When i get to the end of a rotisserie chicken, or I’ve made pulled pork, i create a broth of meat, mushrooms, chopped spinach, celery, soy sauce, lime juice, and a bunch of spices like garlic, ginger, parsley, chives, salt, pepper, and crushed red pepper.

Then i add the real star of the show - Korean Gochujang paste, which is fermented red pepper paste. It is spicy, but not too hot, with a really delicious flavor.

Then I add the ramen, and serve. Absolutely delicious, one of my favorite foods in the world. I just cooked up a crock pot of pulled pork, and I’ll be making a big pot of soup today to dip into for the weekend. I also saved the pork broth, which will make an amazing base for it.

Dont use gochujang in a bottle, get the real stuff in the tub. It runs about $7-10 on Amazon. I’ve used Roland because it is all exactly the same, and Roland is among the cheapest. Publix just started carrying the tubs, but a different brand, so now i dont have to mail away for it. The new brand is exactly the same as Roland. It obviously all comes from the same factory, just different labels.

I also sometimes sautee up the same ingredients in a pan, toss in rice noodles, or drained ramen noodles, then add guochujang, thinned with a bit of oil and soy sauce, to coat it all. Also amazing.

Any combination of ginger, garlic, onion, pepper, and whatever leftover meat and/or veggies I’ve got.

Or, if I have leftover soup, I do one cup water, one cup soup and one half of the seasoning pouch. It’s especially great with cabbage and sausage soup, but split pea is pretty good too.

I didn’t see this listed yet, but this is by far the best I’ve had. I use Shin Ramen, it’s pretty spicy. This offsets the spice a little, but it’s still pretty spicy. I’m sure this works with other ramen just fine as well.

Noodles and flavor/herb packets into bowl with water, bowl into microwave.

In another bowl put 1 egg, about the yolks sized amount of kewpie mayo, and a few shakes of soy sauce, however much you want. Whisk it all together well.

Once your noodles are done cooking, SLOWLY pour its super hot contents into the egg mixture while whisking the entire time. Basically you don’t want it to get hot enough to cook the egg until it all evenly incorporates.

Enjoy. I like this more than most restaurant ramen.

Sometimes I’ll add meats or a boiled egg or green onions if I have it on hand, but that’s absolutely not necessary for it to be amazing.

Egg, peanut butter, frozen peas, chopped up deli meats, thin sliced cabbage, sriracha or gochujang.

If I’m trying to make it a real meal whatever veg / seafood / meat I might have around. But my lazy addition is a spoonful of crunchy peanut butter (and usually some extra spice) makes it feel more nutritious creamier and kinda like satay.

A couple/few steamed eggs, bean sprouts, some relevant protein to the flavor of ramen I’m having, be it sliced lunch meat, left over pot roast, what have you.