In Honor of Momofuku, Five Ways to Ramen ‘Gourmet’
You may have seen Momofuku Ando trending today. He would've been 105 today, but lived a very long life. He was one of the original inventors of instant ramen. Because of that, he's one of the reasons I'm alive today as that was a staple food of mine growing up. You don't just have to make it the traditional way, either. Here's a few simple things you can do.
Add other stuff.
Doesn't have to be anything fancy, either. Simply by adding shrimp or imitation crab will make it a bigger meal.
Crack an egg in it
While it's still cooking (not boiling) remove from heat and crack an egg into the noodle soup and give it a light stir. Like egg drop soup, but with ramen.
Pan-fry the noodles
Something I never thought about until much later in life. Cook according to direction, then strain and fry the noodles in a pan on the stove. Toss in some vegetables and meat if you're rich and you're golden.
Break up the dried noodles and cover with chocolate for a fun and easy treat
Like a haystack, but instead of coconut, it's chocolate-covered ramen. It's actually very good.
Use the dried noodles as a texture in salads.
You can also do this in any pasta dish as well. As a substitute for croutons, break this up into pieces and add to your dish.
Bonus: Eat dry
Don't pretend you never did this at least once. How do you make it gourmet, you ask? Easy, use these as 'buns' and melt some cheese in between.
No doubt you have better ideas than I do. Tell us in the comments!