This is good for all ramen types, high effort or instant noodles.
Blitz up some dried shiitake mushrooms, add in all kinds of good spices you like. Get a tub of miso and pop that in there. A little bit of soy sauce. And whatever noodles you make will be excellent
Yeah, you need some umami. Other options would be kombu or anchovies. Or just straight MSG - that's what makes the packaged stuff so great.
Chankgeez wrote:OK, since goroth hasn't chimed back in, I will add that it's more about the entire "ramen eatin'" experience than merely just the flavor of the ramen.
Part of it is sittin' over a steamin' bowl of ramen.
Another part of it is the hot sauce. I like a very generous amount of hot sauce in the bowl/on the noodles.
Don't buy them at that price, especially not from a store named Smegmart but if you can find them locally they will blow your mind. No hot sauce needed for me, they are already very hot.
I cook em sticky noodles style in the microwave with less water (or bone broth), and add lots of extras which I keep on hand just for ramen - frozen corn and peas, fresh mushrooms, green onion, cilantro, spinach, sesame oil, sliced chicken, cooked shrimp etc.
Invisible Man wrote:No mirin? That's key. And mushrooms. Lots of them.
I use mirin in plenty of cooking... I've probably thrown it in there at some stage but given that I just keep getting boring results I dunno if it is a key component. Nothing is at this point.
But lots of good tips in the thread.
Need to bump up the umami. And get some better noodles. I think they are putting a bit of a wet blanket on everything, making everything taste doughy.
Gone Fission wrote: ↑Thu Oct 24, 2024 2:21 pm
That’s quarter-assed at best.
)
It's time. 