5 ways to cook dry ramen at home that will make you forget about carry-out

1. The "Chef's Broth" Ramen Bowl

Why it beats carry-out: You build a complex, clear, professional-style broth in minutes, not hours.

• Method: In a pot, simmer 2 cups of good chicken or dashi broth with a 1-inch knob of smashed ginger, 1 crushed garlic clove, and the white part of a scallion for 5 minutes. Strain. Cook the ramen noodles directly in this broth until done. Pour into a bowl and top with soy-marinated soft-boiled egg (ajitsuke tamago), slices of chashu pork or chicken, nori, bamboo shoots, and scallions. Finish with a drizzle of toasted sesame oil and chili crisp.

• Flavor Base: Your broth is the star—clean, aromatic, and deep.

2. Scorched Garlic & Brown Butter Ramen

Why it beats carry-out: It's a masterclass in simple, high-impact flavor. The technique creates a nutty, aromatic sauce that clings perfectly.

• Method: Cook and drain the noodles, reserving a little water. In a clean pan, melt 3 tbsp butter over medium heat. Add 3 thinly sliced garlic cloves and cook, swirling, until the butter turns golden brown and the garlic is fragrant (be careful not to burn). Immediately remove from heat and add 2 tbsp soy sauce and 1 tbsp mirin or honey—it will sizzle. Toss the noodles in this sauce, adding a splash of noodle water to emulsify. Finish with grated Parmesan and black pepper.

• Flavor Base: Brown butter + garlic + soy creates an incredible umami-rich foundation.

3. Thai-Inspired Coconut Curry Ramen

Why it beats carry-out: The fresh, aromatic curry paste and coconut milk create a vibrant, creamy sauce far beyond generic takeout curry.

• Method: Sauté 1 tbsp red or green curry paste in a little oil until fragrant. Add 1 can of coconut milk and 1 cup chicken broth. Simmer. Add the dry ramen bricks and cook until tender. Stir in fish sauce, lime juice, and a pinch of sugar to taste. Top with shrimp or tofu, bean sprouts, cilantro, and a lime wedge.

• Flavor Base: Store-bought curry paste + coconut milk + the acid/fish sauce balance.

4. Korean "Jjapaguri" (Parasite Noodle) Hybrid

Why it beats carry-out: It's the ultimate rich, savory, and textural experience made famous by the film Parasite.

• Method: Cook the unseasoned ramen noodles (and optionally, another pack of instant jjajangmyeon noodles if you have them) until just underdone. Drain. In a pan, sauté diced onions and pork or beef. Add 2 tbsp black bean paste (jjajang), a splash of water, and 1 tbsp soy sauce to make a glossy sauce. Add the noodles and toss. On the side, make a simple cheese sauce (American cheese melted in a splash of milk) or top the finished noodles with a slice of cheese.

• Flavor Base: Savory-sweet black bean paste (jjajang) is the key. It’s available in Asian markets.

5. Crispy Ramen "Pad Thai"

Why it beats carry-out: You get the perfect balance of sweet, sour, salty, and nutty with contrasting textures—something takeout often gets soggy.

• Method: Boil the noodles for only 1-2 minutes until just flexible. Drain well. Heat oil in a wok or skillet and spread the noodles in a thin layer. Let them crisp up on one side, then flip. Push them aside, scramble an egg, and add shrimp or tofu. Toss everything with the classic Pad Thai sauce: 2 tbsp tamarind paste, 1.5 tbsp fish sauce, 1 tbsp palm sugar (or brown sugar), and a pinch of chili. Finish with crushed peanuts, bean sprouts, and a lime wedge.

• Flavor Base: The tamarind-fish sauce-sugar trinity is essential.

Your Golden Rules for Unseasoned Ramen:

1. Build a Flavor Foundation First: Always start with aromatics (garlic, ginger, scallion) cooked in fat (oil, butter).

2. Create the "Sauce Trinity": For any great dish, balance:

   • Umami/Salt: Soy sauce, fish sauce, miso, oyster sauce.

   • Acid: Rice vinegar, lime juice, lemon.

   • Sweetness: Sugar, mirin, honey.

   • Fat: Sesame oil, butter, chili oil.

3. Use a Good Liquid: Don't just use water. Use broth, coconut milk, or even just the starchy noodle water to create a sauce.

4. Finish with Freshness: A garnish of fresh herbs, crunchy veggies, a squeeze of citrus, or a drizzle of aromatic oil makes it taste "chef-made."

By starting with unseasoned noodles, you're not missing the packet—you're upgrading to a world of real, layered flavors that no MSG-heavy takeout can match. Enjoy the creative control

Net weight: 2.65lbs

Product of Taiwan