Comments on: 3 Reasons to Make Ramen: Beef, Mushrooms and Yolk

By: Brian

Brian — Sat, 16 Jan 2010 04:17:37 +0000

This popped up in a search for mushroom ramen. I tried it out with some modified ingredients and minus the garnish and white vinegar with the eggs.

Sliced white mushrooms, and way more than the recipe calls for ’cause I wanted some damn mushrooms.

4 chicken bouillon cubes instead of ramen soup base.

Aside from my dumb ass leaving the noodles in too long, the soup tasted really good. It honestly was as good as some ramen I had in NYC a few weeks back, and the ingredients set me back less than what a bowl costs there.

I think three bouillon cubes would be plenty, if bouillon is all you have lying around. I’m pretty sure I don’t need any more sodium for the rest of the year.

For the author of this site, what brand of soy sauce do you favor? All I had lying around was la-choy, and I hate la-choy.

Thanks for the recipe!

By: J

Mon, 23 Feb 2009 02:50:54 +0000

@ dude made ramen
Word to your moms. Lemme know how you like the kimchi. Mines is certainly not traditional…
Glad to hear your chicken shtock worked.

By: dude made base

dude made base — Sun, 22 Feb 2009 22:38:44 +0000

Great Wall was amazing! I went to the one in Elmhurst because it’s closer to me. It was more than I could possibly have creamed of/on/in. I went for it and made your ramen and used chicken stock instead of ramen base and it tasted really effin good. Thanks again! Trying your kimchi next.

By: J

Sun, 22 Feb 2009 16:13:38 +0000

@ dude needs base.

How did you like great wall?! Was it everything you creamed of? And what about those bins of pickled veg – kinda wanted to eat it, kinda wanted to run far away. Anywho, sorry you couldn’t get the base there. I actually get it in the asian section of my local met food, believe it or not. Try that. And if not, I used to get the regular ol’ packets of ramen, and use the the dried seasoning there – it works just as well, just a bit saltier. But if you got the salty fix like I do, you’ll love it.

By: dude needs base

dude needs base — Fri, 20 Feb 2009 22:32:16 +0000

what in the hell? I went to great wall supermarket and couldn’t find “ramen soup base”. You mean to tell me that it’s easier to get pickled lotus root and TWO KINDS of live eels than some goddam ramen soup base?! Can someone help me out?

By: Marina Stanley (foodie for life)

Marina Stanley (foodie for life) — Thu, 12 Feb 2009 17:40:04 +0000

Although “Roast Beef Vagina” is the most unappealing phrase to be juxtaposed with my beloved Ramen, I read on and I’m glad I did. I thought I was the only one with this obsession. My obsession varies because I usually eat Ramen at every restaurant I can get my hands on. I haven’t been bold enough to make it myself. I know I can make it myself but it always seemed like a lot of prep and I get impatient when Ramen is so yummy, widely available and cheap in NYC. Thanks for breaking it down.. I’m gonna give it a whirl!