>eating noodles with bread and add some floor, bro

yea you like that you dirty whore?

>>25610848 Bread is the most effective way of wicking away intense spices from the tongue. I learned this on my worldly travels. >>25610853 Yes, I do.

I got MAMA Tom Yum Ramen that was on sale at Lidl 5 for 2,22 Euro.

>>25610857 good boy

>>25610862 Is it creamy? I like the creaminess of this one. I also like that Green ramen thats chicken flavour I see sometimes.

>>25610857 >on my worldly travels didn't Germans stop marching around the world like 80 years ago?

>>25610877 No but it's spicy with lime flavor.

I like to eat spicy ramen with a glass of sour milk, like kefir, preferably with a Japanese strain of bacteria while watching anime

i also really like buldak, i don't get it too often because for some reason my local asian store does not stock it so i have to take the tram for 20 minutes if i want any. i recently got this hot sauce. it's very nice, creamy, has a pleasant garlic flavor, and it's decently spicy without being too much, to my taste at least.

>>25610894 I add sour cream right in there

there is this ripoff which is more tolerable unfortunately the only flavor which is not spicy is kebab (I still need to add milk to it)

drink milk with it like a real man

>>25610942 the secret is to add a good amount of cheese and eggs in the noodles. the cheese helps a lot because the lipids (fat) in the cheese breaks down the capsaicin and makes it less spicy. eggs is just because it'll thicken the broth without adding too much flavor.

>>25610966 I always feel like if I crack an egg into the kind of ramen that you don't consume with the broth, like Buldak, it'll just be gooey and shitty because obviously thats not enough residual heat to cook the egg. I like my eggs as runny as the next person, but it'd seem underdone to me and I probably wouldn't like it.

>>25610984 The boiling water is more than enough to cook the eggs. You add it as you are cooking the noodles, not with the residual heat. From my experience it mixes fairly well with the sauce, it's quite ugly but the texture feels just fine.

>>25611018 ahhhh, right, i get it now. i might try that. the residual heat WOULD cook the cheese, im not worried about that.

>>25611018 if you add an extra dl of water the egg will cook cleaner and it won't be as thick

>>25611034 Not a bad idea, when I mix eggs into broth noodles they get well integrated into the soup after all. Will try.

>>25611042 what fresh herbs would you add? i always have chives laying about, they have a mild onion-y taste which shouldnt hurt.

>>25611047 i usually add whatever i have lying around, a bit of fresh oregano, basil and thyme most often. chives are great but i always forget to buy them while grocery shopping. since it's a bit of a "heavy" tasting dish, i think that the more variety you add, the better it'll taste, i always go crazy on the seasonings (mostly dry spices) and it always tastes fantastic to me