Here are some of the types I like from Hong Kong from Nissin. They aren't your typical beef or chicken or oriental flavour. Lots of soy / pork flavours here. Like most instant ramen, you boil these for 3 minutes and they are ready.
|From top to bottom Black Garlic Oil, Shoyu Tonkotsu, and Tonkotsu flavour Nissin Ramen.|
|SPAM, egg, veggie ramen|
|Ramen with fried egg, veggies, turkey and a piece of cold fried chicken|
|Just a ramen with a boiled egg, green onion, carrot.|
BTW, this soft boiled egg recipe works like a charm if you're trying to boil eggs without having the yolks turn chalky. Put the eggs in their own pot of cold water, make sure the water covers the eggs for at least a 1/2 inch or so. Boil the water with the eggs in it. Once the water is at a rolling boil, then take the pot off the heat. Keep the eggs in the hot water. Set a timer for 7 or 8 minutes for a nice firm yolk, but not overdone. Once the timer goes off, dump the hot water and immerse the eggs in cold water to stop the cooking. All done now. If the shells don't come off easily this is often because the eggs are fresh. The shells separate easier on old eggs.
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