Tips every college student or everyone should know. Enjoy ramen with less guilt from now on.
Today I’m going to make Korean ramen. Some people don’t like it because it’s fatty, or it’s too salty, etc. But actually there is a better way to make ramen. And here goes how.
Korean Ramen Best Seller Top 4: Shin Ramen, Jjapaghetti, Ansung Tangmyeon, and Neoguri. Best-selling product doesn’t necessarily have the best taste but somehow I like the best-seller the most. So, today I will use Shin Ramen which is actually all-time best-seller, not only for last year.
If you have cravings for ramen once in a while, not everyday, firstly, throw away all the ramen noodle cooking water to remove the bad oil used to preserve the noodles. And secondly, use only half of the soup powder. That will make things much better for your body.Print
- 1 Korean ramen
- 1 ¼ cup drinking water
- 1 Egg
- 2 tablespoons onion, chopped
- About 1 tablespoon of spring onion, sliced
- 1. In a pan, add in 1 ½ cups of water and ½ package of ramen soup powder. And over medium-high heat, bring it to boil. Then add in the instant ramen noodle. And reduce the heat to medium and cook for 2 minutes, stirring lightly. Then strain the noodle and set aside. The ramen cooking water is like this when it’s cooled, meaning I just removed a lot of fat from my bowl of ramen. And wipe out the residual oil in the pan with kitchen towel because I will use it again.
- 2. Over high heat, in the same pan, quickly add 1 ¼ cups of drinking water and remaining 1/2 package of soup powder, ramen flakes, and 2 tablespoons of chopped onion. Meanwhile lightly beat 1 egg. When the soup starts to boil, add in beaten egg little by little, making a circle. When the egg is cooked, add in the noodle and cook until the noodle is done. Then transfer to a serving bowl and garnish with sliced green onion.
- Serving Size: 1