Ramen - Basic to Extra! ~ May

So we love our Ramen here, and that is probably an understatement. Having grown up with a Korean mom, we assumed that adding egg and extras to ramen was normal, but now as adults, we have learned most people don't do this. I recently talked to a friend and they asked how I could have ramen so much. When I said how it's always different with all the things I add, they were shocked and asked about all the things that I use so they would have ideas of what they could add.
   I thought it would be nice for us and for others if I made a list of fun things I have added and feel free to comment or add more! I'm always open to new ways to spice up my ramen!

Here is a super loaded ramen I made. I poached an egg over easy so it's runny on top. There are some fresh bean sprouts, pork dumplings, pan fried tofu and spam, and chopped up green onions. YUM!

You can cook most of this stuff right in with the broth or separate and add it in

Ideas!

eggs

shredded chicken

canned tuna

spam

bok choy

onions

bean sprouts

kimchi

cabbage

zucchini

tofu

dumplings/potstickers

mushrooms

pork

bulgogi
sriracha
seaweed

Tips: 

• May's Mister likes to add whatever leftover meat there is from the night before right into the ramen
• Cook your kimichi in the pan first for a little bit before adding water. It helps soften and bring out the flavor more. I like to brown it a bit too if I have the time.

spicy ramen with leftover steak and canned tuna topped with seaweed

leftover pork loin sliced with eggs and seaweed in beef broth ramen