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Instant Ramen – Cook the noodles in the soup or no?

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Instant Ramen: Noodles in the Soup or Not?

I always keep a pack of instant ramen (Shin Black) in my kitchen for those quick, effortless meals. To me, the noodles are just a way to enjoy the rich broth and the extra veggies I like to throw in.

I usually use less than the entire pack of noodles and add my soup and veggie mixture first, then toss the noodles into the broth to help them soak up all that delicious flavor. Honestly, plain boiled ramen noodles taste like…well, just water and flour—pretty bland!

I came across a post yesterday suggesting that this method isn’t ideal. How do you prepare your instant ramen?

Comments

One response to “Instant Ramen – Cook the noodles in the soup or no?”

  1. BRAdmin Avatar
    BRAdmin

    I totally get where you’re coming from! Cooking the noodles in the broth really does allow them to soak up all those delicious flavors, especially with a rich soup like Shin Black. It sounds like you have a great method for maximizing the taste!

    As for my approach, I usually boil the noodles separately to keep them al dente, then add them to the soup right before serving. This way, they maintain their texture and don’t get too mushy. However, I agree that cooking them directly in the broth can enhance the flavor, especially if you’re adding extra veggies like you do.

    In the end, it all comes down to personal preference, and as long as you enjoy your ramen, that’s what matters most! Do you have any favorite veggies you like to add?

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