If you’re like me, most days you don’t have a lot of energy for cooking. Let alone energy to figure out what to cook. In the past few years I’ve picked up a few meals that I can make without having to use a lot of thought or energy, and one of them is a lazy ramen soup.
When I was living in San Antonio, I went out to eat a lot. I would get ramen, pho, poke, chicken tikka masala, curry- so many yummy foods that when I moved back to Wisconsin I’ve had a harder time finding. Or just a lack of desire to drive 45 minutes into Milwaukee in hopes that the place I picked would live up to my expectations. It’s a lot easier to stop at a restaurant when it’s on your way home from work than it is to drive over an hour round trip just for one meal. But I digress.
In an effort to cure a flavor craving I was having, I whipped up a bowl of ramen and have been remaking it since. The beauty of it is that it is simple and flexible- usually I’m just using what I have in the fridge. The other thing is that it is really quick- I’d say start to finish it’s probably less than 30 minutes.
*Please keep in mind this is in no way a traditional meal, nor am I an expert in Asian cuisine. This is just something I make for myself that I enjoy, that I want to share.
Ingredients:
(for one serving)
Ramen Noodles (any brand, I usually use Lotus Foods Millet & Brown Rice or Maruchan)
Fish Sauce
2 Garlic Cloves
1/4 Onion (Red, yellow, or white OR one shallot)
1/2 large Carrot
1 Egg
Sesame Oil
Red Chilies (as many for your spice level. I usually do one.)
OPTIONAL:
Tofu (Or other protein of choice)
Scallions
Chili Oil
Celery Greens
Bok Choy
Sesame Seeds for topping
Peanuts
Nori Paper (ripped into pieces)
Mushrooms ( I like Enoki or Beech)
Chives and Chive Blossoms
Bouillon (any flavor that will pair well with your protein, I like the Better than Bouillon brand.)
Instructions:
1.) Finely chop your onion, garlic, and chilies. Cut your carrot into small pieces- I usually cut it lengthwise into quarters, then slice it thin. The carrot will cook quicker the thinner it is, so cutting it this way will help it soften faster. If you are using peanuts chop those up as well.
2.) Heat some sesame oil in a pot over medium-low heat. A good trick to know when it is ready is to get your fingers wet under the tap and flick a small amount of water into the pot. If the oil pops, it is ready. If there is a delayed reaction it needs more time to heat.
3.) When the oil is ready, put in all of your chopped ingredients. Let them cook, stirring often, until softened and fragrant.
4.) Prepare any other ingredients. If you are using celery greens, roughly chop them. If you are using tofu, slice it into cubes. Nori Paper should be chopped or ripped, and scallions finely chopped. Wash your egg.
5.) When your veggies are softened and everything else is prepped, add water to your pot. It is best to use cold water, since this will help to deglaze anything sticking to the bottom. Add a splash of fish sauce. Turn up the heat and let it come to a boil. If you are using celery greens, mushrooms, or bouillon, add them now.
6.) Add your egg to the boiling water. It will boil while you finish the soup- if you want your egg hard boiled, let it sit in the boiling water for about 5 minutes before you continue to the next step. If you like it soft boiled, you can immediately continue to the next step.
7.) Add your ramen noodles. *Depending on the type of ramen you use, the cook time may vary slightly. I have found that Maruchan ramen cooks faster than the Lotus Foods kind.
If you are using bok choy, add it now.
8.) When the noodles are done cooking, turn off the heat and remove the egg. Peel the shell, but be careful as it will be hot. I like to run it under cold water first so I don’t burn my fingers. When it’s peeled, slice it in half and add it back to your soup.
9.) Serve and enjoy! I like to top it off with scallions, chill oil, and nori paper.
If you try it let me know what you think!
TTYL😘
-Ashley