Naw, I know sesame...

Is it maybe miso paste? The description I read on the web sounds a lot like it!

It just adds a lot of depth to the soup and makes it really savory!

mcbrite

Germany229 Posts

December 14 2010 22:02 GMT

#762

On April 24 2010 12:41 Hyde wrote:
If you have the time and energy, you should try making this. It's totally worth the effort.

They have other good recipes as well.

That is literally the most complicated recipe I've EVER seen!!! :-O

Enki

United States2548 Posts

December 17 2010 15:43 GMT

#763

Just made some Cheddar Cheese Maruchan noddles with some Jalapeno vienna sausages. Turned out quite good!

[image loading]

Edit: marine, fuck yeah

BrTarolg

United Kingdom3574 Posts

December 17 2010 15:59 GMT

#764

I make my own custom soup base with the std nong shim/shin ramyun noodles

farseerdk

Canada504 Posts

December 17 2010 16:07 GMT

#765

Shin ramyun + frozen sliced beef (get it from asian supermarket) + kimchi + a raw egg + sliced korean cabbage.

Takes ~4-5 minutes to prepare and tastes great!

Kingqway

United States155 Posts

December 17 2010 16:19 GMT

#766

I get shin ramyun from the korean grocery stores or something. I hate when people overcook the noodles, or dont put the lid on it while the waters boiling because it makes the noodles all fat and shitty.

Also, I put the powder in before the water starts boiling, and I need to have like the perfect amount of water as well (not too much, not too little). And after water starts boiling, I throw an egg in there and let it boil for like half a minute or a minute and then throw the rest of my noodles in. It tastes the best that way, compared to the other ways I used to do it. mmm, i Think im gonna go have some ramen right now actually.

I don't think it's that spicy either, the spice is what makes up like 90% of the taste to me, so I don't like pouring the soup out after im done making them (I can't understand people who do that). Sometimes it's good to make ramyun kimchi jjige. That shit w/ rice is the bomb.

Ilikestarcraft

Korea (South)17731 Posts

December 17 2010 16:22 GMT

#767

Lets have some ramen qway, while playing some sc2 during winter break lol

Kingqway

United States155 Posts

December 17 2010 16:30 GMT

#768

On December 18 2010 01:22 Ilikestarcraft wrote:
Lets have some ramen qway, while playing some sc2 during winter break lol

This must occur.

Sephy90

United States1785 Posts

December 22 2010 16:41 GMT

#769

On December 03 2010 12:52 MrHoon wrote:
you guys are insane, you always ALWAYS ALWAYS put the flavor powder in first than the noodles!

The flavor powders are made from grinded bones and etc, so you get better flavoring if you put the flaor in first, let the water boil for about a minute THEN put the noodles!

AMATEURS
ALL OF U

I'm really chobo with ramen so I'll try both ways just to see the difference. Oh and do any of you order shin ramyun online? If so, is this a good price? http://www.amazon.com/Nong-Shim-Noodle-Gourmet-4-2-OuncePackages/dp/B000LQLV7E/ref=sr_1_3?ie=UTF8&qid=1293035205&sr=8-3

sc4k

United Kingdom5454 Posts

December 22 2010 16:58 GMT

#770

Hahaha thank you so much to the guy who posted 'Cookingu with Dogguh' it was awesome. Iron Chef- level cooking complexity too hahaa.

FUck it, now I think I have to download the entire Iron Chef show because of that!!!!

GloomyBeaR

United States77 Posts

December 22 2010 17:33 GMT

#771

I make two separate kinds of ramen:

Oyako (parent-child) ramen: Shin ramyun prepared with 3 eggs and thin slices of chicken

Tom-Yam ramen: Broth brewed with lemongrass and chiles (then removed), then add chili-in-oil, tom-yam paste, noodles, sliced bell pepper, sliced onions, bean sprouts, and thin-sliced chicken

Fyodor

Canada971 Posts

December 22 2010 19:20 GMT

#772

Anyone in Ottawa know of a place that sells shin ramyun?

I live in Gatineau and the only place I know is the T&T which is pretty fuckin far away.

unbal3

Korea (South)131 Posts

December 26 2010 15:14 GMT

#773

Spicy Snacks, good for when you're looking for a snack that'll incinerate your tongue.
basically, you take typical korean ramyeon (preferably shin ramyeon), crush the noodles raw, add the soup base and the veggie thing in the packaging, and shake it up. It's better to use a spoon, but fingers will do. Think of them as ramen flavored doritos or something, except a million times spicier.

just made some for myself, thought i'd share :D

TURKISHRAMBO

Canada148 Posts

December 26 2010 15:28 GMT

#774

The way i do it.

Mr Noodles cooked in the broth,

Strain the broth when soup is done,

add a layer of shredded cheese on plate, put hot noodles on top, sprinkle more cheese on top. I prefer cheddar.

Voila! you have Cheesy noodles! 1000000x better than any mac n cheese.

recline

United States76 Posts

December 26 2010 17:11 GMT

#775

hot sauce (tobasco) egg and diced meat! mmmmmmm

puKKa

Sweden10 Posts

December 26 2010 17:16 GMT

#776

I usually go with preparing it all on a stove.

Boil the water, add noodles, add whatever spices comes with.
Add salsa, an egg and whatever sliced meat you has, stir and let it boil at fairly high heat for a few minutes.
This makes the soup taste very nice, and one meal can last you a day np

CrownRoyal

Vatican City State1872 Posts

December 26 2010 17:28 GMT

#777

sriacha imo

Tiegrr

United States607 Posts

December 26 2010 17:29 GMT

#778

On December 15 2010 05:46 mcbrite wrote:
I have a Ramen-Question, what I'm looking for may have been covered before, but I wouldn't recognize it and can't read hundreds of pages of Ramen-related-forum posts... :D

Here it goes:

When I went to school in England, there were a lot of chinese guys... We all ate a lot of Ramen in that time. The chinese guys always added something to their Ramen that made it taste FANTASTIC. It was either a paste of some sort or a fluid added from a bottle...

Does anybody know what they were adding? - It took any Ramen to a whole. 'nother. level. :D

Was it Sriracha Hot Sauce?
[image loading]

Or even Hoison Sauce? (This is what I put.. but this may be stretching it for you)
[image loading]

SoylentCreep

Korea (South)176 Posts

December 26 2010 17:45 GMT

#779

Has anybody had "Teumsae Ramen" manufactured by Paldo? It's by far the spiciest ramen I've ever had. Actually Shin-Ramen is a joke in comparison. I'm not a sissy when it comes to hot food but Teumsae is really borderline for me.

unbal3

Korea (South)131 Posts

December 26 2010 17:50 GMT

#780

^ thanks for this new info. I've been looking for ramen spicier than Shin, because the spiciness:saltiness ratio isn't quite good enough for me. I end up making it with as small an amount of water as possible, which makes the ramen spicy but also very salty.

i've never seen it before though, and i guess i'll have to look for it the next time i go grocery shopping. normally i just beeline for the Shin or Anseong-tangmyeon, so i guess that's why i never noticed...