Shin-pagetti: Shin Ramyun + Chapagetti, Soup and Sauce in One Bowl
Shin-pagetti crosses the spicy broth of Shin Ramyun with the stir-fried black bean sauce of Chapagetti. Leave a little broth in the pot and mix half of each soup base, and you get a glossy sauce and a spoonful of spicy soup in the same bowl.
You'll need
- Water: about 3½ cups (27 oz/800 mL) for boiling
- Topping: 1 soft-boiled fried egg
- Topping: 1 green onion (scallion), thinly sliced
Method
- 1
Bring about 3½ cups (27 oz/800 mL) of water to a boil. Add both noodle blocks and both vegetable flake packets, and cook for about 4 minutes.
- 2
Pour off water until about 7 oz/200 mL (a little less than 1 cup) is left in the pot. That broth is what makes this a soup and a sauce at the same time.
- 3
Add half of the Shin Ramyun soup powder and half of the Chapagetti seasoning powder, plus the Chapagetti seasoning oil if you like. Stir and simmer for about 1 minute.
- 4
Serve in a bowl, topped with a soft-boiled fried egg and sliced green onion.
Want it saucier? Leave less broth in step 2. Want more soup? Leave a little more.