In store bought ramen like this, how do u make the broth less watery?
i usually add in japanese mayo and beat egg yolk..it still tastes good but with the noodles its just bland.
by windows95tttweaks
32 Comments
LCAshin
Use less water
Internal-Command433
Miso paste can help thicken and add flavor
Horrible_Harry
I add unflavored gelatine and some type of fat, like beef tallow, to increase the body and richness. Also, I use unsalted stock instead of water. I’ll match the stock to whatever flavor packet I’m in the mood for. So chicken stock with chicken and beef stock with beef. I can’t do the seafood ones because of an allergy, but you could do seafood stock with the shrimp packets.
naterpotater246
I like to add chicken stock to my instant ramen, if i have some around
Jcskeeter
Might be sacrilegious but I add some milk to mine to make it more creamy. 🤷🏻♂️
salmonlips
Chicken Stock (or veggie stock) also bone broth powder goes a long way too. I have also miso pasted it then you have miso tonkotsu, add some chili oil and now you’re laughing. Bonus trick i once learned from a ramen class, add milk or soy milk.
Usually just add less water to taste, cook noodles separately so it doesn’t starch up the water, that changes the taste for me too and i can’t control it the same.
rednotdead
Slice of plastic cheese will melt and can thicken
DoughnutOrganic5220
Dont add the seasoning pack until done cooking the noodles. Dont use a lot of water
fuzzyeagles
Not super traditional, but i toss in a heaping spoonful of chunky peanut butter plus a splash of sesame oil and mirin
Village-Idiot-savant
Boil the noodles without the packet. Once the noodles are cooked, dump out, half of the water and then, add the seasoning.
EtherParfait
This is a joke right
neptunexl
These noodles are pretty bland to begin with in my opinion. You’re not going to get good tonkotsu from a packet like this. I recommend the Nissin Raoh tonkotsu if anything. After you cook in a pot with water, strain the noodles while saving the water. Set noodles aside. Add some of the noodle water into a bowl, mix in the flavor packet. Add your mayo and egg yolk. Mix everything nicely. You can really do all this while the noodles cook by adding boiling water to a bowl before putting the noodles in the pot. This way you’re prepping the broth and then adding the cooked noods. Then add more water if you need. Then finish with toppings. I always keep some Knorr chicken bouillon on stock and well as adding fresh or powder garlic and onion powder. I like my broth to be really rich in taste.
ttrilliann
Add milk! 🤗
RuhRohRaggy1
Miso paste, water, and I like a lil heavy cream too
hesagoodkid
I boil my noodles as usual, and use a tiny bit of the water (maybe a couple tbsp) mixed with the spice powder, mayonnaise (Kewpie) an egg yolk, garlic and ginger, peanut butter and hot sauce!
Ok-Might3341
Read the base ingredients and add more of whatever thickener is already in it. I use either toasted sesame oil, miso paste (highly recommended) or a premixed corn starch slurry. Premixed because stirring in corn starch into an otherwise ready to eat broth can be a pain in the butt
RideElectrical1973
how do you cook them?
whatthepfluke
…use less water?
walkaway2
Chicken broth instead of water
swimgooood
I replace a third of the water with coconut cream
justasapling
Instant ramen doesn’t have enough flavoring in the packet to make soupy ramen.
Cook the ramen in just salted water, the seasoning packet should go directly into whatever bowl the ramen will end up in.
Ramen takes like 20 seconds to cook at most. Pull the noodles basically as soon as the brick starts to fall apart.
Put the noodles into the bowl and then pour only as much of the water as you want. Adjust to taste. Mine usually end up basically just noodles coated in thick broth, like a pre-assembled tsukemen.
SkyeRibbon
I mix in kewpie mayo and a whole egg to the broth. Garlic too.
pizzanub
You will have to add some kind of fat like peanut butter or heavy cream.
si_es_go
place an egg yolk in the bowl and mix the sauce base with the yolk, now add water til desired consistency while stirring the yolk & base!
minimalstrategy
I add gochujang to that exact ramen
MrPewp
Try the Japanese viral instant ramen trick, you mix in kewpie mayo, minced raw garlic, and an egg with the seasoning packet before mixing that with hot water, here’s America’s Test Kitchen’s article about it.
For less watery mazemen, the key is fat. Fat gives the noodles body, like carbonara—thick sauce made of water, guanciale fat, yolks, and cheese.
For mazemen you can use fat like: – Aroma oil. Gently simmering garlic and green onions for a little while. This just most traditional method. – Heavy creams. Milk or nut milks are fine, you just want the thick kinds. – Cheese. Grated parm or something in the umami nutty range works great but need to mix in vigorously immediately to melt and incorporate evenly. – Mayo. Mayo is the ultimate cheat code. Full fat and thick. People will say it must be kewpie but in the US I have used Dukes and love that too. – Egg yolks. Yolks are great but need to mix immediately, but be careful, don’t let your yolks scramble in the pan.
You can use individually or a combination, like carbonara. Just think about how those combinations will affect the texture and taste.
Good luck!
CustomKidd
What up with that egg yolk consistency?? Looks like it’s got uni on it or something
LovelyBatLady
I do what you do with the egg and mayo(I use Duke’s), but I also get Buldak sauce from Walmart and add about a tablespoon in.
32 Comments
Use less water
Miso paste can help thicken and add flavor
I add unflavored gelatine and some type of fat, like beef tallow, to increase the body and richness. Also, I use unsalted stock instead of water. I’ll match the stock to whatever flavor packet I’m in the mood for. So chicken stock with chicken and beef stock with beef. I can’t do the seafood ones because of an allergy, but you could do seafood stock with the shrimp packets.
I like to add chicken stock to my instant ramen, if i have some around
Might be sacrilegious but I add some milk to mine to make it more creamy. 🤷🏻♂️
Chicken Stock (or veggie stock) also bone broth powder goes a long way too. I have also miso pasted it then you have miso tonkotsu, add some chili oil and now you’re laughing. Bonus trick i once learned from a ramen class, add milk or soy milk.
Usually just add less water to taste, cook noodles separately so it doesn’t starch up the water, that changes the taste for me too and i can’t control it the same.
Slice of plastic cheese will melt and can thicken
Dont add the seasoning pack until done cooking the noodles. Dont use a lot of water
Not super traditional, but i toss in a heaping spoonful of chunky peanut butter plus a splash of sesame oil and mirin
Boil the noodles without the packet. Once the noodles are cooked, dump out, half of the water and then, add the seasoning.
This is a joke right
These noodles are pretty bland to begin with in my opinion. You’re not going to get good tonkotsu from a packet like this. I recommend the Nissin Raoh tonkotsu if anything. After you cook in a pot with water, strain the noodles while saving the water. Set noodles aside. Add some of the noodle water into a bowl, mix in the flavor packet. Add your mayo and egg yolk. Mix everything nicely. You can really do all this while the noodles cook by adding boiling water to a bowl before putting the noodles in the pot. This way you’re prepping the broth and then adding the cooked noods. Then add more water if you need. Then finish with toppings. I always keep some Knorr chicken bouillon on stock and well as adding fresh or powder garlic and onion powder. I like my broth to be really rich in taste.
Add milk! 🤗
Miso paste, water, and I like a lil heavy cream too
I boil my noodles as usual, and use a tiny bit of the water (maybe a couple tbsp) mixed with the spice powder, mayonnaise (Kewpie) an egg yolk, garlic and ginger, peanut butter and hot sauce!
Read the base ingredients and add more of whatever thickener is already in it. I use either toasted sesame oil, miso paste (highly recommended) or a premixed corn starch slurry. Premixed because stirring in corn starch into an otherwise ready to eat broth can be a pain in the butt
how do you cook them?
…use less water?
Chicken broth instead of water
I replace a third of the water with coconut cream
Instant ramen doesn’t have enough flavoring in the packet to make soupy ramen.
Cook the ramen in just salted water, the seasoning packet should go directly into whatever bowl the ramen will end up in.
Ramen takes like 20 seconds to cook at most. Pull the noodles basically as soon as the brick starts to fall apart.
Put the noodles into the bowl and then pour only as much of the water as you want. Adjust to taste. Mine usually end up basically just noodles coated in thick broth, like a pre-assembled tsukemen.
I mix in kewpie mayo and a whole egg to the broth. Garlic too.
You will have to add some kind of fat like peanut butter or heavy cream.
place an egg yolk in the bowl and mix the sauce base with the yolk, now add water til desired consistency while stirring the yolk & base!
I add gochujang to that exact ramen
Try the Japanese viral instant ramen trick, you mix in kewpie mayo, minced raw garlic, and an egg with the seasoning packet before mixing that with hot water, here’s America’s Test Kitchen’s article about it.
[https://www.americastestkitchen.com/articles/3101-japanese-mayo-hack-makes-cheap-ramen-taste-luxurious](https://www.americastestkitchen.com/articles/3101-japanese-mayo-hack-makes-cheap-ramen-taste-luxurious)
https://preview.redd.it/4x1j0ky7euue1.jpeg?width=800&format=pjpg&auto=webp&s=5070d2a55727b4456e37f0348973ef1e88f95151
Cheese + Gochujang. The Koreans were on to something with this.
Squirt in some kewpie mayo and whisk it around. It makes it somewhat opaque and adds a richness from the fat. I think it’s a pretty good mod.
Soy milk and miso paste. Like this: [https://www.justonecookbook.com/vegetarian-ramen/](https://www.justonecookbook.com/vegetarian-ramen/)
Hi! I’m former Japanese ramen chef.
For less watery mazemen, the key is fat. Fat gives the noodles body, like carbonara—thick sauce made of water, guanciale fat, yolks, and cheese.
For mazemen you can use fat like:
– Aroma oil. Gently simmering garlic and green onions for a little while. This just most traditional method.
– Heavy creams. Milk or nut milks are fine, you just want the thick kinds.
– Cheese. Grated parm or something in the umami nutty range works great but need to mix in vigorously immediately to melt and incorporate evenly.
– Mayo. Mayo is the ultimate cheat code. Full fat and thick. People will say it must be kewpie but in the US I have used Dukes and love that too.
– Egg yolks. Yolks are great but need to mix immediately, but be careful, don’t let your yolks scramble in the pan.
You can use individually or a combination, like carbonara. Just think about how those combinations will affect the texture and taste.
Good luck!
What up with that egg yolk consistency?? Looks like it’s got uni on it or something
I do what you do with the egg and mayo(I use Duke’s), but I also get Buldak sauce from Walmart and add about a tablespoon in.