Tonkotsu ramen, a blank slate for this week's challenge. [Photograph: hmw0029]

Last week we asked you all to share your ramen hacks for a challenge we dubbed Rethinking Ramen. The instructions on the packets simply say "just add water," but we were interested in what you use to doctor up your noodle soup. Here's a look at some of our most innovative ramen redux.

An array of toppings including tofu-pork patties, wakame, seasoned cabbage and carrots stepped up a pack of tonkotsu ramen for hmw0029.

When it comes to ramen lemonfair is all about adding cabbage. Cole slaw mix or Chinese cabbage goes straight into the cooking water or in a cabbage salad using the ramen toasted in butter, with a seasoning packet added along with vinegar, sugar, soy sauce, oil, and sunflower seeds

shoneyjoe's favorite ramen addition is a few anchovies to a packet of chicken flavored noodles. Warning: for extreme salt fiends only.

NWcajun's inspiration: Momofuku's ramen. [Photograph: Robyn Lee]

NWcajun spent a rainy weekend at home replicating David Chang's ramen broth from the Momofuku Cookbook using pork neck bones. It might take a few days of roasting, skimming, and simmering but a freezer full of that broth makes the labor totally worth it.

Quick cooking mussels and alfalfa sprouts were kakugori's addition to a packet of Thai shrimp ramen—a quick and easy late night dinner.

Not exactly the most appealing ramen recipes but hilarious nonetheless, Twistie shared tales of her brother's extended stay that included some pretty shocking ramen creations—one particularly frightful bowl included peanut butter, loads of dried dill, Sriracha, and grated cheese. Twistie's bro claimed that it tasted just like Thai curry but we're not so sure!

Thanks to everyone who raided their ramen supplies for this week's Weekend Cook and Tell challenge. Be sure to head over to Talk and read about next week's challenge: Spring Frenzy!