Print Fried Basil Tom Yum “Shrimp” Ramen Author: Kevin Lee Print Recipe Pin Recipe Ingredients 1 Cup Large Basil Leaves 1 pinch of Salt 1 Packet of immi Tom Yum Shrimp 1/4 cup neutral cooking oil or avocado oil 1.5 cups of water Instructions 1. Wash basil leaves and pat dry with a towel. Let them air dry for 10 minutes. Make sure they are completely dry before continuing. 2. Heat up 1/4 cup of a neutral cooking oil (avocado oil works great!) over low-medium heat. 3. Shallow fry the basil for 10 seconds and set the leaves onto a paper towel. 4. Cook Tom Yum “Shrimp” Ramen as di ..read more

Print Wonton Noodle Soup Author: Kevin Lee Print Recipe Pin Recipe Ingredients 1 ½ cups water 1 Black Garlic Chicken immi 2 slices ginger 1 tsp chicken base (Better than Bouillon) Handful of store-bought, frozen wontons 1 green onion, sliced Instructions In a pot, boil the water over medium-high heat. Next, add in the Black Garlic Chicken immi spice packet, ginger, chicken base and mix. Add the ramen noodles and wontons into the boiling soup mixture. Then, cook for 10-12 minutes or until the noodles are soft and the wontons are fully cooked. Pour into a bowl, top with green ..read more

Print Instant Noodle Omurice Author: Kevin Lee Print Recipe Pin Recipe Ingredients 1/4 cup green beans 1/4 cup carrots 1/4 cup shiitake mushroom 2 cloves garlic 1 Tom Yum Shrimp immi packet 1 cup rice 1 tbsp soy sauce 3 tbsp ketchup 1 tbsp mayonnaise Furikake 2 eggs Diced green onions Instructions Dice up all your veggies (green beans, carrots, shiitake mushroom, garlic) to the same size. Grab your packet of immi and give it a good smash. Boil the smashed immi ramen and set it aside. Add your diced garlic to the pan, then add green beans and carrots and set it aside. Now add ..read more

Asian cuisine has a ton of condiments, toppings, and ingredients that crossed over into mainstream global cuisine in a big way. One of the most versatile and useful of those condiments is chili oil. This delicious and aromatic oil can instantly upgrade any standard meal (we know it adds even more flavor to delicious immi ramen)! The fact is, condiments like chili oil are just too diverse and interesting to not go into detail about, at least for us! We love how it not only adds some mild spice and pungence to a dish, but also improves the aroma by a mile. That’s why we decided to go in-depth ab ..read more

When it comes to ramen toppings that are jam packed with flavor from the get-go, it’s tough to miss the awesome umeboshi! These pickled dashes of deliciousness can take your standard ramen experience to the next level, which is exactly what they do when we have them with delicious immi ramen.  All of the above is exactly why we decided to look into what makes this topping so great, where it originally comes from, and how to make it at home. Let’s get right into it! What is umeboshi? Umeboshi is a Japanese Ume fruit that’s been pickled in a salty and tangy brine for a period of time and ..read more

In the world of raw ramen toppings, there are few as iconic in the vegetable realm as daikon. This crunchy, earthy, and aromatic veggie is the perfect way to add both color and texture to a bowl of delicious immi ramen. Despite it being little more than a simple root vegetable, we found enough reasons to expand on it and explain what it is, when it started making its way into ramen, and why it pairs so well with it. Also, we threw in some different ways you can prep daikon for ramen.  What is daikon? Daikon is a kind of Asian radish that’s distinguished by other varieties for its size ..read more

Of all the saucy, savory condiments is Asian cuisine, the amazing yuzu kosho has to be among the top three! It’s spicy, it’s salty, and most of all, it’s the perfect topping for adding a bit of zing to a bowl of delicious immi ramen! This interesting and deceptively simple condiment has developed a reputation as a topping on a huge variety of Asian dishes. However, its role as a ramen topping got us interested in exploiting a bit more of its history, why it goes so great with ramen, and how to make it at home.  What is yuzu kosho? Basically, yuzu kosho is a chili paste that’s fermented ..read more

Ramen toppings are unlike any other meal topping out there, in that they’re equally as good on their own as a snack, as they are in a bowl of ramen. Nori is no different and when we’re not topping off bowls of delicious immi ramen with nori, we’re often chewing on that tasty seaweed snack.  We love this crispy, savory sheets so much that we decided to bring you the full story of how this topping came to be, which ramen flavors it pairs well with, as well as how to prepare it on your own.  What is nori? Nori is a type of edible seaweed preparation that comes in very thin rolled shee ..read more

Ajitama is often classified among the top ramen toppings of all time! This scrumptious mix of umami and richness works as both a standalone snack and wholesome topping. It’s a constant pick among our list of tasty toppings whenever we make delicious immi ramen! The best thing about ajitama is that not only is it great tasting and fulfilling but easy to make as well and has a unique backstory. We thought it best to break it down and explain what makes ajitama so good and how to prep it from scratch at home. What is ajitama? The word ajitama is a portmanteau of ajitsuke and tamago. Ajitsuke ta ..read more

When it comes to spicy, earthy, and all-round delicious Asian spice blends, there are very few in the same league as togarashi! This uniquely flavored and distinctly spicy blend seems to meld itself so well with just about any dish, including delicious immi ramen.  It really is among the kings of umami spice for us! And since we love it so much, we thought to break it down as to what makes togarashi so great, where it comes from, and how to make your own homemade togarashi flavor bomb. What is togarashi? Togarashi is actually Japanese for “chili pepper”. It’s an umbrella term for most d ..read more