Ramen – Not Your Usual Cup of Sodium

I like ramen. I even like it from the little plastic package, with the little flavour packet, that has the equivalent of 2 days worth of sodium in it. I used to take it for lunch at work quite often. I do prefer my ramen a little less cup of sodium and a little more worthy of supper now, though.

I like mine with a soft boiled egg on top, some actual meat and vegetables in it and some flavour (preferably spicy).

Words of warning….if you are making ramen and cleaning out your fridge and you, by chance, just happen to toss some purple cabbage into your meal…..things will be of the Smurf variety. Blue noodles, blue broth, blue tinge to everything. Not that I would know…….

This is what happens when you use purple cabbage….tasted good but was odd looking to say the least. ๐Ÿ™‚

Recipe for 4 people:

  • 3 packs of noodles (or enough to feed everyone you are feeding. You can use packets and toss the seasoning pack, you can buy ramen noodles with no seasoning, you could use rice noodles, spaghetti or spaghettini)
  • 4 cups broth (whatever kind you prefer)
  • 1 to 2 cups chicken (or beef, or pork, or tofu – freshly made or leftover – be careful of leftovers being very flavoured and not working with the ramen)
  • Ginger, a tablespoon of fresh or about a teaspoon of dried…..or more because ginger is awesome
  • Garlic – 2 or 3 cloves, minced….or more because garlic is awesome
  • 4 cups of vegetables (Purely your preference. Broccoli, mushrooms, cabbage of whatever variety you have, carrots, green onions, spinach, kale, cauliflower because why not, edamame, snow peas, broccolini, peas, green beans, sprouts. If it’s in the fridge, throw it in there.)
  • 2 large eggs, so everyone gets half an egg as a topping or more so everyone gets a whole egg
  • 1 TB Soy sauce or coconut aminos (not necessary, but nice)
  • 1 TB Fish sauce (not necessary, but nice)

If you are using a protein that needs to be cooked, cook it in some oil in your Dutch oven or poach it in your broth, then add the vegetables, garlic & ginger. If you are using leftover protein, add it after the broth, vegetables, ginger & garlic are basically done and happy together.

In a separate pot, boil some water & toss in the noodles to cook (easier to portion out this way).

Soft boil your eggs….I usually put them in with the vegetables when the broth boils. It’s like dying Easter eggs without the improbable colours. Soft boiled takes 4 – 7 minutes. 4 is really, really soft, 7 is soft but really close to hard boiled. I usually go 5 and a bit. When they’re done, place them into a cold water bath to stop them from cooking any more. Unless you have Teflon hands, let them cool before you try to peel them.

If you’re adding soy and/or fish sauce to the broth, do so and taste for flavour. A little sesame oil wouldn’t go amiss, either – or maybe that’s just me….I like the smell & taste of it and would put it on everything if I thought I could get away with it.

Once everything is heated and the eggs and noodles are done, all that’s left is assembly.

Get some bowls, plunk in some noodles, add some vegetables & meat, cover with broth, plop a peeled egg on top, top with anything extra….hot sauce, red pepper flakes, chili flakes, chili sauce, hoisin, sesame oil ๐Ÿ™‚ ….and enjoy.

This was some left over green beans, some bell pepper strips I had in the freezer, and some chicken breast my son cooked in the frying pan. And some hot sauce!

The longest part of this recipe is prepping and cooking the protein if needed.

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