Jin Ramen is Korean styled noodles you can buy at your local Hanuram.I prefer this over anything Nissan, Maggi or Top Noodle could produce because of the rich broth taste and the silky noodles.
However,when you first take a look at the packaging, you see pictures of Shiitake mushrooms, green peppers and a cooked egg.
They are all lies. When you open up the packaging, these food items don’t pop up and your stuck with dry noodles, dried flakes of veggies and a packet of seasoning.
One of my closest friends Jen–she has culinary tricks up her sleeves–invited me over to her house the other day and fashioned me a meal. I ate her concoction and asked her, “You can dress up ramen?”
Jen gave me a quizzical look and replied, “Yes you can. This is what you do:”
- Jin Ramen: mild
- 1-2 Cups of water
- 2 Cut up scallions
- 1/3 a cup of diced shiitake mushrooms
- 1/2 cup of kimchi
- Noori/ dried roasted seaweed
- 1 egg
- 1/2 Pickled korean raddish
You boil water (1 cup or 2 cups) for approximately three minutes or when you see bubbles forming at the bottom of your cooking pan. As the water bubbles, add in your package of dried veggies, scallions, and shiitake mushrooms into the pot.
After one minute, add kimchi and crack open an egg, and whisk it several times into your boiling pot. After awhile,you will see pieces egg ,cooked and flooting aimlessly.
Now is the time to add your noodles and wait till it gets very soft into your soup mix. If water is evaporating at a fast rate, gradually add 1/4 a cup of warm water into your pot.
Lastly, add your soup seasoning in, stir it up and your good to go. This soup goes great chopstick utensils, and best compliments with a separate plate of noori plus spicey pickle Korean raddish. Everyone enjoy!