I especially love this method with a simple chicken or beef flavored variety (usually Sapporo Ichiban).

    I understand this is not for the purists or good for when you are trying to rate things – but it sure is a delicious change of pace 🙂

  37. ml

    I always mix an egg into my ramen. When i have my sous vide machine fired up I’ll often make some soft eggs to use in ramen. I also like Chinese broccoli as an add-in–cut into bite-sized pieces and added a couple minutes before the soup is done.
    You should try Grace’s curry hot sauce made with scotch bonnet peppers. Really good!

  38. Ron

    Whenever i add ingredients its dependant on the flavor, chicken get celery and a real buillon seasoning, sometimes lemon pepper, if its beef it gets eggs and i add one of those dried seaweed chips cut up into smaller strips, always wasabi flavored, and if its seafood then corn is good with something spicy, either hot sauce or peppers. Green peppers are also good with beef or pork flavored ramen. Overall i love trying new things, im going to try beansprouts next cause thats my favorote when i go to actual ramen resturants.


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