Elevated Tomato Ramen: A Flavorful Twist
Tomato Ramen: My Body Thanks Me, But My Taste Buds Cheer Louder!
Try adding a ripe tomato when cooking instant ramen! I initially added it thinking it would help with sodium intake, but oh my, the broth tasted absolutely amazing! From now on, I’ll definitely be adding tomatoes, even without green onions. The natural sweetness and umami from the tomato enhance the ramen broth to an incredible depth of flavor.
Ingredients- 1 packet of instant ramen
- 1 small ripe tomato
- 450ml water
- 1/2 to 2/3 packet of ramen soup base (adjust to taste)
- 1 fresh egg
- A little onion (optional)
- A little green onion (optional)
Cooking Instructions
Step 1
Pour 450ml of water into a pot and bring it to a boil. If you have onion, thinly slice it and add it to the water now. It’s okay if you don’t have onion. Using slightly less water than usual for ramen will help concentrate the tomato’s flavor.
Step 2
Once the water is boiling, add the whole ripe tomato (or cut it into large pieces). Also, add the ramen soup base, using less than usual (1/2 to 2/3 packet). The tomato’s natural sweetness and umami will balance the saltiness of the soup base, creating a smoother, richer broth.
Step 3
When the broth returns to a boil, add the ramen noodles. Use chopsticks to gently mash the whole tomato into the broth. This helps release the tomato’s flavor and aroma into the soup, significantly enhancing the overall taste of the ramen. Cook until the noodles are done.
Step 4
Once the noodles are nearly cooked and the broth has reduced slightly, crack the fresh egg into the pot. Try not to break the yolk; gently swirl the egg white around so it cooks like a poached egg. Turn off the heat just before the noodles are completely soft and the egg white is set. Enjoy the rich tomato flavor with the perfectly cooked egg!
