Creamy Ramen Noodles Recipe - Food.com (2024)

FAQs

How to make your ramen noodles creamy? ›

One of our favorite recipes is to use two ounces of cream cheese or yogurt with a packet of ramen noodles. Add some red pepper flakes, and stir everything together until it's melty and creamy. The best thing about this recipe is that it's simple, and you can prepare it in only a few minutes.

Once your noodles are cooked, and package instructions are completed, remove ramen from heat. Transfer about 1/4 cup of broth to a heat safe jar, or container with tight fitting lid. Crack an egg directly into pot with noodles (optional) and place lid on pot, allowing egg to steam while we get to our Mayo Hack!

Keeping the broth at a low, rolling boil ensures that the released fat and particulate matter emulsifies in the broth, which makes the broth opaque and creamy.

So if you've tried milk in the past and it hasn't been to your liking, soy milk might be just what you were looking for. Dairy milk gives your ramen a milky, creamy character. It takes the heat out of spicy ramen and adds a thick, rich texture.

Tonkotsu is a viscous, creamy, and complex ramen made from simmered pork bones. The bones break down and release collagen while cooking, meaning that tonkotsu can be so thick that it coats the back of a spoon.

In a medium bowl, combine the noodles and the seasoning packet with 2 cups of water and microwave on high power until the noodles are cooked, 4 minutes. Stir the noodles and crack the egg on top. Microwave on high power until the egg white is just cooked through but the yolk is still runny in the center, 1 minute.

Is mayo good in ramen?! YES. The creaminess from the mayo and egg yolk make this something super special. Add on any of your favorite toppings, like a soft boiled egg, chili oil, chicken, beef or tofu!

They add protein, richness, and a delightful texture to the noodles and broth. But achieving the perfect scrambled egg texture can be tricky, especially when cooking them directly in the ramen.

Fortunately, instant ramen is incredibly versatile and easy to spruce up to fit your personal preferences. If you're a sucker for all things rich and creamy, the simple addition of heavy cream will do the trick. It perfectly counterbalances the savory, umami flavors with a subtly sweet, fatty taste.

The finished liquid tonkotsu broth is quite milky white in color. That's because the marrow, collagen and all the goodness of the bones are dissolved and woven into the liquid broth over the many hours of boiling.

What can you add to ramen noodles to make them better? ›

Soy milk is the secret ingredient that makes my creamy miso ramen EXTRA creamy. Unsweeten Soy Milk provides instant depth and richness to the broth that you can find at restaurants. Dashi Stock also provides instant umami flavor to the broth. Dashi powder is a staple ingredient that I always have in my pantry.

Start by bringing 3 cups of evaporated milk, 3 cups of milk, ¼ cup of unsalted butter, 2 chicken-flavored ramen seasoning packets, 1 teaspoon of salt, 1 teaspoon of garlic powder, ½ teaspoon of onion powder, ½ teaspoon of pepper, and ¼ teaspoon of hot sauce to a boil.

Fats like toasted sesame oil, chile oil, or an animal fat (pork, chicken, or duck are all awesome) Citrus juices—a quick squeeze of lemon or lime right before serving can go a long way to brightening flavors.

There are two main types of instant ramen: dry and soup-based. Heavy cream can be added to both. When paired with the dry variety, you'll end up with a rich, luscious sauce.

How do you thicken ramen broth? If you prefer a thicker broth, whisk in a mixture of cornstarch combined with cold water and allow to simmer for a few minutes. Add more as needed until it is the desired consistency. The amount of cornstarch and water will vary according to how much broth is being used.

◎Add half a teaspoon of baking soda to the hot water. ◎Add instant noodles and boil for 3 minutes.