Submitted By: Tamara (aka Tamstar)
Submitted From: Suzhou, China
- 1 pkg instant ramen noodles with flavour packets (any flavor)
- 1 can mushrooms, drained (chopped up, if you like)
- 2 or 3 forkfuls of fresh or dried seaweed (can be found at a japanese grocer)
- 3 or 4 dried chili peppers, chopped into pieces
- Spices to your taste (ie, garlic powder, Mexican chili powder, curry powder – whatever you like!)
Cook the noodles in about 1 and 3/4 cups of water, adding the spices, chili peppers, and flavour packets during the process. It tastes better this way, to cook the noodles in seasoned water, because the noodles themselves take on the flavour. Once your noodles are cooked to your preference (I like mine mushy), add the mushrooms and seaweed. Heat the whole mixture throughly, then pour it into a fairly large bowl, and... enjoy!
NOTE: I live in China, and instant noodles here are available in a bazillion different flavours and varieties.. I don't know what it's like in North America these days, but you can "enhance" the mushroom flavour of this recipe by using mushroom-flavoured ramen, if it's available
Note from the Ramenmaster: I like hot food, but this would be the death of me. However if you live in Canada (like our submitter), this may be just what you need to feel your toes again before spring
Submitted By: Drevs Driessen
Submitted From: Vancouver, BC
- 1-2 Packets of whatever flavour you like, preferably a spicy one.
- Too Much Tabasco
- Too much Louisiana Hot Sauce
- Plenty of Jalapenos
- Plenty of Jabaneros
- Chicken Stock
- Whatever is spicy
Also called “Good Morning” ramen. It tastes EXCELLENT with a greasy, salty fried egg, a cup of coffee, and some heavily buttered toast on the side.
Preparation is easy
- Fill your pot with just enough water to cover the brick.
- Grind pepper into the water.
- Add Brick.
- Add flavour packets (Important!)
- Cut up everything that can be cut up (peppers)
- Put heat on highest and dump as much of the hot sauces as you dare into the concoction
- When the water starts to boil, throw in the chicken stock.
- Let it boil until most of the water is gone, dump into a bowl, and enjoy having your face melt off while you eat it.
The MSG in the flavour packets makes taste buds more susceptible to the wide range of spicy assault this recipe provides.
Some folks have asked how I decide to post recipes on the site. Here are the basics.
How do I decide which recipes to post?
Its a complex process, involving many steps. Basically, if the same recipe is already on the site, or one that is very similar, I wont post the recipe. If it sounds really really gross, I wont post it.
Do I edit recipes?
Yes. I edit some recipes for spelling and/or grammar. I may also remove editorial comments that are not really part of the recipe.
How long does it take to post?
Depends on how busy I am. I usually go through the recipes every few weeks. If you provided a valid email address, I will write back to you and let you know that your recipe has been posted.
Submitted By: Lefty
Submitted From: Germany
- 1 egg
- Slice of cheese
- Slice of ham
- 1 block of ramen
- flavor packet
Break the ham and cheese into pieces. Boil the noodles as your normally would. Pour out most of the water, then put in the egg. Stir it quickly for about 30 seconds to make sure the egg doesn't turn into chunks. Stir in the flavor packet. Throw in the ham and cheese. Stir. Make sure you take the pot off the fire efore the cheese completely melts. Put in about tablespoon of oregano. Eat.
Personally I like the Middle aged (slightly yellow) block cheese for this, and the chicken flavor packets. I like picking up a gooey mess of cheese along with my ramen, which is why I make sure it doesn't completely melt, but this step is up to you!
This recipe makes for a very delicious and subtle taste.
I have upgraded my blacklist features, which means I will no longer have to even see your stupid posts. The new blacklist will delete your posts and I wont even need to moderate them myself. I have lowered my Comment URL threshold to 0, meaning any comments that contain a URL must be approved. I will keep this in place for some time.
Today I deleted about 30 posts for www.free-casino-blah-blah-blah. You would think that the person/program doing this would get the point that its not working, but I guess if your job is a spammer you are a moron anyway.
This is another “start of school, students eat ramen” story that comes out every year, but hey it mentions my site.
But one has to wonder: Doesn’t eating all those ramen noodles get old after a while? Of course it does, if you’re just eating noodles and seasoning. The trick is to get creative.
There are several published cookbooks available at Amazon.com, but in the true cheap-o spirit of ramen, you can get plenty of recipes for free at www.mattfischer.com/ramen.
Thanks to Jim, who pointed out this excellent New York Times story on Ramen.
Here Comes Ramen, the Slurp Heard Round the World
The article has pictures of some tasty looking ramen and pointers to New York's finest ramen establishments.
Here is a small excerpt:
"Ramen?" you ask. "That plastic-wrapped block of dry noodles and powdered soup?" But freshly made ramen is another thing altogether. In Japanese ramenyas (ramen shops) a bowl of ramen holds a house-made soup, springy noodles, the chef's own tare (a mix of soy sauce, sugar and rice wine to flavor the soup) and exactly six traditional toppings. The wait at top Tokyo ramenyas can be up to three hours.
Note that only the first page of this is viewable without the annoying registration. (To avoid this registration, try )
As some readers have noted, the site has no images, and looks rather plain. I realize this, however, I have zero talent at making images. So, I have asked some friends for help, and will attempt to do my best.
If you want to send me some images for the site, feel free to email me.
One of our avid readers discovered that CalorieCount.com has some nutritonal information on ramen. Its only for Nissin brand, but other brands of ramen should be similar (unless its low-fat).
Thanks to Erik Fantasia for pointing out this info (and sorry it took me a freakin' year to post it).
I am enjoying the laborous task of importing recipes from my mailbox. The older ones, I was able to import directly from my old flat file database. Anyway, the point of this post is that if there are problems in the posts, please let me know by leaving comments!