Creative food craft ideas
This weekend is Memorial Day here in the States, so I thought I’d gather some sweet red, white and blue inspiration. Find a slideshow of patriotic desserts HERE at Better Homes and Gardens, such as this parfait or this ice cream dessert. Family Fun has loads of ideas HERE, like this fruit flag or these ice cream Uncle Sams.
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acket ramen is one of those pantry staples that rarely lets you down.
It is cheap, quick and wonderfully comforting when you need something hot but have neither the time nor enthusiasm for a complicated dinner. Still, there is a fairly large gap between a plain bowl of instant noodles and the beautifully topped ramen bowls we see in restaurants.
Thankfully, that gap can often be closed with a spoonful of something from the fridge.
You do not need to make a twelve-hour broth or braise pork belly all afternoon. A few flavourful additions can give packet ramen more richness, freshness, texture and colour in less time than it takes to decide what to order for delivery.
Adding protein, vegetables, sauces, aromatics and fresh toppings is one of the easiest ways to turn instant noodles into a more filling meal.
Before adding anything else, taste the seasoning carefully.
Instant ramen sachets can be salty, particularly once you add soy sauce, miso, kimchi, cheese or another strongly flavoured ingredient.
Start with half to three-quarters of the packet. Add more after the broth and toppings are in the bowl.
You can always sprinkle in a little extra.
Trying to remove seasoning from an already salty broth is much harder and usually involves adding so much water that you accidentally create soup for six people.
The easiest instant ramen upgrade happens before the noodles even enter the saucepan.
Replace some or all of the water with:
Stock gives the soup more body and depth without adding any extra cooking time.
Choose a reduced-salt stock when you plan to use the enclosed seasoning sachet as well.
Fresh aromatics can completely change the flavour of packet noodles.
Gently fry one sliced garlic clove, a teaspoon of grated ginger and the white part of a spring onion in a little oil.
Once everything smells fragrant, add the water or stock and cook the noodles as usual.
Finish the bowl with the sliced green part of the spring onion.
This simple upgrade works with chicken, beef, vegetable and spicy ramen flavours.
Miso gives instant ramen a deeper fermented flavour and makes a thin broth taste far more substantial.
Place one or two teaspoons of miso in a small cup. Add a splash of hot noodle broth and stir until smooth, then return the mixture to the saucepan.
Add miso near the end rather than boiling it aggressively.
White miso is generally milder and slightly sweeter, while red miso brings a stronger, saltier flavour.
Try pairing miso ramen with:
Chilli crisp is one of the fastest ways to make packet ramen taste exciting.
A single spoonful can add chilli heat, fragrant oil, garlic and crunchy pieces.
Drizzle it over the finished bowl rather than boiling it with the noodles. This keeps the crispy pieces from becoming soft.
For a spicy and slightly tangy bowl, add:
Peanut butter in ramen sounds suspicious right up until the first mouthful.
Whisk one tablespoon of smooth peanut butter or tahini with a little hot noodle broth. Stir it back into the saucepan with chilli sauce, soy sauce and rice vinegar.
The finished broth becomes creamy, nutty and satisfying.
This works particularly well with spicy, chicken or vegetable ramen.
For a quick satay-style noodle bowl, top it with:
A halved soft-boiled egg makes even the most basic packet noodles look like a planned meal.
Cook the egg in boiling water for approximately six and a half to seven minutes, then transfer it to a bowl of iced water before peeling.
For extra flavour, briefly marinate the peeled egg in soy sauce and a little mirin.
You can also add eggs in several quicker ways:
Eggs are frequently recommended as a convenient way to add both richness and protein to instant ramen.
Mushrooms bring the savoury flavour packet ramen often needs.
Slice button, Swiss brown, oyster or shiitake mushrooms and fry them in a hot pan with a little oil.
Avoid crowding the pan. Mushrooms need space to brown rather than quietly steam in their own liquid.
Once they are golden, add a little butter, garlic or soy sauce.
Place them over the noodles just before serving so the edges remain crisp.
Kimchi gives ramen heat, acidity, crunch and fermented savouriness all at once.
Add a spoonful of kimchi juice to the broth, then arrange chopped kimchi over the finished noodles.
Other pickled vegetables work too.
Try:
The cool crunch of pickled vegetables is especially welcome against hot, soft noodles. Pickles and fresh vegetables are also an easy way to add contrast and freshness to instant ramen.
Replace approximately one-quarter of the cooking water with coconut milk.
Add a teaspoon of red, green or yellow curry paste and stir until smooth.
Finish the bowl with lime juice and fresh herbs.
This creates a creamy, Thai-inspired ramen that works beautifully with:
Start with a small amount of coconut milk. Too much can make the broth heavy and hide the other flavours.
Cheese and ramen may not be a traditional pairing, but they are very good friends.
Place a slice of mild melting cheese over piping-hot noodles and allow it to soften into the broth.
You could also use:
Cheese is especially good with spicy Korean-style instant noodles because it softens the heat and makes the sauce creamy.
This is unapologetic comfort food.
Corn adds sweetness and colour to savoury ramen broth.
Fry fresh, frozen or drained canned corn in a small amount of butter until lightly golden.
Spoon it over the noodles with black pepper and sliced spring onion.
Buttered corn is particularly good with:
A small knob of butter can also be stirred directly into the broth.
Once you start combining the additions, packet ramen becomes much more interesting.
Add peanut butter, chilli crisp, rice vinegar, spring onion and crushed peanuts.
Add miso paste, buttered corn, crispy mushrooms, sesame seeds and a jammy egg.
Add kimchi, a spoonful of kimchi juice, melting cheese, spring onion and sesame oil.
Add coconut milk, curry paste, lime juice, coriander and prawns or tofu.
Add fried garlic, crispy mushrooms, soy sauce, spinach and a soft-boiled egg.
Add peanut butter, cooked chicken, chilli sauce, cucumber, carrot and crushed peanuts.
Some vegetables cook quickly enough to go straight into the ramen saucepan.
Try:
Add sturdy vegetables with the noodles and delicate greens during the final minute.
Frozen vegetables are especially handy because you can add a handful without creating extra washing up.
A beautifully arranged bowl really does make instant noodles feel more special.
Use a deep, wide bowl and arrange the toppings in separate little groups rather than stirring everything together.
Place the egg on one side, greens on another and mushrooms or meat across the centre. Finish with spring onion, sesame seeds, nori or chilli oil.
Nobody needs to know the entire meal began with a seasoning sachet.
You do not need to add all ten upgrades to one bowl.
Choose:
For example, try miso for richness, spinach for freshness, crispy mushrooms for texture and an egg for protein.
Packet ramen will always be useful because it is quick and inexpensive. With a few clever additions, it can also be the sort of dinner you genuinely look forward to eating.