Ramen Preparation - Page 19

On September 18 2008 14:36 Realpenguin wrote:


FBH style ramen.
I usually just eat the ramen alone, but recently I've been eating it with a really tiny amount of butter and an egg.

On May 08 2009 05:22 {CC}StealthBlue wrote:
I am making this tonight after work, and wondering if anyone has tried this.



Sounds good.

On May 08 2009 05:22 {CC}StealthBlue wrote:
I am making this tonight after work, and wondering if anyone has tried this.



Sounds good.

On May 08 2009 06:04 So no fek wrote:
Wow, you blew my fucking mind. I've been eating tons of ramen the last few weeks, and was going to bump this topic with my observations/personal taste preferences.

First, on my noodle preference:

Sapporo Ichiban noodles are my favorite - the seasoning packet that comes with it is acceptable
Shin Ramyun noodles are way too thick for my liking, however the seasoning packets/vegetables that come with it are better than the Sapporo packs.

Second, I really don't like using the seasoning packets, however, I haven't found an acceptable substitute for the soup like consistency/flavor it brings. I always add a ton of hot sauce to my soup, but without some of the packet, it's basically hot sauce flavored noodles and water.

Egg really is essential.

Onions (usually red, don't usually have green on hand, but that would be better, I reckon) work very well

I like a few slices of Cheddar in my soup occasionally. But I find that if I add more than two slices, along with the egg, it gets too creamy (?) for my liking. However, should you ever run out of eggs (I had recently), adding more cheese is definitely an acceptable substitute, though you'll miss the egg.

Meat wise, I haven't really experimented much yet. Some left over steak, sliced thin didn't add much to the soup, and ham wasn't bad. Still have yet to try tuna, though I'll get to it eventually.

Chili sauce, Crystal hot sauce, or Habanero/Tabasco - personal favorite is the Habanero Tabasco

With the egg, two is very good, but generally, one only slightly stirred in works very well. Adds to the body of the actual soup, and you get the delicious pieces of egg floating around.


So, given all the above, my ramen generally looks like this:

Sapporo Ichiban - beef or original
~1/2 of the flavor packet used (seriously, still looking for a substitute here. tried various spices, but haven't found anything that makes it as good yet)
1 egg
5-6 very generous dollops of Tabasco
1-2 slices of cheddar
3-4 slices of red onion, further chopped

On May 08 2009 06:21 irishash wrote:
lol EVERYONE loves shin ramyun

On May 08 2009 05:47 b3h47pte wrote:
making ramen all depends on what you got .
if you're at home, then yea, use like a pot and stuff.
but at like other places...i've used hot shower water before to make ramen. although not exactly hot, it still works