Instant ramen has long been the savior of broke college students. Why not? They’re affordable but filling enough to make them feel like eating a home-cooked meal. But did you know that those “broth” soups and noodles can turn into so much more? Yes, by being creative and adding what you have in your pantry, you can upgrade your sad instant ramen into a five-star meal with these 9 tricks.
9. Use Better Liquid Than Just Water
When we say better liquid, we’re talking about chicken stock, beef broth, and vegetable stock. You can also purchase dashi (Japanese soup stock) on your next grocery trip, as it gives your ramen a more authentic direction. Even those boxed stocks that are forever sitting in your pantry can make a difference.
8. Control Your Noodle Texture
Don’t overcook your noodles into mush. Real ramen noodles should feature a slight chew or “koshi” in Japanese. To do this, cook your instant noodles for 30 seconds less than the package suggests. Immediately drain and rinse your noodles under cold water to stop the cooking process. Add them back to your broth before serving.
7. Add Fresh Vegetables and Herbs
Make instant ramen more interesting by incorporating the freshness and crunch that only vegetables can provide. Toss in whatever you have in the kitchen. Yes, they could be baby spinach, bok choy, or bean sprouts. Don’t forget your basic flavoring with cilantro or scallions, which is piled high to make your ramen look like one of those from Japanese ramen shops.
6. The Peanut Butter Secret
This sounds bizarre, but it can do wonders for your ramen. Add a spoonful of peanut butter and stir it into your ramen broth. This creates a rich and nutty base that will remind you of peanut noodles. Pair it with soy sauce and a drizzle of chili oil or lime juice for added flavor. You can also be creative by adding crushed peanuts on top.
5. Turn Leftovers Into Ramen Gold
Check your refrigerator for potential ramen upgrades. A leftover steak or maybe roasted veggies from last night’s dinner will do. Or maybe there’s some pulled pork available to get your proteins. You can also be creative with leftover chicken wings and debone them by shredding the meat in your bowl. With that, you’ll prevent food waste while making your ramen flavorful.
4. Make It Spicy (The Right Way)
There’s boring spicy, then there’s flavorful spicy if you know how to play with flavors. Skip the plain hot sauce and upgrade your ramen with Gochugaru or Korean chili flakes. It adds a smoky heat that’s not overwhelming. You can also try doubanjiang or Chinese chili bean paste for that fermented taste. If you don’t have any of those, some jalapeños will do.
3. Make It Creamy
Transform your ramen into something rich and creamy by adding dairy. Drop some heavy cream if you want to achieve a tonkotsu-style milky broth. You can also stir creamy cheese for that tangy creaminess taste, or add butter if you’re in for a silky texture. Coconut milk also works wonders for a Thai-inspired curry ramen.
2. Play with International Flavors
Don’t feel obligated to follow the traditional Japanese way of making ramen. You can also turn them international by playing with seasonings. If you want Thai-style khao soi, then add curry powder and coconut milk. But if you want a Korean-style dish, stir in some gochugaru and gochujang, and top it with kimchi. If you’re craving Italian pasta, add some olive oil, garlic, and parmesan. However, if you’re trying to replicate Vietnamese pho, add some lime and fish sauce, along with peanuts.
1. Master the Egg Drop
The simplest way of adding texture and protein is through eggs. But be reminded that execution does matter. For a soft-boiled egg, boil the eggs for 6-7 minutes, then shock them with ice water before peeling. Marinate the eggs in a mixture of soy sauce, mirin, and a small amount of sugar for a few hours. You can also crack the egg directly into the boiling broth and stir gently to make silky egg ribbons. Poaching the eggs right in the soup also works for a runny yolk experience.