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Green onions are a staple ramen topping for a reason. Their delicate onion flavor and crispness provide a refreshing counterpoint to the savory broth and soft noodles, enhancing the overall eating experience.
Plus, a sprinkle of green onions is a simple trick to make your instant ramen look like a gourmet creation. It’s one vegetable that I ALWAYS have in my fridge.
Why Green Onions are Great for Instant Ramen
- Freshness: Green onions provide a bright, clean taste that cuts through the heavier flavors of ramen.
- Texture: They offer a pleasant crispness that contrasts with the softer noodles.
- Visual Appeal: The vibrant green color adds an attractive element to your bowl, making it look more appetizing.
- Versatility: They pair well with almost any ramen flavor.
How to Wash Green Onions
- Rinse the green onions under cold water to remove any dirt or debris.
- If the roots are still attached, trim them off.
- You can also peel off the outermost layer if it seems tough or wilted.
Three Ways I Like to Cut Green Onions
Chopped
- Stack a few green onions together on a cutting board.
- Using a sharp knife, slice them thinly into rounds. You can control the thickness of the rounds depending on your preference. This is my preferred way since it’s the quickest and easiest.
- If the white part of the green onion is thick, you can slice it in half lengthwise first. This helps it cook more evenly and have a similar texture to the green parts.
- Using a sharp knife, slice the green onions (both white and green parts) thinly into rounds. You can control the thickness of the rounds depending on your preference. This is my preferred way since it’s the quickest and easiest.
Angled Cut
- Hold the green onions at a 45-degree angle to the cutting board.
- Slice them thinly, creating longer, oval-shaped pieces. This cut adds a more elegant look and slightly different texture.
Scissors (The Controversial Method):
- Bundle the green onions together.
- Using kitchen scissors, snip the green onions directly into your bowl or onto your cutting board. Trust me, I know some of you on the internet have STRONG feelings about cutting green onions with scissors, but hey, it gets the job done! How I Used Scissors to Cut Green Onion Video
How to Enjoy Green Onions in Ramen
Once your ramen is cooked according to the package directions, you have a few options for adding the prepared green onions:
Raw Topping: Sprinkle them generously over the top for a fresh, crisp bite.
Stir-Fried In: For the last minute of cooking, you can toss the green onions into the pan with the drained noodles and a little oil or the ramen broth to lightly stir-fry them. This softens them slightly and infuses the noodles with their flavor.
Cooked in Broth: Alternatively, you can add the green onions to the broth during the last minute of cooking. This will soften them and allow their flavor to meld with the soup. I often throw this in at the same time I add garlic to my broth.
Frequently Asked Questions
Absolutely! The white part has a more pungent onion flavor and is great for cooking, while the green part is milder and often used as a fresh garnish.
Properly stored in an airtight container or a plastic bag, cut green onions can last in the refrigerator for about a week.
Yes, you can freeze chopped green onions. Spread them out on a baking sheet to freeze individually, then transfer them to a freezer bag. They might lose some of their crispness but will still add flavor to cooked dishes.
Green onions are truly a versatile friend to instant ramen. Experiment with these different preparations and discover your favorite way to enjoy their bright, oniony goodness in your next bowl.
