95 billion packs of ramen instant noodles are eaten every year.

I’m going to show you to take an off-the-shelf classic and make it 𝗿𝗲𝘀𝘁𝗮𝘂𝗿𝗮𝗻𝘁 𝗾𝘂𝗮𝗹𝗶𝘁𝘆 𝗳𝗼𝗿 $2.40 𝗶𝗻 𝗹𝗲𝘀𝘀 𝘁𝗵𝗮𝗻 10𝗺𝗶𝗻𝘀.

(I know you’ve eaten ramen and you know you need this thread)

While you’re probably spending $20 for a bowl of ramen when you go out now, we are taking 4 fridge staples and doctoring up packaged ramen to gourmet levels.

*Disclaimer: this is not supposed to be authentic ramen. It’s craveable and crushable.
We are taking, Bacon, Egg, Kimchi & Scallions to amp up cheap ramen into a restaurant-worthy flavor💣

This works by taking the sweet/salty flavors of chicken & adding:

Protein/Body; Egg
Fresh/Sharp; scallions
Smoky/Richness; bacon
Sour/Spicy/Umami; kimchi

Lets cook! 🍽️
Ingredients (serves 1-2)

(1) Egg
1/2c kimchi
(2) Scallions
(2) Packages Chicken Ramen
(2) Slices thick cut hickory smoked bacon
1. Put 4c of water in a small saucepan and bring to a boil

2. Meanwhile, slice your bacon into lardon. Then thinly slice the white end of the onion, and cut the green parts on a 4-5degree diagonal.
3. Put the bacon lardon in a small pan over medium-high heat. Cook until the bacon sizzles, stirring often. (Lower to medium if necessary to avoid burning)

4. Pro-tip: tilt your pan, occasionally, so all the bacon collects in the rendered fat and crisps up evenly.
5. As soon as your water boils gently lower your egg into water, maintain a simmer and set a timer for 5mins 15secs.

6. While your egg and bacon are cooking, unpackaged your noodles and open the seasoning packs.
7. When your egg timer goes off, put the egg in a small bowl of ice water.

8. Drop your noodles in the boiling water (that your egg was in). Stir occasionally to break up the noodles.
9. Remove the bacon from the pan with a slotted spoon to a paper towel.

10. Add the kimchi and white scallion ends and stir into the bacon grease. Turn off the burner.
11. After 3 mins of noodles cooking, turn off the heat and stir in the seasoning packs. (Let sit 2 mins)

12. Remove the eggs from the ice water and peel under running water or dunking in the ice water bowl to remove the shell.
13. Assembly: Put the Noodles and broth in a large bowl. Add the crispy bacon to one-quarter of the bowl. Then add the egg to another corner.

14. Now stack your kimchi on a remaining empty corner. Finally, add the scallion greens to the last open space.
15. Take a knife, and split the egg in half. The yolk should run out into the ramen.

16. Now stir everything together with chopsticks and crush away!
That’s a play-by-play, ~10min bowl of ramen that could be served in any restaurant… and costs you (2) Snickers bars to make 😉🙌

The sweet, salty, umami, sour, and slightly spice hits all areas of your palate… soul-satisfying and filling!

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कुंडली में 12 भाव होते हैं। कैसे ज्योतिष द्वारा रोग के आंकलन करते समय कुंडली के विभिन्न भावों से गणना करते हैं आज इस पर चर्चा करेंगे।
कुण्डली को कालपुरुष की संज्ञा देकर इसमें शरीर के अंगों को स्थापित कर उनसे रोग, रोगेश, रोग को बढ़ाने घटाने वाले ग्रह


रोग की स्थिति में उत्प्रेरक का कार्य करने वाले ग्रह, आयुर्वेदिक/ऐलोपैथी/होमियोपैथी में से कौन कारगर होगा इसका आँकलन, रक्त विकार, रक्त और आपरेशन की स्थिति, कौन सा आंतरिक या बाहरी अंग प्रभावित होगा इत्यादि गणना करने में कुंडली का प्रयोग किया जाता है।


मेडिकल ज्योतिष में आज के समय में Dr. K. S. Charak का नाम निर्विवाद रूप से प्रथम स्थान रखता है। उनकी लिखी कई पुस्तकें आज इस क्षेत्र में नए ज्योतिषों का मार्गदर्शन कर रही हैं।
प्रथम भाव -
इस भाव से हम व्यक्ति की रोगप्रतिरोधक क्षमता, सिर, मष्तिस्क का विचार करते हैं।


द्वितीय भाव-
दाहिना नेत्र, मुख, वाणी, नाक, गर्दन व गले के ऊपरी भाग का विचार होता है।
तृतीय भाव-
अस्थि, गला,कान, हाथ, कंधे व छाती के आंतरिक अंगों का शुरुआती भाग इत्यादि।

चतुर्थ भाव- छाती व इसके आंतरिक अंग, जातक की मानसिक स्थिति/प्रकृति, स्तन आदि की गणना की जाती है


पंचम भाव-
जातक की बुद्धि व उसकी तीव्रता,पीठ, पसलियां,पेट, हृदय की स्थिति आंकलन में प्रयोग होता है।

षष्ठ भाव-
रोग भाव कहा जाता है। कुंडली मे इसके तत्कालिक भाव स्वामी, कालपुरुष कुंडली के स्वामी, दृष्टि संबंध, रोगेश की स्थिति, रोगेश के नक्षत्र औऱ रोगेश व भाव की डिग्री इत्यादि।

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