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How to make your ramen 9001x better, courtesy of /ck/
And you can buy roast beef and roast chicken on the internet. I am set for ramen for like a year now.
QUICK EGG IN UR RAMEN TRICK MY FRIEND TAUGHT ME IN HIGH SCHOOL
pour just enough water into your pot to cover your noodles and other ingredients, then get a small cup/fancy measuring 1 cup cup or w/e and measure out another cuppa watta. dump that shit in too.
make ur ramen. just start boiling and dump whatever you’re supposed to put in in the beginning. u know how to make ramen this isn’t ramen for snot nosed sobbing beginners ok
KEY PART: you know how it says on the back of the package to cook for about 4-5 minutes?? we’re cooking for 5 minutes. wait for your ramen to cook for the first three minutes. stare hungrily if you must. but the EXACT MOMENT 3 minutes hit here’s what you do:
- SCREAM. and then stir your noodles to make sure nothing is sticking to the bottom of the pot. (scream is optional) also make sure your broth is still more or less covering your noodles, if its not add a bit more. it doesn’t matter if some is still sticking up we just don’t want chewy noodles (unless you’re into that) (i’m into that)
- make a lil hole in your noodles. this little hole must have broth in it and nothing more. make it in the middle or the side it honestly doesn’t matter you just need a clear shot to the bottom of the pot
- crack your egg and toss that mother into the hole.
- COVER EGG WITH NOODLES AS QUICK AS YOU CAN
- DON’T. STIR.
- I SWEAR TO GOD IF YOU STIR FOR THE REMAINING MINUTE AND A HALF YOU probably won’t ruin anything you’ll just have egg drop soup i guess but IF YOU DON’T STIR
- Congratulations, you have poached an egg in your broth! Your poached egg now tastes like your ramen broth. Revel in your victory.
- no seriously that egg will be mildly chewy deliciousness oh my god if you can perfect this technique you will never have your egg in your ramen another way again
this is as close as you’ll get to ramen made in a restaurant…
The recipe in the text bears *so* little resemblance to how I cook ramen that I’m pretty sure I couldn’t do it if I wanted to.
Here is how I cook ramen:
Put a pot of water on to boil. While it’s heating, unwrap two packages of ramen. Throw the seasoning packets away: they don’t taste very good. Hope the packets didn’t leak too much. It’ll still be okay if they did, but it won’t be as good.
The package says to cook for 2 – 3 minutes. Cook it for exactly 2min 25s, gently pulling apart the noodle mats with your wooden stirring spoon once they’ve softened enough to do so. (Maybe even break them up a little before they’ve softened.) Stir more or less constantly, to pass the time.
Drain. Put in bowl, coat with olive oil. Almost reach for the grated Parmesan, then remember that Parmesan and ramen flavours don’t mix too well. Save the cheese for other pasta.
Eat most of it as a side dish with (not in the same mouthful as) meat or scrambled eggs. While eating, contemplate how both brands in the soup section have really gone downhill and next time you restock your ramen supply you should probably try one of the brands in the ethnic section, you know, across the aisle from the Passover chocolate bars they sell year-round because there aren’t enough Jews in the area to buy them out in the spring. Drift into a tangent wondering if they’ve gotten rid of the chocolate bars from last year’s batch yet, as the shelf life is longer than a year but not by much. Forget to actually switch brands.
When you’re full, put the rest in the fridge and eat cold as a snack the next day.
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Brinens and Things 