Late Night Souped-Up Ramen (Patreon)

Ramen hacks have been known to take the internet by storm—for good reason. Here are some quick tips to upgrading those instant noodle packets you have lying around.

Way back in 2011, I posted an article on Serious Eats that went about as viral as things could go in those early days of Web 2.0. It was called Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles, and its contents were as-advertised.

I haven't re-read that article in at least a decade, but I was surprised to come across it and realize that I still follow most of the basic rules, even when I'm improvising. I did the same with this bowl of instant tonkotsu ramen that I gussied up with a quick condiment I made from onion scraps, beef jerky, and chili oil, along with a slice of American cheese stirred straight into the hot soup. (The cheese adds some flavor, but really it adds a nice body to the soup—it's especially good in instant tonkotsu-style broths, which are never as rich and creamy as the real deal.)

I'm not going to give you a recipe for a thing I made specifically out of the random scraps I had lying around after karaoke night. But I will sum up my recommendations for souping up your ramen and ask you: What do you all put into your ramen when you can't really be bothered to cook a meal from scratch? Leave your own instant ramen hacks for fellow Frienjis in the comments below!

Tips for Souped-Up Ramen:

Boost the broth with condiments: Try miso, chile bean sauce, curry paste, fish sauce, harissa, vinegar, or ponzu. Keep the combination focused and reduce the amount of seasoning packet you use if adding salty ingredients.

Finish with aroma, richness, and acidity: White pepper, Sichuan pepper, chile flakes, sesame oil, chile oil, rendered animal fat, or a squeeze of citrus can transform a basic bowl.

Add vegetables according to cooking time: Stir quick-wilting greens into the finished soup; cook sturdier vegetables with the noodles; thaw frozen corn or peas and add them just before serving.

Add an egg: Hard- or soft-boil an egg alongside the noodles; stream in beaten egg for ribbons; gently poach one in the covered pot; or top the ramen with a fried egg.

Turn leftovers into toppings: Thinly sliced raw meat can cook directly in the simmering broth, while cooked chicken, steak, bacon, ham, or even hot dogs add easy substance and flavor.

Use ramen as a flexible base: Adapt it toward pho, tom kha, pad Thai, sweet-and-sour noodles, cheesy chile noodles, corn chowder, or other familiar dishes rather than treating the seasoning packet as the entire recipe.

For dry or stir-fried ramen, undercook the noodles: Drain them while still slightly firm, then finish them quickly in a very hot pan with the other ingredients and sauce.