I’ve always got some chopped up leek/spring onions/chives in my freezer that I put into my ramen.

Sesame seeds are also nice, especially those toasted flavoured ones you can sometimes find at Asian supermarkets.

I also splash in a little bit of soy sauce and or toasted sesame seed oil.

I guess you could put eggs in too, since real ramen often has a half of an egg floating in it. Not sure if a plain boiled egg would really work the same though.

Now, does any of this fundamentally change the experience of eating instant ramen? No, but it does provide a facsimile of actual cooking and with rising food prices that’s probably the best we can soon hope to achieve :doomer:

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Welcome to c/food!

The place for all kinds of food discussion: from photos of dishes you’ve made to recipes or even advice on how to eat healthier.

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