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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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eggs beansprouts some meat (or tofu and/or dumplings) and let it rock
On August 28 2011 11:32 mel_ee wrote:
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.
man i have STILL yet to try cheese and ramen. seems so....... not right
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Just follow the instructions,and cover the lid while boiling.
Egg isnt essential as people say it changes the flavor alot.For me adding ingredients doesnt make the ramen better,say its just for nutrition.But kimchi is a must.
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use stock instead of water for olympic shin ramen experience
boil dried anchovies in water for a crude, cheap and easy fish stock
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this is how I go all out with shin ramen:
Take three egg whites, 1 yolk, 1 chopped green onion, one bell pepper, mix in bowl and fry it into a pancake, slice it up.
Fry some korean bacon (삼겹살), chop it up.
get some water boiling, pop in the noodles, when noodles start to get soft, pop in my korean bacon.
poor noodles + soup + meat into a bowl, place slices of egg omlette on top.
I like to fry my egg outside of the soup because I feel the texture of egg is kind of... slimy when its boiled in water like that.
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Does anyone ever put the spice directly into the bowl instead of the pot besides me?
Makes it 10x more spicy.
If you put the spice into the pot and you say you put in the entire pack to brag, it's not even a fair comparison to spice in the bowl.
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Calgary25981 Posts
On August 28 2011 11:32 mel_ee wrote:
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.
lol. artosis and tasteless were hyping up cheese ramyeon so much. so i finally ordered it and its just fucking ramyeon with processed cheese? terrible 
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10387 Posts
On August 28 2011 10:08 Phyre wrote:
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.
Shin ramen is pretty spicy from what I remember (haven't had it for a while), so you might have trouble eating it if you put all of the powder in it ...
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What I've been doing lately is putting in various herbs and veggies into my shin ramyun for a nice blast of exotic aroma that really gets you into the meal. I don't know what the herbs are called in English but it's basically the same green leaves you would throw into a bowl of pho which just happens to go well with ramen too. Plus if you pickle the herbs together with kim chi it'll taste a lot more natural and it will blend right into your shin ramyun.
If you have time to go shopping for ingredients you should consider getting shrimp and crab as well, soft shelled crab if possible. Sometimes I would throw in a few shrimp and the top half of a regular cheap hard shell crab to eat its innards (SO GOOD) or have 1 or 2 soft shelled crabs. It really makes the shin ramyun a great meal when you go out of your way to find quality ingredients.
There's also a technique to boiling your eggs in a certain way and seasoning them in soy sauce to make them even more delicious. Simply pouring an egg into the cooking pot kind of wastes the egg imo. Honestly I don't know how to do it specifically but I watched my mom roll the egg around while it was boiling and taking it just before it fully solidifies within the shell and she soaks it in a bag of soy sauce or boils it some more with some meat on the side for a different meal. Basically if you get the timing down right the egg yolk will be syrupy (but not too loose) while the white parts are solid and soy flavored so it makes the egg much more appetizing. The timing isn't easy though, I keep messing up =_=.
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I've been putting in some chopped perilla leaves from my garden and bean sprouts into my ramen lately, along with the egg that is normally put in.
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Oooh Shin Ramyun, I eat that about 1-3 times a week. All I can say is, keep it simple, don't try to add too much stuff as it will most likely just make it worse at a certain point. So far adding mushrooms, although I like them really much, went horrible as the taste was just gone.
Here's how I like mine:
boil the water and add the soup base
put in the noodles
add chopped green unions
add a sliced chicken breast or beef/entrecôte ( if you go for the beef/entrecôte don't put it in right away because else it will become chewy )
add an egg when it's almost done 1m-30secs
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added a picture + Show Spoiler +
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Soggy noodles grinds my gears to no end. I literally stood up from my desk and paced around my room before calming down =_=
But I can see that it wasn't your fault there. I can see the condiments lining up around the bowl so the ramen has been out for a while so I'm not attacking you or anything. It's just the image of soggy noodles that really bothers me lol.
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On August 31 2011 04:00 Chill wrote:Show nested quote +On August 28 2011 11:32 mel_ee wrote:
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. lol. artosis and tasteless were hyping up cheese ramyeon so much. so i finally ordered it and its just fucking ramyeon with processed cheese? terrible
I've been eating ramen my whole life and I never understood the whole cheese ramen thing. Green onion/egg is pretty much as far as i'll go.
I read that the OP drains the juice!? That's the best part, just add some rice to it.
Recently for the first time I had double spice in my packaging. I was super excited until I realized that it would probably be way too hot with it added.
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the cheese thing takes some of the edge off of the spicy and gives a unique texture and tang to the noodles. Ive had it and it wasnt as bad as I expected. not something I would seek out though.
I personally like to fry the egg separately because I dont like how murky the soup gets with the egg in it. If I am being lazy I crack the egg in, pinch the yolk with chopsticks so that it separates into two pieces(otherwise it takes too long to cook) and then dont stir it until its completely hardened. This way the egg its relatively self contained.
I also like adding some cilantro as well as green onions, but thats just because I have a love affair with cilantro.
I also occasionally add mushrooms(asian style ones), watercress, spinach or random other veggies that are lying around. If i feel like some meat I pan fry sliced pork or chicken seasoned with garlic and chili powder and add into the bowl(not the pot)
really I just throw w/e into ramen cause its epic and definitely makign some when I get home today cause Im hyped.
also I am a recent convertee to undercooked noodles. I used to like them soggy cause I liked them being soft.
also my mom used to buy frozen mussels to put in and they were pretty boss as well as adding a seafoody taste to the soup.
just throwing out ideas
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So after a month or so I finally got the chance to sit down and enjoy my first bowl of Shin Ramyun. I ended up going pretty basic with it the way most of you guys suggested. Bowl just enough water to cover the noodles, add soup base (added only 1/3rd so it wouldn't be too spicy for me), added veggy packet, noodles, and then just before it was done I cracked an egg into it.
Was pretty good, almost too spicy for me as I got closer to the bottom of the bowl, but good. I'm not sure if it was the celery and carrots in the veggy packet or the soup base's flavor but it reminded me of canned soup a bit for some reason, the smell mainly. For some reason I half expected it to smell more like kimchi which it didn't.
Thanks everyone for your suggestions!
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EPT![[image loading]](http://i.imgur.com/7iynn.jpg)
