6 WAYS to UPGRADE INSTANT RAMEN
Confession: Sometimes, I like instant Ramen. Do you know those little packets of cheap, salty noodles that cost only 30C/? Although I don’t eat them very often (maybe once a year), I do enjoy getting a packet of instant noodles when I feel the need. Six easy ways to make instant Ramen more delicious. These six easy ways are a win-win for me, so I’m sharing them with you today.
Yes, that’s instant Ramen in the bowl shown in the photo. These upgrades were very affordable.
Real Ramen is the best way to improve instant Ramen. This can be done from a restaurant or with good-quality noodles purchased at an Asian grocery store. But that’s not what this article is about.
This is when the only choice, or your preferred alternative, is the small, inexpensive ramen packets you can buy in almost any supermarket or convenience store across America. Here’s what to do if that’s your only option.
6 WAYS to UPGRADE INSTANT RAMEN
Use YOUR OWN ROTH
You can make your broth using any flavoring packet. I prefer to use vegetable or chicken flavored Better than Bouillon. (I use half broth and half water to keep down the salt), but you can also make your homemade bone broth or dashi or use some miso with water. This gives you more control over other ingredients and many flavor options!
Fresh aromatics can give your broth a boost. Fresh garlic, ginger, and green onion are all things I love to add to my broth. It’s easy to have all three (I keep my ginger in the fridge), so it’s no problem. Fresh ginger adds a nice medicinal flavor to the soup, which is great for when you are feeling ill.
SAUCE IT UP
You probably have 20 bottles of sauces left over from a previous purchase. Instant Ramen can be a great way to get rid of some of those sauces. Stirring sambal or chili garlic sauce, sriracha and oyster sauce, hoisin, fish sauces, gochujang, soy sauce or other sauces in your broth will give it more flavor. You can also add them to your finished bowl for table seasoning.
I love my bowls of Ramen with lots of vegetables. Here is where it gets fun and practical. You can check your fridge for any vegetables that are not in use, such as carrots, bell peppers and mushrooms, or cabbage. Also, you can add frozen vegetables like peas, broccoli florets and corn.
ADD A PROTEIN
An egg is my favorite protein that I add to my Ramen. It’s so simple and easy to have. There are many other options. Tofu cubes and sliced tempeh, rotisserie poultry, ground pork (browned), shelled Edamamam, pulled pork, shrimp, and many other options are available!
TOP IT OFF
It’s time to get wild! You can top your Ramen with fun goodies that will give it a flavor and color. Some fun options include sriracha and sesame seeds, kimchi (dried seaweed), nori (dried herbs), fresh herbs (cilantro), Thai basil, chives), a drizzle of toasted sesame olive oil, crushed chiles, or a lime wedge.
UPGRADED INSTANT RAMEN
Here are six easy ways to make instant Ramen a real meal, even if you only have a few packets of noodles.
Cooking Time: 10 minutes
Total Time: 10 minutes
- 1/2 Tbsp of cooking oil
- 1 clove of garlic, minced
- 1/2 tsp grated fresh Ginger
- 1 handful of sliced mushrooms
- 1 cup vegetable broth
- 1 cup water
- One packet of instant ramen (seasoning discarded).
- 1 handful of fresh spinach
- 1 large egg
- 1 green onion, cut
- To taste sriracha
- Place the oil, garlic, ginger, and salt in a small saucepan and heat on medium-low for approximately one minute.
- Sauté the sliced mushrooms for another minute.
- Bring to boil the broth and water.
- After boiling the noodles, add the uncooked ramen noodles. Boil the noodles for 3 minutes or until tender. Don’t overcook the noodles.
- Add the spinach to the broth and stir until it is wilted. Reduce the heat to low and crack the egg in the broth. Let it sit for six minutes or until the yolk and whites have become cooked.
- Place the soup in a bowl and top it with sriracha or sliced green onions.
Serving Size: 1 Serving Calories 547.6 Kilocalories: 60.1 G Protein: 17.6 G Fat: 26.2g Sodium 1238.6mg Fiber: 3.1g