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Shin Ramyun is also one of my favorites. You can pretty much find it in every Asian grocery store. I always have some stocked up. Try to drop an egg in the noodlesoup when you cook it next time, it always makes it better. Whenever I am overwhelmed with American food, I always make myself a nice bowl of Ramen noodle soup. There is this most famous brand in China called "Kang Shi Fu", that's my all time favorite, but it's hard to find here.
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thenewgreen · 4655 days ago · link ·
Do you cook the egg first? If so, how? I would like to try this.
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You just crack the egg in the noodle soup while you boil the noodle, when the noodle is done, the egg will be cooked too. Now there are two types eggs in the noodle soup, one that we call "Flying Egg", which you whip the egg first then slowly stir it in the soup, so that the egg are floating pieces in the soup, kind of like the egg in the "Egg Drop Soup". The other type is that you just crack the egg, and drop it in the soup, do not stir it until the egg is cooked, so that you can get a whole egg in the soup.
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thenewgreen · 4654 days ago · link ·
Thanks gq, "Flying Egg" just sounds fun. Is there a name for when you don't stir it in until it's cooked? If not, we should think of one. I will be trying the flying egg this week!
insomniasexx · 4655 days ago · link ·
http://i.imgur.com/tPOCy.jpg
Sorry for (perhaps) the first rage image on hubski but this has been how I've done my ramen. Basically you can do the egg however. I prefer to fry mine and plop it on top. Credit goes to somewhere on /r/fffffffuuuuuuuuuuuud