food The Ramen Lover's Thread

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more noodles, made a soft boiled egg marinated, only 12/24 hours but was still delicious. more eggs marinating 
 

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I played with the pasta maker and made ramen, almost. I followed the net recipes, baked the soda and even cheated and added paprika and turmeric to the dough. After playing with the dough I made a cabinet broth to try these out. The cabinet forfeited garlic, onions, bacon grease, chicken broth, fried bacon, salt, fish sauce, soy sauce and red pepper paste. Maybe it's the cocktails but this stuff is good enough to drink, the noodles weren't bad either.
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I had a craving for some spicy ramen and here's where I ended up, it's nice having a small stockpile of goods in the house. I started with some instant and turned it into a masterpiece.
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I raided the freezer and found some green onion and beef dumplings that I fried in hot sesame seed oil, then fried those wonder meat Asian meatballs along with the carrots and broccoli. I topped it off with some smoked hot sausage, fresh scallions, sriracha and hoisin sauce.
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Shin Ramyun Black is a pretty decent ramen. In Korea dumpling soup is called Mandoo Guk. A couple of the local joints offer "hot pots" with pretty much whatever additions you like including dumplings, rice cakes and ramen. I love the hot pots but i normally skip the ramen addition. It gets soggy too fast because it keeps cooking on the table.
 
Look for Vietnamese meat balls.(Bò Viên) They go great in noodle soups.
 
I saw this on mark wein's migrationology youtube channel. Apparently it's a common thai junkfood. It's MAMA Tom Yum flavored ramen. Instead of having soup, you make it into a salad. I added the spicy packet, seasoning packet, tom yum paste packet, some sugar, fish sauce, cilantro (they used water mimosa whatever that is), this yuzu hot sauce from trader joes that's really liquidy and not saucy, yuzu is the japanese lemon and i think it was in a garlic liquid (they added garlic liquid in the video) so it was perfect. Also added some onion, sliced pepper, chicken and shrimp. Mix it all together, add the extra crunchies from the bottom of the bag. Good stuff.
 

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I picked up these a while back and i just got around to trying them. This is the classic "funky" river snail/pork flavor you either hate or love. This one is not as funky as another one i tried. Inside the bag are 5 packs of veggies including fermented beans, bambo, radish, mustard and a pack of peanuts with fried tofu skins. Not completely sure cause its all in Chinese. Plus a pouch of chili oil and the rice noodles.
 
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This is with half the pack of chili oil. The pack is REALLY big for the amount of stock/noodles.
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This is with the whole oil pack and stirred...Turned out pretty damn spicy too. These turned out not nearly as funky other than the burps. REALLY good if you like Luosifen.
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Some ramen tonight. 
 
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Soft boiled egg, bean sprouts, spinach, leftover ham, portobello and shiitake mushrooms, scallions, Soy tare and kerrigold butter. 
 
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Fresh squeezed margarita with 2 limes, 1 lemon, simple syrup and my favorite tequila corralejo reprosado
 
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tried the simply asian japanese style noodles and ramen broth from McCormicks. Not bad, doctored broth with garlic, ginger, shiitake mushrooms and scallions
 
 
 
JayT said:
I'd be scared of how salty ramen would be with ham added
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And you should be scared.
 
Because it totally went over your head.
 
Dude was drinking a margarita while eating asian food.
 
Carlos Castenada coyote boy vs. Northern Shaolin Gung Fu.
 
Or in simpler terms...
 
Cheech and Chong.
 
JayT said:
I'd be scared of how salty ramen would be with ham added
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oddly it was less salty than normal when I use a shoyu tare. Maybe the butter cut through it some.... btw. butter now going to be a staple in my ramen. 
 
Also no way near as salt as compared to using the dried noodles and their salt bomb packets. 
 
Yeah, those packets go straight in the trash for me.  I'd rather use sauces and pepper powder to flavor.  I came up with an Asian sauce made with garlic, ginger, soy sauce, fish sauce, oyster sauce, sweet sauce, Sriracha, and superhots that works wonders for me.
 
A few things ive found that can cut way back on the sodium and other crap in ramen seasoning packets.
 
Riken dashi powder...no added salt or msg. Available in veggie, sardine and bonito
Light or red reduced sodium miso. Cold Mountain has one that is pretty good called Kyoto and its about half the sodium of regular miso or less
Kikkomann reduced sodium Tamari. Less sodium than their reduced sodium soy sauce and the flavor is strong....gluten free too
 
Use good fish sauce. It wont be low sodium but at least its strong and you can use less.
Use homemade kimchi. If you make like i do it will have about half of the sodium of store bought.
Soaking some things in water for a little while before using them. Such as preserved mustard green/tubers and even ham.
 
 
 
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