When it comes to garnishing my best Korean instant ramen noodles, some sliced spring onions or sprigs of coriander are perfect. Crunchy dried shallots add extra texture and flavour as well. As for sauces, I add my homemade chilli oil for some extra oomph but a dash of Sriracha will also get your tastebuds tingling.
Simple way!
Eggs (crack it on top of the ramyun while it's hot), slice of cheese (the best part is when it melts on the hot noodles), scallion (chopped for garnish). Optional: add Tteok (rice cake) and Mandu (dumplings). You can choose one of the above or add everything you want!
In a separate bowl, crack an egg, then mix in Kewpie mayo, grated or minced garlic, and the ramen seasoning, and mix everything. Then, after the noodles are cooked, pour a bit of the ramen broth into the bowl, and drain the rest. Mix the noodles in the bowl and feel free to add chopped scallions or cheese.
Chopped cabbage, spinach, bean sprouts, bok choy, or mustard greens are delicious add-ons because you can throw them in right at the end, and they will cook from the steam and residual heat of the noodles and broth. Easy! Another option is to add sautéed shiitake mushrooms.
While instant ramen is not bad for you, it isn't recommended as a single food daily or multiple times per day on its own due to its high-sodium flavoring packet or broth. Adding additional toppings, such as protein and vegetables, to the wheat noodle and broth base can increase its nutrition profile.
Scallions: According to Yamashita, people in Japan often top off ramen with scallions. “There is such a thing as scallion ramen, so it makes sense to us,” she says. Ginger or Garlic: Although adding garlic or ginger isn't common in Japan, it's an easy way to flavor the water as the noodles boil.
And its popularity in Korean culture is not at all surprising. Not only is ramyeon convenient and affordable, but it is packed with flavours, making it one of the go-to meals for many working-class adults. There are even statistics to back up the Korean's love for ramyeon.
Remember, Japanese ramen has a more subtle, umami flavor, while ramyeon is a type of curly noodle soup that is popular in Korea and is a lot spicier than its Japanese counterpart. Both ramen and ramyeon are both incredibly delicious.
Wash rice thoroughly and let it sit in water for 30 minutes. Crush instant ramen in a bag. Transfer crushed ramen into a saucepan along with washed rice, water and instant ramen soup. Mix to combine all ingredients.
Bring water to a boil over high heat. Add 3/4 of the seasoning powder packet and chopped kimchi. When the water returns to a boil, reduce the heat to medium. Add the ramen noodles, dried vegetable flakes, canned tuna (about 1/4 to 1/2 amount per serving), and Korean chili flakes (optional).
To follow the traditional way of eating ramen, finish by drinking the remainder of the broth straight from the bowl – once you've finished all the noodles. It's worth drinking every last bit, not just because the broth took time to prepare and is full of delicious flavours, but also because it's so nutritious.
A vast majority of instant noodles are low in calories, but are also low in fibre and protein. They are also notorious for being high in fat, carbohydrates, and sodium. While you will be able to get some micronutrients from instant noodles, they lack important nutrients like vitamin A, vitamin C, vitamin B12, and more.
5. Ramen stresses your digestive tract. Even after two hours, your stomach cannot break down highly processed noodles, interrupting normal digestion.
Cooking the noodles in stock can add flavor, and you can also add things like eggs or bacon. Soy sauce, herbs, and seaweed are also easy additions that can boost instant ramen's flavor.
Spinach. Let's face it: Ramen ain't health food. But it's pretty simple to add a bit of roughage to your starch. Quick-cooking vegetables like baby spinach, romaine lettuce, bean sprouts, thinly sliced cabbage, watercress, and scallions (amongst others) can be stirred into the soup right before serving.
American cheese is one of the easiest foods you can add to your ramen. All you have to do is put a slice of it over the top of your bowl. If you do this when the noodles and broth are still piping hot, the cheese will melt right over your food. If you want, you can even blend the cheese into your broth.