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Originally Posted by capt_noonie  Yeah, those Korean ramens are SPICY! I never order food "hot" at Korean, Thai, or Laotion places. They do not mess around with that stuff!
On another note, what do you feel about ramen joints? It's SO popular here, but I can't justify spending $10-12 for a bowl of ramen with ONE measley piece of pork in it, and then add 50 cents for each egg (HALF!), corn, mushrooms, seaweed, etc, when I can make my OWN ramen at home (instant or otherwise) for a fraction of the cost. I don't care if the ramen chef is straight from Japan with ramen medals around his neck, I don't think paying that much for a bowl of carbs is worth it.
Now pho on the other hand. $6 for a big bowl FULL of beef, and most likely the cook is straight from Vietnam.  |
Yeah, I can't pay for ramen when I can cook it better at home. I like to make chicken stock from chicken feet and backbone, and then use that (thinned out a bit of course) instead of water for the ramen. Then add some boiled chicken meat (gotta do dark; so much more flavorful than white meat). As for veggies, I keep it really simple: lots of white onion, lots of green onion, and a couple of diced serrano chiles with the ribs and seeds included. If you boil the onions for 20-30 minutes you get a really strong flavor that works very well with that Shin Ramyun ramen flavor packet. The two extra serranos make it very spicy. I tried it one time using 4-5 habaneros instead, and while the heat was just awesome, habaneros have too floral a flavor to work well with it. So serrano is my go-to chile for soups.