I just buy whatever looks like it's on sale at the Asian market. I also add bok choy and sliced up hot dogs to my ramen. And on the rare occasion there is rice leftover, I will toss it in.

quote:

Originally posted by bald1:

That Tonkotsu Ramen Concentrated Pork Bone Soup https://www.amazon.com/gp/product/B00K69ZK46 along with some nice noodles like Hime Japanese Dried Ramen Ramyun https://www.amazon.com/Hime-Ja...odles/dp/B071Z6YX2M/ or Hakubaku Organic Ramen looks very appealing. https://www.amazon.com/gp/product/B007WQCENQ

Let us know how it goes.

This + the spicy lettuce wrap dipping sauce from P.F. Changs poured over the noodles = ramen noodle perfection.

I miss my ramen,
I am on a low sodium diet and 1,850 is way too much salt .
I tried buying Low Sod broth and using the noodles only , but that got to be a hassle.

I’ll use any of the various flavors, depending upon what I’m making, of the regular Ramen noodle packets as an extender for adding to my soup or chili meals.

quote:

Originally posted by konata88:

Let us know how it goes.

Getting ready to pull the trigger. Looks like the Hakubaku noodles will be the ones ordered with the Tonkotsu broth. The later may take several weeks to be delivered as it ships from Japan.

You know, you may be able to make a decent broth yourself. Tasty and healthy.

Start with ox tails (many supermarkets carry them). Or maybe even chicken bones after you carve off the meat off a couple of roasted chickens.

Simmer them for a day with various things like salt, pepper, garlic, onion or whatever suites your taste. This usually freezes well so you can use it when time is short - doesn't take much longer than boiling water to make instant ramen. Just freeze in bowl sized amounts.

Just add some sesame oil / seeds and green onions and gtg. Yea, this is more of a Korean style broth but still pretty hearty and tasty and goes well with noodles.

Tom Yum flavor by MAMA.

Intensely flavored. Sour and spicy. It's like mainlining MSG.

quote:

Originally posted by ScreamingCockatoo:
I will take the regular ramen packs and add soy sauce, lime juice and chili paste to it.
Then shred up cabbage and thin sliced onions and toss in it.

Take Raman chicken flavored or the Yakisoba chicken flavored and add about 2 ounces of very thinly sliced steak, 2 very thinly sliced mushrooms and 2 tablespoons or those frenchs onions (the ones you usually put on green been casserole) and stir the stuff around in the Raman for about 3 minutes......and eat it......talk about REALLY good.

quote:

Originally posted by konata88:
You know, you may be able to make a decent broth yourself. Tasty and healthy.

Start with ox tails (many supermarkets carry them). Or maybe even chicken bones after you carve off the meat off a couple of roasted chickens.

Simmer them for a day with various things like salt, pepper, garlic, onion or whatever suites your taste. This usually freezes well so you can use it when time is short - doesn't take much longer than boiling water to make instant ramen. Just freeze in bowl sized amounts.

Just add some sesame oil / seeds and green onions and gtg. Yea, this is more of a Korean style broth but still pretty hearty and tasty and goes well with noodles.

Appreciate the suggestion but at this stage of my retired life about the only homemade soups I'll make are navy bean and much less frequently split pea or lentil. Honestly I've gone to Bear Creek Country mixes for other varieties. With Japanese Tonkotsu, Vietnamese Pho, and Korean Noodle broths I would definitely much prefer getting help from packages. Its just how it is for this old man!

Thinking about this more:

Ramen is popular but actually is based on Chinese soup noodles of which there are many.

One in particular that is sufficiently popular to have an annual contest among restaurants in Taipei (think annual rib or chili cookoffs here) is Beef Noodle Soup (kind of a literal translation).

This is something that turns out great in a pressure cooker with short ribs (bone in okay; the bones come off easily after cooking). But simmering works as well.

There various recipes that can be found on the webz. The key ingredient which may or may not be readily available for you is the spice pack for which I can probably send you some if you want to try.

The spice pack (which includes things like star anise) may be a somewhat acquired taste. But it's one of my favorite soup noodle dishes when done well. And again, freezes nicely.

Oh, they even have a wiki page: https://en.wikipedia.org/wiki/Beef_noodle_soup

ETA: just saw your latest post. So, never mind But this is easy - just dump ingredients into a pressure cooker for 30 minutes.....

quote:

Originally posted by konata88:

The key ingredient which may or may not be readily available for you is the spice pack for which I can probably send you some if you want to try.

ETA: just saw your latest post. So, never mind But this is easy - just dump ingredients into a pressure cooker for 30 minutes.....

I very much appreciate the offer and your helpful posts here. As an aside we don't own a pressure cooker. Have a crock pot that hasn't been used in years. Favor a dutch oven in more recent times. LOL But yeah, not given to DIY these days as much as when younger and more adventurous.

quote:

Originally posted by BigSwede:
The instant Pho and clear noodles, made from mung bean. I get them from the local Asian markets

ETA: sorry not ramen

Link please?

quote:

Originally posted by ScreamingCockatoo:
This one is my favorite.

This has become my favorite as well. The only difference is that I prefer the chicken over the shrimp. I recently bought a case of them at .87 ea. Cheap and easy lunch.

Jim

We don't eat ramen that often anymore, and we usually buy the noodles from the refrigerated section of a local Asian store and make it from scratch. The Costco here has a couple of decent types of ramen in the frozen section as well. One is a Japanese style shoyu ramen and the other is a Chinese style ramen with wontons.

Our favorite instant ramen is Sapporo Ichiban Miso Ramen which we get from Amazon from time to time.

We put the brakes on ordering that concentrated Tonkotsu from Japan on Amazon because of what we found at a local store this morning. Separated from the "regular" instant ramen/noodle stuff somewhat hidden over in the oriental food section were NongShin Black @ $1.25 vs Amazon @ $1.76, Sapporo Ichiban Chow Mein & Original ramen @ $0.55 and 0.56 respectively vs $1.06 & 0.92 at Amazon.

Figured we'd try these first before doing anything else. As an aside we did try that Nissin Hot & Spicy shrimp...deemed it to taste unremarkable so we won't buy that again.

Nongshin is okay. The flavor isn't bad. The noodles have a different texture than most Japanese noodles -- tend to be a little more chewy. I buy it for a quick meal.

I think it's fine and reasonably priced for use in a pinch. I think even Costco carries it (big box full).

This is a little more pricey, somewhat readily available locally and not bad: https://www.amazon.com/Nissin-...keywords=nissin+raoh

No Costco within 6 to 8 hour drive

BTW we also picked up two 6 ounce packs of Orchid's Chuka Soba which the packaging says can be used for ramen noodle soup, pan fried yakisoba, or chilled hiyashi soba. It was the only brand in stock. No clue about whether its any good or not.

I love noodles and will eat almost any of them

I've never tried the Orchid Chucka Soba but seems like it's generally intended for a dish called hiyashi chuka which is kind of a Japanese take on Chinese cold noodles. It's a kind of chirashi type dish -- a mixture of ingredients with cold noodles. It's common / great on a hot humid summer day.

No reason you couldn't use it however you want

Along those lines, you might want to consider something like this if you can find it locally. I use something like this (but different brand - buy in Japan when we visit).

https://www.amazon.com/Hime-Ja...RBZZZ2JX2KQAXAD1W1M9

Taiwanese ones with the meat/soup packet, and a few other packets are the BEST!

https://www.airfrov.com/blog/6...les-you-have-to-try/