Oh, and if I have it, I will just toss out the flavor salt packet altogether and use a can of chicken broth with a little powdered pho seasoning, and the above.
Other than that, ramen is a good way to use up vegetables, so while I’m waiting for the water to boil I tend to go through the fridge and quickly chop up anything that’s getting elderly, and toss it into the final preparation.
Add an egg to the hot broth and whisk in with a fork for extra yumminess.
I use Nongshim Neoguri or Shin Black, neither of which need any more spice. I typically add chunks of cooked protein, such as pork or chicken, or sometimes shrimp, although that doesn’t really need precooking. I also use chicken stock instead of water, and stir a couple of heaping teaspoons of cream cheese, which thickens it slightly as it reduces a bit. I then top it off with a raw egg yolk and some cracked pepper.
Although more of a fusion than pure ramen, I also make Chapaguri (or Ramdon if you prefer, from the movie Parasite) every once in a while, with some ribeye steak. It’s a lot better than I expected it to be and tastes pretty comforting, but makes too much for a single serving, since you’re combining two packages.
Nothing fancy here. I will scramble an egg and after the noodle brick has separated I pour it into the middle of the pot/noodles and let it cook. I will also throw in a handful of frozen peas. Of course I always top with a generous amount of cracked black pepper.
One of the Korean brands I tried actually came with a little packet of sesame oil to add after cooking.
Usually just the seasoning packet that comes with the noodles. While I’m sure it’s not as good as taking the time to make it yourself, I have found that the ones that come with the imported ramen I buy at the Asian market are higher quality than the ones that come with the common American brands. The Korean ones in particular usually come with a packet of liquid soup base, plus a seasoning packet, and sometimes a packet of sesame oil like I mentioned above.
And thanks for all the excellent suggestions, everyone. I especially like the pork idea. I’ll have to give that a try soon.
For the egg, I like a ramen egg. Soft boil it the day before and marinate it in soy sauce, mirin, and water, roughly 1-1-2 parts each.
peanut butter is good in ramen.
So is sesame paste.
Several years ago I lived near an Asian grocery store where I could buy sliced BBQ pork that was wonderful in Ramen.
Those who like egg & sesame oil in their noodles, this has both included:
https://smile.amazon.com/gp/product/B0813B8VFC/ref=ppx_yo_dt_b_asin_title_o04_s00?ie=UTF8&psc=1
Stumbled upon that when looking for ramen on Amazon. Nice and spicy.
I like chopped up bits of any leftover cooked vegetables. I generally use only half the seasoning packet, or skip it and use a bit of soy sauce and butter. this last combination really bumps it up.