For most of us, until recently, when someone said ramen what came to mind was instant soup that a lot of us more or less lived on in college. This, campers, is not that kind of ramen … this a quick and dirty version of the ramen you can get at the local noodle shop.
Ramen is more than noodles in broth; it is a dinning EXPERIENCE.
First and foremost: embrace the slurp. I’m serious. Slurping is not RUDE, no matter what your mother told you growing up. Slurping – when eating Japanese ramen – is what you do. The longer the noodles sit in the soup, the soggier they will get – so slurp away.
Ramen in infinitely changeable and adjustable – this recipe is just one of many varieties that you can make so if this doesn’t do it for you, try a different one … it’s a bit like dating, eventually you’ll find one you like and want to have again.
Sidebar: Do you love my chopsticks? They’re called Fishsticks and they are ridiculously fun. I’ve had them for years, I think they’re made for kids (*waves* hello, I am five) and even though I have real honest to goodness chopsticks, I do adore using these from time to time.
2 cup water
2 TBSP low sodium soy sauce
dash of sesame oil
½ – 1 tsp sriracha
1 glove garlic, minced
¼ tsp ginger, grated (optional)
½ sheet instant ramen noodles, cooked in unsalted water and drained
1 soft-boiled egg
1.5 ounces carrots, julienned
1 cup spinach
1 raw chicken breast, thinly sliced
sesame seeds (optional)
Bring water, soy sauce, sesame oil, sriracha, garlic, and ginger to a low boil over medium heat. Add chicken.
When chicken is partially cooked add carrots to pot.
Once the carrots and chicken have cooked, remove from broth. Immediately add spinach to still steaming water so it will wilt.
Ladle broth into bowl, adding carrots, spinach, chicken, and noodles to the bowl. Lastly add half (or a whole) soft-boiled egg. Dust the soup with sesame seeds.
What are some of your favorite ways to make ramen? Let us know in the comments.0