An egg and some onions

I put boiled eggs, frozen vegetables, and chili crisp along with any leftovers I have. Today I had some extra bacon but things like pork chops or chicken is good too.

Still experimenting with different brands of chili crisp. I like the ones with a bit of crunch but they are not spicy enough. I put a couple big spoonfuls on top and would like it hotter with less oil.

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First of all, I never use that flavor packet. It’s a ridiculous amount of sodium.

To keep it quick and easy, I’d use garlic powder and/or chili flakes.

Edit: pepper, too. Pepper mills are inexpensive, and fresh ground pepper is MUCH better.

I didn’t see this listed yet, but this is by far the best I’ve had. I use Shin Ramen, it’s pretty spicy. This offsets the spice a little, but it’s still pretty spicy. I’m sure this works with other ramen just fine as well.

Noodles and flavor/herb packets into bowl with water, bowl into microwave.

In another bowl put 1 egg, about the yolks sized amount of kewpie mayo, and a few shakes of soy sauce, however much you want. Whisk it all together well.

Once your noodles are done cooking, SLOWLY pour its super hot contents into the egg mixture while whisking the entire time. Basically you don’t want it to get hot enough to cook the egg until it all evenly incorporates.

Enjoy. I like this more than most restaurant ramen.

Sometimes I’ll add meats or a boiled egg or green onions if I have it on hand, but that’s absolutely not necessary for it to be amazing.

I made some rocket fuel chili oil a while back. I add about half a teaspoon to the water while waiting for it to boil.

Make the noodles in a pot, drain, put in flavor packet and pepper.

Start with miso or vegetable broth, with dark soy sauce, pepper/paprika, MSG, and maybe a little garlic if you’re feeling it. (Light soy sauce too if you don’t use the flavor packet, I use the soy sauce flavor top ramen packet though)

Add silken tofu, bok choy, and mushrooms (I like enoki and shiitake)

Wait a bit, add noodles, let it cook.

Drizzle some toasted sesame oil on top

Eat with chopsticks and slurp the broth!

Bone broth, you get me?

I drop an egg in when heating up the water, do a quick reconstitute sauté of some dried mushrooms in butter with a little garlic and then top with a sheet of nori and fresh scallion.

Sprinkle some nori rice seasoning.

If it’s Korean noodle soup (like buldak or nongshim), I throw in some sliced spam, an egg, fresh spring onion and a couple slices of American cheese (that plastic cheese they use on burgers). If it’s dry noodles, specifically IndoMie’s Mee Goreng, I shit you not, try adding a teaspoon of unsalted peanut butter in there.

I keep some frozen vegetables to add in. Corn, peas, peppers, and onions usually.

When i get to the end of a rotisserie chicken, or I’ve made pulled pork, i create a broth of meat, mushrooms, chopped spinach, celery, soy sauce, lime juice, and a bunch of spices like garlic, ginger, parsley, chives, salt, pepper, and crushed red pepper.

Then i add the real star of the show - Korean Gochujang paste, which is fermented red pepper paste. It is spicy, but not too hot, with a really delicious flavor.

Then I add the ramen, and serve. Absolutely delicious, one of my favorite foods in the world. I just cooked up a crock pot of pulled pork, and I’ll be making a big pot of soup today to dip into for the weekend. I also saved the pork broth, which will make an amazing base for it.

Dont use gochujang in a bottle, get the real stuff in the tub. It runs about $7-10 on Amazon. I’ve used Roland because it is all exactly the same, and Roland is among the cheapest. Publix just started carrying the tubs, but a different brand, so now i dont have to mail away for it. The new brand is exactly the same as Roland. It obviously all comes from the same factory, just different labels.

I also sometimes sautee up the same ingredients in a pan, toss in rice noodles, or drained ramen noodles, then add guochujang, thinned with a bit of oil and soy sauce, to coat it all. Also amazing.

Spam and fried egg is a classic. Maybe some kimchi or whatever leafy vegetables I have around