The evolution of American ramen has been impressive. High-end true ramen cafes are cropping up left and right on both coasts and everywhere else. Once only known in its 10-for-a-dollar instant-lunch form, ramen was a mainstay of offices and dorm rooms during the ’80s and ’90s.
Instant ramen occupies a particular place in my stomach because it was a staple of my childhood as a half-Japanese kid in the ’80s. The genuine article is fantastic, but there are occasions when nothing but the “just add hot water” pack will do.
However, as I’ve matured, my culinary preferences have broadened, and sometimes a single seasoning packet isn’t enough. Because of this, I’ve spent a lot of time thinking about simple, low-cost ways to improve my ramen’s flavor. I’d call it ghetto gourmet.
It is my duty, honor, and privilege to offer some of the procedures and recipes of the Ramen Transmogrification Society of Greater New York,* of which I am a card-carrying member.
Please scroll through the slideshow for detailed, illustrative directions on preparing any of these meals. We have a lot of open spots in our organization; would you like to join?
How to Make Spiced-Up Ramen Noodles with Chili and Garlic
- In a pot, prepare the noodles of your choice: Nongshim’s original ramyun (instant noodles, Korean style) are what I’ve used, but any instant noodles will work.
- Prepare a sauce foundation by combining the following ingredients: Garlic, spring onions, sesame seeds, crushed red pepper flakes, paprika, and ground Sichuan peppercorn should all be combined in a heat-safe bowl. You can change the amounts of any or all of these components to suit your own personal taste. Black pepper could be substituted for the Sichuan peppercorns if that’s what you have on hand.
- Heat some oil and pour it on top; use any oil without a strong flavor (I used rice bran oil).
- After the noodles have been cooked, stir in some soy sauce and rice vinegar (or ordinary vinegar) for a savory finish. To increase the heat, you might also add some of your preferred hot sauce or chili oil.
- Finally, add the ramen noodles, along with some of the cooking water, and mix well (to loosen up the noodles).
- The finishing touch is the garnish; sprinkle some sesame seeds and spring onions on top and serve it hot.
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Who Provides It?
This mayonnaise ramen hack originated in Japan and quickly went viral on TikTok and other social media platforms.
Original preparation requires Sapporo Ichiban ramen (original flavor). But use whatever instant ramen you have on hand; I’m using whatever I happen to have.
Hot New Way to Cook Ramen
Although it may seem unusual to mix mayo and a raw egg into your ramen, don’t knock it until you’ve tried it, because this TikTok egg and mayo ramen trick is so popular for good reason.
When mayonnaise and a raw egg are whisked into boiling ramen water, the resulting broth is silky and rich in flavor. One of the best parts is how basic and straightforward it is.
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Quick and simple to prepare!
Mixing raw egg, kewpie mayo, grated or minced garlic, and ramen instant flavor in a bowl is the bulk of this kewpie mayo ramen recipe. Then, prepare your ramen noodles by boiling them in the water called for on the package (I used 550 ml of water).
Next, you’ll add half of that hot starchy ramen water into the mayo egg mixture until it’s nicely mixed. Next, add the remaining ramen water to the bowl along with the cooked noodles. Put in as many onions or additional toppings as you like and dig in!