Dried Shitake Mushrooms
Dried shitake mushroom is a great staple to have on hand for doctoring up instant noodles. Goes really well with udon and is a great enhancement to mushroom flavored noodles. It’s also super yummy in miso soup.
Miso soup paste with dried shitake mushrooms, soft tofu and scallions.
Buttered Corn
This topping seems to be quite popular in ramen houses and is so easy to make at home for instant noodles. Just pop open a can of corn and sautee in butter or margerine. So simple and deelishious. The sweetness of the corn goes really well with pork and chicken flavored instant ramen. I added fresh cracked pepper for some spice.
Egg Essentials
The egg is a great addition that will enhance the flavor of your instant noodles. It is, in my opinion, one out of two essential ingredients to always have on hand; the other being green onions/scallions. There are many ways to prepare the egg. Here are a few of my simple favorites:
Poached
This method is the most effortless, you just drop the egg into your pot of noodles and let it poach in the broth. I like a soft, runny yolk so I drop it in just before the noodles.
Scrambled in pot
For a more creamy, stronger egg taste, break up the egg in the pot by stirring rapidly. The result will resemble egg flower soup.
Hard boiled
The trick to cooking the perfect hard boiled egg is to not over cook it. The way my mother taught me to cook it was to boil it for 20 minutes which resulted in dry, rubbery eggs. The secret is to take the egg off the stove as soon as the water begins to simmer rapidly and cover the pot for 12-13 minutes depending on how many eggs you have in the pot. When the eggs are done, immediately submerge them in cold water. Here’s a tip for peeling an egg without tearing it apart: Peel the egg while submerged in water or under running water (I keep a really teeny teeny stream so less water is wasted). Then cut eggs in half and add to your noodles.
Fried
A fried egg is really good on dry noodles like the indonesian dish mi goreng. If you prefer the yolk a little runny like I do but don’t want any of the white raw, cover the pan with a lid and let the steam cook the white. A fried egg is a must have in instant Mi Goreng.
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