Upgrade Your Instant Ramen
Instant ramen noodles—the quintessential, iconic budget food. While the pre-packaged variety is mostly associated with college dorms, the homemade or restaurant versions are celebrated for their decadent earthy flavors and soul-warming broth.
While I may not be able to make instant ramen any healthier (the noodles are deep fried, and therefore contain much more fat, not to mention the sodium), I have certainly cracked the code on getting a much more traditional and homemade flavor out of your 20 cent noodle soup.
Upgraded Instant Ramen
- mortar and pestle
- 1 pkg instant ramen noodle soup, chicken
- 3/4 cup water
- 1 tsp soy sauce
- 1 Tbsp red miso paste
- 1 Tbsp furikake (rice seasoning) or dried nori
- 1 Tbsp katsuobushi or bonito flakes
- ½ tsp fish sauce
- 1 tsp chili oil
- In a mortar and pestle or spice grinder, combine furikake and bonito flakes then grind to a fine powder to create instant dashi powder.
- In a serving bowl, add soy sauce, miso paste, and dashi powder and mix thoroughly to combine.
- Bring enough water to cover noodles to a boil on high heat. Cook instant ramen noodles for 3 minutes, or according to package directions. Reserve seasoning packet.
- Drain noodles and add to serving bowl along with water and half of ramen seasoning packet.
- Top with chili oil and your favorite ramen additions such as cilantro, green onion, nori, marinated soft boiled egg, etc...