Ok, actually ramen can be made in a day especially if you use this super duper easy recipe!
A few months back I met up with some girlfriends at this great restaurant for some ramen. Now, I've had ramen soup before but it was in a styrofoam cup and friends, if that's the only way you've had it, you need to venture out because dang! It's actually wonderful!
Taking my leftovers home, I soon realized that it is best to consume said wonderful ramen while it's hot. Just trust me. In any case, I thought it was simple wonderful and I had to figure out how to make it. Listen, there are plenty of recipes out there. I did some digging and reading and more searching and more reading until I decided to. just. wing it.
Yep. I went rogue, took what I knew from what I read and just let it happen. Last Friday after a torrential rain storm--I'm not even kidding, by the way, it was raining like crazy--I thought this concoction would be both fun and creative, which it was. And it was delicious and spicy and wonderfully warming and so good I ate all of it this weekend. Well, with the exception of the bowl I offered to my sweet Pyro Man husband who also agreed it was kick butt good.
I started off with the idea of ramen and basically it turned into a spicy asian chicken soup with ramen noodles. Do I care about the overuse of details in that description? Nope. All I care about is remembering what I did so I can do it again! So here we go, diving in:
Throw Together Ramen
32 oz of Chicken Broth
2 cups of water
4 chicken breasts
2 packages of ramen
1-2 tbsp of oil
1/4 cup of yellow onion
1/4 cup of celery
1/4 cup of carrots
1/4 cup of peas
green onion for garnish
Spices: Garlic, Red Pepper, Ginger, Salt & Pepper
Soy Sauce (I use a reduced sodium or Tamari is good!)
1. Add the oil into a pot, heat and begin cooking cubed chicken. Halfway through, add the onion, carrots, and celery. Splash some soy sauce for taste and season chicken with salt, pepper, a clove of garlic (or 1/4 tsp of pre-diced), and a couple dashes of ginger. Cook until chicken in tender.
2. Add the broth and 2 cups of water. Season broth with soy sauce and Sriracha to tasting. Add in more garlic and red pepper flakes for flavoring and another dash of ginger--approximately 1/8 - 1/4 tsp each, more red pepper if you want some spice! Bring soup to gentle boil.
3. Add in two packages of ramen, no additional seasoning from the packages--throw that away, please! Add in peas and let cook for 3-4 minutes. Taste broth and add extra spices as needed.
4. Serve up, add diced green onion on top. Any additional soy sauce and Sriracha can be added to everyone's own preference. All you gotta do now is enjoy!
It's great reheated the next day and best part is that is does not look like there's a layer of gelatinous fat sitting right on top. Nope, pretty clean eating. When reheating, splash a bit of extra water in the bowl as the ramen will soak up some of the broth.
The only thing I can think I really missed is the egg. Man, that would have been the perfect topping!
Yeah. It's that good.
What's your favorite throw together meal?