I have always loved ramen, pronounced ramyun in Korean. It is a corruption of the original Chinese lo-mein. Other cultures, including the Bukharan Jews of Central Asia, enjoy noodles in soups (they call it lagman). I have seen people eat these dry -I confess as a kid I used to do that too. Back in the day, my favorite was Sapporo Ichiban Ramen from Japan. It was basic -ur Ramen. Though the Chinese created these noodle soup dishes, and the Japanese made it a snack food by frying and drying the noodles for packaging, it is the Koreans who have created the perfect flavor -hot and spicy.
As a kid -the way to pep up the relatively bland Sapporo Ichiban was to add some kimchi into the boiling water. But kimchi is sometimes not available, but the food scientists at Shin Ramyun have recreated the perfect salty/spicy blend. It is the best Ramyun on the market. A close second is Neoguri (pronounced nuh-goo-ri).
The way I prepare it is boiling it the usual way, but I add two eggs which become poached in the soup. One egg i will break up to create kind of an egg drop effect, but the other I will leave to make a perfect poached egg within the spices. It is the real center of this dish. To this, I will add chopped green onions cut long (about two to three inches). Maybe some spinach leaves from the giant Costco packages.
If you’re really hungry, adding some cold rice to it is an easy way to increase the deliciousness. It is incredibly satisfying in a way that soul food satisfies. Water boiling now -must go.