I enjoy eating ramen noodles cooked in the microwave at work. I've already learned to toss the sodium seasoning packet to avoid the salt, but I notice the noodles themselves have lots of fat and much ...
I am looking to make my own instant ramen soup - nothing complicated, but there must be a way to duplicate the instant variety without all the salt. I've played with combinations of dried onions + no ...
I have a big pot full of chicken necks and backs on the stove which I need to separate into (a) stock and (b) everything else. I'm wondering the best way to go about doing this. I've previously laid ...
Put another way, if I am served curly ramen noodles in a restaurant or for take-out, does that mean they are necessarily instant noodles? If there are fresh noodles that are curly, can someone provide ...
I am wondering which, if any, prepared sauces would work as a soup base. After several experiments I have found that none of the many (mostly Asian) sauces I have on hand work for this (just an ...
I was wondering if there’s a downside in cooking ramen noodles directly in the broth it will served in. From the recipes I see, ramen noodles are cooked in slightly salted water and then incorporated ...
I was using some variant Veg. Ramen Noodles (The one with the noodle brick and the TasteMaker) and wished to add some "real" protein in the form of egg. I cooked the Ramen as follows: I got the ...
I live in Italy and I love ramen, but I can't seem to identify the characteristics that make for a good Japanese hot noodle serving bowl. What's a good capacity? Is there a well-known substitute that ...
Many recipes online suggest that at some point I should sauté some onions or scallions with vegetable oil and add them to the broth that is meant to go with the ramen. I know of toasted sesame oil and ...