I was cognizant of your recommendation even as I stood in the aisle bent over to take a picture so other shoppers had to navigate around my butt.
I like miso, so I thought I’d try it. I’d give my usual, offhand, “So sue me!” but you might.
Next time I’m at HEB, I’ll pick up the one you like.
Do you want to know?
Of course you do.
Thanks! He is my hero.
To a certain extent, I was amused at the incongruity of such a classy French chef making something so not very classy, though he does elevate it.
Shrimp definitely a yes for me. Most often sliced left over chicken, or sliced roast pork tenderloin.
Also baby Bok choy makes a wonderful addition. As does those mini baby corns. Yum!
Dammit, now I’m hungry!
Speaking of packaged Ramen and shrimp, I’ll admit to enjoying MAMA’s Tom Yum Goong ramen. (Apparently Shin does/did a variant as well).
It absolutely does not match my homemade, or favorite Thai place, but for a quick fix, it’s not bad. But these are like half the size of a Shin pack.
Oh goody. Walmart now knows I’m human. Is that new? I don’t look on Walmart website often.
But yeah those look good. Too bad that nice fat shrimp ain’t actually in the PKG. Little precious for the humble ramen.
I think you can doll up the cheapest ramen. If you got enough junk to add.
I read this thread last night, had the exact same response, and got out of bed (where I was snuggled up, not ready to go to sleep, but too cold to spend the rest of the evening elsewhere, so under the blankets), made the one pack of ramen (Sapporo Ichiban) I had in the house.
This was at around 9pm, so I didn’t want the whole thing, but I ate about half of it.
See what these Cafe Society threads can do?
I really hate going out grocery shopping so I tend to postpone it as long as possible, hence, still no pork or chicken for ramen. I do actually have some frozen Buffalo chicken wings that could be used to provide chunks of chicken, but probably not worth the hassle.
What I do have is lots of eggs and mushrooms and green onion, so an idea has formed in my little canine brain – to wit, scramble one or two eggs and throw that into the ramen along with sliced mushrooms. And since I’ve got the frying pan out for the eggs anyway, maybe sautee some fresh diced vine tomatoes with garlic and add that in, too.
Then add the seasoning packet, pour into bowl, sprinkle with green onions, and drizzle with soy sauce. I believe that this will be an adequate dinner, as I already had beans and potato salad for lunch.
Heresy! How is it possible to not finish a Sapporo Ichiban noodle dish? 
Something I did when going low carb, and still do from time to time @wolfpup:
Beat 1-2 eggs with a teaspoon or so of soy sauce, mixing in dried chives or green onions depending on what I have in stock. Pour in a very thin layer in a well greased non-stick pan (square being perfect) and spread until even. Cook on medium low heat until slightly overcooked, then remove pan from heat.
Taking a flipper/spatula, cut the egg, still in the pan, into strips say 1.5cm wide.
You now have faux noodles, flavored with soy and onion, that make a visually lovely and tasty topping for ramen, or faux ramen when you’re avoiding carbs. Eggs and amount of soy vary a good bit depending on your available pans and preferences.
I love eggs cooked like that
Right now I’m carb stuffing. BG running somewhat low since Thursday.
I’m getting to eat things I don’t normally eat. Whoo hoo!
So I may have ramen later, and add some eggs like that. Probably 1/2 the PKG will be all I can do.
Great suggestion, @ParallelLines ! I know that Tamagoyaki is a thing in sushi, basically a slice of Japanese style omelet wrapped in a ribbon of seaweed, but the idea had not occurred to me.
So I’ve now made a fried egg and sliced it into strips, and also sauteed tomato slices with garlic, and put it all into a bowl in the fridge for dinner. Three large mushrooms are washed (probably too many) and ready for slicing on the cutting board. So a ramen dinner is in the offing! And, natch, a bunch of green onions potted in a jar of water in the fridge – cannot have ramen without lots of fresh green onions!
You’re very welcome, though it’s not original to me, and yeah, I’m pretty sure it was inspired by tamagoyaki or other similar dishes. May your ramen be flavorful and plentiful!
Just want to issue a PSA to lovers of Sapporo Ichiban, like me. Unknown to me, since I have always bought the “Original” style, there is a vast difference between “Original” and “Chicken”, contrary to what I had thought. The “Chicken” variety flavour packet is a relatively bland white powder, while the “Original” is dark and deeply umami.
How do I know this? Because in times past when I was using only part of the flavour packet, because of how little water I use to cook the noodles, I kept stashing away the leftover in a small plastic jar. Today I made ramen again and used the stuff from the jar – approximately a teaspoon full – ahh!! My good old ramen again! I guess that means I have to seek out the nearest store that has the 5-packed of “Original”, because nothing else will do!
The original is distinct, though their tonkatsu is also very flavorful (though almost always at a small premium), but I do agree that the chicken is lacking.