True Ramyun

[Anonymous No.19202591]

>rich broth to complement the spice
>Spice tastes like ground chilies not chemical capsaicin
>Tastes great whether you prepare it as soup or stir fry
Buldaklets just can't compete.

[Anonymous No.19202682]

>>19202591
ironically the black version makes red taste like chemicals in comparison

[Anonymous No.19202694]

>>19202682
>Oxtail
>2 bucks a pack
Nah m8 I'd rather just use a bit of beef stock or bouillon with the regular shin

That said it's still better than buldak and their meme 2x/3x spicy

[Anonymous No.19202728]

>>19202591
For me, it's nissin ramen

[Anonymous No.19202774]

>>19202728
>Garlic ramen
Sounds like it would either be absolutely delicious or absolutely disgusting

[Anonymous No.19202777]

>>19202774
It is the former
They have other flavours too, delicious but pricier than the standard instant noodles like shin ramen, indomie etc. Only seen them in Mauritius but sure they're popular elsewhere

[Anonymous No.19202791]

>>19202728
Haven't had bad one from Nissin in ones available in my country

[Anonymous No.19202808]

>>19202591
I have that shit every morning. I like it better than the jjampong version, whatever that was called.

[Anonymous No.19202871]

>shin
>a bit of meat flavoring/broth
>poached egg
Breakfast of champions
The soup cooks the egg

[Anonymous No.19202939]

I was tricked into buying a pack of those. They just taste exactly like every other instant noodle.

[Anonymous No.19203485]

>>19202939
Nah man
Most ramen sold in America has zero spice or tastes like it was made in a chemistry lab

[Anonymous No.19203605]

>>19202591
Cook up a huge pot of broth and then freeze it in cubes. No powder compares. If you're making just for yourself you can do a batch that will last your 20 meals. And it lasts "forever" in a freezer.

[Anonymous No.19203774]

>>19202591
Good with beef broth

[Anonymous No.19203798]

>>19202591
Just taste spice, no flavour, shite, rather have a bombay badboy pot noodle

[Anonymous No.19203908]

>>19203798
Is there a category of spice-intolerance beyond white?

[Anonymous No.19203926]

>>19203908
Japanese

[Anonymous No.19204068]

>>19202682
Only if you eat the noodles straight

[Anonymous No.19204077]

>>19203485
see if you can find these online. They taste better and are way healthier than deep fried noodles.

[Anonymous No.19204211]

>>19202591
How spicy is the nongshim kinchi flavor exactly? Am I going to have to get a new anus installed 12 hours later?

[Anonymous No.19204272]

These always give me nasty diarrhea the next day

[Anonymous No.19204921]

Imagine getting filtered by buldak. The regular black kind is what I'd consider "mild" and the 2x is not that much more spicy.

[Anonymous No.19205123]

>>19202591
True Ramen >>>> True Ramyun

[Anonymous No.19205188]

>>19202591
>seeing multiple posts in ramen threads attempting to shit on buldak and nothing else
Which Samyang employee fucked your mom? Let it go.
The truth about Samyang buldak:
>aside from the different "spice level" varieties, they are all the same heat with different flavors
>cheese
>mala peppercorn
>curry
>standard chicken, etc...
It's the base sauce with different flavors added.
Comparing buldak/samyang to everything else isn't the point. It is its own thing. It's like comparing a meatball sub to every sandwich ever created and saying it's shit.
Shin is the most basic bitch ramen that is actually any good. Yes, it rapes Top Ramen, Maruchan blocks, cup o noodles, etc (and no, you'll never go back to .30cent bullshit ramen ever again). However, shin is not the end-all be-all when it comes to packaged ramen. Anyone who thinks this obviously JUST ate shin for the first time and JUST realized it's better than their typical dogshit "ramen block + bullion packet" dollar store ramen they've been eating for years and thinking "this is all ramen."
I implore you to try
>paldo namja (better than shin imo)
>ottogi sesame variety with the egg block
>basically any paldo variety except bibim men (fuck that kind)
>the cheese buldak with a slice of generic American single slice cheese added
>even some of the mama vietnamese packs are pretty good
>tl;dr: shin is just fine, but broaden your horizons and quit shilling it/throwing buldak under the bus for no reason

[Anonymous No.19205215]

>>19203908
I like spice, but i dont want only spice I want some flavour, not just bland spicy slop.

[Anonymous No.19205222]

>>19202591
That bullshit was created to see how much you idiots would pay for fucking ramen.

[Anonymous No.19205261]

>>19202591
Bretty good, prefer the black but red is good too
>Worcestershire sauce
>garlic powder plus fresh garlic
>soft boiled eggs
>black pepper
but most importantly
>using only like half a cup of water for the broth
You take the noodles out just as they can start coming apart and toss them in the super concentrated broth, by the time you are done peeling the eggs the noodles will have continued to cook and soaked up the broth, my ideal is by the time im done there is barely any broth left.

If i eat it too many nights in a row it gives me the shits tho

[Anonymous No.19205293]

>>19205222
It's not even expensive

[Anonymous No.19205302]

>>19205293
It's about the cost of a whole 12 pack of basic ramen.

[Anonymous No.19205420]

>whisk eggs and packet in bowl
>Cook noodles
>Slowly temper egg mixture with noodle water
>Add noodles to eggy broth
Good idea?

[Anonymous No.19205475]

Can this be an udon noodles thread, too? Or where is one. I tried a 3 or 4 dollar pack and it seemed way expensive for nothing special. Are there cheaper ones that aren't worse in taste.... or even what's a same price one that is better?? thanks, anon.

[Anonymous No.19205678]

>>19202591
Jin absolutely destroys this trash, even the samyang orange normal one does too.

[Anonymous No.19206021]

>>19205420
it's easier to just cook the noodles in water (just water, not including the packets), drain all but a little bit of the noodle water, then add in your seasonings and an egg yolk

[Anonymous No.19206032]

>>19202591
I like adding six egg yolks and two tablespoons of homemade Szechuan chili garlic oil (I use six cloves for a 20~ oz jar).

[Anonymous No.19206734]

>>19206021
Wouldn't that result in a scrambled egg yolk? The idea of tempering was to make the broth ultra rich

[Anonymous No.19206785]

>>19206734
depends how shit you are at cooking

[Anonymous No.19207195]

>>19205420
Worked great, delicious and rich

[Anonymous No.19207257]

>>19203485
Go to an H-Mart. The one in Edison has instant ramen that is inedible it's so spicy. They also have flavors like potato ramen and a spicy Mexican chicken ramen.

[Anonymous No.19207262]

>>19207257
Are the potato ramens good? They intrigue me.

[Anonymous No.19208899]

>>19202591
Stir in a slice of Velveeta cheese for more protein, and add an egg too.

[Anonymous No.19208902]

>>19208899
Peanut butter>>cheese for instant noodles

[Anonymous No.19208954]

>>19202682
>no spice
nah