I combined my two favorite things: gravy and ramen.

Step 1: Ingredients and Materials


1. Cup Noodles or other type of ramen

2. Bullion cubes (you only need one)

3. flour

4. vegetable oil (optional)

5. spices (optional)


1. Small bowl

2. Something to stir with

Step 2: Preperation

First, comletely remove the top and throw in the bullion cube. Then add spices and water. Put it in the microwave For a few minutes.

Step 3: Making the "Gravy Mix"

Pour some flour in to the small bowl, you don't need much. Add a bit of vegetable oil and mix it up. If you add to much oil, add some flour, and vice-versa

Step 4: Finishing Up

Now slowly pour the "gravy mix" into the ramen, stirring all the time. Be careful not to let it get too thick.

Your done!!! now just clean up the mess and enjoy!
i love you.you have my favorite brand of flour.kroger flour.i love eating it raw.i'm addicted to it and have been for years.prob since i was 14.about 2 years.
<font size="2"> <p>Nevermind the ramen noodles on their own....I cringe at the thought of the sodium content AFTER adding the bouillon! Bet it tastes delicious though!!</p> <p>I would try adding cornstarch instead of flour. You only need a tiny bit of cornstarch to thicken liquids. With such a small amount, you wouldn't dilute the flavor of the ramen spices. Thus, you would eliminate the need for the extra bouillon.</p></font>
Great suggestion.<br />
nice one... didnt know that cup noodles came from US. tasty gravy hehe
I don't know where they come from, I just know they're cheap and tasty.
Personally, I use arrowroot to thicken the broth. Just dissolve a teaspoon (or more, or less. Some experimantation might be needed to get it right) in a bit of hot water and pour it in with the noodles; it thickens beautifully without adding any taste. Corn flour also works, but has a bit of a taste. I would never use the flour mix in this 'structible, as you're basically adding raw flour to your broth. It must taste really "floury".
Not really, that's what the bullion cube and spices are for.

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