By Sheela Prakash
Earlier today, my colleague Gabi noted that most people kick off their ramen addictions in college with the instant stuff. Not me. I never gorged on instant ramen, because even at 20 years old I found those little seasoning packets to be missing something: flavor. That's right, I'm calling our instant ramen as tasting like nothing but MSG and salt.
But I'd like to believe that instant ramen can do better; I'd like to have faith that something so cheap can also be delicious. So I called chef Bill Kim of UrbanBelly (a noodle spot), BellyQ, and Belly Shack in Chicago. I asked him: Can anything be done to punch up instant ramen? He answered in the affirmative with five flavor-packed tips.
Check out the slideshow above to learn how to up your instant ramen game.
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