Reddit mentions: The best soups, stocks & broths

Here's a list that I keep posting anytime someone asks for vegetarian crock pot recipes. Not all of them are "dump & forget", but all of them are great!

>cooking a simple butternut squash

>sweet & spicy chili with that butternut squash - SO GOOD!

>quinoa stuffed peppers - sub TVP or minced seitan for the beef

>veggie lasagna - this one's so good it's in regular rotation! you can put pretty much any veggies in that you want. i usually get a bag of frozen squash to toss in there. or you can do just spinach. or whatever you like honestly

>tortilla soup - instructions aren't for crockpot, but just toss it all in and cook on high for 2-3 hours or low 4-6

>french onion soup - this one requires some conversion to be vegetarian and crockpot friendly. i do the first step for caramelizing the onions in the oven, then transfer the onions to the crockpot for the rest of the instructions and then simmer on low for 3-4 hours. substitute not-beef bullion cubes and vegetable broth for the meat broths. traditional worchestershire sauce isn't veg-friendly either, but there is a vegan brand out there somewhere (can't remember the name right now)

>stuffed cabbage rolls. i added some TVP to the stuffing too, and it was great!

>aloo gobi - not written as a crockpot recipe, but just toss it all in and turn it on high. usually takes ~5-6 hours on high for the potatoes to get fully tender. if you use red potatoes, it might not take as long since those are more tender. not spicy at all, so i highly recommend adding some chilies, habanero, or ground spicy pepper if you want spicy!

>chana masala - i added some blackeyed peas i had in the freezer, and it was a great addition!

>eggplant parmesan - this one is excellent!

>mexican casserole - pretty good, but i still prefer making something like this in the oven (with crushed tortilla chips and cheese on top, which gets nice and crispy)

>scalloped potatoes - this one has a can of condensed soup in the ingredients, which i don't like to do. but i've successfully subbed this from-scratch 'cream of anything' (with vegetable broth, of course)

>quinoa chili - so so excellent. the quinoa gives it a nice thick texture. the instructions aren't for a slowcooker, but just toss all the ingredients in and let her cook on high 4ish or low 8ish hours.

>white bean and spinach soup - a hearty, delicious soup for cold winter days.

>another good and simple one is tossing potatoes wrapped in foil on top of whatever you're cooking. rub them down with some olive oil and season with salt/whatever then wrap em up tight. works with regular potatoes or sweet potatoes.

>seitan - super versatile, but I like it best just sliced thin on cold sandwiches. Also pretty good chunked up in pot pies

>falafel - I haven't tried this one yet, but it looks great!

>red lentil dal

>honey glazed carrots - haven't tried it yet, but it sounds great!

Some are saying to use store bought, which is fine. American versions are quite different than Thai versions though. I believe homemade to be the best, personal opinion, because you can adjust things easily and control salt. Plus the aroma is fresh and leave my house smelling like my friends' houses LOL

Below are the hard to find ingredients used in every authentic curry paste video I've come across. If you can't get things locally but use Amazon and are willing to spend a little more than at a local spot, you can find exactly what you need to make good curry paste.
None of these are end all be all brands/sellers, just ones I use regularly or have used. Look for lower prices as needed! Just guiding you on some common hard to find items & substitutes if you don't have a fully stocked Asian grocer nearby.

Dried galangal can be rehydrated and works just as well as fresh. Fresh is best, of course, but is hard to find. Ginger is not a replacement for this not even close. I made a curry paste with ginger once then with galangal...no. Heard you can also use galangal powder, but have never tried that.

Shrimp paste, keeps for a long time in the fridge. If you're not familiar with this stuff...it's gonna smell. (Am I strange for liking it though?) It smells like something you don't want to add in but it does not make adverse flavors in curries, it enhances them and the smell goes away once combined in the paste.

Lemongrass can be found at some commercial stores occasionally. I think you said you can get some locally though.

Prik chi fah (or spur chilis, not as spicy as the next pepper below) hardest to come by but you can use dried guajillo peppers (Spanish pepper) in its place.

Prik kee noo (Thai chilis, very spicy) you can use dried Szechuan peppers or arabol chilies (Spanish pepper). Arabols are a bit less spicy than Thai chilies but the flavor is comparable. The exception here is if you're making green curry, you really need fresh green Thai chilis, not sure jalapeños would work as a replacement, the flavor is too different to me.

Kaffir lime leaves Not for the paste but used to make some of the actual curries, in other dishes, or as edible garnish. The two ounce package is plenty and they freeze very well. Very aromatic and fresh scent, adds something nice to the curry. Can't live without it now.

Sounds like you can get fish sauce, but the depth of flavor really depends on the brand. I use squid fish sauce for curries personally. The flavor is nice and smooth but not overpowering. Tiparos is another brand of fish sauce I use for things like larb, stir fry, & Thai omelettes because it's much stronger in my opinion to the other two, too strong for a curry to me. Darker fish sauce, in my experience tend to be stronger than lighter colored ones.

Cilantro roots are just impossible to find in smaller markets or online from my searches. Cilantro stems work just fine! (If you watch the videos I shared below, she mentions this often. Here to confirm it works perfectly.) I double the amount of stems for roots in recipes though.

Cumin seeds, white pepper, coriander seeds can be found easily online and often in mainstream stores. Palm sugar isn't always necessary if you can't find it, I hate the process of breaking it apart!

I use Pai's recipes all the time, she runs Hot Thai Kitchen on Youtube. Her recipes for curries have all been fantastic, just remember to season properly with fish sauce. If you love Thai food definitely watch her videos I've never had a failure and they taste perfect to what my friends' families cook.
Here are her curry paste recipes, and I've tried every single one several times. Videos using the pastes should appear in the more videos sections:

red curry

green curry

yellow curry

Massaman

Panang

She just did a video about coconut milk if you need help with that. I use the Arroy-D in the can, she said she's never got it to separate but I have so I have no issues with it.

If you have questions, let me know!
Oh, and eat your Thai-style curry with Jasmine rice if you aren't, the aroma of it really enhances everything!

I used to do it that way years ago but I've found better ways to add some class to instant ramen since then. If you're going to try it, I recommend using something other than American or cheddar. Go with something gooeyer like mozzarella or Swiss.

A better way to improve instant ramen is with egg, celery, bean sprouts, chili oil, sriracha, soy sauce, sesame oil, fresh green onions, cilantro, kimchi, or leftover meat. The absolute best thing you can do to improve your ramen game, however, is to buy higher quality instant ramen like Shin Ramyun (throw away the freeze-dried veggies if you have fresh ones, though). Find a local Asian market, they probably carry this stuff or something similar.

I always keep some chopped green onion and celery in the fridge because there's nothing that can't be improved by a little sprinkle of green onion and celery, not even ice cream. And any time I make steak, I always make an extra steak for drunken ramen that night or hungover ramen the next afternoon.

Here's how to make this masterpiece of an instant ramen. you will need the following:

-1 packet of Shin Ramyun

-a handful of chopped celery

-handful of chopped green onion

-1 TBSP kimchi

-1/4 tsp minced garlic

-Soy sauce

-sriracha

-1/2 handful of chopped white onion

-handful of bean sprouts

-leftover steak/chicken/pork/grizzly bear/whatever kind of meat you made last night, sliced like in the pic above

-one egg

-1/2 TBSP chili oil (I use this stuff)

-600mL of water (~2.5 cups)

Bring the water to a boil in a pot with a bottom no wider than 6 inches. While the water is coming to a boil, add the flavoring powder, and throw the freeze dried veggies in the trash where it belongs. Then add a splash of soy sauce, a good long squirt of sriracha, the garlic, and chili oil. When the water starts to boil, reduce the heat to medium low, and add the noodles and onion.

When the noodles are looking sort of close to done, take a spoon and scoop them to one side, and crack an egg into the space without noodles on the other side (being able to crack and open an egg one handed is very useful here) . Spoon the hot broth onto the egg until the white sets, then add your celery. The idea here is to get the egg and noodles to be done at the same time, but before the broth reduces too much.

Once your egg is cooked to your liking (which by law should be over-medium), pour everything into a bowl. Pour from the side of the pot opposite of where the egg is so it comes out last and lands on top of the noodles. Add your green onion, kimchi, bean sprouts, and meat slices (cold is fine, the soup will warm it up). Follow the Seinfeld Soup Nazi rules and eat this while sitting down, because it will make your knees buckle if you've never had anything but plain Top Ramen.

Edit: added recipe for instant ramen that doesn't suck

Alright! I'm going to list a bunch of different types, so bear with me here--

If you're looking for a more classic, almost like Top Ramen kind of tastes, I recommend these: Sapporo Ichiban

They're basically just tastier Top Ramen, in my opinon. If you want to fancy it up a bit and go a little deeper into "classic" ramen tastes, then go with this: Nissin Black Garlic Oil Tonkotsu

Speaking of Tonkotsu, do you like a richer Tonkotsu flavor? Then this is what you'll want to try! Myojo Charumera Ramen Tokotsu Shoyu

A bit too high calorie? Want something lighter, non-fried, but still has some delicious Tonkotosu flavor and a firmer chew? Then try Nissin Raoh!

It also comes in the Soy Sauce and Miso flavors, or even Shio if you're looking for that!

Japanese not your thing? Want to try some Korean Ramyun? Neoguri Spicy Seafood might be your thing!

But like some szechuan spice with some authentic ma la flavor that numbs your mouth? Why not try our JML Instant Noodle Artificial Spicy Hot Beef Flavor?
P.S. The "artifical" is a bad translation of the ma la flavor

What about some southeast asian flavors? Nothing like Mama Tom Yum flavor to brighten up your day! These are smaller packet, just something to keep in mind. They also make Shrimp creamy Tom Yum and Artifical Pa-Lo Duck Flavor if you're into that!

Speaking of which, let's get some Laksa and Penang in here! MyKuali Penang White Curry is a very delicious, but kind of shrimp funky kind of flavor, but it's definitely worth a try! The entire MyKuali line is very good!

What about something a bit more on the more luxurious side, but also has that same fermented shrimp funk? Why not Prima Taste Laksa La Mian with coconut broth?

And if we want to go into the more expensive, more authentic ramen taste, there's Ichiran instant ramen, which is expensive, but pretty close to an actual authentic bowl of Ichiran Tonkotsu Ramen!

I hope this helped, and let me know if there's anything else you'd like to try, and I can give recommendations! I also recommend going to a local asian supermarket and browsing their instant ramen section-- Amazon only carries the more popular ones, and there are truly some delicious hidden gems that you can only get in asian grocery stores!

Not OP, but you can most certainly buy ready-to-eat packets, but a more cost effective thing to do is just buy some miso paste like this ! Nowadays, you can often find some at local grocery stores too, but you can find a good variety if you visit your local Asian supermarket if you have one close by. At that point, you can buy whatever else you want to put in your miso soup like OP who likes to use zucchini noodles, seaweed, tofu, etc. For a reeeeaaally easy miso soup, I would suggest just put water into a pot, then strain spoonfuls of miso into the water; look at the color and taste occasionally to get to a good flavor. To add a nice twang to your soup, add in some dashi (kind of like bouillon but you have a lot of types you can experiment with). Once you buy miso paste and dashi, you can have a bomb miso soup no matter what you put in it!! For an easy one without seaweed, I usually go with onions, carrots, potatoes, etc.

Also, once you have miso paste, try putting that stuff on fresh cucumbers! That is very tasty and would definitely recommend for a quick and healthy snack!

I made a trip to my local asian supermarket and picked up a few different kinds of instant ramen to try. I was looking for this one to try as well, but they didn't have any at this particular supermarket. I have another asian supermarket nearby that has a bigger variety of instant ramen and I plan on going there in the next few weeks. I would love to try other brands not pictured here, so let me know your favorite instant ramen that you think I should try. If possible link some pictures so I know what to look for at the store. The ramen pictured here are:

 

Mama Tom Yum

indomie

samyang spicy chicken

samyang 2x spicy I tried this one and it is way too spicy for me, the flavor was delicious though

saporo ichiban miso this is one of my favorite instant ramen, I buy it all the time, it's so good

shin ramyun spicy This is my favorite instant ramen. This was the first instant ramen I tried that wasn't maruchan and I fell in love. This led me to try other brands from the asian store that I wouldn't normally have tried.

*edit: i just tried the indomie and wow, it was delicious, so flavorful, definitely getting some more of those

Shin Ramyun is a solid A- at all times. Its a nice staple, good spice packet, good dried veggie packet (shiitake is always welcome). Some people will call bullshit, but I actually like Shin Ramyun black.

Mama's Tom yum flavor is awesome. just awesome. kind of tiny, but also cheap.

Same with Indomie hot and Spicy flavor.

Sapporo Ichiban is again a nice staple. I'd say solid B unless you really like one of the flavors. Wife REALLY likes the tonkutsu, but its artificially flavored, and the only one of the basic flavors that has that on the label. I don't know why.

I also enjoy the Myojo Udon you see there with a lot of scallions and white pepper added to the mix. Obey the instructions on this one: boil noodles separately from a pot of just water. use the hot water on the flavor pack (and white pepper to taste, probably a lot), drain noodles and put in stock, add scallions and whatever else. maybe do a soy egg or something. I like beef or spicy flavors on this one.

Did a midwest > NorCal last year. The best advice I can give is this:

• If you're going to NorCal: try to hit the rockies in the daytime. They're amazing. Driving through them in the dark won't let you see much.
  
• If you're going to SoCal: Try to do the bulk of your driving through the desert around dawn and dusk, or at night. The midday heat is brutal, and sometimes the AC just can't keep up.
  
• For lumbar support This is my favorite travel pillow. It can become a comfy neck pillow for sleeping, and has a removable cover for easy washing.
  
• A lot of truck stops have hot water dispensers for tea. (and some have really good tea!) The hot water can be used for instant foods like oatmeal and soup, and you can usually obtain a big cup of water for cheap/free. While instant noodles are tempting, something like a hearty soup will keep you energized for longer. Backpacking foods are also good for this, and usually only require hot water.
  
• Keep water in your car, especially if you're travelling through the hot southern states. You'll notice the farther west you get, the less frequent amenities become. Don't make an opportunity to get stranded without it. Keep water in your car
  
• A store with a large bulk foods section, like Whole Foods, Meijer, or Winco is your best place to buy road snacks. They're usually sold by the pound, and have a great selection of healthy snacks like trail mixes, dried fruits, nuts, chips and the like.
  
• For late night drivng: listen to some high-energy music, like ABBA or Katy Perry.

Hey man, I'm really sorry for your loss.

Not that this should be a daily meal, but if you like ramen...
Find Shin Black at a store/online
Cook as instructed but add:

• Kraft single slice stirred into the broth
  
• Cracked egg into hot broth at end (or soft boiled egg)
  
• Sliced green onions on top (buy 1 bunch and keep in a glass with some water by a window...they will last/grow forever if you change water every so often)
  
• Bacon / sliced & fried spam / pulled pork / leftover meat on top
  
  For cheap meat, pork butt (shoulder) can be really cheap. Buy a hunk and either:
  
  
• cook it in a slow cooker, look up kahlua pork. Shred & use in tacos, quesadillas, pulled pork sandwiches w/bbq sauce and pickled red onions (also cheap & easy to make & delicious), soup...can freeze extra
  
• pork adobo
  
• chop into portions & put what you don't need in a ziplock, try to squeeze out air, and freeze for another day
  
  Grab veggies on sale, chop up, toss with oil, roast in your oven - simple and often delicious
  
  Don't be afraid to freeze food (raw or cooked) for another day! Just google if you aren't sure with a certain food.
  
  By the way - it's totally possible to eat well without spending a lot, and if you have the time/energy to embrace cooking, do it. It can be hard to do when alone, but it also can be a truly enjoyable hobby. For example, you can try perfecting an omelette every morning for breakfast, or make a lot of interesting Chinese/Indian/etc recipes with cheap ingredients but a ton of flavor. As other commenters mentioned, it might take a bit to build up your pantry, but spices and many ingredients will last you ages. Good luck to you!
  

Never had this soup myself but I love trying to make a vegan/vegetarian version of existing dishes.

I found this recipe on google:
https://girlandthekitchen.com/avgolemono-soup-greek-chicken-soup-lemon/

Swapping the chicken broth for vegetable broth is one option, but I’ve also seen some vegan chicken broth products. We use one that comes in a powder form from a local health food store. There are some on amazon as well.

Something like this:
Better Than Bouillon, No Chicken Base, Vegan Certified 8 oz. https://www.amazon.com/dp/B000N7YKQK/ref=cm_sw_r_cp_api_i_bgojDb6Z55B60

You could also make your own vegetable broth. Homemade broth is really tasty.

For the chicken meat, I’ve had good luck with butler soy curls in a soup. They stay together well and don’t turn to mush In a soup like a lot of fake meat products. I usually brown them in a sauté pan first. If you hydrate them in your broth they take on its flavor. They also sell a vegan chicken flavor seasoning for it (same brand) but I’d imagine your broth will give enough flavor on its own but you can experiment.

Butler Soy Curls, 8 oz. Bags (Pack of 3) https://www.amazon.com/dp/B00HAS1SVU/ref=cm_sw_r_cp_api_i_thojDbHX21G1Y

Chik-Style Seasoning - 10.75 oz Jar https://www.amazon.com/dp/B008UYIW8U/ref=cm_sw_r_cp_api_i_1iojDb88KXZ9X

The tricky part is probably the eggs. You’ll have to experiment here to get what you’re after.

It sounds like they’re being used as a thickener and making the soup creamy. The recipe calls for mixing the eggs with lemon juice almost like a mayonnaise or a hollandaise sauce.

A “flax seed egg” might work for you, google it and you can see how that’s made. I’d also consider puréed silken tofu. My mom uses silken tofu instead of egg in her cheesecake recipe with pretty good luck. Some combo of the two might even work.

Not sure if this soup has an eggy flavor from the eggs, but if that’s missing you can use a little black salt which has an eggy flavor.

It might take a few try’s and some experimentation but it looks like it can be done.

My technique is not as posh as proper Japanese ramen, but it may give you a start. I tend to use something like Nongshim Shin in a flavour I like. First, I soft boil 2 eggs. Then I prepare veg like Pak Choi, spring onions, peas, asparagus, baby corn, and perhaps some sauteed mushrooms or cabbage, and maybe some water chestnuts for texture. I then boil water and add noodles and spice packets followed by my veg (excluding water chestnuts and things that needn't be cooked). I rinse and drain and peel my eggs. I pour my cooked ramen and veg into a big bowl and then top with the split boiled eggs, sauteed mushrooms and cabbage, spring onions and something like Shichimi Togarashi.You can also add grilled or stirfried meat to your taste. I'm allergic to meat, so I tend to keep it simple. You can use different kinds of seaweed, too. I like to soak arame in cold water while my eggs boil and then sprinkle this on top with my other toppings. The only limit to what you can do with your ramen is your imagination. The Wagamama noodle cookbook is quite awesome and you should be able to get it in America, too. It'll give you some starting points. Good luck and enjoy!

Great questions /u/bezjones & /u/reddstudent & /u/mfdaw & /u/Drmadanthonywayne! I've been mostly vegan for over a year and strict vegetarian for 10 years. When I was vegetarian I was becoming lactose intolerant (threw up after eating ice cream, felt terrible after eating pizza), so I gave up cheese. Then eventually, reluctantly, yogurt. Then my politics caught up with my food choices & I was fully vegan. Here are some things I have been eating much of for Keto:

• Avocados
  
• Carbless vegan bacon: https://lightlife.com/products/smart-bacon
  
• These peanut butter cups from this recipe: http://preventionrd.com/2012/07/sugar-free-chocolate-peanut-butter-cups-vegan/
  
• This veggie boullion: http://www.amazon.com/Better-Than-Bouillion-Vegetable-Base/dp/B00016LA9S. I just love a cup of hot broth in the middle of my day!
  
• As much spinach, broccoli and mixed greens as I can muster.
  
• Homemade pesto - 1.5 cups cilantro, 3/4 cup basil, 1/2 cup pan-roasted almonds, 1/3 cup olive oil, lil' nutritional yeast, salt. Nom!
  
• Vegan cultured cashew cheese (this ish is high end, we're talking up to $18 for a round, but it's completely delicious. This is not your run-of-the-mill Daiya substitute. Check out Miyoko's - more like $11-12 per round, still completely delicious)
  
• Smoked tofu, like lemon pepper from SoyBoy.
  
• This recipe for Fiery Coconut Tofu Curry Soup, without the sugar and with greens subbed for all the carrot/green bean vegetables http://www.myrecipes.com/recipe/fiery-tofu-coconut-curry-soup
  
• I get my fats from coconut oil, olive oil and avocados, mostly.
  
• Prenatal vitamins (I'm uh - not pregnant - but a nice store employee at Berkeley Bowl once pointed me toward these and they're good for vegans: http://www.rainbowlight.com/prenatal-vitamins-prenatal-one-multivitamin.aspx
  
• Calcium supplements, taken 8 hours away from my prenatal vites
  
  
  Things I want to try:
  
  
  
• Hoping to find some vegan unsweetened yogurts that don't taste like vom
  
• The Vegan Egg by Follow Your Heart
  
• Oven-toasted coconut flake "cereal"
  
• Boca vegan burgers (0g carbs)
  
  
  Here are some frustrations:
  
  
  
• Spending an hour making a beautiful and delicious baked tray of brussels sprouts while I was VERY hungry, and then putting the recipe into MyFitnessPal as I take them out of the oven and realizing I can only eat 3 sprouts before I hit my carb count for the day. Ate half an avocado with salt on it for dinner instead. Then sat around my apartment wondering what to do with the rest of my evening now that my app told me I was done eating for day.
  
• Random muscle weakness & shakes, sometimes - esp when i wake up (I expect this to go away as I aggressively hydrate better & enter week 2 of this)

OK, sounds like you also need a way to feed the others without much extra work or stress.

Get a sous-vide setup. Or improvise with a crock-pot and a temperature probe as I do. It's better to have an immersion system, but a probe, a timer and patience works just fine.

Likewise, a vacuum bag system is better - but ziplock bags work just fine. (Better for some things.)

Sous - vide chicken, pork or beef with ice cubes and seasoning in the bag. Cook according to the immersion circulation directions. This will create an amazingly flavorful broth seasoned the way you prefer that you will need to dilute a bit. We include the ice cubes so that it pours easily. Grill the chicken - or better yet, get someone else to grill it. Enjoy your broth. :)

Or... you could just use bullion. This stuff is drinking quality. :)

I don't have a rice cooker, but I have a pressure cooker. Still, I've tried it once in there and wasn't impressed. I prefer the old-fashioned stove top way. Sure, you have to time it, but it's great and works really well for me.

My tried and true recipe is straight out of Sushi for Dummies. I use short grain rice (I've only ever used Lundberg Sushi Rice, but any one will do), and rinse it until I am sick of rinsing. This recipe calls for a "splash of saki" and something pickled(?) to add flavor. Since I had neither of those, my tip is to take a bit of condensed stock/base (my favorite is Better Than Bouillion), and mix it up in the water. Which flavor you choose is up to you, but I prefer the vegetable base. I have a lobster base that I've been eager to try, but even with the veggie base, it always comes out delicious enough to eat on it's own, but not overpowering or outshining anything I make with it.

http://www.efooddepot.com is pretty good and has sales around holidays and back to school times if you're not in a rush.

I get Shin Ramyun via amazon subscribe & save, not the cheapest noodles by far but a good deal on some good noodles with the 5+% off plus free shipping from subscribe and save. I order with a few other items every few months and get 15% off most orders.

If you've got an Asian grocery store near you they will most likely carry hondashi, http://www.amazon.com/Ajinomoto-Dashi-Soup-Stock-5-28/dp/B0002YB40O and may have what you need to make dashi, kombu, http://en.wikipedia.org/wiki/Kombu, and katsuobushi, http://en.wikipedia.org/wiki/Katsuobushi (it will come pre-shredded in a bag). Dashi is one of the easiest stocks to make, only takes about 30 minutes or so, http://japanesefood.about.com/od/soup/r/konbukatsudashi.htm

The Japanese do have teir own version of curry and it is delicious. I think they got it from the British so it's a re-interpretation of a re-interpretation. It's one of the most popular foods in Japan. It's usually made with pork, but if you're going to make it with katsu, make it vegetarian. You can buy a box of curry roux at most Asian grocery stores, http://www.amazon.com/Golden-Curry-Sauce-8-4oz-pack/dp/B0011UGYLM to use. Basically, take a pot, add a bit of oil (for Asian food I like peanut), cook some white onions in the oil, I also add some sliced garlic which is not traditional, add some potato and carrots (you may want to cook them half way first), add water, simmer for about 20 minutes, add the curry roux, stir it in the simmering water and it will break down, and then continue for 5 minutes or so. The curry roux will have instructions on the back of the box, it's super easy. This is the basic version but there are all sorts of variation, some put in grated apple or even coffee in it! It's my favorite thing to eat with katsu.

Check out theramenrater.com I promise I'm not affiliated but it's a hell of a resource. There's top ten lists that should help.

Also fwiw I used to and still buy the basic Maruchan ramen from most grocery stores and use powdered Habanero, Ghost and Scorpion peppers from Sonoran Spice Company and it heats up my ramen very nicely to the point where these Samyang varieties are delicious but I'm not blowing smoke out of my ears or anything.

Also I have these saved in my wish list from other recommended flavors people have shared (I'm hoping to get them on my asian market and not online):

https://smile.amazon.com/dp/B01E0DKZJ8/


https://smile.amazon.com/dp/B0061JW7I2/


https://smile.amazon.com/dp/B00778B90S/

If you care about instant noodles, you don't buy top ramen. You buy stuff like Shin Black. (If you're into spicy). I like to add egg, frozen shrimp, dried shitake, veggies etc. - anything I already have in the fridge/freezer for a super lazy but super tasty and fulfilling meal. The point is, instant noodles are definitely legit for those easy meals.

Real ramen is a whole different world though. Fresh noodles with a thick tonkotsu broth, pork, egg, seaweed... Now I want ramen.

TIP: don't cook the noodles in the crock pot. Boil the noodles by themselves, drain, and then add them directly to your bowls before adding the soup. This keeps the noodles from getting soggy and is much easier to portion and serve.

Also, please don't use crappy instant noodles for this dish. You already spent so much time and money preparing good ingredients, you can surely afford to spend more than a dollar on noodles. If you can't find any fresh or frozen ramen like Sun Noodle or quality dry ramen like Hakubaku, get Nongshim brand instant noodles. They're WAY better than Top Ramen/Maruchan.

Of course, you don't have to use ramen noodles at all. This recipe isn't Japanese, so why not use lo mein or rice noodles or Chinese flat egg noodles or buckwheat noodles or bean threads. If you can't find any of those, you can always substitute spaghetti or linguine. Literally anything would be tons better than cheap instant noodles.

I buy these not chick'n bullion cubes that make a really rich and hearty flavorful broth. Like, the broth is awesome even by itself.

I love pho, so I like a big broth ratio! Add a couple cubes, dissolve, toss in shredded cabbage mushrooms, maybe pasta, some bean of your choice and boom, eat a huge bowl of basically veggies in this rich golden broth. If you are fancy you can throw some baked tofu slices on top, or serve with a side of chickpea falafel for a meal you can't finish if you are a fatty like me.

Links to the products in the pictures:

Better Than Bouillon
The chicken flavor (2g carb/serving & sodium 29% DV) is my favorite, but they have other flavors too (the vegetable base only has 1g carb/serving).
Sometimes I add Sriracha (1g carb/tsp), garlic powder (2g carb/tsp) or a tablespoon of tomato paste (2g net carbs/Tbsp).

Nu-Salt
(potassium 15% DV/serving) I can usually find it at the grocery store for less than $3, and there's about 90 servings per can. I've tried some of the other potassium based salt substitutes and this one tastes the least like chemicals (it still doesn't taste good, but the benefits outweigh the flavor).

Magnesium Carbonate
(1/4 tsp = magnesium 84% DV) There are a few different forms of edible magnesium salt. This type is hard to find in it's food-grade form, but it has the least offensive flavor IMO. Bonus; this form of magnesium is also used as gym chalk, so you can use any extra to dust your hands if you take up climbing ;)

Emergen-C Electro Mix
This is one of the few electrolyte mixes that doesn't have carbs, but does have a decent amount of potassium (most have potassium <3% DV, this one has potassium 12% DV). Bonus; it also contains calcium, manganese and chromium.

I found that I needed to make a bowl of salty broth about once or twice a day when I was starting out with the keto diet (to help with digestion, occasional muscle cramping, slight nausea, the habit of eating larger volumes of food, etc.). A few months into it I had throttled down my salt supplementation to about a two times a week. Of course, everyone's body and experience is different, so you should do what feels right for you.

are you using the maruchan brand? (more commen in the US). Korean/foreign brands often taste...SO much better. LIke https://www.amazon.com/Nongshim-Ramyun-Noodle-Gourmet-Spicy/dp/B00778B90S/ref=sr_1_4_s_it?s=grocery&ie=UTF8&qid=1468863726&sr=1-4&keywords=ramen
and https://www.amazon.com/Nongshim-Neoguri-Noodles-Spicy-Seafood/dp/B00E9OWX0I/ref=sr_1_53_s_it?s=grocery&ie=UTF8&qid=1468864076&sr=1-53&keywords=korean+ramen.

I like to add veggies, Rice cakes, sometimes even the frozen dumplings, as well as some extra sausages if you want to make it taste better.

Edit: Im korean, and almost threw up when my friend gave me the maruchan "chicken flavor" to taste. *shudder, never again. Ah! forgot egg! egg always makes things more yummy

Since you're on this sub, you probably can't afford to spend 7-10 bucks a day on lunch at your job. I HATE sandwiches so the best thing to do was this.

My variation/generalization of the Serious Eats post on the idea found here.

Each of these is a pint jar (mine are blue, ignore the weird color), and at lunch time just fill up with hot water (I use the hot water spout on the coffee machines) and let steep for 3 minutes or so, and enjoy.

Per Jar you'll need (all oz are weight)

• 1 oz of Noodles
  
• Tiny amount of olive oil
  
• 3 oz of Protein
  
• 1/4 of an onion / 1 small shallot
  
• 1/4 cup of almost any vegetable
  
• 1/2 TBSP of good bouillon
  
• salt, pepper, and dried herbs for seasoning
  
  Cook the noodles like normal, drain, then rinse the noodles with cold water to stop the cooking. If the noodles overcook then they'll be soggy in the jar. Drizzle a little amount of olive oil to coat the noodles and add a little flavor.
  
  YO YOU BEST NOT OVERCOOK THEM NOODLES CUZ DAM SON YO NOODLES GONN BE SOGGY YO
  
  The 3 oz of protein can basically be anything, just not raw. Beef jerky, any kind of beans, shrimp, shredded chicken, etc. The meat in mine is home-made roast beef.
  
  Slice the onion/shallot thinly or dice finely depending on what you like. The other vegetable can again be personal preference. I'm using shaved radishes and carrots since I had that on hand. Frozen vegetables work perfectly fine, just make sure the vegetables are in small pieces, like frozen peas or break up the block of spinach.
  
  The good bouillon is probably the most expensive part, if you can get something like Better than Bouillon it works great, if that's too pricy you can use a regular dry block of bouillon. Normally I'd use a whole TBSP of bouillon, but my roast beef was heavily spiced so I cut back a little.
  
  Lastly salt,pepper and herb to taste. Mine have thyme and oregano in them. I don't have fresh herb, but the serious eats people like to keep fresh herbs on hand and put them in after the soup has steeped.
  
  Since I splurged on my meat these are a little more expensive, but overall its very cheap. A 1 pound box of noodles makes 16 of these jars, and if you buy your vegetables on sale its very cheap. Mine came out to be about 2.50 a jar. Try them out and let me know what combinations you did!

https://www.amazon.com/Better-Than-Bouillion-Vegetable-Base/dp/B00016LA9S/

I meal prep with this + beans, rice, potatoes, sweet onions, green onions, garlic, bell pepper. Serve with sourdough bread. Super hearty and healthy. Very easy. Good luck!

I don't know where you live, but if you can order from amazon I would highly recommend these soups.

This one is only 190 calories per container, has 12g of protein, 12g of fiber and 360mg of sodium. It is hands down my favorite lunch food. It has a strong smokey flavor that I hated the first time I ate it, but grew to love by the 2nd cup. I usually pair it with potatoes, a salad or a scrambled egg.

This one is 360 calories, has 20g of protein, 28g of fiber, and 660mg of sodium. This one makes a good lunch on it's own for me.

Try this one! It's vegan but delicious enough that plenty of omnivores love it. The noodles are also very chewy :)

Nongshim all the way. I like the veggie ones. There are lots of other brands, but almost anything nongshim consistently blows easily found ramen like Top Ramen, and Maruchan out of the water for just a tiny bit more money.

When I am going all out I add the following items: egg, bamboo shoots in chili oil, and If I have it on hand, a little dried seaweed like furikake. Depending on flavor of the soup I also add a little rice vinegar, fish sauce, and white pepper.

Expensive but soooooo good.

I'll send you a can if you're super curious, spread the Skyline love all over Cali.

I've never used black salt because I've never found it locally, but this is my best vegan friend's secret ingredient when she stays over and cooks with me: not chicken bullion cubes. This specific brand is fantastic, and I can find it at normal stores like Kroger. It makes the scramble really savory.

Red curry: probably didn't use enough curry paste and/or didn't cook it off in the pan with a little oil first so the flavors can "bloom." You may have also just used a bland paste or sauce. May I suggest Maesri brand? This container is huge for the price, I've had mine over a year. They have a lot of different kinds of vegan curry pastes, just be sure to read the labels to make sure to read the labels because some do have fish sauce and stuff. Try cilantro and like added at the end of a curry to lighten it up.

Maesri Red Curry Paste 14oz https://www.amazon.com/dp/B007MOTZN0/ref=cm_sw_r_cp_api_3DsOAb6PF2Q2X

Rice and bean bowls: cook rice and beans in a vegetable stock if possible. I keep my veggie scraps in the freezer and then once I have enough to fill my stock pot make a bunch of stock and freeze it just for stuff like this. Also cilantro goes a long way in many bowls like this, and you can freeze it between bowls so it doesn't go off. A squeeze of lemon or lime at the end once done can brighten them up. Use sauces/salsas/etc if you fancy. Lastly, try a different brand or strain of rice if you didn't like your rice. Not all rice is equal.

Lentil Loaf: only tried once and wasn't a fan. Can't help there. I prefer just lentils in non loaf form 🤷‍♀️


EDIT:

Have no stock but want flavor? THESE ARE SO GOOD.


Edward & Sons Not-Beef Bouillon Cubes, 3.1-Ounce Boxes (Pack of 12) https://www.amazon.com/dp/B00113SKZW/ref=cm_sw_r_cp_api_FLsOAbTYCJDJ5


Again, price seems steep but you get a TON (96 cubes) and they don't go off for ages. I cook my collards in them, use the stock in vegan green bean casserole, cook beans in the stock, and more.

Better Than Boullion paste is great. I can make a pretty convincing no chicken noodle soup with their broth and a fake meat substitute.

My favorite is Butler Soy Curds which are chewy and have no soy after taste. I reconstitute them by marinating in hot water powdered garlic and onion seasoning then fry in peanut oil and coat with Butler Chik-style seasoning. Use whatever noodles and add ons you would like.

30 + years vegetarian and I found spices are where its at! Also meat substitutes have improved immensely over time.

Thank you for your effort on the planets behalf.

Yeah we figured it wouldn't be the most popular, but it's Thanksgiving week and we just wanted to do a recipe in the spirit of the holiday :)

If you'd rather use thigh, why not? Maybe try 300-400g of thigh meat cut into boneless cubes, and marinate using an egg white marinade: one egg white, 1 tsp liaojiu, 1/2 tsp salt, 1 tsp sugar, 2 tsp cornstarch, and 1 tsp oil to coat. Instead of poaching, give the chicken a stir-fry at first until mostly done... then continue with the recipe as is. No guarantee, but I think that'd be tasty.

As to the chilis... for these recipes I think that if you're in the USA, it's totally ok to sub local chilis so long as it's a similar cultivar, a similar color, dried, and unsmoked. Doing a quick search on Amazon, I found these Erijingtiao chilis and these Chaotianjiao. They're not cheap... so I'd recommend maybe just buying them once so you know the taste, then finding more local options.

Vegetarian bodybuilder here.

Seitan is not expensive if you make it yourself. A $7 bag of Vital Wheat gluten has about 20 servings of a 1/4 cup of 23 g protein each. It's also super easy to batch cook too, especially compared to chicken breasts.

Here's the recipe. However, instead of simmering it, i wrap up the pieces in foil and bake it at 375* for 45 minutes (flipping once). Use Better than Bullion for your broth and the recommended nutritional yeast flakes and it tastes like savory bread that takes very well to any seasoning (I will just eat it plain if i'm in a rush).

Also buy a big tub of whey protein (you said you eat dairy). 2 or 3 servings of seitan and a protein shake (with milk or soymilk) and you're fine.

miso, yum, that's good. If you like the japanese soup flavors (usually reminiscence of seaweed, seafood-ish), you can also put in some dashi. I also like to use instant dashi.
Also, have you ever tried shirataki noodles? It's much lower in calories, good fiber content. It's pretty good.

I know. That's annoying, but here you go!

Ingredients:

• 5 anchos
  
• 2 pasillas
  
• 2 guajillos
  
• 8 cups chicken stock, divided into 3 and 5 cups (I used Better Than Bullion and hot water to great effect)
  
• 2 pounds of boneless pork shoulder cut into ½” pieces (I used 3.44 pounds of beef stew meat from Costco and it came out amazing)
  
• salt
  
• pepper
  
• vegetable oil
  
• 6 garlic cloves, minced
  
• 2 bay leaves
  
• 1 tablespoon of ground cumin
  
• 2 teaspoons of chopped fresh sage
  
• 2 teaspoons chopped fresh oregano (I used dried. Tasted fine.)
  
  
  
  Process:
  
  
  Look for chiles that are soft and pliable, like a raisin. If they are brittle, they are old and will be flavorless—don’t use them! Remove the stems and seeds from the chilies and cover with 3 cups of boiling chicken stock. Let them steam, covered with plastic wrap, for about 30 minutes or until they are plump and tender. Put the chiles and all of the soaking liquid into a blender and purée until very smooth. Pour puree into a sieve to remove any tough, fibrous bits that didn’t blend. Set aside.
  
  Season your meat with salt and pepper and brown in a large, heavy pot over medium-high heat with a little bit of vegetable oil to keep it from sticking. Add garlic, bay leaves, cumin, sage and oregano. Stir for about a minute, or until very fragrant. Add in 5 cups of chicken stock and simmer uncovered for about an hour. Then, stir in the chile purée and simmer for another 45 minutes until the meat is very tender and the sauce is a thick, mahogany-red color. Season with additional salt and pepper. Stuff yo face.

Not an expert, but I say get some Nongshim. It is one of the better repackaged brands I've had. Also seems to have relatively good reviews within this sub versus other instant packages. http://www.nongshimusa.com

Will be a step up in quality and easy to get from amazon http://www.amazon.com/dp/B00778B90S/ref=cm_sw_r_tw_awdm_kgUvtb1K9BWJK

sorry for the late reply but- they’re actually just instant noodles! either way, they’re still really tasty and have a nice spice to them. i found these at an asian supermarket but you can find them here on amazon. i’d recommend adding bok choy along with the mushrooms. :)

It's easily the best instant ramen. I recently discovered that Nongshim makes a "premium" variety called Shin Black, but it's somewhat rare. I found some at the Asian market. It's like $1.75 a pack, which is sort of ridiculous for instant ramen, but it's amazing. Comes with two flavor packs instead of one, and the vegetables are bigger.

I toss in a couple cubes of tofu braised in a Gochujang/soy sauce/sesame oil mixture, or crack an egg directly into the broth. Great hangover food.

Okay friend so this right [here ](http://www.NongShim.com/ Shin Ramyun Noodle Soup, Gourmet Spicy, 4.2 Ounce (Pack of 20) https://www.amazon.com/dp/B00778B90S/ref=cm_sw_r_cp_apa_FikMAbEZMZQNA)is my favorite ramen but I don't know how much spicy food you have in Norway (I'm from Southwest USA so spicy is my go to and this is spicy) so if you want something quality but not too spicy I found that [this one is really good](http://www.Maruchan.com/ Yakisoba Teriyaki Beef , 4.00 Oz., Pack of 8 https://www.amazon.com/dp/B0025UOMZM/ref=cm_sw_r_cp_apa_3kkMAbDG7SNXZ) and [this one](http://www.Sapporo.com/ Ichiban Noodle Instant Bag, Original, 3.5 Ounce (Pack of 24) https://www.amazon.com/dp/B004AH778M/ref=cm_sw_r_cp_apa_nmkMAbASTY94S) is a favorite of mine too!

Seconding the shin black ramyun package. I ate a 10 pack in like week because I love it so much lol. For those without an Asian market nearby, amazon sells it as well. I got a 25 pack of the normal red package and I have bought the black package at least 5 times when I couldn’t find a market. Delicious.

You can buy canned or boxed chicken stock at the store, for one. This isn't the best option, as the taste isn't great. What I do is make my own broth from leftover chicken bones, onion, and celery. This is the best-tasting and often cheapest option. Here is an article with an extensive, semi-scientific explanation, but the process is really quite simple. It ends with this recipe. Somewhere in between those options is Better than Bouillon soup base, which you can mix with water to make good broth quickly and fairly cheaply. I personally use this when I don't have the really good homemade stuff on hand.

There are already some great suggestions here, but I would add that if you have a favorite soup that isn't obviously meaty, you can probably substitute veggie stock for chicken stock with minimal change to the taste of the soup. I would also add that if you make a lot of soups, keeping Better Than Boullon in the fridge could be a good move. It keeps a long time, and a spoonful in some water means instant veggie stock. The mushroom and "no chicken" versions are good too.

I don't really have an exact recipe, but I can describe how I do it. After cooking the steak in a stainless steel pan, deglaze it with some brandy or cognac (watch it, it'll light up). I then add shallots and some butter for a few minutes on medium heat.

Then more booze, I add roughly equal parts port wine, balsamic vinegar, and beef consomme, or if you can find it, some beef demi-glace (you'll need a little beef or chicken stock too this way). Demi-glace is expensive, but the one in this link is borderline life changing.

It'll need some salt and lots of pepper. If you'd like to use regular red wine instead of port you can do that, and then throw in a bunch of cherries and mash them up while the sauce reduces (until silky). If you do this, you'll want to make sure to strain the sauce before using it. It's very delicious, one of the dishes people most frequently ask me to make them.

Although I like to think of myself as liking spicy foods, I'm definitely in the American midrange, and I can enjoy a level which makes me sweat, but not which feels like my mouth is sustaining damage :)

My other go-to packaged noodles besides Kitsune Udon (which was also back in the day, well before Babymetal) was Neoguri Spicy Seafood ramyun, which is Korean made. Also delicious, only moderately spicy. I'd fill it out with small chunks of tofu. But I've been off those for years now.

As close to Japanese ramen as you'll get. See other flavors, Soy sauce and Miso

Korean ramen. The broth is a spicy sullongtang, a beef base. I love the noodles from Nongshim- they're a bit thicker and less firm

Also Korean, Gomtang is similar to Tonkotsu broth, as they are both milky colored bone based broths. although Tonkotsu is pork, I think. Once again, the noodles are more Korean style

And mh personal favorite, Hiyashi Chuka is a cold, sesame noodle with the same ramen noodles, but a sauce rather than a soup. Best with a medium boiled egg, and julienned cucumbers and other veggies.

Order some Skyline in a can, prepare angel hair pasta (trust me it's better than spaghetti noodles) and have a shitload of shredded mild cheddar cheese. Layer it noodles on the bottom, then chili, then cheese. Add hot sauce to taste. The real trick is adding the cheese just a pinch at a time so you get the amazing flavor contrast from the hot pasta/chili with the cold cheese.

Or throw that chili onto a hot dog (with mustard and onion!) and top with the same pile of shredded cheddar for a Cincy style cheese coney.

ORRRRRR layer an oven safe dish with cream cheese, then the chili, then top with cheese and bake it. Then eat with tortilla chips. Skyline Chili Dip is marvelous.

edit: I didn't even mention the oyster crackers, shame on me.

also edit: There's no way I'm betting you anything because the Bronco's are going to steamroll the Bengals this week even though the Broncos are also very not-good.

Put a bunch of adobo on chicken thighs. Bake until done. Eat with anything. All praise be unto Adobo.

Simple curry: Cut a few potatoes into small chunks. Fry them in a neutral oil til they're slightly crispy. While you'er doing this cook some meat in a wok or other large pan (I usually do chicken thighs or drumsticks because they're cheap and dark meat ftw). When they're done remove them and store them with the potatoes. Sauté some vegetables in the chicken fat. This is really whatever you want but I generally do onion and garlic + other stuff. Corn would probably be good to add towards the end. Spinach might also go well. Cauliflower. You get the idea. Add coconut milk, a spoonful of red curry paste, and some chicken bouillon (or whatever meat you used). I use better than bouillon. Add the meat and potatoes back in. Salt and pepper to taste. Also add salt along the way in amounts that is appropriate to your ingredients. Serve over jasmine rice or just eat it by itself. None of the amounts are really set in stone this is basically just a stir fry curry with whatever you've got laying around. Potatoes aren't even necessary I just like them.

Bravo! Great job! Homemade soups rock!!

I do this a lot. I make a big pot of soup almost every Sunday and eat it all week. You'd think I would get tired of it, but my soups are so [ahem!] delicious that I look forward to eating them every day. Get some Better than Bouillon pastes (in the soup aisle of the grocery store) and add a teaspoon (or more) of the beef and/or chicken to your homemade soups. They really add to the flavor depth. Much better (and less salty) than bouillon cubes or powder. There are several varieties. Here's the amazon link for the chicken one just so you can read about it. America's Test Kitchen rates them highly.

Yeah sure Hondashi

Sorry if the link doesn’t work, I’m on mobile. But basically you just pour some in boiling water and mix it around a bit and it makes a stock for the base. I mean alternatively one could probably use chicken stock or something like that, but I find this more convenient because they last longer and I can make more bowls of ramen with it lol.

Also the baking soda trick is basically if you’re boiling pasta, you can add baking soda to the water and it’ll come out more ramen-like than pasta-like. It’s pretty convenient.

Shin Ramyun - pretty standard for my korean/koreanized buddies. You can actually cook this in the mylar bag it comes in if you have a cloth to take some of the heat

Shin Ramyun Black - A danker version of Shin Ramyun. Can also cook in the bag it comes in.

Chapagetti - Second most popular amongst my Korean friends. This is actually a good replacement for Yakisoba as it's not so soupy. If I do recall, you can cook these in the bag they come in as well.

Cheese Ramen - personal favorite at the moment.

Tonkatsu Flavored Ichiban Ramen - my go to at home when my wife and I are too lazy to cook something. Don't cook this one in the bag tho.

Also - for me, the Chinese instant noodles are always the dankest, but I only go to the Chinese supermarket when I visit my bro in law so don't end up buying them for trips... here's a popular chinese market that you can buy instant noodles from online. I haven't gone wrong with any of the chinese instant noodles yet.

Also - to supe up my instant noodles, I always toss in some pork floss or spam, egg crystals and a dried vegetables or dried seaweed. If it's a short trip, I always bring a few cloves of garlic for them as well. I've also tossed some sesame oil (excellent calorie profile) into a bigger eye dropper that i'll toss into the noodles to get more fat to burn.

I kinda agree with Quetzalcoa.. I can't get myself to try eat ramen bomb or non asian instant noodles knowing I grew up preparing these guys a different way.

I love ramen for cold nights. The shin black is OK, but this one is spicier and I like it a lot more. I add a dehydrated veggie mix like this one.

This makes for a relatively low-sodium soup. Add chicken or some other freeze-dried protein and it’s a light weight and tasty trail meal.

Quinoa is incredibly versatile and can be used in so many ways!

A lot of people will have awesome recipes, but I just want to add that if you're doing something like stirfry and want to create a 'meatier' flavour, you can add some vegan 'chicken' or vegan 'beef' bouillon when boiling the quinoa.

I use the same method and it comes out so good. Also love BTB. Much cheaper/better tasting than store bought stock. I do want to try this though. I hear it's is one of the best substitutes for a homemade stock.

Yeah but I also mix in stuff like ramen. I buy this:

https://www.amazon.com/dp/B00PYS5F3A?ref=ppx_pop_mob_ap_share

That's under $2 per meal, not bad

And yeah I get you, money isn't an issue for me but it sucks because it prevents certain people from converting to veganism. Thankfully more and more companies offer vegan options and as this trend continues, competition will hopefully help drive prices down. For example, Kite Hill has practically no competition in various categories, so they go nuts on the prices

Here are my 3 favorite brands. I think you should be able to find them at Seafood City.

https://www.amazon.com/Nongshim-Shin-Black-Noodle-Spicy/dp/B017IRZLKQ/ref=sr_1_2_a_it?ie=UTF8&qid=1493509793&sr=8-2&keywords=shin+ramyun+black

https://www.amazon.com/SAPPORO-ICHIBAN-INSTANT-RAMEN-TONKOTSU/dp/B01MS03T6V/ref=sr_1_14_a_it?ie=UTF8&qid=1493509840&sr=8-14&keywords=tonkotsu+ramen

https://www.amazon.com/dp/B01LDI18YO/ref=sr_ph_1_a_it?ie=UTF8&qid=1493509872&sr=sr-1&keywords=laksa

I add whatever I have on had. I have jars of fried shallots, fried onion, and pork floss. I usually will quickly boil an egg and let it sit in soy sauce for a while. I also almost have green onions on hand and they get chopped up and added. Gochujang is a good spicy add-in too.

Early in the morning before his bachelor party, take him out to Mobay city limits saying you’re going to a seahorse petting zoo or some other equally believable pretext. When you get there, as soon as he gets out of the car everybody pile back in and drive off laughing, leaving him with nothing but a fanny pack with fifty bucks and a list of stuff he has to bring back by 6:00 that night. If you can manage to take his shoes before you drive off, priceless.

List:

• Jamaica No Problem T-shirt & Rasta tam
  
• Dimebag of ganja (high-grade, no bush weed shit)
  
• Huge penis wood carving
  
• Can of Big Bamboo Irish Moss (his wife will thank him the next night)
  
• Hot random stranger's bikini top. And he can’t just buy one. Pic with himself and a girl at the beach wearing the same top or it didn’t happen.
  
• A packet of Grace Cock Soup
  
• Come back wearing a coconut bra
  
  For every item on the list he brings back, he gets a free lapdance that night at the bachelor party/go-go club. If he doesn’t bring back any, he won’t get any. Conveniently forget to tell him that the lapdance will be from one of the guys.
  
  Enjoy.

This was SUCH a good chili recipe. My changes - used 0 cal sweetener instead of molasses (added sweetener at the end of cooking). Added 174 grams of Gardein beefless ground to increase protein. I cooked my lentils seperately and then added them toward the end. Also, did not use 2 T oil, only spray oil (cals included). All spice calories were counted. Used Better than Bouillon no-chicken for my broth (3 tsp bouillon added to 3.5 c water). Entire recipe the way I made it was 11 cups. 1 cup is pictured in photo. saltine cals are also included in total
The cheeze on the broccoli was sliced up Follow your Heart American (I prefer this to the shreds). Covered everything in the microwave to get it melty.

"Way over spot?" I hope wasn't more than a buck or two over spot. Those are Sunshine mint licensed JM bars. I would have spent the money on some https://www.amazon.com/NongShim-Shin-Black-Noodle-Spicy lol.

​

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I love miso soup and rice as comfort food, especially when I'm sick. If you can't find dashi granules, feel free to skip it and just use water.

The hot pepper paste is a nice addition to stir-fries. This chicken wing recipe uses both miso and gochujang.

First, thanks to The Edgy Veg cookbook. This meal was my first time using this book and if just some basics went this well, I'm looking forward to the rest of her recipes!

We made her "Become a Master of Seitan: Chicken Burgers or Schnitzel" from page 38-39, the only difference being instead of making her vegetable broth from scratch we used the Orrington Farms chicken base, and instead of using a Dutch oven we threw it in the Instant Pot for 20 minutes at high pressure and allowed it 20 minutes of lapse time before releasing.

For breading, we made the "Eggcellent Eggless Dip" from page 35 (unsweetened soymilk and cornstarch, heated and whisked). Standard katsu procedure: dipped the seitan pieces into potato starch, then "egg" wash, then panko. Fried in vegetable oil.

For the curry, we used S&B Golden Curry, which surprisingly came up when I googled vegan Japanese curry! Pleasantly surprised to see it didn't have dairy in it (unlike you, Vermont Curry!). Sautéed potatoes, onions, garlic, and carrots, then followed directions on the curry box. Rice was just made as usual in the Instant Pot: water and rice, nothing fancy.

Here you go. Best and spiciest packaged ramen i've had... be prepared :) . https://www.amazon.com/Samyang-Spicy-Chicken-Flavor-Ramen/dp/B01MUGP7QK

One of my favorite ways to start a clear ramen broth is with a dashi base. You can use dried dashi granules like such and then add soy sauce, ginger, sesame oil, and garlic. It's not a strong fishy taste like you might expect of a dried bonito base.

One suggestion I might make would be to try using dashi, a Japanese fish bouillon made with bonito. It gives a very rich flavor that definitely evokes fish but doesn't have the "fishy" flavor that I think you're talking about, which I've also gotten from stock made using straight up leftover fish carcass. Look for something like this.

You can make yourself a nice chicken stock. That can serve as the base for just about any chicken soup.

If you're lazy like me, you can get a jar of Better than Bouillon, which actually tastes pretty great if you're not afraid of sodium, but I use the low-sodium kind I just linked. If I'm using that for the base, I like to add thyme, garlic, bay leaves, and black pepper.

They make dashi granules which are a little bit like bonito flakes. I like the granules because I can use it like a seasoning- I can just sprinkle some in a dish much like salt or msg. I actually use it in this way far more often than I use it to make the actual soup

This is my personal favorite. It is spicier than anything you would usually get in a grocery store and I think it has pretty decent flavor. I always doctor ramen with sauteed vegetables like mushrooms or scallions and almost always with an egg poached in the soup while its cooking.

I'm sure you can find them in Atlanta or something! They're pretty popular noodles :D

We love this BTB veggie chicken base. It's much cheaper if you can find a local store that sells it. I think we might pay about six bucks for it, and it lasts a good while. It's something like a teaspoon per cup of stock. I haven't done the math on cost of BTB v. prepared veggie stock, but it seems similar.

We also like this Not Chick'n bouillon. http://www.amazon.com/gp/aw/d/B00113ZTVK?pc_redir=1408689362&robot_redir=1 Between assorted flavors of BTB (veggie "chicken" and veggie) and these cubes ("chicken" and "beef"), we've stopped using cans or cartons of stock entirely, which used to go bad in our pantry.

I think we might prefer the BTB, but they're both good. Either way, I'd try checking out your local health food stores. The prices are sometimes shockingly better.

I make home forged knives. I felt that this was one of my most creative works. I made it from a railroad spike. here

Also, I love Asian food, so this would make my day or possibly my week

i'm looking through the recommended items based off of that one & i found this https://www.amazon.com/Grace-Cock-Flavored-Soup-Mix/dp/B002Q46EH6/ref=lp_7660037011_1_2_a_it?srs=7660037011&ie=UTF8&qid=1521949198&sr=8-2

now i'm laughing because i'm also 5. what have you done haha!

It certainly might. The most popular brand is Skyline and they sell it in cans as well as in spice packets so that you can make your own.

They sell the cans on Amazon here:

https://www.amazon.com/Skyline-Chili-4-Cans-15oz/dp/B001TOAB64/ref=sr_1_2?crid=EDXFT4SO1MSP&keywords=skyline+chili+cans&qid=1571162444&sprefix=skyline+%2Caps%2C386&sr=8-2

Nong shim really makes the best ramen imho.

I really like the neoguri one:

http://www.amazon.com/Nongshim-Neoguri-Seafood-4-2-Ounce-Packages/dp/B000LQLV3S/ref=pd_sim_gro_2

It has a real taste of seefood.



And nong shim black is a classic:

http://www.amazon.com/Nongshim-Ramyun-Noodle-Black-4-58-Ounce/dp/B0061JWQOW/ref=pd_sim_gro_5

Instant ramen, but the good stuff, usually spicy - at least 2nd or even 3rd tier (measured by number of soup/spice packets). It's shelf stable, and easy to toss in whatever extra protein and veggies we have.

Next time you decide to buy some ramen online, think about getting some Nongshim Ramyun Black. It's a 20th anniversary version of their popular regular soup and is by far the best instant noodle soup I have tried.

I've made broth a bunch (tip: roasting the bones first before you make the broth adds a wonderful depth to the flavor). But I drink a lot of broth (especially after I started adjusted my macros and started eating higher fat and lower carb) and have no desire to make that much so 95% of the time I just drink store-bought.

I really, really like Better than Bouillon. The non-organic chicken base (the one in the link) is my favorite. The organic chicken tastes blander to me and the beef one, which I expected to really like, is.... fine?... but nothing to write home about. It's also stupid cheap for the amount you get and, if you're a salt whore like me, you can lick the spoon afterwards.

I've tried a bunch of different brands and this one is far and away my favorite. It's also sold at most grocery stores so I can get it anywhere. There's probably better broths out there, but this one hits all my points: cheap, convenient, delicious, and isn't sold as the fully reconstituted mix (which would be way more expensive and annoying to have to buy).

I'm 100% new to fasting but I use these Not Chicken Bouillon Cubes for a "detox soup" and I love them

EDIT: formatting

I need a minimum of about ~75g carbs before a workout. Usually about 30 minutes before. It should be mostly low fat/low protein, and low/no sugar.

Then I'll usually do another ~50g carbs in a more sugary form intra workout.

Lately Shin Ramyun are my go to preworkout. Extremely tasty, easy to make... fairly cheap (less than $1/pack if you buy at BJs). Best Ramyun around imo. It's kind of a cheat, but since I do it preworkout I allow it. :)

https://www.amazon.com/NongShim-Ramyun-Noodle-Gourmet-Spicy/dp/B00778B90S?th=1

The Black bean soup is 9g at 170 calories here

The split pea soup is 8g at 130 calories here

All-in-all they are pretty good too!

Chipotle burger recipe is [here]
(http://www.budgetbytes.com/2013/05/chipotle-sweet-potato-burgers/)
(I used 3/4 of the beans and 1/2 the cornmeal)
The salad is modified from here. (I added zucchini to lower calories and used less quinoa. Also added cumin, sweetener, and salt in addition to lime.)


I used this in the quinoa and it was delicious. Best bouillon I've ever tried.



The two burgers on the plate are actually one serving (the recipe's burger size for one serving is really large, so I split it in two).

http://www.amazon.com/Nongshim-Gourmet-4-2-Ounce-Packages-20-Count/dp/B00778B90S

Usually sold in a Super Walmart in the Asian food section. Far more pricey than Nissin Top Ramen though. I personally, for a cheap and quick meal, get Maruchan Yakisoba noodles and throw in some pieces of chicken breast and carrots. I find the oily part of the noodles satisfying. I'm sure many here will find that info disgusting.

This is one of my favorite tofu recipes. Freeze and squeeze, always. I freeze my tofu, which causes it to expand and gives it a more spongey texture and it soaks up sauce better. To quickly thaw it you can boil it, or you can just leave it in the refrigerator if you don't need to thaw it quick. After I boil it I place something heavy on it for 30 minutes to squeeze the excess water out. But tofu Bahn Mi sandwiches are the truth. I always use bollio bread, make that recipe, and you'll realize the full potential of tofu. I've been playing around with a shredded tofu recipe using the Better than Bouillon brand. I haven't tried it, but I think that you should be able to freeze tofu, shred it using a grater, and cook it with that base and you'll have something that tastes very close to shredded chicken. There's a Vietnamese restaurant near me that makes a shredded tofu that tastes just like chicken and I suspect they do something similar.

I make this ramen (the best instant): https://www.amazon.com/NongShim-Ramyun-Noodle-Gourmet-Spicy/dp/B00778B90S

according the package. (That includes adding the spice packet.) Then I drain all the liquid and crack in an egg or two. I stir it around and it coats the noodles. It’s seriously good.

Or, of course, you could always make spaghetti carbonara. It’s a similar take on eggs. The eggs coat the spaghetti noodles.

Bought this a few weeks ago on Amazon and it has great flavor. Would not call it a "chicken" flavor but better than vegetable bouillons I have tried.

Can't say I've ever heard of it in salsa, but I'm guessing it's a bit of a bouillon-type product like this for a little umami boost

https://www.amazon.com/Better-Than-Bouillon-Organic-Chicken/dp/B00016LAFM

I have Better than bullion. Should I use that as my broth? or is there some other specific product thats good?

http://www.amazon.com/Better-Than-Bouillon-Organic-Chicken/dp/B00016LAFM

this stuff is pretty good and quite filling

that was my reaction to homemade demi glaze. I have had good luck with this prodcut

On amazon right now for under $1 a piece, OP may not have gotten the best deal: https://smile.amazon.com/NongShim-Ramyun-Noodle-Gourmet-Spicy/dp/B00778B90S/ref=sr_1_4_s_it?s=grocery&ie=UTF8&qid=1505088671&sr=1-4&keywords=shin%2Bramyun&th=1

We love it as part of our dinner. We use Better Than Bouillion Organic Chicken Base, but get it from Costco. We add lite salt and dried parsley to it, and a bit of butter if we're feeling frisky.

You're right. This one looks much better and has much better reviews. I think I'll get that next time.

Korean Ramen is the prepackaged stuff.

Shin Ramen - A classic. Link


Jin Ramen (Spicy)- My personal favorite. Link


Bul Dak- This one isn't cooked in a soup but you just cook the noodles, drain, mix in sauce. Link Super spicy. You have been warned.


Additions to ramen: Egg, Green Onion, Kimchi, Rice in the soup after you've eaten all the noddles if you're still hungry.

After I posted this on FB a friend of mine found someplace local, which has been in business since 1902!

Additionally, why would you want anything from Skyline? I wouldn't feed that stuff to my dog. I think it's disgusting. But, different strokes for different folks, I guess... Have you tried getting it here?

EDIT: Or perhaps here

While I might not agree with your taste in certain foods, I am willing to help find the food you seek!

I gotchu fam here's the gateway drug Or if your bold and can do a bit more spicy these are top tier I wouldn't say either of these are crazy spicy like comedy show make your mouth flame but they are hot. As long as you can stand a bit of hotsauce you should be fine. Now go forth and preach the gospel of shin bowls.

I was going for what I already had in the fridge. :-)

This is what I always have on hand. It's way cheaper than this right off the store shelf.

Have you had Nongshim ramen? It's by far my favorite and would recommend to everyone.

It's this. https://www.amazon.com/Nongshim-Ramyun-Noodle-Gourmet-Spicy/dp/B00778B90S

It's because her homemade vegetable broth has a red tint from added tomato paste. Mine used this Better than Bouillon which I highly recommend over any other broth.
Also I used cremini mushrooms because I didn't have dried porcini, but that's probably not the main reason for the difference

Also, she says you can leave some of the mushrooms out of the blender for more texture. I did that and added them back in after blending. I think that looks better.

That looks like the 2x spicy ramen, it is prretty good. Not this modified version though. https://www.amazon.ca/Samyang-Roasted-Chicken-Nuclear-spiciest/dp/B01MUGP7QK

So what is the difference between buying something like this or this, which is the same? and straight up shaved bonito flakes? Is the shaved bonito flakes a less formatted product?

Edit: Food isn't formatted, I meant to ask if the bonito flakes are a less processed (not ground and reshaped into little daishi balls)?

Absolutely.

Amazon Link

Smash a ton of those peppercorns with a crap load of peppers like this and toss in some oil and you got yourself the start of a great dish.

My favorite ramen is Shin Red: https://www.amazon.com/NongShim-Ramyun-Noodle-Gourmet-Spicy/dp/B00778B90S?th=1

Add some lime juice and some fresh veggies/meat during or after the boil and it's magic.

This Soon Veggie Noodle Soup doesn't have palm oil in it. You could also make your own, it isn't too difficult but maybe a bit more time consuming. I like to use Lotus brown rice ramen and make a broth using mushrooms and kombu then add in lots of veggies.

Sodium. Potassium. Magnesium. In that order.

Want to make it easy? Buy bullion paste or cubes. Drink hot broth twice a day with 1/8-1/4 tsp of potassium salt in in. That's what I do. Have some next to me right now as a matter of fact.

This is what I use specifically:
Boullion:

Potassium:

Magnesium:

[Although I recently switched to four of these a day:] (http://www.amazon.com/Cardiovascular-Research-Magnesium-Taurate-Capsules/dp/B00014D5TS/ref=sr_1_2?s=grocery&ie=UTF8&qid=1450453968&sr=8-2&keywords=magnesium+taurate)

Ewww, powdered bouillon? You need to try this.

I used to use Minor's on a tip from one of Anthony Bourdain's book, but BTB is even better.

Yep, japanese people use this all the time :)
http://www.amazon.com/Ajinomoto-Dashi-Soup-Stock-4-23/dp/B0002YB40O/ref=sr_1_1?ie=UTF8&qid=1450450027&sr=8-1&keywords=powdered+dashi

She'll love you longer if you get her some of this.

recipe:

SANDWICH:

• smart deli veggie turkey: 75 cal
  
• bread slice: 100 cal
  
• lettuce: 0 cal
  
  SOUP:
  
  
• angel hair miracle noodles: 5 cal
  
• whole egg: 72 cal
  
• onion: 0 cal
  
• better than bouillon: 30 cal
  
  instructions: sandwich is self explanatory. boil soup for 15 minutes and add egg 3 minutes before completion

Can anyone compare these to NongShim Black? I just recently discovered those from a different reddit thread and think they're amazing and just wondering how the flavor of these compares. Particularly the flavor and heat level of the broth.

Well, the hammock, insulation, tarp etc are all a part of a system my girl made. I will leave it up to her to talk about those details. There are some details in with the images.

We are ultra-light, so we don't bring much with us. The heaviest we'll go is about 38lbs for 5 nights.

We used a penny stove for the longest time, but for just a few extra grams, the Titanium Sol Jetboil is very light, more convenient and faster. Less fuel is wasted, so overall it might be lighter.

The dog carries his own bed and food with a Mountainsmith dog pack.

We use an in-line mechanical water filter, pulled from a Sawyer water bottle that we added to our Platypus (superior to Camelback IMO). The hose has a quickconnect, so we can dunk the platy in the water then reconnect the hose without worrying about contamination.

We have a variety of backpacks, mostly GoLite, and we generally select them based on the size of the trip. I haven't found a backpack that is uniquely noteworthy.

We generally choose food for calorie density. Creamed coconut is nutritional and significantly more calorie-dense than.. well, everything. We also bring a lot of powders, thick indian curry sauces, high-calorie instant noodles, mayonnaise packets, tuna packets, thin rice noodles, dates, olive oil, candies. But we would never bring something as low calorie as bacon.

We also collect and eat various wild foods, including morel mushrooms, wood sorrel, indian cucumber-root, raspberries, blueberries, strawberries, wintergreen berries and other mints (and leaves for tea), Jewelweed/touch-me-nots (seeds taste like walnuts, young stalks taste like green beans, flowers are sweet), cattail, arrowroot, dandelion, wild ramps (delicious when fried and added to instant noodles).

Edit: More links to gear.

Vegetarian chicken bouillon cubes are great for any recipe that uses chicken broth. I use this kind .

Agreed. [Shin black] (https://www.amazon.com/NongShim-Shin-Black-Noodle-Spicy/dp/B0061JWQOW?th=1) is my favorite.

This is my favorite: https://www.amazon.com/dp/B00778B90S/ref=cm_sw_r_sms_awdb_t1_j4KLDbHAAQ4YD

Chapageti w/shrimp and a lil hot sauce is flavorful and filling as well.

This is a great chicken broth alternative and you'll always have it stocked in the pantry as it's a non-perishable powder.

https://www.amazon.com/dp/B00RXAK1PE

Try this out I love it! http://www.amazon.com/Better-Than-Bouillon-Chicken-Certified/dp/B000N7YKQK

Solves that desire for chicken broth/flavor.

man, the reviews for cock soup got me giggling like a school girl

I believe these were the peppers I used although I wouldn’t recommend you do the same.

I’ve found these peppers didn’t pack enough heat for my tastes but it may be different for you. I recently bought some Chile Arbol at the supermarket and I assume those should do the trick. You can find similar peppers usually in the spice section at Asian/Chinese supermarkets.

Yes, this is my recipe

Setting Sunson's on the water is by far the most delicious I have come across.

If you can get some chicken style bouillon to make gravy with, that would give everything a more poultry taste. Here is a simple gravy recipe: 911 Gravy Poultry seasoning will also help (it is just a blend of herbs commonly used on turkey).

Good vegan chicken style bouillons include: Better the Bouillon No Chicken Base, Edward & Sons Not Chik'n, and Orrington Farms Chicken flavored

Not OP and not sure if serious, but this will light you up pretty good although I personally prefer a nice Thai curry noodle soup kind of like [this]
(https://heatherchristo.com/spicy-thai-curry-noodle-soup/) guy but I add chilies into the paste part and I don't usually keep coconut oil around the house because it's expensive now that everyone's riding it's dick, so I use canola and add onions to the pan before you dump the spice mix in.

I haven't tried it myself yet, but I've heard that Better-Than-Bouillon No-Chicken Base makes a good substitute for chicken broth.

http://www.amazon.com/Better-Than-Bouillon-Chicken-Certified/dp/B000N7YKQK

That's what I use, it's delicious. You could also just use vegetable broth which is much cheaper.

i bought this last summer, VEGGIE RAMEN

was delicious.

these are delicious

Samyang 2X Spicy Hot Chicken Flavor Ramen, 1.55 Pound https://www.amazon.com/dp/B01MUGP7QK/ref=cm_sw_r_cp_apa_t5A-zb8ANG56J

This is the best I've had, soup wise, the noodles aren't as 'fresh' tasting as Roah, but I keep coming back to this for the broth. 4.5 stars with 74 reviews. http://www.amazon.com/Nongshim-Ramyun-Black-Noodle-Packages/dp/B0061JWQOW/ref=sr_1_1?s=grocery&ie=UTF8&qid=1418359842&sr=1-1&keywords=ramen+black

NongShim Shin Ramyun is my go to instant noodle, flavorful and delicious. Easily complemented with a fried/softboiled egg, simple greens and some fried spam. Each pack is $~0.87 each, much cheaper if you buy it from a local Asian market. I typically get mine for about $0.60/pack.

Ramen fans should also try Shin Black.You'll never go back, I swear. Top notch ramen.

I usually slice up and pre-sauté some onion, garlic and mushrooms in the pot the ramen will be boiled in, with a bit of butter or toasted sesame oil and a splash or two of rice wine. When that's close to done I'll crack an egg or two in there and let it cook. When the egg is done you just add the water and cook the noodles. You can alternately add the egg when the noodles are boiling if that's more your thing. Takes about 10 minutes total, very worth the effort.

Shin Black has great seasonings already, but for standard ramen I'd also add chili garlic sauce to spice it up.

https://www.amazon.com/Nongshim-Ramyun-Noodle-Gourmet-Spicy/dp/B00778B90S

I recommend this (just found out about it recently myself) if you're still eating the basic maruchan that I have almost all my life. Worth the extra price.

It's actually shin ramyun, which is sort of like Korean ramen! This is my favorite and the one pictured.

not in the industry, but i use better than bullion at home. it looks like it's similar to Minor's.

> Tom Yum Goong

Mmmm....... Love me some Tom Yum.....

I actually regularly make a fake Tom Yum using Tom Yum paste and NongShim Shin Black Noodle Soup

Just make the noodles as if you were making Ramen Noodles, including all the spice packets and what not that come with the noodles, add fresh cilantro, basil, and green onion, fresh jalapeno slices, and purple onions. I also cook up some small meatballs made from hamburger and throw in but you could use any meat.

Turns a package of noodles into a frigging meal.

On the other hand, I love instant dashi. It's incredibly convenient. This is the one I use.

I believe that this is what they use, just with their own branding.

Savory Choice Chicken Broth Concentrate, 5.1 Ounce box https://www.amazon.com/dp/B002HQUZIM/ref=cm_sw_r_cp_api_3sUTBb843R1B4

It’s a 12 pack totaling 5.1 oz, so that means 0.425 oz each, and each one makes one cup of broth. I have successfully substituted 1 tsp of [Better Than Bouillon] (https://www.amazon.com/dp/B00415IRQO/ref=cm_sw_r_cp_api_ZyUTBbF7ZXMGT) (the amount that they say to use for 1 cup of broth) when I recreated the recipes.

Amazon also has a decent selection of ramen. I like this one: https://www.amazon.com/gp/product/B00778B90S/ref=ox_sc_sfl_title_8?ie=UTF8&smid=ATVPDKIKX0DER&th=1

I reallllly enjoy Nong Shim veggie ramyun. It’s labeled as mild level spicy.

Looks like you can get it on Amazon. Tempting

https://www.amazon.com/dp/B01MUGP7QK/ref=cm_sw_r_cp_awdb_It2LybP9QNB2G

Spicy Chicken Ramen by Samyang is also very good. It comes in regular and 2 x Spicy.

I recommend drinking a cup of chicken broth a day until you feel better (that worked for me anyway). I used this stuff and think it's really good/easy to use and is probably available in your local grocery store which is where I got mine: http://www.amazon.com/Better-Than-Bouillon-Chicken-Base/dp/B000VDSS3C/ref=sr_1_5?s=grocery&ie=UTF8&qid=1452281551&sr=1-5&keywords=better+than+bouillon+chicken

I haven't had to continue drinking it regularly, but I kind of go heavy on the salt when roasting my veggies so that might be why. Now I just drink it every couple of days just to be on the safe side. I've seen some people say that as long as you're on keto, you are susceptible to the keto flu if you don't keep your electrolytes in check.

So these are noodles by a company called Samyang, they're x2 spicy "chicken" noodles. Here's a link to what they look like Samyang Bulldark Spicy Chicken Roasted Noodles, 4.93 Oz https://www.amazon.com/dp/B01MUGP7QK/ref=cm_sw_r_cp_apa_i_Jz04AbC68G08M.

If you look up spicy ramen challenge on YouTube, everyone is eating this one. There are a lot of ramen packages that do have English on the back! Try going to your local vietnamese or Korean grocery.

I made my gravy using Better than Bouillon vegetable base -- would highly recommend using this stuff over any cans or cartons of vegetable broth!

For something like beef, I'd go with seitan. Instead of using vegetable broth to make the seitan, use "Better Than Bouillon No Beef Base" or you could also use "Not-Beef Cubes". Another tip: If your seitan becomes a little too spongy or wet, wrap it in foil and bake it in 20 minute intervals, checking on it occasionally, making sure it's firm enough. Also, the Gardein Beefless Tips aren't bad either.

Amazon has it: http://www.amazon.com/Nongshim-Ramyun-Black-Noodle-Packages/dp/B0061JWQOW/ref=sr_1_fkmr0_2?ie=UTF8&qid=1425756018&sr=8-2-fkmr0&keywords=shin+ramyjn+black It's pretty good but probably not worth the price compared to regular Shin Ramyun IMO.

NongShim Soon Veggie is vegan and tasty. Here's an Amazon link. Add some blanched bok choi, sauteed mushrooms (shitake, oyster, enoki), bean sprouts, green onion and some corn. Since you're ok with fish, add some sliced kamaboko or surimi(krab) on top. Finish it off with a splash of la-yu (spicy sesame oil) and a sprinkle of sesame seeds. Nom.

I once "participated" in a two-hour conversation while high by sitting there, saying nothing, and fidget spinning.

Another time I thought it would be a great idea to eat of the double spicy version of the noodles from the spicy ramen challenge - the sauce was so potent that my fingers burned the next morning in the spot where I had accidentally spilled some.

You might look for better than bullion It's a thick paste that you mix with water to make broth, that I'm my opinion is a lot better than the cubes.

Looks good.

Question: based on the measurement for vegan chicken stock (2tsp.) it seems the recipe might be calling for some sort of concentrate such as this: https://www.amazon.com/Better-Than-Bouillon-Chicken-Certified/dp/B000N7YKQK

Is that correct or is this regular strength stock?

that's actually the good korean ramen

here you go and here is the mix (just as good)(Definitely recommend the chili mix tho.)

I eat their Shin Ramyun! It's like the primo cheap ramen.

https://www.amazon.com/NongShim-Ramyun-Noodle-Gourmet-Spicy/dp/B00778B90S/

Personally, I quite like Nongshim's noodles. On a cold day, I'll even use the seasoning packet if I don't feel like making broth!

Depending on how much effort you want to put in, buying whole chickens and making your own stock is mega cost effective - literally several pounds of meat + freshly made stock. The only downside is that it's pretty much an all-day undertaking. I do mine on the weekend so I can have it for the rest of the week.

If you're feeling lazier try Better than Bouillon. Note: don't buy it from that link. I don't know why Amazon is selling it so expensive - it's about $6 at my local grocery store and lasts for 1-2 months depending on how much I need it.

They have it at Target by me, and at the food co-op, and at the organic/health food section of the grocery store. By the broth/bouillon.

It comes in a jar like this.

Yep! You can get black shin 18 pack for 32 bucks if you have prime

Nongshim Shin Black Noodle Soup, Spicy, 4.58 (Pack of 18) https://www.amazon.com/dp/B0061JWQOW

American Test Kitchen and another blog said it was salty too. I found Better Than Bouillion comes in an organic low sodium version too, but it's expensive on Amazon, and wasn't on the Walmart web page.

http://www.amazon.com/Better-Than-Bouillon-Organic-Chicken/dp/B00415IRQO

In the context of adding umami,

This https://www.amazon.com/Edward-Sons-Not-Beef-Bouillon-3-1-Ounce/dp/B00113SKZW

and this https://www.amazon.com/Edward-Sons-Not-Chickn-Bouillon-2-5-Ounce/dp/B00113ZTVK/ref=pd_bxgy_325_img_2?_encoding=UTF8&psc=1&refRID=3BWB187WQ2KT1T0EZC05

add a ton of umami while being vegan, and easily find-able in any grocery store.

The beef extract however is in the soup base (the packet) which you can leave out and sub with vegetable bouillon like this:

https://www.amazon.com/Knorr-Vegetarian-Vegetable-Bouillon-Extra/dp/B000LRH8V6

https://www.amazon.com/Better-Than-Bouillon-Chicken-Certified/dp/B000N7YKQK?th=1

You can find some off brand packets that you can use to make your own. It is acceptable. I want to say Kroger or Publix on Nipper's Corner had cans of Skyline.

​

You can order it from Sam's Club as well.

Very expensively order it from Amazon.

​

Unfortunately anywhere you're going to find it isn't going to be very cheap.

Same. Also a big fan of Nong Shim Neoguri and the Buldak (fire chicken) ramen.

That meal is missing a good soup. Don't worry, though, i found it.

Fuck it, I'm eating all the cinnamon rolls.

I still have a half a box of these, the most delicious ramen you can get from a package, but I don't know if I really want to eat something hot right before we crash into the sun.

Oh wait, I wasn't linking that for a prize, I thought you meant something cheap to eat.

I am not smart.

Might as well do it right -- https://www.amazon.com/Samyang-Bulldark-Chicken-Roasted-Noodles/dp/B01MUGP7QK?th=1&psc=1

Yeah, I made a roast with either ghost or reaper before in a slowcooker. One alone made the roast quite spicy but very flavorful. It was like a lingering burn but wasn't overly powerful!

That said, I'm a spicy fanatic so my taste will be different in comparison to other people. I think this ramen is fantastic but other people basically die eating it.

> harder to find

You get them from Amazon: https://www.amazon.com/Nongshim-Shin-Black-Noodle-Spicy/dp/B0061JWQOW/?th=1

They have the 2x on Amazon. It's really hot.

https://www.amazon.com/dp/B01MUGP7QK/ref=cm_sw_r_sms_awdb_ZDMvzbK7F1R8V

BEWARE! Depending on where you buy it, it isn't safe. Case in point - here it is on Amazon with garlic powder listed:
https://www.amazon.com/Better-Than-Bouillon-Organic-Chicken/dp/B00415IRQO/ref=sr_1_2_a_it?ie=UTF8&qid=1540467486&sr=8-2&keywords=better+than+bouillon+chicken&dpID=61Nesk%252BoKFL&preST=_SY300_QL70_&dpSrc=srch

This is the one that I use:
https://www.fodyfoods.com/collections/all/products/low-fodmap-chicken-soup-base

For adapting recipes for vegetarians I really like this stuff: https://www.amazon.com/gp/product/B00RXAK1PE?th=1

It's vegan chicken-flavored broth base that actually tastes good. Stir some into boiling water and use it in any recipe that calls for chicken broth. Super convenient and tastes so much better than any vegetable broth I've tried.

I used to sub in vegetable broth for chicken broth in recipes when cooking for my vegetarian gf, but the flavor always suffered as a result. Now I just use this and I really don't miss the chicken broth.

The Maruchan ramen is $9/12 on Amazon, but it's only about $0.15 in the store for each pack. T___T You could upgrade to a $22/20 of Shin ramen at that point: https://www.amazon.com/NongShim-Ramyun-Noodle-Gourmet-Spicy/dp/B00778B90S

If you want to make some at home.

This stuff. I did some snooping around last time this popped up on reddit, this brand is what Kenji said he uses, and you can find it in almost any grocery store in the soup aisle.

Better than boullion

We use this but I've seen some families use this

Personally, I would go with the first or use a bit of chicken broth when making the initial broth.

Here are the items i found that i cant get local. Any good/bad items or alternate options you would suggest?

> Mirin

Kikkoman Aji-Mirin

>Dashi

Ajinomoto - Hon Dashi

>Miso Paste

Shiro Miso Paste

>Gochujang

Sunchang Gochujang

>Kombu/Wakame/Nori (sea weed)

Welpac Dashi Kombu

Wel-Pac - Fueru Wakame

Nagai Deluxe Sushi Nori

>Furikake

JFC - Seto Fumi Furikake

>Bonito Flakes

Japanese Bonito Flakes

Asian grocery stores should have dashi packets, or a jar of dashi powder. hondashiis a very common brand. Some US grocery stores might have it in the Asian aisle.

Boil water with dashi (two cups water to 1 tsp dashi)

Turn water down a bit and stir in soybean paste I just put a bit of a spoonful in there and taste to see how it is

You can add the tofu squares and the onion but I usually don't have that in the fridge :P

Not the same... but might hold you over while in school!

Cock Flavored Soup

https://www.amazon.com/Grace-Cock-Flavored-Soup-Mix/dp/B002Q46EH6

You can buy some from Amazon

Shortcut

At your door in 48 hours: https://www.amazon.com/NongShim-Ramyun-Noodle-Gourmet-Spicy/dp/B00778B90S/

I got you buddy.

Shin Ramen Then add a bunch of stuff to it.