/ck/ - Food & Cooking

This is what you do with that.

If you beat the egg first then whisk it into the soup it imulsifies and thickens it. I like adding sambal oelek or gochujang as well for some spice and depth of flavor. American cheese melts into a soup broth the best I've found and use that often. And almost always I use green onion. Corn is good too for some texture and to make it more savory. I used both creamed corn or regular depending on how I feel. I prefer better than bullion soup bases to the packet. Pic above is one variation of my homemade ramen.

This is pretty easy.

Shin for the win.

Idiot.

My go to for Shin ramen is to brown a half pound of ground pork then set aside. Then boil the noodles in beef broth and the pork fat left behind in the pot. I usually boil a couple eggs along with the noodles since I like my noodles on the softer side. Add mushrooms when you think think they will be done to your level of happiness. I also add a few splashes of worcestershire and soy to taste in the broth while boiling. Some minced garlic to taste. Then when noodles are done add the ground pork back and I like to add a half can of cream corn for richness and a bit of sweetness and texture. Peel eggs and add whole to soup (I like a runny yolk). Top with some scallion and you have a $4.50 meal. I can usually split this into two bowls and eat on it twice.

What are some of your go-to instant ramen hacks?