2014-04-20, 12:21 AM
For me, my favorite would have to be Shin Ramyun as well. However when I have the chance, I like to prepare it in different types of soups, such as Korean Ox Bone soup (otherwise known as Seolleongtang in Korean). Looks like this:
![[Image: bonesoup1-590x539.jpg]](http://media.maangchi.com/wp-content/uploads/2010/11/bonesoup1-590x539.jpg)
The soup itself is very plain, but the ramen flavouring evens it out. The end product ends up being (in my opinion at least) much more rich and flavourful.
Unfortunately, this method of doing it isn't exactly conventional, as Seolleongtang takes a relatively long time to make and ain't nobody gonna make a soup that takes several hours to make just for ramyun.
![[Image: bonesoup1-590x539.jpg]](http://media.maangchi.com/wp-content/uploads/2010/11/bonesoup1-590x539.jpg)
The soup itself is very plain, but the ramen flavouring evens it out. The end product ends up being (in my opinion at least) much more rich and flavourful.
Unfortunately, this method of doing it isn't exactly conventional, as Seolleongtang takes a relatively long time to make and ain't nobody gonna make a soup that takes several hours to make just for ramyun.

