Ramen

If you don't use the powdered broth packet in the package and come up with either a low sodium canned broth or make some from scrath.....they can be quite good and not put you in your grave.

Given the current state of things in general, we have started purchasing them once again. Has been more than 20years since I kept them on hand.

I mix them with my own stock and variations of vegetables from shiitaki mushrooms and green onions to cabbage, carrots and celery. I also season the stock with black bean paste (fermented black beans), chili garlic paste, vinegar, cilantro (a ton of it especially since I found out the huge benefits to the circulatory system). Miso can also work and we have been known to throw the cooked noodles in left-over marinara or meat sauce. The DD had them for the first time just a few weeks ago. She loves 'em. I would say to add shrimp, chicken or any other meats that would go with the veg and sauce but that defeats the value and the reason we are once again purchasing them .;):D

They can also be broken up, left uncooked and added to salads. They work well with Asian based salads in place of fried chowmein noodles. I have done one with a Mandarine orange, lime and sesame viniagrette that I actually served on a low calorie menu once.

You could try this....

YouTube - Swiss Spaghetti Harvest 1957

Love that :lol:

You can always make ramen fritters/omelettes - cook them, put them inside a fritter or omelette mix, add whatever diced veg you have to hand, spice it as you like, fry until golden. Nice dipping sauce like sweet chilli goes well, plus a fresh green salad. Or make a nice pan sized frittata, lots of diced cooked potato, onion, garlic, peppers (halepenos if you like 'em), egg, grated tasty cheese, some thick cream. Fry on one side till set and crusting underneath, finish off under grill (broiler)

As already noted, instant ramen noodles are a passable substitute for fresh ramen noodles, but the instant soup mixes are usually terrible.

For almost all standard ramen, start with a pork and chicken bone broth made with some leeks or scallions and very little else. For Kyushu-style tonkotsu ramen, boil very hard with lots of water to emulsify in as much fat -- especially marrow fat -- as possible; the soup should look like dilute milk at room temperature.

Seasoning depends on variety:
- Tokyo-style shoyu-ramen is mostly soy sauce
- miso-ramen is generally a dash of soy and then some mild miso mix -- white and red would be common -- worked into some of the broth and returned, as for miso soup
- tantanmen is doubanjiang (Sichuan garlic-chili paste), hot chili oil, soy sauce, and a big dollop of white or black sesame paste, all worked together with a little broth to dissolve

Garnishes vary widely, but often include:
- steamed baby bok choy or their leaves
- blanched bean sprouts
- sliced Chinese-style roast pork, usually very mild
- halved and shelled very soft-set hard-boiled eggs
- sliced scallions, negi, Kujo-negi, chives, etc.
- for tantanmen, ground pork stir-fried and caramelized dark with a little soy

Boil your noodles until just barely al dente: they should be softer than Italian pasta. Put a small ladleful of seasoning mix in each bowl, add a big ladleful of soup, add noodles, add garnishes, serve at once.

If you plan carefully, you should be able to make very passable ramen for very little money.

Ramen noodles - guilty. I've loved them since i was in college. Nothing beats it for a quick pick me up kind of snack.

Our chickens love them. Really!

I ate it when I was a kid and left it behind in my teen years. if my option is Ramen or starving, i'll starve. I'd eat Spam first.

Spam....breakfast of champions. mmmmmmmmmm

hmmm

im ashamed to admit i love msg....