Souped Up Ramen?

"jmcquown" <[email hidden]> hitched up their panties and posted
news:[email hidden]:

Quoted message said:

I'd used up the leftover Chinese pork, however after the thread about
it got a craving for ramen noodles. I found a package of some oddball
flavour called "Oriental" which tells me nothing about the taste; I
think I picked it up by mistake. Anyway, I brought the water to a
boil and added the noodles. I added some dried parsley flakes, a
couple of pinches of Penzey's dehydrated bell pepper flakes, some red
pepper flakes, dehydrated minced onion and garlic and a pinch of
wasabi powder. After it cooked the requisite 3 minutes I added
whatever is in that mysterious seasoning packet (aside from salt,
which we all know about). I've got it covered, sitting for a bit so
the liquid will absorb into the noodles making it less than a soup and
more like brothy noodles. It's an experiment but it smells like it
will taste pretty good for a quick lunch.

How do you "soup up" your ramen?

Jill

About the same way as you did but I will use almost any flavor except the
real oddball ones like roast beef flavor. I'll add almost anything to mine.
I use a lot of the same ingredients you just mentioned. I'll also add a can
of mushrooms (with the liquid) and sometimes I'll stir an egg in just for
variety. Actually it's unlimited 😉

Michael

--
“It requires a certain kind of mind to see beauty in a hamburger bun.”
_Ray Kroc, creator of the McDonald's franchise

jmcquown said:

I'd used up the leftover Chinese pork, however after the thread about it got
a craving for ramen noodles. I found a package of some oddball flavour
called "Oriental" which tells me nothing about the taste; I think I picked
it up by mistake. Anyway, I brought the water to a boil and added the
noodles. I added some dried parsley flakes, a couple of pinches of Penzey's
dehydrated bell pepper flakes, some red pepper flakes, dehydrated minced
onion and garlic and a pinch of wasabi powder. After it cooked the
requisite 3 minutes I added whatever is in that mysterious seasoning packet
(aside from salt, which we all know about). I've got it covered, sitting
for a bit so the liquid will absorb into the noodles making it less than a
soup and more like brothy noodles. It's an experiment but it smells like it
will taste pretty good for a quick lunch.

How do you "soup up" your ramen?

Jill

I use it as a base of making lo mein. I add quite a bit of vegetables
to it (grated carrot, chopped onion, sliced cabbage, bean spouts, etc.)
and whatever leftover roast meat is in the fridge -- especially turkey
or pork. I add chile garlic paste, maybe a little powdered ginger, and
some brown sugar. And the flavor packet; gotta use the flavor packet!
I only use a cup of water, so it's pretty dry when it all comes together.

Bob

zxcvbob said:

jmcquown said:

I'd used up the leftover Chinese pork, however after the thread
about it got a craving for ramen noodles. I found a package of some
oddball flavour called "Oriental" which tells me nothing about the
taste; I think I picked it up by mistake. Anyway, I brought the
water to a boil and added the noodles. I added some dried parsley
flakes, a couple of pinches of Penzey's dehydrated bell pepper
flakes, some red pepper flakes, dehydrated minced onion and garlic
and a pinch of wasabi powder. After it cooked the requisite 3
minutes I added whatever is in that mysterious seasoning packet
(aside from salt, which we all know about). I've got it covered,
sitting for a bit so the liquid will absorb into the noodles making
it less than a soup and more like brothy noodles. It's an
experiment but it smells like it will taste pretty good for a quick
lunch.

How do you "soup up" your ramen?

Jill

I use it as a base of making lo mein. I add quite a bit of vegetables
to it (grated carrot, chopped onion, sliced cabbage, bean spouts,
etc.)
and whatever leftover roast meat is in the fridge -- especially turkey
or pork. I add chile garlic paste, maybe a little powdered ginger,
and
some brown sugar. And the flavor packet; gotta use the flavor packet!
I only use a cup of water, so it's pretty dry when it all comes
together.

Bob

Darn, I forgot the ground ginger! Do you use the 'Oriental' flavour or some
other for your Lo Mein? Sounds like a good way to use whatever it is. I've
seen the shrimp ramen but I doubt it really tastes anything like shrimp.
But I sometimes have cans (or frozen bags) of those tiny salad shrimp on
hand.

Hmmm, shrimp Lo Mein. I have a can of teeny shrimp. I have carrots, I have
cabbage, no bean sprouts but I have that can of bamboo shoots and a can of
sliced water chestnuts. Would cost me a quarter to buy a package of shrimp
ramen 🙂

Jill

"jmcquown" <[email hidden]> wrote

Quoted message said:

How do you "soup up" your ramen?

I toss in a fistful of frozen broccoli florets and
some low salt chicken base. Big breakfast once
in a while.

nancy

jmcquown said:

zxcvbob said:

jmcquown said:

I'd used up the leftover Chinese pork, however after the thread
about it got a craving for ramen noodles. I found a package of some
oddball flavour called "Oriental" which tells me nothing about the
taste; I think I picked it up by mistake. Anyway, I brought the
water to a boil and added the noodles. I added some dried parsley
flakes, a couple of pinches of Penzey's dehydrated bell pepper
flakes, some red pepper flakes, dehydrated minced onion and garlic
and a pinch of wasabi powder. After it cooked the requisite 3
minutes I added whatever is in that mysterious seasoning packet
(aside from salt, which we all know about). I've got it covered,
sitting for a bit so the liquid will absorb into the noodles making
it less than a soup and more like brothy noodles. It's an
experiment but it smells like it will taste pretty good for a quick
lunch.

How do you "soup up" your ramen?

Jill

I use it as a base of making lo mein. I add quite a bit of vegetables
to it (grated carrot, chopped onion, sliced cabbage, bean spouts,
etc.)
and whatever leftover roast meat is in the fridge -- especially turkey
or pork. I add chile garlic paste, maybe a little powdered ginger,
and
some brown sugar. And the flavor packet; gotta use the flavor packet!
I only use a cup of water, so it's pretty dry when it all comes
together.

Bob

Darn, I forgot the ground ginger! Do you use the 'Oriental' flavour or some
other for your Lo Mein? Sounds like a good way to use whatever it is. I've
seen the shrimp ramen but I doubt it really tastes anything like shrimp.
But I sometimes have cans (or frozen bags) of those tiny salad shrimp on
hand.

Hmmm, shrimp Lo Mein. I have a can of teeny shrimp. I have carrots, I have
cabbage, no bean sprouts but I have that can of bamboo shoots and a can of
sliced water chestnuts. Would cost me a quarter to buy a package of shrimp
ramen 🙂

Jill

I have used "Oriental" flavor, but it's not one of my favorites. I
usually buy Pork, or Creamy Chicken, or Chicken 'n' Mushroom. The
flavor doesn't have to match the meat that you add.

Do you have frozen french-cut green beans? Use them instead of sprouts.

Bob

zxcvbob said:

jmcquown said:

zxcvbob said:

jmcquown wrote:

> I'd used up the leftover Chinese pork, however after the thread
> about it got a craving for ramen noodles. I found a package of
> some oddball flavour called "Oriental" which tells me nothing
> about the
> taste; I think I picked it up by mistake. Anyway, I brought the
> water to a boil and added the noodles. I added some dried parsley
> flakes, a couple of pinches of Penzey's dehydrated bell pepper
> flakes, some red pepper flakes, dehydrated minced onion and garlic
> and a pinch of wasabi powder. After it cooked the requisite 3
> minutes I added whatever is in that mysterious seasoning packet
> (aside from salt, which we all know about). I've got it covered,
> sitting for a bit so the liquid will absorb into the noodles making
> it less than a soup and more like brothy noodles. It's an
> experiment but it smells like it will taste pretty good for a quick
> lunch.
>
> How do you "soup up" your ramen?
>
> Jill
>

I use it as a base of making lo mein. I add quite a bit of
vegetables
to it (grated carrot, chopped onion, sliced cabbage, bean spouts,
etc.)
and whatever leftover roast meat is in the fridge -- especially
turkey
or pork. I add chile garlic paste, maybe a little powdered ginger,
and
some brown sugar. And the flavor packet; gotta use the flavor
packet!
I only use a cup of water, so it's pretty dry when it all comes
together.

Bob

Darn, I forgot the ground ginger! Do you use the 'Oriental' flavour
or some other for your Lo Mein? Sounds like a good way to use
whatever it is. I've seen the shrimp ramen but I doubt it really
tastes anything like shrimp. But I sometimes have cans (or frozen
bags) of those tiny salad shrimp on hand.

Hmmm, shrimp Lo Mein. I have a can of teeny shrimp. I have
carrots, I have cabbage, no bean sprouts but I have that can of
bamboo shoots and a can of sliced water chestnuts. Would cost me a
quarter to buy a package of shrimp ramen 🙂

Jill

I have used "Oriental" flavor, but it's not one of my favorites. I
usually buy Pork, or Creamy Chicken, or Chicken 'n' Mushroom. The
flavor doesn't have to match the meat that you add.

Do you have frozen french-cut green beans? Use them instead of
sprouts.

Bob

I don't have any frozen green beans, nor canned, either. The canned would
be way too mushy anyway; most canned veggies are unless they are inherently
"crisp" like bamboo shoots and water chestnuts. I tend to avoid canned
veggies like the plague unless they are canned beans or the aforementioned
"asian" veggies. I suppose I could skip the sprouts. Thanks for the
information!

Jill

Nancy Young said:

"jmcquown" <[email hidden]> wrote

Quoted message said:

How do you "soup up" your ramen?

I toss in a fistful of frozen broccoli florets and
some low salt chicken base. Big breakfast once
in a while.

nancy

Oooh, broccoli! Didn't occur to me. I have some frozen broccoli florets.
I also noticed at the little store down the street they have some broccoli,
which I've never seen there before. I picked up a head of cabbage there
yesterday and noticed they had some fresh broccoli, which I might go back
for.

Dang, with all these suggestions I might just be eating ramen for the next
couple of days!

Jill

Michael 'Dog3' Lonergan said:

"jmcquown" <[email hidden]> hitched up their panties and
posted news:[email hidden]:

Quoted message said:

boil and added the noodles. I added some dried parsley flakes, a
couple of pinches of Penzey's dehydrated bell pepper flakes, some red
pepper flakes, dehydrated minced onion and garlic and a pinch of
wasabi powder. After it cooked the requisite 3 minutes I added
whatever is in that mysterious seasoning packet (aside from salt,
which we all know about). I've got it covered, sitting for a bit so
the liquid will absorb into the noodles making it less than a soup
and more like brothy noodles. It's an experiment but it smells like
it
will taste pretty good for a quick lunch.

How do you "soup up" your ramen?

Jill

About the same way as you did but I will use almost any flavor except
the real oddball ones like roast beef flavor.

I've never seen "roast beef" ramen. I have seen beef & mushroom and
vegetable beef.

Quoted message said:

anything to mine. I use a lot of the same ingredients you just
mentioned. I'll also add a can of mushrooms (with the liquid) and
sometimes I'll stir an egg in just for variety. Actually it's
unlimited 😉

Michael

Ah, an egg, like egg drop soup with noodles. Good idea, thanks!

Jill
P.S. It was tasty but missing something. I'll figure it out. Might be the
ginger powder.

jmcquown said:

How do you "soup up" your ramen?

Ask at any prison or jail. They account for over 40% of the
instant Ramen sales in the U.S.

-sw

Steve Wertz said:

jmcquown said:

How do you "soup up" your ramen?

Ask at any prison or jail. They account for over 40% of the
instant Ramen sales in the U.S.

Hmm, food for thought... now I know where you're coming from.

jmcquown said:

I'd used up the leftover Chinese pork, however after the thread about it got
a craving for ramen noodles. I found a package of some oddball flavour
called "Oriental" which tells me nothing about the taste; I think I picked
it up by mistake. Anyway, I brought the water to a boil and added the
noodles. I added some dried parsley flakes, a couple of pinches of Penzey's
dehydrated bell pepper flakes, some red pepper flakes, dehydrated minced
onion and garlic and a pinch of wasabi powder. After it cooked the
requisite 3 minutes I added whatever is in that mysterious seasoning packet
(aside from salt, which we all know about). I've got it covered, sitting
for a bit so the liquid will absorb into the noodles making it less than a
soup and more like brothy noodles. It's an experiment but it smells like it
will taste pretty good for a quick lunch.

How do you "soup up" your ramen?

Jill

I haven't eaten ramen in some time, but in the past I've added things
like sambal, fish sauce, lime juice, cilantro and a boiled egg to the
noodles and tossed out the mystery flavor packet.
--
modom

"My baby's got no clothes
'Cause she's makin' chicken soup."

-- Chuck E. Weiss

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

How do you "soup up" your ramen?

Near end of ramen cooking, add:
=================================
1. Chopped Bok Choy, sm handful
http://www.wholehealthmd.com/refshelf/foods_view/1,1523,148,00.html

2a. Julienned Char Siu Pork to taste, or...
http://www.hub-uk.com/foodpages09/recip0402.htm

3b. the Hawaiian option: fried, julienned SPAM®
http://onokinegrindz.typepad.com/ono_kine_grindz/2004/08/hormel_spam.html

Add to finished ramen:
=================================
1. Sliced or julienned Kamaboko, ~2-3 slices worth
http://home.earthlink.net/~marutama/facts.htm

2. Green onions, sliced into little rings, ~1T

3. Optional: Julienned Nori (more as garnish, but tastes good, too.)

I know some people add hard-boiled egg slices, but I personally don't care
for that.

My favorite ramen brand: "Sapporo Ichiban"
http://www.asianmerchant.com/sapporoichiban.html

also, The Official Ramen Homepage may interest you:
http://mattfischer.com/ramen/

Jill said:

I'd used up the leftover Chinese pork, however after the thread about it
got a craving for ramen noodles. I found a package of some oddball
flavour called "Oriental" which tells me nothing about the taste; I think
I picked it up by mistake.

("Flavour?" Are you pond-hopping?) As far as I can tell, "Oriental flavor"
means "soy sauce flavor."

Quoted message said:

How do you "soup up" your ramen?

Lime juice, cilantro, chile-garlic sauce, and a whole egg poached in the
broth.

Shredded chicken, chopped scallions, and hoisin sauce.

Curry powder and galangal added while the broth is really hot, then thin
coconut milk.

Fish sauce, garlic, spinach, tofu, and those tiny pre-cooked shrimp.

Bob

Bob Terwilliger said:

Jill said:

I'd used up the leftover Chinese pork, however after the thread
about it got a craving for ramen noodles. I found a package of some
oddball flavour called "Oriental" which tells me nothing about the
taste; I think I picked it up by mistake.

("Flavour?" Are you pond-hopping?) As far as I can tell, "Oriental
flavor" means "soy sauce flavor."

LOL Sorry, I do that frequently. It's the way my grandparents and parents
always wrote the word. Same with "colour". I didn't taste soy sauce but
maybe it's because of the other things I added.

Quoted message said:

Quoted message said:

How do you "soup up" your ramen?

Lime juice, cilantro, chile-garlic sauce, and a whole egg poached in
the broth.

Shredded chicken, chopped scallions, and hoisin sauce.

Curry powder and galangal added while the broth is really hot, then
thin coconut milk.

Fish sauce, garlic, spinach, tofu, and those tiny pre-cooked shrimp.

Bob

jmcquown said:

I'd used up the leftover Chinese pork, however after the thread about it got
a craving for ramen noodles. I found a package of some oddball flavour
called "Oriental" which tells me nothing about the taste; I think I picked
it up by mistake. Anyway, I brought the water to a boil and added the
noodles. I added some dried parsley flakes, a couple of pinches of Penzey's
dehydrated bell pepper flakes, some red pepper flakes, dehydrated minced
onion and garlic and a pinch of wasabi powder. After it cooked the
requisite 3 minutes I added whatever is in that mysterious seasoning packet
(aside from salt, which we all know about). I've got it covered, sitting
for a bit so the liquid will absorb into the noodles making it less than a
soup and more like brothy noodles. It's an experiment but it smells like it
will taste pretty good for a quick lunch.

How do you "soup up" your ramen?

Jill

I like mine as brothy noodles as opposed to soup, too. I like to add
some thai red curry paste, very thinly sliced kaffir lime leaves and
some lime juice and call it 'Fake Tom Yum". Good when you are stuffed up
and need some heat 🙂

--

saerah

http://anisaerah.blogspot.com/

email:
anisaerah at s b c global.net

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

In article <[email hidden]>,

jmcquown said:

I'd used up the leftover Chinese pork, however after the thread about it got
a craving for ramen noodles. I found a package of some oddball flavour
called "Oriental" which tells me nothing about the taste; I think I picked
it up by mistake. Anyway, I brought the water to a boil and added the
noodles. I added some dried parsley flakes, a couple of pinches of Penzey's
dehydrated bell pepper flakes, some red pepper flakes, dehydrated minced
onion and garlic and a pinch of wasabi powder. After it cooked the
requisite 3 minutes I added whatever is in that mysterious seasoning packet
(aside from salt, which we all know about). I've got it covered, sitting
for a bit so the liquid will absorb into the noodles making it less than a
soup and more like brothy noodles. It's an experiment but it smells like it
will taste pretty good for a quick lunch.

How do you "soup up" your ramen?

I keep a bag of frozen "oriental vegetables" around. when I put the
water on, I dump in a goodly handful of the veggies. If the package of
noodles includes some dried vegetable matter, that goes in too. When the
water boils, I drop in the noodles, but I am careful to undercook them a
bit, because I'd rather have them a bit chewy at first rather than
totally soggy by the end of the bowl. I often add a few shakes of red
pepper flakes to the bowl before I dump the noodles and veggies in, too.
I generally use a bit less water than called for, because I prefer the
stronger flavor that results.

If you can get to an Oriental grocery store (out here in the bay area, I
like "Ranch 99" and "Lion"😉, you'll find an amazing selection of
packaged noodles, many(IMHO) far superior to anything you can find in an
"ordinary" grocery store.

Isaac

alg said:

My favorite ramen brand: "Sapporo Ichiban"
http://www.asianmerchant.com/sapporoichiban.html

also, The Official Ramen Homepage may interest you:
http://mattfischer.com/ramen/

You're way out of Jill's league when it comes to ramen.

I haven't eaten one of those $.10 instant ramen soups since 1989.
The ones from the refrigerator sections are great, though. I
don't keep track of brands, but they are worlds better than that
fried, extruded flour [censored].

-sw

"jmcquown" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

How do you "soup up" your ramen?

I get the "dry" version (where you cook the noodles, drain the water and
mix in the five flavour sachets - my favourite is Mi Goreng flavour by Indo
Mie brand) and serve with raw chinese cabbage on the side and crispy fried
egg on the top. Oh, and cracked pepper and extra fried shallots on the
egg.

K

"Steve Wertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

alg said:

My favorite ramen brand: "Sapporo Ichiban"
http://www.asianmerchant.com/sapporoichiban.html

also, The Official Ramen Homepage may interest you:
http://mattfischer.com/ramen/

You're way out of Jill's league when it comes to ramen.

I haven't eaten one of those $.10 instant ramen soups since 1989.
The ones from the refrigerator sections are great, though. I
don't keep track of brands, but they are worlds better than that
fried, extruded flour [censored].

Oh, I know I'm way out of a lot of leagues, Steve - but thanks for the
reaffirmation! 🙂

My mother was Japanese and we grew up in Hawaii, so my tastes or customs
have some strange tangents and eddys. Outside of "hotel row" in Honolulu,
or the other tourist hang-outs, life in Hawaii is really quite a
rural/country sort of living. Spam® figures prominently in a few of my
down-home comfort foods, for instance. The only line I can't cross on dried
noodle soup fare is Saimin, which *must* be that over-priced refrigerated
booty imported from the West Coast or Hawaii. Saimin in Hawaii is like
salsa is here - proprietary, highly-guarded IP. Everything else, I think,
is what you can turn it into - but Sapporo is the best of that genre, IMHO.
That stuff (which hasn't been a dime since 1989! 😉 is only intended to be
the basis of something else - not to be eaten as-is, I think. I remember my
mom usually used to throw out the seasoning packet and whip up her own soup
base, only using the noodles. To me, there's nowt wrong with (good) dried
noodles. Udon and long rice (vermicelli) has only come in dried form, in my
experience.