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Have we done this before? Talk instant ramen

4,141 Views | 21 Replies | Last: 1 yr ago by FIDO*98*
General Jack D. Ripper
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8:34p, 2/1/25
I love making a nice tonkotsu for 24 hours (3 hours in instant pot ) and assembling the ramen the next day. Nothing better in the world. But where do yall stand with instant ramen?

Shrimp Maruchan is fantastic, but Buldak carbonara is pretty darn good.

Great video with chefs tasting instant ramen:

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BurnetAggie99
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9:28p, 2/1/25
Samyang Hot Chicken Buldak

Momo***u's Chili Wavy

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Bulldog73
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12:59p, 2/2/25
AG
I love shin black.
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B-1 83
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In reply to Bulldog73 • 2:53p, 2/2/25
AG
Bulldog73 said:
I love shin black.
I lie it, but it doesn't like me. There some seasoning in there that comes back at me a few hours later *burp*
Being in TexAgs jail changes a man……..no, not really
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AggieOO
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8:31a, 2/3/25
i like the Tapatio ones. I ditch the dried veggie packet and then add my own extra ingredients since they purposely leave room to add extra stuff.
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Teslag
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10:03a, 2/3/25
AG
Nonghshim black and red
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aTm2004
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12:45p, 2/3/25
AG
Maruchan will always be my go-to as it got me through a very poor time in college where I had $7 in my account to get me through almost 2 weeks, and they were 10 for $1.
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Slicer97
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12:11p, 2/10/25
AG
Shin Black

Add a few drops of fish sauce, crushed red pepper flakes, the white of a chopped scallion, and a couple of diced basil leaves before the water.

Add leftover steak, diced, and the green of the scallion after "brewing".
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TikiBarrel
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9:01a, 2/11/25
AG
https://instagr.am/p/CNMUTTgsyT4
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heddleston
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2:32a, 2/13/25
AG
Neoguri Spicy with a can of tuna and an egg thrown in
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bigtruckguy3500
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3:04p, 2/17/25
I don't eat it often, but it is definitely a comfort food. Usually I do some add-ins to make it better.

Taking a generic Top Ramen, I'll add in an egg, as well as a little extra soy sauce, and a little bit of garlic chili paste or garlic sambal. The egg I'll add to it raw, when the water is still super hot, and then quickly stir it. This breaks apart the whole egg, and especially the yolk, and makes the broth extra creamy and tasty. The garlic-chili paste gives it a bit of a kick.

I'm trying to be healthy these days. Was hoping the video reviewed some of the newer "protein ramen" offerings I've been hearing about. They're too expensive to have if they don't taste good. Would rather enjoy an unhealthy instant ramen than tolerate a healthy one.
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Head Ninja In Charge
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In reply to Slicer97 • 10:13a, 2/18/25
AG
Slicer97 said:
Shin Black

Add a few drops of fish sauce, crushed red pepper flakes, the white of a chopped scallion, and a couple of diced basil leaves before the water.

Add leftover steak, diced, and the green of the scallion after "brewing".
A man of taste.
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General Jack D. Ripper
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3:53p, 2/21/25
Buldak pink is my favorite but my lord it tears up my stomach.
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BurnetAggie99
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4:01p, 2/21/25
Picked up some Costco Ajinomoto Tokyo Style Shoyu Ramen with Chicken & it's pretty good. It's not spicy so will need to add some sriracha sauce.
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aggietony2010
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4:32p, 2/22/25
AG
Indomie Mi Goreng is a good cheap one.

PaMi Zeng Scallion Sichuan noodles are good but a little more expensive.

But both of those are more "instant noodles" than ramen.

Oh, and the Buldak 2x spicy if I want to hate myself.
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vmiaptetr
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3:14p, 3/5/25
AG
I've just started to branch out on Ramen. Up to this point, I've only done Maruchan.

Recently tried Sapporo Ichiban, and I really liked it.

Buldak is next on the list.
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nai06
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10:02a, 3/7/25
AG
WE ARE FINALLY TALKING RAMEN!


My go to varieties are Shin Black, Shin Gold, and Top Ramen Bowls. From there I dress it up with all sorts of things depending on my mood. Chili crisp of some kind, maybe a few mini wontons, either dried or fresh veggies, sesame seed or furikake, sometimes an egg yolk. If I'm planning on having it for dinner I'll add some sliced chicken or tinned fish for protein and make soy cured egg yolk ahead of time.

I'm a big fan of The Ramen Bae. They make dried ramen toppings that you can add directly during the cooking stage. My favorite is the veggie mix.

I wouldn't say I'm obsessed, but I really have branched out over the past few years on what I will add to ramen. It's just so versatile.

Pic of some the common things I add



Had to make a second pic for all the chili crisp varieties
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aggietony2010
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In reply to nai06 • 10:27a, 3/7/25
AG
That Fly By Jing Sichuan Gold is great. The crisps are good too, but I like the ease of a shaker bottle.
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nai06
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In reply to aggietony2010 • 10:36a, 3/7/25
AG
I really want to experiment more with Sichuan peppers because of the tinging sensation they give. I am thinking it would pair really well with a sweet candy or fudge.


That aside, Lao Gan Ma is my ride or die. I put that **** on everything.
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vmiaptetr
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3:39p, 3/13/25
AG
Finally tried Nongshim Shin Black. Very good.

Also tried Buldak Spicy Chicken. Also good.

Having only tried Nissin or Maruchan most of my life, almost everything I have tried now seems mind blowingly amazing.
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Gnome Sayin
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9:57a, 3/14/25
Decided to spend a little extra and bought the Pulmuone and Immi the other day. Will report back.

Edit update:

IMMI - expensive and awful
Pulmuone - moderately priced, thicker noodles and decent taste.

I'll try the others mentioned above but still sticking with the 25-30 cent packs
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FIDO*98*
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In reply to nai06 • 11:28a, 3/14/25
AG
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