Feb 192006
Vaughn W from Pittsburgh wrote in with this question… “How do the readers cook their ramen?”
I usually prefer soup to noodles. This means I also usually break-up my ramen and add the seasoning to the water. I also really like adding an egg to my ramen, along with some green onions (other veggies take too long to soften up).
How about you guys?
- Do you break up your noodles or leave the brick intact?
- Do you prefer to eat ramen as a soup or as noodles?
- Do you add the spices/seasoning to the water, or add it to the noodles post-cooking?
153 Responses to “How Do You Cook Your Ramen?”
Sorry, the comment form is closed at this time.
i’m korean, so i prefer shin ramen, but when i don’t have that handy, i spice up some maruchan chicken ramen! i make this the korean way: i break the noodles in half, boil them in water. i like my noodles al dente, so right before i take it out, i add an egg, chili powder, some sriracha, black pepper, and any other red spices i can find, and a couple leaves of bok choy. (i like spicy stuff!) after i transfer it into a bowl, i crumble some dried seaweed on top and yummmmm.
I like beef ramen. First I cook the noodles for a minute, to where they are softer but still firm. I add the seasoning provided with Sriracha chili sauce, fish sauce, beef paste, minced garlic, and bite sized meat (beef and ham are my favorite). I top my ramen with cilantro and scrambled egg.
I crush my ramen noodles into much smaller pieces and cook them normally. When they’re done, I drain almost all of the water so I just have cooked noodles with a little bit of water in the bottom of the bowl. Then I spread a few packets of Fire Sauce from Taco Bell and top it off with grated Parmesan cheese. Mix it all up and YUM!
Noodles.
Fire Sauce.
Grated Parmesan.
Perfection!