You can also cook the noodles separately in a pot of boiling water. [5] X Research source
Another alternative would be to rinse the noodles under cold water. [8] X Research source
Some toppings should be added at the last minute, after you’ve already poured the ramen into a serving bowl.
Fish sauce Japanese curry powder Ponzu Miso paste Thai curry paste
Citrus juices, such as a squeeze of lemon or lime. Add these just before serving. Oils such as: animal fat, chili oil, or sesame oil. Spices such as: chili flakes, coriander seeds, or white pepper. You will need to remove the seeds prior to serving, however.
For quick cooking vegetables, try: baby spinach, bean sprouts, scallions, or watercress. For long cooking vegetables, try: broccoli, snap peas, snow peas, or shredded carrots. No fresh vegetables? Try frozen ones instead! Be sure to thaw them under running hot water for about 30 seconds first.
Hard boil an egg in cold water. Peel it, slice it in half, then add it on top of the ramen, just before serving. Soft boil an egg after the water has already started to boil. Cook it for 3 to 7 minutes, then peel it, slice it in half, then add it to the ramen just before serving. Try an egg-drop instead. After the noodles and broth have cooked, give them a stir. Pour a lightly-beaten egg into the pot while the broth and noodles are still moving. Poach an egg right on top of the noodles. Let the egg boil for 30 seconds. Turn off the stove, cover the pot with a lid, and wait 30 more seconds. [15] X Research source Add a fried egg on top. You will need to fry the egg and cook the ramen separately. Slide the fried egg right on top of the ramen before you serve it.
Keep the meat to a minimum. You want to focus on the ramen noodles and broth itself. [18] X Research source Thinly sliced pork belly or shoulder are the most popular and authentic. [19] X Research source
Fish cakes Sliced daikon, lotus root, or shitake mushrooms Shredded nori Menma-fermented bamboo shoots.
