|
Right now i am eating my first bowl ever of Shin Ramyun, after having thought we had none in our entire state low and behold while working tonight, and looking at the wafers in the foreign food aisle, i happened to glance something red in the corner of my eye, look down and RIGHT THERE IS AN ENTIRE CORNER DEDICATED TO IT
SO i immediatly txt my parents(no paycheck yet) to bring some money so i can buy it, both of them are asleep as i work 3rd shift(10pm-7am..) and they comply, as id usually be in bed now this actually took importance
so i prepare it just like shown on the package my reaction is as followed
"shit that mix turned it red as fuck"
*take a deep breath* "that burned my nose this isnt gonna be good for my ass later"
*take first bite* "Man this sucks no flavor"
10 seconds later.. "FUCK THIS IS HOT AS FUCK"
However, id like to use an egg and all the other shit people use but the huge ramen thread didnt tell how you prepare it? I dont want it to scramble but they didnt say if you whisk it or what you do to it
So if any ramen experts can help me that'd be great!
  
|
Take a look at the how to prepare ramen thread in the general section - it's only +100 pages IIRC...
|
Now show your devotion by reading all 100 pages ^o^
|
A number of options. Do you want the egg in random small pieces or not?
If yes, just crack it and drop it in with the ramen, and when it solidifies a bit just toss it around with the ramen and it will naturally shake up.
If not, drop it in with the ramen and be careful not to prod it with whatever you are using to handle the ramen, be it a fork or whatnot.
|
noob ramen directions:
put water in pan
boil water
take water off heat
put in noodles
put in egg and vegetables etc
serve
eat (mmm oh so good)
That's pretty much it. As with all things, practice will help your future ramen experiences.
edit for random tidbit: I like putting parmesan goldfish in ramen sometimes... may be suprisingly good if you like that sort of thing.
|
5/5 But ya, I'm going to repeat what EtherealDeath says. You don't have to cook the ramen extra. The 5 minutes of heat with the ramen is good enough for the egg.
And defiantly put the egg in. It makes the ramen taste so much better. I like to swirl it around so it breaks up, but just do what you want.
|
Yea the water is boiling hot so you can just put the egg in and then decide what you want to do 
As my parent's own an asian store (surprise ? ><) there are about 50 different ramen in the store which I can all try 
I usually have:
- ramen
- eggs
- sliced onions
- vegetables
- some pork
- some shrimps
- sliced tomatos (this depending on mood)
Which my mom beautifully prepares :D
Damn I should try and make these myself :D
|
Ramen is best al dente, so don't over-cook it. For Shin Ramen you can keep the water boiling with the ramen for 3.5 minutes for best results. Put in an egg right away after you put the ramen in, and it will poach pretty well. I like putting a hot-dog in the water before it even starts to boil
|
i dont even know what ramen is TT
(but i know its should be "lo and behold" instead of low)
i guess i'm gonna google it and see what all the fuzz is about.
|
lol i live in korea. fkn shin ramen wherever i look and i like never eat it.
make me feel bad that u were so excited and i just ignore it ^^
but then u said it was really bad haha
|
On October 25 2010 23:01 Subversion wrote:
lol i live in korea. fkn shin ramen wherever i look and i like never eat it.
make me feel bad that u were so excited and i just ignore it ^^
but then u said it was really bad haha
No shit ramen everywhere when u live in an asian environment or your parent's having an asian store (like mine do).
I was surprised too but I still remember when I was 6 years old and that was the first time I ate ramen for first time ever :D I will never forget it :D I thought my mouth was on fire and I was watching Mortal Kombat the movie so I thought I was Scorpion right there haha :D
Anyways ramen is nice if you prepare it with some additional stuff. If you just boil water and put ramen then basically you can expect shitty ramen :d
|
So you didn't actually make Ramen, you just found that your store sells an instant variety?
Or did I miss something?
|
I don't know what my parents would say if I woke them up in order to drive to the supermarket and buy me some ramen.
On that note, why are you in the supermarket to begin with if you don't have any money? Or is that where you work? (In which case can't you borrow money from a co-worker?)
|
a bit of advice. when making raman the less water you make it with, the better it'll taste.
|
|
|
|
|
I had Shin Ramyun for the first time about a month ago too, I found it in the convenience store in my dorm and I figured I'd try it. It's pretty good, I drop an egg in there like the ramen thread said, about a minute before I turn off the heat (follow the directions on the package up to then). At first I stirred it because I was a scared D- noob but now I just drop it in and let it sit like an A+ gosu! Some of the suggestions in that thread, though, like tuna and whatnot... that's olympic rank, so I'm not quite at that stage yet.
EDIT:
On October 25 2010 21:33 Ghin wrote:
edit for random tidbit: I like putting parmesan goldfish in ramen sometimes... may be suprisingly good if you like that sort of thing.
I'll be trying this on my next ramen adventure.
|
Ramen YESSS
Egg: best put in a minute before you finish cooking (if you can even call this... cooking). For example, if you put in your noodles at time x, you put in your egg at time x+2, finish cooking at x+3 and eat it at x+3.1. I personally scramble it a tiny bit so that I end up with a nice clump half-boiled yellow-white swirly egg blob by the time I eat.
Cooking: as mentioned above, if you follow directions religiously, you will end up with a slightly soggy and fat nooble. For a more crisp and thin noodle, under cook it a bit. It will cook itself due to the retained heat anyway.
Vegetables: green onions. GREEN ONIONS chopped nicely (small bits). Half-a-sprout should do per serving.
CHEESE: you can add some cheese AFTER ur done cooking if you like cheesy noodlez lolol some people really like it, I'm kind of indifferent to it
|
However, id like to use an egg and all the other shit people use but the huge ramen thread didnt tell how you prepare it? I dont want it to scramble but they didnt say if you whisk it or what you do to it HAHAHA so cute. what a noob n_n
|
|
|
try adding sliced cheese after u put it in your bowl!
Cheese ramen is very much delicious..
|
On October 26 2010 00:59 Malgrif wrote:
a bit of advice. when making raman the less water you make it with, the better it'll taste.
This is ridiculously true (not going to the extremes, obv).
I add eggs in two ways depending on my mood (sometimes I do both with 1 package)
1) poached
- after the water boils, add a few drops of vinegar (optional), turn down the heat, and crack the egg gently; if you do it right, the egg will be intact.
2) scrambled
- beat an egg in a bowl, after the noodles are cooked, pour in the egg mixture and stir gently.
This is how I like my Shin:
On August 27 2010 09:28 Cambium wrote:
My favourite way of preparing shin ramen
1) boil dried anchovies (15-20) in medium heat
2) remove anchovies
3) add red powder pack
4) crack an egg whole and boil with low-med heat until it takes form
5) add dried seaweed, green onions, seafood pack (small shrimps, clams, squid, etc), tofu, and maybe cabbage
6) add noodles
7) remove from heat, beat an egg in a separate bowl, swirl on top of noodles, lid pot
8) top with sesame oil before eating
|
On October 25 2010 21:33 Ghin wrote:
noob ramen directions:
put water in pan
boil water
take water off heat
put in noodles
put in egg and vegetables etc
serve
eat (mmm oh so good)
That's pretty much it. As with all things, practice will help your future ramen experiences.
edit for random tidbit: I like putting parmesan goldfish in ramen sometimes... may be suprisingly good if you like that sort of thing.
i like to put hot sauce in it sometimes
|
"Hard, you must become." -- Sex advice from yoda. it applies to ramen too
|
I had a similar experience, I read the ramen thread then wanted to make ramen but was like ahh w/e ill settle for some shit they have in the US. Then I went to the store and saw like 20 packets and freaked out. awesome night!
|
On August 27 2010 09:28 Cambium wrote:
My favourite way of preparing shin ramen
1) boil dried anchovies (15-20) in medium heat
2) remove anchovies
3) add red powder pack
4) crack an egg whole and boil with low-med heat until it takes form
5) add dried seaweed, green onions, seafood pack (small shrimps, clams, squid, etc), tofu, and maybe cabbage
6) add noodles
7) remove from heat, beat an egg in a separate bowl, swirl on top of noodles, lid pot
8) top with sesame oil before eating
That sounds quite nasty.. I might just try it!
|
When i get back from work at 7 AM tomorrow before i go to bed i'll be trying some of these suggestions!
And when i get paid thursday ill buy everything they have left
>_>
|
Tirentu's a+ korean gosu shin ramyun (with egg, tuna, and cheese)
1) boil water - slightly more than you want at the end to account for evaporation
2) add vegetable packet (I like to make sure they aren't chewy) and noodles, reduce heat
3) with chopsticks, make an indentation in the noodle block and gently crack an egg inside the indentation where it will poach
4) here I add a bit of soy sauce and sesame oil to flavor the noodles and egg while cooking
5) when the egg is cooked, add a drained can of flaked tuna to the soup
6) add flavor packet and sriracha to taste, stir thoroughly
7) pour into bowl, soup and noodle first, making sure to get plenty of tuna on top
8) while still hot, place slice of processed cheese over tuna and let it melt
9) garnish with green onions, kimchi and sesame oil
Anyone have suggestions for improvements? ^^
|
|
|
|
|
|
EPT![[image loading]](http://imgur.com/arBmC.jpg)
