/ck/ - Food & Cooking

>>10315819
You are just using to much water for your taste, ignore the packs directions and cook it in less water if you want. Cups probably taste good to you because you can't as easily overfill them.

>>10315845
Any of the noodles that come with a syrup or oil+powder flavor packs which are meant to be added after water has been strained from cooked noodles have about 50% the sodium of typical cheap ramen (when people say "Dry" they mean this type). Indoemie and Samyang (Fire Noodles) being the two popular brands previously mentioned are about 1000-1100 sodium, compared to 1800-2000 on most normal instant noodles. In both cases if you eat either of those without adding veg/meat stir fried into it the flavor is a bit too strong, so you can remove about 15-25% (to taste) of the sauce for just plain noodles bringing it down to about 750-850mg sodium (35-40%ish daily recommended sodium intake)

Poor American person option if you aren't near a asian grocer that carries either of those (that said i'd recommend trying them, both are great) is to order low-sodium Maruchen at your local Walmart. They are similar at around 1200-1300mg iirc and if you dont drink the broth lower ofc, Added benefit with those is they got like 600mg potassium in them to replace some of the sodium, taste is a little different i started vastly prefering those to regular maruchen. If i had to eat peasant ramen they would be my pick just cause i prefer the flavor vs normal sodium.

>>10316792
i might like eggdrop style for wet/stew noodles but never mastered it properly. Softboil i wouldn't care for, poached i may have to try. I can fry rice with lots of eggs and enjoy the shit out of it but can't for the love of me make it work with ramen, its just too "watery" regardless.