• Pimp Your Instant Ramen

Pimp Your Instant Ramen

My love affair with Ramen began around the 7th grade. I’d been on the Top Ramen wagon for about a year, eating it wrong, neglecting the soup and generally blaspheming  the whole situation. Then I met Grace…and her whole family.  Korean ex-pats taking up residence in New Jersey, the Kim’s are the epitome of killer cooks, and when you spend just about every weekend from middle school to high school hanging around their kitchen, you get to pick up a few tricks of the trade.  One of the great (but not my only) takeaways from their kitchen is Nongshim Shin Ramyun (Ramen), a total staple from their household to mine.There is something so satisfying about digging into a bowl of Ramen that’s a total sensory experience.  The warm spicy sensation flying up your nostrils clearing the head and giving a general jolt to the system. In the past year, the popularity of Ramen here in the United States has increased ten fold. The country is now peppered with Ramen houses from the inventive to the traditional all providing their spin on this classic comfort food. Whether a cozy lunch on a cool day or the hang over cure of the century, everyone loves Ramen. At home in my kitchen I like to add a little extra edge by adding  some additional ingredients to give it a little extra flair. See recipe below!
  • 1 Packet of Nongshim Shin Ramyun Noodle Soup or Nongshim Shin Ramyun Black Premium – I use the two pretty interchangeably. The Shin Black is just a little more robust, more likened to a Tonkotsu broth, where the regular shin is a spicy beef base.
  • 1 egg
  • 1 slice of american cheese (trust me on this one)
  • 1 handful of corn (fresh or frozen)
  • 1 pat of butter
  • 1 handful of chopped green onions
  • Optional: Mushrooms & Bonito Flakes sprinkled on the top

Directions: Follow the instructions on the back of the Ramen packet to cook the noodles. At minute 4 throw in your handful of corn and stir. If you are using frozen this gives the corn an opportunity to cook in the broth. Immediately after, crack your egg directly into the noodle/broth so it can poach in the cooking liquid. At this point I like to spoon some of the hot liquid over the top of the egg to ensure an even poach. Give the egg about a minute to cook. Remove the noodles from the heat, gently stir in a pat of butter and pour your Ramen in to your Ramen bowl. Place the slice of cheese on top of the soup and sprinkle with a generous helping of green onions.

I like to mix everything in at this point as the addition of the soft egg yolk and cheese give the broth this awesomely dense dimension.Of course, no Ramen is truly complete without all the right tools of the trade. I recommend going to your local Asian Market for all of your Ramen eating accouterments. If there isn’t one in your immediate vicinity there are plenty of online stores that sell bowl, chopstick, and spoon sets among other fun accessories. See below for some of my favorites!

One Comment

  1. Moss & MinkMink Links - Moss & Mink Says :

    October 16, 2014 at 5:38 pm

    […] some extra crunch to my beloved instant ramen with Oh […]

Leave a reply

Your email address will not be published. Required fields are marked *