My Favorite Way To Spruce Up Beef Instant Ramen

You may want these ingredients:

Beef Bouillon Cube (One for each person)

Shichimi Togarashi (Can be found in Asian marts or Amazon, it is a spice so it will mail good. 100% worth it just for the ramen.)

Soy Sauce

Egg (One for each person)

Honey (Use this a little sparingly, like a tablespoon at most.)

MSG *Optional* (Many people think MSG is very bad in a health sense, but I like the flavor so it depends on what you value.) (I don't remember where I found this, it's hard to find due to how demonized this ingredient is.)

Siracha * Optional * (This will make the ramen spicy, if you don't like spicy skip this one or use very little of it) (Can be found in the Asian isle of most chain grocery stores.)

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I recommend doing this stovetop if you can, because then you can taste it while your cooking and it's easier not to overcook the egg.

I first dissolve the bouillon cube, then add the shichimi togarashi, then the MSG (If applicable), and then the soy, and then the siracha (If applicable), and then the honey, and then the noodles, and then the pack-in flavoring that came with the noodles, and then the egg.

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It is important that the egg goes last, or else it may get overcooked.

I don't usually measure for instant ramen because of how cheap ramen is to replace.

Keep in mind that a lot of shichimi togarashi can make the ramen spicy, so use it sparingly if you are not fond of spicy food.

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Hope you enjoy. : )