Instant ramen is a college staple; I’ve eaten so much of it I’ve learned a few really easy ways to make your instant ramen super yummy. Sometimes, the original recipe is a necessity, but it can get old quickly. Trust me; if you’re ONLY using the included spice packets, you’re really missing out.
There are A LOT of different kinds of instant ramens, coming from all over the world such as Maggi noodles popular in India, Indomie Mi Goreng noodles from Indonesia, and many more. In this article, I’ll be referring frequently to ramyeon, the Korean take on instant noodles.
1. Aromatics
The simplest way to spice up your broth is to add aromatics such as: ginger, minced garlic, onions, and scallions. Adding these will give your broth an extra flavor punch.
2. Protein
Just like Japanese ramen, instant ramen should include a good protein. This is also a really great way to use whatever protein you have in your fridge. Sometimes, I add an egg, a couple slices of fried SPAM, shredded left-over chicken, thin slices of beef, pork, or even tofu!
3. Veggies
Seriously, even veggies belong in ramen. With this being said, you can definitely make your instant ramen a well-balanced meal. With carbohydrates from the noodles, protein of your choice, and healthy fats from your egg, all you need is good serving of your favorite veggie! Use quick-cooking vegetables like some lettuce or baby spinach. Quick-cooking vegetables are a must, especially since adding slow-cooking vegetables to your broth cause your noodles to become soft and mushy. I personally recommend bean sprouts, bok choy, and different types of mushrooms such as wood ear, enoki, shiitake, and oyster mushroom. No need to cook them before, just boil them in your broth which will add extra flavor.
#spoontip: If you’re making a red soup instant ramen, consider adding some kimchi to your noodles, for an extra tang.
4. Dairy
I know what you’re probably thinking. You’re cringing. Dairy in instant ramen? Gross! Except that it really isn’t. I’ve tried it myself, and it’s perfect for returning home from a long and late night out. Like Chapaguri, this idea originated from another Korean TV show. When adding milk (in replacement of water), American cheese, or even Japanese Kewpie mayo to your ramen, you end with the result of an extremely rich and creamy pasta-like dish. Due to its richness, it cannot be eaten that often and it isn’t for everyone. But I think it is definitely worth a try!
5. Mix-and-match
Playing with flavor combinations can be an impressive and brave feat, yet the rewarding and satisfying feeling of finding the right flavor combo feels like finding a gold mine. If you don’t feel like searching for your own flavor blend, I have the perfect solution for you. . . CHAPAGURI! Produced by Nongshim, the largest instant noodle and snack company in Korea, Chapaguri is the joint super child born from two of Korea’s most beloved ramyeons: Chapagetti (Nongshim’s version of instant jajangmyeon black bean noodles) and also Neoguri (a spicy seafood instant noodle). Although the noodle dish’s first claim to prominence stemmed from a Korean variety show in 2013, its popularity is only continuing to grow, so much so that it was included in the film Parasite as ‘ram-don’. Thanks to increasing popularity of the highly favored spicy and sweet flavor combination, you no longer have to combine the two noodle packs by yourself. You can actually choose to buy the pre-prepared instant bowls of Chapaguri online or at your local Asian supermarket!
6. Bonus
I can’t stop here… there are so many delicious looking ramen treats there are too good not too share. First off, kimchi ramen grilled cheese (I mean c’mon! It looks amazing, right?!)
Second, cup ramen fried rice (an internet favorite hack).
Lastly, dried ramen snack: Ppushu Ppushu (one of my favorite childhood snacks)!
I hope after reading this article, you are just as excited about instant ramen as I am. With these 5 super easy tips, you can make any instant ramen deluxe!