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I used to do it that way years ago but I've found better ways to add some class to instant ramen since then. If you're going to try it, I recommend using something other than American or cheddar. Go with something gooeyer like mozzarella or Swiss.

A better way to improve instant ramen is with egg, celery, bean sprouts, chili oil, sriracha, soy sauce, sesame oil, fresh green onions, cilantro, kimchi, or leftover meat. The absolute best thing you can do to improve your ramen game, however, is to buy higher quality instant ramen like Shin Ramyun (throw away the freeze-dried veggies if you have fresh ones, though). Find a local Asian market, they probably carry this stuff or something similar.

I always keep some chopped green onion and celery in the fridge because there's nothing that can't be improved by a little sprinkle of green onion and celery, not even ice cream. And any time I make steak, I always make an extra steak for drunken ramen that night or hungover ramen the next afternoon.

Here's how to make this masterpiece of an instant ramen. you will need the following:

-1 packet of Shin Ramyun

-a handful of chopped celery

-handful of chopped green onion

-1 TBSP kimchi

-1/4 tsp minced garlic

-Soy sauce

-sriracha

-1/2 handful of chopped white onion

-handful of bean sprouts

-leftover steak/chicken/pork/grizzly bear/whatever kind of meat you made last night, sliced like in the pic above

-one egg

-1/2 TBSP chili oil (I use this stuff)

-600mL of water (~2.5 cups)

Bring the water to a boil in a pot with a bottom no wider than 6 inches. While the water is coming to a boil, add the flavoring powder, and throw the freeze dried veggies in the trash where it belongs. Then add a splash of soy sauce, a good long squirt of sriracha, the garlic, and chili oil. When the water starts to boil, reduce the heat to medium low, and add the noodles and onion.

When the noodles are looking sort of close to done, take a spoon and scoop them to one side, and crack an egg into the space without noodles on the other side (being able to crack and open an egg one handed is very useful here) . Spoon the hot broth onto the egg until the white sets, then add your celery. The idea here is to get the egg and noodles to be done at the same time, but before the broth reduces too much.

Once your egg is cooked to your liking (which by law should be over-medium), pour everything into a bowl. Pour from the side of the pot opposite of where the egg is so it comes out last and lands on top of the noodles. Add your green onion, kimchi, bean sprouts, and meat slices (cold is fine, the soup will warm it up). Follow the Seinfeld Soup Nazi rules and eat this while sitting down, because it will make your knees buckle if you've never had anything but plain Top Ramen.

Edit: added recipe for instant ramen that doesn't suck

You had me at Tajin. I love that stuff. Just got a new bottle of it yesterday. It may be a "fruit and vegetable" seasoning, but it is amazing on anything. I would eat a shoe if it was seasoned with Tajin.

thanks! it's easily one of my favorite received gifts. And here's the exact one: https://www.amazon.com/Animal-House-Movie-Ceramic-Coffee/dp/B00V3MEH94

Thanks! Sure, it's a Chroma Type 301 P01 designed by F.A. Porsche.


I've gone through a few different chef's knives over the years (Forschner, a few Wusthof's and Henckel 5 star's) and this has been my favorite. It's got a really nice balance and weight to it and it just seems to stay sharp at all times. I got a good deal on it, otherwise I wouldn't have bought it. Retail cost I think is overpriced but not by a whole lot.

Thats why i got one of these.

https://smile.amazon.com/Presto-03430-Pizzazz-Plus-Rotating/dp/B00005IBXJ/

Passing out and waking up to cold cooked slowly rotating pizza in the morning is better than walking up to burnt pizza and the smoke alarm in the middle of the night.

Also great for nachos.

That looks awesome as hell. If you use scissors a lot on chicken and raw meat and stuff I HIGHLY recommend getting a pair that can separate like these or these so you can clean them fully. The fixed rivet ones have a higher chance of harboring shit where it cant get well cleaned and potentially cross contaminating stuff.

I was thinking more of the smooth edge style openers that don't cut the can, they release the factory seal.

Something like this

Looks like an adjustable measuring cup.

edit: here

https://www.amazon.com/FILLABLE-CAULKING-TUBE-2-pack/dp/B000225P9C

SOUR CREAM IN A GUN

https://www.amazon.com/Reynolds-Cooker-Liners-4-Count-Regular/dp/B002U0KKK8

They work well, despite what people here are bitching about.

https://www.amazon.com/Wild-Eye-Shot-Glasses-SHOT473/dp/B007EWA9GW

Lava rock salt.

https://www.amazon.com/Das-Foods-Hawaiian-Black-Salt/dp/B000K6X8KI

Whenever I bake a brie, this is my secret weapon.

I'm not 100% sure but I think you will find it in here:
http://www.amazon.com/Natural-Harvest-Paul-Photenhauer-ebook/dp/B00ANT5X82/ref=sr_1_1?ie=UTF8&qid=1412640369&sr=8-1&keywords=semen+cookbook

This is what I was working with

This is what I have now

The Nesco one worked just fine. I didn't get a chance to try fruit on it before I freaked out and bought the big mamma jamma.

Samyang Nuclear Fire Ramen. link here