Jennie Tai
Chinese Japanese Ramen Recipes

How To Fancy Up Instant Ramen

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I love ramen! Especially when it gets chilly out, but when you have fifty packs to go through–soup and noodles can get old quickly. If you’re looking to spice up your typical home-made ramen, add in some meat, a soft-boiled egg, or mix in another egg to create an egg-drop-soup-like consistency. Top it off with some fresh scallions, cilantro and deep fried shallots for another boost of flavor and texture. Here’s how I like to cook my ramen at home. Enjoy! xx, Jennie.

All you need:
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Directions:
1) Cook the ramen. Bring a small pot of water to boil (I only use enough water to cover the noodles so the soup doesn’t taste diluted). Tip: to speed things up, add in the flavor packet before the water boils–this will bring the water to boil faster.

2) Toss in the meat. Once the water boils, add in the noodles, fishballs and shrimp. Bring the heat down to medium and let it continue to heat for about 3-4 minutes.

3) Cook the eggs. With wooden chopsticks, push the noodles and meat to one side, creating a small hole for your egg to go. Crack an egg into the hole and let it boil for about 3-4 minutes.

4) Mix the soup. Lower the heat to a simmer and crack the second egg into the noodles, scrambling slowly into the soup. If you do this when the water is boiling–the eggs will turn frothy and chunky. The point of lowering the heat is so the egg scrambles evenly, like egg drop soup.

5) Top it off. Pour your noodles into a bowl and top it off with chopped scallions. I also like to top it off with a few teaspoons of deep fried shallots and oil. My grandmother always has a jar of homemade deep fried shallots and oil in the kitchen, but to make this at home–follow this recipe.

  • Ramen

  • Two Eggs

  • Meat

  • Scallions

  • Shallots

P.S. For this recipe, I used shim yun ramen. If you can’t find it at your local asian grocery store, you can order them from amazon here.

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