Search Results

Turns out you can make homemade ramen without JUST following the package directions. Prep Time: 10 minutes Cook Time: 10 minutes Ingredients: 1 boneless (225g) ribeye, thinly sliced 3 packets (390g) Shin Black Ramen (use 3 noodles and 2-3 seasoning packets, reserve 1/4 cup of ramen cooking water) 1 (225g) yellow onion, thinly sliced 4 cloves garlic, thinly sliced 1 inch knob ginger, finely chopped 2 Red Fresno Chilies, finely chopped 3 tablespoons (42g) vegetable oil 1 tablespoon (15ml) Mirin 1 tablespoon (15ml) sweet soy Soy sauce, to taste Green onion, thinly sliced for garnish Method: Cook ramen noodles in boiling water according to package directions. Reserve ¼ cup of hot water from the noodles and then drain your noodles and set aside. Heat a wok over high heat and add 2 tablespoons vegetable oil to coat. Season the sliced ribeye with salt and sear in hot wok. Get one side fully seared, about 2 minutes. Once browned, start tossing and cook for another 1-2 minutes. Remove beef from the wok and set aside. Add one tablespoon of oil to the wok and once hot, add onion, garlic, ginger, chilies, season with ramen seasoning packets (1-2 packages) to taste and stir fry until onions are soft 2-3 minutes. Add beef back in along with noodles.  Add mirin, sweet soy, soy sauce and ramen seasoning packets to taste. Toss, taste and reseason to your liking. Stir fry everything together and adjust salt levels as needed using your ramen water to adjust sauce if needed. Plate and garnish with green onions. Serve and enjoy.

Turns out you can make homemade ramen without JUST following the package directions. Prep Time: 20 minutes Cook Time: 25 minutes Ingredients: Sauce: 2 tablespoons (30g) gochujang 2.5 teaspoons (10g) gochugaru optional 1 tablespoon (15g) soy sauce 4 cloves (16g) garlic, minced 2 teaspoon (10g) sugar 1 tablespoon (15g) distilled vinegar Stew: 1.5 cups (350ml) water 2 oz (55g) dried shiitake mushrooms 1/2 lb (225g) button mushrooms, thinly sliced 3/4 cup (125g) chopped kimchi 1 bunch (200g) green onions, thinly sliced 1 can (340g) Spam, sliced into ¼- inch slices 1/2 lb (225g) smoked sausage, sliced into ¼-inch rounds 3 cups (700ml) chicken stock 2 packs (260g) Shin Black Ramen Noodles (use 2 noodle blocks, do not use the seasoning packets) 2 slices (32g) American Cheese Method: To make the sauce, combine all ingredients in a medium bowl and whisk to combine. In a large bowl, add in mushrooms and cover with boiling water. Let sit for 12 minutes. This soaking liquid will be used as a mushroom stock. Remove the mushroom from the liquid, cut off the stems, slice the caps evenly, and set to the side. Heat a large pot over medium heat until hot. Sear spam and sausage (separately) for 2-3 minutes per side.  Add oil to the pan if needed. Reduce heat to medium and add in sliced green onions, sliced button mushrooms and saute for 1-2 minutes.  Add chopped kimchi in and stir to combine. Saute for another minute. Add the sauce and stir until combined, another 2 minutes.  Add the chicken stock and mushroom stock and stir to combine. Turn heat to medium-high and bring to a boil, then reduce to a simmer. While simmering, gently add in the ramen noodles. Press down to submerge and cover with a lid and cook 3-4 minutes.  Once noodles are finished cooking, add in the seared spam and sausage, shiitake mushrooms, and topped with two slices of American cheese. Cover and simmer for 2 minutes. Top with green onions and serve immediately from the pot it was cooked in.

Turns out you can make homemade ramen without JUST following the package directions. Prep Time: 5 minutes Cook Time: 20 minutes Ingredients: 1 pack (100g) Nissin Raoh Tonkotsu Flavor Ramen (use noodles and seasoning packet) 2 slices bacon 1 egg 4 fresh Shiitake mushrooms, thinly sliced 2 green onion, thinly sliced 1 clove garlic, thinly sliced 2 cups (300ml) water 1 tablespoon (15g) heavy cream ¼ teaspoon (1g) toasted sesame oil Method: In a medium non-stick sauté pan set over medium heat, add the slices of bacon and cook until browned and crispy, about 5-6 minutes. Set aside, reserving the rendered fat in the pan. Place the pan back on the heat and add sliced mushrooms and green onions, sauté until soft, about 3-4 minutes. Once the mushrooms are softened, add in the garlic to cook for a minute until fragrant. Set aside. Add more oil to the pan if needed, and fry the egg to your liking. I recommend  sunny side up, which I fry for 2-3 minutes. To the pan add water and scrape up any leftover fond and flavor. Cook ramen according to package directions and add the seasoning packets. Once finished stir in heavy cream. To serve, top creamy ramen with bacon, fried egg, mushrooms, green onion, and a light drizzle of toasted sesame oil. Serve and enjoy.

Turns out you can make homemade ramen without JUST following the package directions. Prep Time: 5 minutes Cook Time: 10 minutes Ingredients: 1 package (130g) Shin Black Ramen (use noodles and seasoning packet) 1-2 green onions, thinly sliced 6 minute soft boiled egg ½ cup (112g) leftover meat (I used cooked ground pork) Toasted sesame oil, for garnish Method: Cook the ramen to package directions. To make the 6 minute egg, boil an egg for 6 minutes, shock it in an ice bath and then peel it before slicing carefully and placing on your ramen. Top your ramen with thinly sliced green onion and the cooked protein of your choice. I used reheated leftover sautéed ground pork.

Turns out you can make homemade ramen without JUST following the package directions. Prep Time: 10 minutes Cook Time: 5 minutes Ingredients: 2 packages Shin Black Ramen (use 2 noodles plus 1-2 packages of seasonings, to taste) 1 cup (127g) shiso Leaves 1 cup (127g) Thai basil, divided some for garnish 5x garlic cloves 2 tablespoons (17g) pine nuts ½ cup (76g) bonito flakes, half for garnish Salt, to taste ½ cup (118ml) extra virgin olive oil Method: To make the pesto, to the bowl of a food processor, add the shiso leaves, basil, garlic, pine nuts, half the bonito flakes, salt and olive oil. Purée until smooth. Cook ramen noodles to package directions. Do not add seasoning packets. Once cooked, drain and add to a large mixing bowl. Add seasoning packets, to taste, and pesto, and toss to combine. Plate and garnish with remaining bonito flakes and a few basil leaves and enjoy.

Turns out you can make homemade ramen without JUST following the package directions. Prep Time: 15 minutes Cook Time: 15 minutes Ingredients: 1 packet (120g) Spicy Seafood Neoguri Ramen (use both noodles and seasoning packets) 2 tablespoons (25g) all-purpose flour 3.5 tablespoons (28g) potato starch ¼ cup (59g) water 1 Egg 2 green onions, thinly sliced, plus more for garnish ½ cup (64g) kimchi, finely chopped ½ cup (64g) thinly sliced Napa cabbage 1 carrot, finely julienned 1 tablespoon (15g) vegetable oil 2 teaspoons (9g) sesame oil Okonomiyaki sauce for serving (store bought or homemade) Kewpie mayonnaise for serving Bonito flakes for serving Method: Cook ramen to package directions then drain. In a separate large mixing bowl whisk together flour, potato starch, water, and egg. Mix in green onions, kimchi, cabbage and carrots. Add in the ramen noodles and using tongs mix well. Heat a large non-stick pan over medium-high heat, add vegetable oil. Once hot, add the pancake mixture, pressing down to cover the pan and evenly distribute the vegetables, cook 2-3 minutes. Carefully slide the cooked side of the pancake onto a plate, cooked side down, and then flip back into the pan, uncooked side down into the pan. Drizzle sesame oil down the sides and continue to cook until cooked and browned about 2-3 minutes. Plate and serve with nice drizzles of okonomiyaki sauce and kewpie mayo. Finish with bonito flakes and green onions and enjoy.

Turns out you can make homemade ramen without JUST following the package directions. Prep Time: 5 minutes Cook Time: 5 minutes Ingredients: 2 packets ramen seasoning packets (I used Shin Black Ramen seasoning packets) 3/4 teaspoon (11g) curry powder, or to taste 1/4 teaspoon (4g) cumin powder, or to taste 1/2 cup (90g) dried corn kernels 3 tablespoon (45g) olive oil Method: In a small bowl, combine the ramen flavor packet, curry powder, and cumin powder. Mix together well and adjust seasoning to your liking. Set aside. Add vegetable oil to a large pot (at least 6 qts) and heat over medium heat until just smoking. Add in the popcorn kernels and top with a lid.  Continuously and vigorously shake the pot, holding the lid down, until kernels begin to pop. Turn off the heat and remove the lid. Toss with the seasoning mixture, serve immediately and enjoy!

Turns out you can make homemade ramen without JUST following the package directions. Prep Time: 2 hours-overnight Cook Time: 10 minutes Ingredients: 4 packs (520g) of Shin Black Ramen, (use 4 noodles and 4 seasoning packets) Vegetable oil for frying 6 oz sashimi grade tuna, finely diced ½ cup (115g) Kewpie mayonnaise ¼ cup (58g) Sriracha 1 clove garlic, grated Green onion, thinly sliced for garnish Toasted sesame seeds, for garnish 1 Avocado, thinly sliced Flaky Salt, for garnish Method: Cook ramen noodles in boiling water and all their seasoning packets, then drain. Press noodles into a ⅛ inch sheet tray lined with plastic wrap, cover with more plastic wrap then invert onto another sheet tray and weigh down with 2 soup cans or something similar. Refrigerate for 2 hours or ideally overnight. Remove ramen from sheet trays and trim edges. Then cut in half lengthwise, making two equal strips. Then cut into 1-inch strips. Fill a Dutch oven halfway with vegetable oil and heat to 350°F (176°C). Deep fry your 1-inch ramen strips until golden and crispy, about 3-4 minutes. Once crispy, drain and set aside. To make the spicy tuna, to a medium mixing bowl add kewpie mayo, Sriracha, and garlic, and mix to combine.  Add in the tuna, season with salt to taste, and fold together. Top each 1-inch piece of fried ramen with spicy tuna, diced or sliced avocado, flakey sea salt, sesame seeds and green onion. Plate and enjoy.

Turns out you can make homemade ramen without JUST following the package directions. Prep Time: 3 hours-overnight Cook Time: 15 minutes Ingredients: 1 package (130g) Shin Black Ramen (use noodles and seasoning packet) 2 eggs, beaten 1 ½ tablespoons (22ml) Canola oil 5 oz (141g) ground beef, rolled into two 2 ½ oz (70g) balls Salt and pepper to taste 2 slices American Cheese Spicy mustard, for topping Kewpie mayo, for topping 2 tablespoons (6.5g) finely diced sweet onion Method: Cook ramen noodles according to package directions, until just al dente. Drain noodles. Add the drained noodles to a large mixing bowl and season with the seasoning packet to taste. Whisk your two eggs together and stir into your noodles. Place half the ramen noodle-egg mixture into a bun sized ramekin covered with plastic wrap and weigh down with a can of soup, repeat with the other half of noodles. Refrigerate for at least 3 hours or ideally overnight. Heat a large non-stick sauté pan over medium high heat, add a bit of oil to coat the pan and pan sear the “ramen buns” on both sides until golden, about 2-3 minutes per side. Set aside and cook burgers. Place the pan over medium-high heat and coat with a bit of oil. Place the ground beef balls down and press down with a wide spatula. Season with salt and freshly cracked black pepper, to taste.  Cook until browned, about 1-2 minutes, flip, season with salt to taste, top with cheese and let it melt. Build your burger: ramen bun, mustard, kewpie mayo, diced onions, your two burger patties, and cover. Plate and serve and enjoy!

Turns out you can make homemade ramen without JUST following the package directions. Prep Time: 10 minutes Cook Time: 15 minutes Ingredients: 2 packets Laksa Ramen (use 2 noodles, use 1-2 seasoning packets to taste) 2 tablespoons (30g) vegetable oil 2 boneless skinless chicken thighs (360-400g), cut into small pieces 2 tablespoons (30ml) Thai red curry paste ½ teaspoon (3g) turmeric powder 1 inch knob galangal or ginger, very thinly sliced 3 cloves garlic, peeled and lightly crushed left whole 1 shallot, finely chopped 4 cups (946ml) low sodium chicken stock 1 can (429ml) full fat coconut milk 2 tablespoons (12.5g) sugar Fresh cilantro for garnish 2 limes, one cut into wedges Fish sauce, to taste Method: In a large sauté pan set over medium-high heat, add in vegetable oil and chicken, season with salt and let sear on one side 2-3 minutes or until the internal temperature of the chicken has reached 165°F (74°C). Once browned begin to stir and cook for another 2-3 minutes, remove chicken and set aside. In the same pan, add red curry paste, turmeric powder, galangal or ginger, garlic, and shallots, and cook until fragrant 1-2 minutes. Add chicken stock, coconut milk and sugar, bring to a boil. Add 1-2 packets of the seasoning from the ramen, to taste. Add the noodles and the chicken back to the pan and simmer for 5 minutes. Serve in bowls topped with fresh cilantro, lime wedges, fish sauce and enjoy.

Turns out you can make homemade ramen without JUST following the package directions. Prep Time: 10 minutes Cook Time: 15 minutes Ingredients: 3 packets (300g) Nissan Tonkotsu Instant Ramen (we’ll be using all 3 noodle discs, one packet of oil, and 1-2 packets of seasoning, or to taste)3 oz (85g) guanciale, finely diced 3 egg yolks ½ cup (57g) freshly grated Pecorino Romano, plus more for garnish ½ cup (57g) freshly grated Parmigiano Reggiano, plus more for garnish Salt and pepper to taste Method: Place a large pot over high heat, and bring to a boil. Meanwhile, heat the oil from the Nissan Tonkotsu oil packet in a large saucier pan over medium heat. Add the guanciale and cook until the fat renders and the pork is nicely browned, about 5-6 minutes. Remove the guanciale from the pan and set aside, keeping the pork fat in the pan. Add ramen noodles to the water and boil until al dente. Reserve 1 cup of pasta water, then drain pasta and add to the skillet with the pork fat set over medium-low heat. Toss the noodles in the fat and then add the egg yolks, 1-2 seasoning packets (or to taste) and the cheeses. Keep tossing and adjust with spoonfuls of pasta water to emulsify the sauce. Check the seasoning, serve and enjoy.

Turns out you can make homemade ramen without JUST following the package directions. Prep Time: 5 minutes Cook Time: 5 minutes Ingredients: 1 package (130g) Shin Black Ramen (use noodles and not the seasoning packet) 1 tablespoon (14g) butter 1 teaspoon (3g) garlic, minced 1/4 teaspoon (.25g) red pepper flakes, or to taste 1 teaspoon (4g) brown sugar 1 tablespoon (15ml) soy sauce 1 egg, lightly beaten 1 green onion, thinly sliced for garnish 1 teaspoon (3g) toasted sesame seeds, or to taste Method: Bring a pot of water to a boil and cook your instant ramen to package directions (without the seasoning packet). Drain and set aside. To make the sauce, in a 12-inch nonstick pan, heat the butter over low heat. Add the garlic and cook until soft, about 1-2 minutes. Stir in the crushed red pepper, brown sugar and soy sauce.  Add the drained noodles to the pan, toss to coat. Push the noodles to one side and add an egg to the pan and scramble until just set. Place the noodles in a bowl and garnish with sliced scallions and toasted sesame seeds. Serve and enjoy!