RamenDrop 2023: How do you ramen?
4Since we’re apparently going to ramen like it’s (insert years you went to college), a little recipe inspiration seems helpful. How do you ramen? (I wish I could do a poll)
I generally toss in whatever veggie I haven’t forgotten so long it’s now a new life form and some protein. Leeks, shrimp, and/or fishcakes have worked the best with the spicy, IMO, but I’m going to try some snow crab next.
- 5 comments, 9 replies
- Comment
What I like best is to go to one of two local restaurants that serve their own versions with the homemade broth, etc. But at home I do pretty much what you’ve described.
I like the earrings in the header banner!
I don’t do the ramen cups…usually I boil the noodles and drain, then saute them in some melted butter with Worcestershire sauce. Kinda like Chex mix but noodles
If I’m sick I prep as normal using half the seasoning packet and add an egg. And noritamago furikake (seaweed seasoning mix) if I have some
@llangley oooh, I always forget to add some furikake!
Packets here, the good stuff from the Asian grocery stores. My favorite prep method is to break up the brick, toss the noods and seasonings in a vacuum insulated stainless bowl (also found in Asian stores), add just enough boiling water to cover the noods, put a plate over it for about 5 minutes, stir, and eat. I often add onion, bits of other veg, bacon crumbles, etc, before the boiling water. The insulated bowls are perfect for this, no stovetop cooking needed, and no boil-over in the nuke to worry about.
I go to Ramen-Ya or Tai Chi, the two ramen places near me. They know what they’re doing and I don’t.
Many years ago when I took people camping for a living ramen was on the menu. We’d add canned chicken or tuna, cut up whatever else vegetable wise we happened to have along at the time (typically things like cabbage, carrots, broccoli)
@Kidsandliz hmm, I haven’t tried cabbage. Gonna try some slaw mix and see how that goes.
@brainmist Didn’t say it was good. Just said that was what was provided.
@brainmist @Kidsandliz My wife is currently at a local farm and sent me a pic. It seems slaw and kraut are in my weekend plans.
@Kidsandliz
Well I bought some so we’ll find out. I may need to add some garlic chili sauce.
@capnjb @Kidsandliz Ooooooooo I’d be doing some kim chi!
@brainmist @Kidsandliz I’ve fermented all the things, but I’ve never tried kim chi. I do like it, but like making manchego cheese, it’s probably better to leave it to the pros
@capnjb @Kidsandliz It’s some work, but so delicious! And you can adjust the heat to your tastes.
@brainmist @capnjb @Kidsandliz
It’s not hard - my my mother made it when I was a kid, and she didn’t even have a food processor to chop the cabbage.
But it’s stinky while it sits and ferments!