Favorite flavor of Ramen soup

Diesel_Bomber

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Haven't had ramen in years! Brings back memories. I like chicken the best. I used to make it with just enough water to cover the noodles, then crack in a couple eggs. Add sesame oil and soy sauce, not bad.


Cheers. :buddies:
 

V8TOYTRUCK

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Diesel_Bomber said:
Haven't had ramen in years! Brings back memories. I like chicken the best. I used to make it with just enough water to cover the noodles, then crack in a couple eggs. Add sesame oil and soy sauce, not bad.


Cheers. :buddies:


Thats exactly how my mom makes it! Except she adds some baby bok choy..MmmMmmm sodium
 

Silviron

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Hmm, now that you mention it, I'm hungry..... Think I'll go make some Ramen. :)

Best I ever had was from Vietnam... No idea what brand it was, or even really what flavor other than 'spicy' as I couldn't read the label... It had Capsicum pepper in it though, not just mere cayenne.

Nowdays, I go through cycles of Ramen eating... I'll eat one or two a day for a week or so, then not eat it for a couple of months. Not that I really get tired of it, I just get in and out of the habit. I usually eat the "Oriental Flavor" which is as close as I have been able to find to that Vietnamese stuff I liked... Then I add a few dashes of Cayenne pepper too. Funny thing is, Ramen is about the only thing I like to be peppery or spicy. Generally, I'm 'Mr. Bland'.... Oh, and I'll also usually add a bit of dried, minced onion before I put in the water.

Usually buy a few cases of it when it is on sale for 10 or 12 for a dollar, that way there is a good stock of it in case of emergency.

For the "Cup of Soup" type of packaging, I guess Shrimp is my favorite. Bigger chunks of 'meat' that way than in the other flavors.

Have to try that sesame oil too. Sounds good.
 
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Trashman

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I never thought of adding sesame oil! I've got some of that in the kitchen. Some of the bowls come with it. One brand that comes in square packets that it actually good is....ummm...I not sure how to spell the last word, but it's "Happy My". It comes with a packet of oil. It might be an Indonesian or Malaysian brand (I buy it here at the swapmeets). Noodles can be spruced up a bit with "Rooster Sauce". It's called something like Syrichia (I could go look, but I'm too comfortable right now). It's made locally (about 15 miles for my house) and can be found in every Vietnamese restaurant (and many Thai restaurant's, too). I've got to look for that Chajang Myun stuff. I used to eat chajang myun in high school, at my friend's house (his dad used to make it).
 

Diesel_Bomber

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Trashman - Does that "rooster sauce" come in a clear bottle with a green twistie cap(kinda like school glue), and have a picture of a rooster in white on the side? If so, we've got it here too, but call it something slightly different....:whistle:

Habanero pepper sauce is ok sometimes, too.

Cheers. :buddies:
 

spock

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love the stuff. try this: throw the season pack away(too much salt). cook noodles and drain. put in bowl and add butter(olio). season with black pepper and parmesian cheese. 2nd way: cook noodles as above and drain. leave in hot pan and add spaghetti sauce. stir until mixed. season if need and eat. usually eat these late at night.
 

Trashman

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Diesel_Bomber said:
Trashman - Does that "rooster sauce" come in a clear bottle with a green twistie cap(kinda like school glue), and have a picture of a rooster in white on the side? If so, we've got it here too, but call it something slightly different....:whistle:

Habanero pepper sauce is ok sometimes, too.

Cheers. :buddies:

Yup, that's it. I just looked and it's called Tuong Ot Sriracha. What's that whistling for?
 

Omega Man

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I've never seen all those exotic flavors, I've only recently discoverd shrimp.
The only ramen I get is Nissen or Maruchan brand.
I use about 1/16 of the packet, and add powdered curry, enough to make the ramen thicker and brown/yellow.
Also recently went on a asian isle kick and got a few Sun Luck products: Spicy Thai Kung Pao sauce, which is really spicy but VERY vinagery;
Thai Peanut Sauce, which is pretty good in the ramen, but is a bit too thin once added to water.
Maruchan just came out with a new kit, Yakisoba, which is kinda like the ramen kit, but nicer packaging, bigger, and a packet of dried veggies.
 

AJ_Dual

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Inspired by the thread, I had my wife pick up some asian noodle bowls from the store. The first one I tried was a spicy "Vegetal" (nice "engrish" LOL...) bowl that was Kimchee flavored.

Kimchee: Spicy pickled cabbage.

It was very tasty. However...

Cabbage.

:poof: :toilet: and my wife wouldn't even :poke:
 

greenlight

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I've never been a big Ramen eater. I enjoy a good bowl of soup at an Oriental restaurant, and have been known to make Miso at home with buckwheat noodles. That's tasty when you're sick or cold.

I started eating Macaroni and cheese again recently, and really enjoyed it. Maybe it's time to give the Top a second chance.
 

Trashman

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Speaking of buckwheat noodles (greenlight mentioned them), I absolutely love that cold buckwheat noodle soup you can get at Korean restaurants. I can't remember the name of it, though. I know it's under the nengmyun section of the menus and it has the word nengmyun in the name of it. It's one of those things that I can eat until I'm regretfully full (and still want more).
 

bfg9000

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Buckwheat flour noodles are soba. Zaru-soba is the basic boiled cold soba dish.

That reminds me--there are also packaged soba and udon noodles in the refrigerated section of asian markets. Same cheap price and flavor/oil packets as the ramen, only not fried so it's actually healthy (well, still salty)! I like the lobster, crab, and abalone flavors.

Udon noodles tend to be made of wheat (komugi) or rice (genmai). And not all the instant egg noodles (ramen) are fried, either.
 

tiktok 22

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I eat chicken ramen noodles every day. All of my co-workers make fun of me for it, but none of them can seem to make them like I do. Sometimes I just use spaghetti sauce on the noodles and sometimes make chilli-mac. I use chilli-dog sauce over the noodles and parmesian cheese on top. I've even made lasagna with them.
 
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