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Ramen Tips from a Lady Who Eats a Lot of Ramen

For today’s food post, I decided to write about a subject very near and dear to my heart: Ramen

Much like drinking booze and smoking cigarettes, I didn’t really eat a lot of ramen until after I graduated college. Being without loan money and a lovely little collegiate meal points card has made me far more creative with food than I ever thought I could be. I thought I’d share a few of my tips for adding some zing to your ramen and really getting that bang for your well earned buck!

I am a sucker for Nissin’s Top Ramen. I mean, how could you pass up a 6-pack of noodles for $1.50? Tasty AND economical.

 Tips:

1)   I have found that if you’re adding outside elements to Top Ramen, it’s best to use one and a half cups of water instead of two, because it allows for the added liquids from sauces and cooked veggies without making the noodles soggy.

2)   I personally prefer a longer, more slurpy noodle with a little more bite, so when I drop the noodle block in the boiling water, I don’t stir the noodles or flip them in any way.

3)   If you are watching your salt intake, which I don’t blame you for doing because one flavor packet in Top Ramen has 910mg of sodium, I recommend buying sodium-free bullion and adding that to the noodles instead of the flavoring packet.

4)   I definitely need more protein in a meal than a pack of Top Ramen provides (which is almost none). So, when the noodles have finished cooking, I add about one to two eggs-worth of egg whites into the boiling noodle water still on the stove. Just stir them in, and within seconds, the egg will cook, just like egg drop soup!

5)   I’m a huge fan of adding veggies to my Top Ramen! I sauté a handful of kale and a handful of mushrooms in a pan with about two tablespoons of olive oil, add it to the bowl, and then pour the cooked noodles on top of that.

6)   Adding a little soy sauce and rice wine vinegar at the end really peps up the flavor in the broth. I don’t know why, but it really does.

7)   And last, but not least, I cannot stress the importance of eating your tricked-out ramen in a nice bowl with nice silverware at a table. I know the meal cost about fifty cents, but it doesn’t mean that you can’t enjoy it like it cost you fifty dollars to make.

What are some of your ramen tricks? I always want to know more!

 

38 replies on “Ramen Tips from a Lady Who Eats a Lot of Ramen”

I worked at a Wilderness Therapy camp one winter and the kiddos were super creative with their ramen. One of my first nights in the field they showed me “Thai Ramen” which I still continue to eat as a lunchtime staple even though I’m not in the woods! I just add a tiny bit of the seasoning packet from the oriental ramen. Then a spoonful of peanut butter, a small spoon of brown sugar, and then squeeze in a lime! Absolutely delightful!

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