Instant Ramen but Better
Description: Instant ramen but make it taste better.
URL: http://localhost:56709/recipe/instantramenbutbetter/en/
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From a Pot: Instant Ramen but Better
Instant Ramen but Better
Instant ramen but make it taste better.
I used to eat instant ramen every time during my college exams when I didn't have a lot of time to cook. Now, I always take a bowl with me on a long flight and ask for a bit of hot water to prepare it, because I hate airplane food and instant ramen is a much better option on a 14-hour flight.
And since we're talking about ramen, nothing hits quite the same as the one you get in Seoul next to the Han River when it's cold outside. In Seoul, you can get them in almost every convenience store and then cook them there with their ramen machines. You can even buy individual packages of one or two eggs, or other ingredients, to add to your ramen. It's so good.
I usually cook my ramen in Korean ramen cooking pots (which you can get in Korea for about €1 or online for triple the price), but any bowl will work just fine.
I know that this is the most basic recipe ever, but I really can't have a food blog without an instant ramen recipe. There isn't much to write about the recipe, since you're supposed to prepare it based on the instructions on the package, but still, here are some improvements to make it even better.
Prep Time
Prep Time:
2 MinutesCook Time:
5 MinutesTotal Time:
7 MinutesEquipment
- Small pot
- Small bowl
- Chopsticks
Nutritional values
Shopping List
- Oil
- Scallions: 1.0
- Egg: 1.0
Ingredients and Instructions
Ingredients
Field to change the scale in the recipe. The meaning of the number depends on the type of recipe and can mean the number of servings or the number of products obtained from the recipe.(Instant Ramen but Better)
Scale
Instant Ramen but Better
Instant ramen pacage
Oil: 1 tsp
Scallions: 1
Egg: 1
Chilli oil
Instructions
Instant Ramen but Better
Ingredients
Instant ramen pacage
Oil: 1 tsp
Scallions: 1
Egg: 1
Chilli oil
- In a small pot, heat the oil and add the scallions. Sauté over medium heat.
- Pour the amount of water instructed on the ramen package over the scallions and bring it to a boil. Then, add the noodles.
- Cook for about a minute, then reduce the heat.
- Add in the egg: *Egg Method (whisked): In a small bowl, crack an egg and whisk it with a fork. Gently pour the whisked egg into the ramen. Cook for about two more minutes. *Egg Method 2 (poached): Alternatively, you can crack the egg directly into the ramen and let it simmer for a few minutes if you prefer a poached egg instead of a whisked one.
- Serve the ramen topped with extra scallions and a drizzle of chili oil, if desired.
Gallery:
Notes:
- What can I serve with instant ramen?
- You can add some cheese while it's cooking, or include baked tofu pieces, spinach leaves, chili flakes, peanuts, peanut oil, or corn,…
- What brand of ramen do I use?
- Any brand will do! Go to your nearest Asian store and pick what you think you'll like best. I usually pick vegetarian ramen, but there are so many options to choose from. You can go for shrimp ramen, mushroom ramen, chicken ramen, very spicy ramen, and more.
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Fun Facts:
- Instant ramen was invented in 1958 by Momofuku Ando in Japan. He was the founder of Nissin Foods and created "Chicken Ramen," the very first instant noodle product, aiming to feed the masses cheaply and quickly after World War II.
- When first released, instant ramen was considered a luxury product because fresh noodles were actually cheaper to buy! It wasn't until production scaled up that it became the inexpensive staple we know today.
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