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Ramen is a staple in our pantry, along with other dry Asian and Italian noodles. I don't think there is a flavor or brand that we particularly dislike, but our favorites (in order) are pork, shrimp and chicken. We normally get the "bricks" not the styro-cups since they are less expensive and you can do more with them and there is less trash. Sometimes we use the included flavor packs and sometimes we make our own soup base or sauce. Sometimes we eat it plain, and sometimes we dress it up with meat/eggs & veg. Sometimes it's soup, other times it's stir-fried, other times it's a side. Wonderfully versatile, quick & easy to make, and a budget-friendly, shelf-stable starch for the pantry.
I love ramen and love them spicy, not instant but fresh ramen be it tonkatsu, miso or shio soup base.
Ramen with clams in spicy pork based soup taste awesome.
Only when im dirt poor and have a sodium deficiency.
+1. I made a promise to myself that I would never eat another package of that crap again after the day I graduated from college, 17 years ago. I have kept that promise
I'm really surprised by some of the hating on Ramen. Do you guys feel the same about noodles/pasta in general? Cuz let's face it, pantry starches are all "poor man's food" -- noodles, rice, potatoes, whatever.
Sure the flavor packets may be full of ick (like most mac-n-cheese flavor packs), but the noodles themselves are pretty much just flour and water. These are cheap enough (usually 10/$1) that you can always toss the flavor packets (maybe lose a penny?).
Unfortunately for me, I am living the low carb lifestyle, so no ramen noodles for me!
Yes... me too! All you whippersnappers (grin) enjoy your high metabolisms while you got em, because they go away far too soon. One of the first victims to be cut is starch.
I avoid it now, just because I don't find it filling. I never noticed the brand I got, but I would break up the squares in the hot water, add the spice (well, salt) packet, and then usually saltines and Tabasco. I really like it that way.
But at some point I want to read up on the ramen they eat in Japan, and actually try to prepare it one of those ways. Japan apparently takes ramen to a new level.
Most disgusting ramen eating ive ever seen was someone making beef ramen then pouring ketchup all over it because they wanted to make it taste like a hamburger.
We like to jazz up our ramen by adding a handful of (reconstituted) freeze-dried meat (matching the flavor), scramble eggs, peas and corn with some dehydrated mushrooms, carrots and onions. Done that way, one package really is a meal for two and the flavor packet isn't over the top. Soaking only takes 15-30 minutes, and then the noodles and everything only takes 5 minutes to make great noodley soup.
You could use fresh (and we have) it just takes longer to cook everything before adding the noodles. Plus we don't have a fridge, so fresh is only seasonal and it's nice to have "special ramen" year round.
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do i eat Ramen?
