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So, inspired by the legendary Ramen thread here at TL I did some experimentation with my ramen of choice since I was a little kid, Sapporo Ichiban shrimp flavored ramen. Added an egg, was awesome. Added scallions, pretty awesome but sometimes I skip for time reasons.
I just recently found an H-Mart not too far from me that my girlfriend showed me and while perusing the aisles I saw the ramen section. Tons and tons of ramen, more than I had ever thought existed. Then I saw it:
![[image loading]](http://profile.ak.fbcdn.net/hprofile-ak-snc4/41589_118718505699_5136649_n.jpg)
The fabled Shin Ramyun that I had heard so much about on Team Liquid. I picked up a pack and I'm now ready to give it a shot but I would like TL's advice on how best to enjoy this.
I normally just boil the ramen until it's almost done, drain some water, add the egg, then add scallions just before it's done. Mix and sprinkle the soup base on it every so often as I eat it. It's my understanding that Shin ramyun is different and some of you guys have very specific methods of doing this so I would like to know how best to enjoy my first. lol Seems a bit weird, it has a vegetable mix in addition to a soup base, haven't seen that before. Just a note, my tolerance for spicy is not very good. I enjoy kimchi but not much spicier than that if that gives any indication.
And before someone says it, yes I realize I could just follow the instructions on the back. I just remember a lot of discussion about Shin Ramyun in the ramen mega thread so I figured I would ask.
 
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On August 28 2011 10:08 Phyre wrote:
Mix and sprinkle the soup base on it every so often as I eat it.
That's a new one to me - do you mean you cook the noodles in plain water and then sprinkle the flavoring on like salt?
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You save some base after you make the soup and sprinkle it at the end on the noodles.
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On August 28 2011 10:08 Phyre wrote:. Then I saw it: The fabled Shin Ramyun that I had heard so much about on Team Liquid.
I can imagine your eyes sparkling with angelic orchestral music on the background when this happened.
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On August 28 2011 10:20 HCastorp wrote:Show nested quote +On August 28 2011 10:08 Phyre wrote:
Mix and sprinkle the soup base on it every so often as I eat it.
That's a new one to me - do you mean you cook the noodles in plain water and then sprinkle the flavoring on like salt?
Yeah, pretty much. I actually don't add any to the water and use it like salt afterwards. Maybe I'll try actually using the soup base for soup base next time. lol
On August 28 2011 10:26 SEA_GenesiS wrote:Show nested quote +On August 28 2011 10:08 Phyre wrote:. Then I saw it: The fabled Shin Ramyun that I had heard so much about on Team Liquid. I can imagine your eyes sparkling with angelic orchestral music on the background when this happened.
Yeah, something like that. I felt like I had found a rare treasure or something. lol
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Straight outta Johto18973 Posts
On August 28 2011 10:26 SEA_GenesiS wrote:Show nested quote +On August 28 2011 10:08 Phyre wrote:. Then I saw it: The fabled Shin Ramyun that I had heard so much about on Team Liquid. I can imagine your eyes sparkling with angelic orchestral music on the background when this happened.
Carmina Burana would be more dramatic imoimo.
As for Ramen... I haven't tried this specific brand of Ramen, but I do like eating it with some other dishes (beef tongue, bok choi, fish cake, mushrooms, kimchi and the like are all nice).
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On August 28 2011 10:48 MoonBear wrote:Show nested quote +On August 28 2011 10:26 SEA_GenesiS wrote:On August 28 2011 10:08 Phyre wrote:. Then I saw it: The fabled Shin Ramyun that I had heard so much about on Team Liquid. I can imagine your eyes sparkling with angelic orchestral music on the background when this happened. Carmina Burana would be more dramatic imoimo. As for Ramen... I haven't tried this specific brand of Ramen, but I do like eating it with some other dishes (beef tongue, bok choi, fish cake, mushrooms, kimchi and the like are all nice).
How do you eat kimchi with ramen? I've never done it but I happen to have it around from some Bulgogi I had yesterday. Is it added to the ramen or is it a side dish like with the bulgogi?
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That was the thread I linked in my first post.  I'm rereading through it now, but it's a lot to go through.
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Kimchi is the best sidedish for Ramen
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On August 28 2011 11:02 Phyre wrote:That was the thread I linked in my first post. I'm rereading through it now, but it's a lot to go through.
Truthfully i didnt notice it was bolded in the first post Rofl.
But i've read the entire thread, its well worth reading. Lot of good ideas in there
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On August 28 2011 10:08 Phyre wrote:
Seems a bit weird, it has a vegetable mix in addition to a soup base, haven't seen that before.
For reference that is very very common in Asian instant noodle packs. It's a nice addition to say the least.
To answer your question, I am tempted to just tell you to prepare it the same way you've prepared your childhood standard - with egg and green onions. It'd be interesting to see how the two compare given the same preparation. It's also my go to method of instant Ramen preparation when time is an issue. Of course if you want to have your first experience be the best it can be, than I suppose you could dig up one of the amazing recommendations in the Ramen thread you were referring to.
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I can't say too much about Shin Ramyun ( unfortunately don't have any ) but generally you want to just have the least amount of water in the pot you're cooking and add the flavour pack in there before you put the noodles in. So when you're done cooking the noodles actually have flavour and don't completely rely on the soup :o. Also am I the only one that seems to put the egg in after I take the noodles out and just stir the egg 
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Do what the Koreans do:
Make it the normal way (adding egg/scallions etc).
then when it is finish, place a slice of cheese.
Cheese ramen is delicious! trust.
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On August 28 2011 11:07 krndandaman wrote:
dont break the ramen into any pieces before putting it in
dont boil the noodles for too long
have MINIMUM water for maximum taste
add in eggs and mix (gotta break the yolk to spread out the egg)
put in rice cakes (YUM)
i consider myself a semi-pro at shin ramen preparation
Seconded.
A bit less than 19 oz is recommended, depending on how OCD you are at keeping the boiling time/cooking time strictly to the minimum. Too little water and the soup starts getting grainy/chewy, which is bad.
Personally I'm a purist and just stick with nothing but the ramen & soup mix/veggies, but whatever floats your ramen.
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Just put some eggs, kimchi and fish balls in to it...just standard stuff.
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Fry some dumplings and drop them in the bowl. Preferably meaty ones, since you want protein with all those carbs.
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For shin ramyun you NEED THE SOUP! Its the best part of the whole experience, it is hot though so if you really can't take spicy your mouth is going to be on fire. I have quite a tolerance to chilli and i still get my tongue burning a little.
Whenever i make spicy ramen i usually just have an egg and whatever else is in the pack. Easy to make, quick and tasty. Definitely have as little water as possible, just enough to cover the noodles when cooking.
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What I do is boil just barely enough water for the noodles to sit in, add soup base first then veggies then noodles
while its cooking i cut up chicken/hot dog and scramble up 2 eggs and throw it all in.
Tastes great for me and is very simple (doesn't take any extra time, just have to work while the noodles are cooking) without having to get special ingredients like some people (fish balls?!?)
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EPT
