I add a lot of stuff to the packet it comes with
(Chilli oil, soy sauce, some spring onion, spinach and shiitake mushrooms that I dehydrated)
Mushrooms were an experimental option as I've only recently started to like them (air fryed in chilli oil and yes soy sauce)
Top is salmon and some of the portobello Mushrooms i described above
Probably getting too descriptive
Just wondering where to go from here in terms of making my own broth (preferably a spicy one)
by BEAN0S_69
7 Comments
Used mama hot&spicy noodles as a base if anyone wants to know
r/instantramen
So cool thing is guys i asked for advice on making my own broth in the post itself. Don’t think the instant ramen sub will be able to help with that. Combined with the fact only 2 things in this are from the packet(noodles obviously and the broth powder stuff) I feel posting here rather than there was justified.
… and it should stay there.
Holy shit, people on here are so cringey and judgmental. OP is literally asking for advice on upgrading to more authentic ramen. It’s not like making authentic ramen is an easy process. This is a post that can create useful and constructive conversation. In contrast to the hundreds of “Check out the ramen that I paid $30 for in Brooklyn”.
Since other people are being less helpful, try making your own broth with left over meat or vegetables. You can simmer left over meat or veggies in water for about 45 minutes and get a nice broth you can season yourself to your liking. I’m not big on spice, but try simmering garlic and red pepper in water for about an hour and that should create a nice spicy garlic broth.
That looks so good! All my ramen is “packet” ramen 🙂 I don’t usually have time to do all the traditional things. I mostly use the noodles for it, and skip the broth stuff. I purchased a pile of tonkatsu broth packets, so I’ll use that often. Sometimes I’ll roast a chicken for dinner, and make my own broth with the bones. Just yesterday I used the drippings from a stuffed pork loin as my broth (It was SUPER yummy!). I’ve used those hard chicken broth cubes, better than bullion, just some veggies, shrimp shell broth, and even just water (seasoned with whatever I want). I absolutely LOVE your mushrooms btw!
For a spicy broth, you can add any kinda spice, but a common addition is hot oil. You can pick that up anywhere… Water soluble hot is different than an oil based hot. The oil side hot will coat your ingredients and your mouth which tends to prolong the hot, but also allows it to slowly kick up as you eat. The broth based hot is a hit up front, but doesn’t stick around like the oil based hot.
Another lil tidbit of advice is know when to add your ingredients. Finishing oils (hot oil, sesame oil) aren’t meant to be cooked with, and, as the name implies, you add them at the end. I find I like the veggies more “crisp”, so add them to the cook last or just let the broth cook em. You can add an egg in too, but that’s a time thing depending on how you like your egg.
So many options! It’s fun to experiment!