Making a real ramen from scratch is best left to the experts.
The soup stock is an art in itself.
Itll make instant ramen unrecognisable!
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Thats against her rules!, I thought.
As a poor uni student, Id eat anything.
But every time, I would think Why is mums so much better?
Its all in the topping, she said to me wisely.
Anyone can just boil vegetables in the ramen soup.
But if you top it with vegetables stir fried in a sauce, it is much better.
How true her words were.
OK, so its a bit more effort than tossing everything into one saucepan.
As for mum being a hypocrite?
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I take that back.
Plus, there are some things that are best left to the experts.
Ramen is on that list you either get it from a ramen shop, or you use instant.
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I once attempted to make ramen soup stock, from scratch.
Packet ramen soup stock is pretty darn good these days, if you ask me.
Most instant ramen soups have a decent depth of flavour and not just lots of salt.
This is a Korean brand of instant ramen.
you might use whatever vegetables you have to make this.
I used carrots, mushrooms, bean sprouts and Chinese cabbage, because thats what I happened to have.
You will have it on the table in 15 minutes, piping hot, ready to slurp down!
