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This was how my Korean mother made ramen for us when I was growing up (but without the potato). It makes the ramen a lot more filling... kind of like an egg drop soup. If it ends up really milky, you probably put in the egg too quickly or the soup was not hot enough to cook it almost instantly. Make sure the broth is boiling hot and pour in stops and starts to give the egg a chance to cook. I also try to push the noodles to one side to I can pour the egg in clumps.
This was a nice way to spruce up ramen, but I don't think it needs the potato. The potato was pretty much mush by the time it was done. If you use the potato I would add the ramen and onions when the potato is still just a little firm, so the potato doesn't overcook. And you must add the egg very slowly, in small dollops, while the broth is boiling.
I seems like it is suppose to be good but I believe I left my potato in to long. I have a picture. Could you please tell me if it is suppose to look like this. Over all It was still good.
This is a good way to jazz up ramen noodles. I chopped the potatoes into a tiny dice and thinly slice the green onion. We liked this, I used a shrimp flavored ramen noodle and think the next time I may take a couple shrimp, chop them up ande add them at the end. Thank you for sharing this recipe with us.
The noodles came out delicious, although I added a lot more veggies. Sliced Tomates, Chopped Broccoli, Seaweed flakes, Mushrooms, and Kimchee all went into the broth. Make sure the soup is boiling before adding the egg. Very filling meal, great for those cold nights in front of the TV.
Added some substance and nutrition to simple ramen noodles. This would be really good on a cold day. I had fresh ramen noodles bought at a Korean supermarket. I made my own soup base with instant dashi broth powder, soy sauce, mirin, black pepper, chili sauce, and seaweed flakes. The potato and egg nicely set off the spiciness of the broth. Tasty and satisfying.
The egg added a very good creaminess to the soup.
Similiar to the way I had it when stationed in Korea, but without the potato. A slice of cheese was also added. At home I use American cheese, the egg, what ever meat is left over, and a good helping of Kimchee in the bottom of the bowl.
Pretty good. I drained off much of the cooking water (a little of the egg went with it), and seasoned with soy sauce and sesame oil. Very tasty and very filling.