Over the TOP Ramen……

I’ve noticed many Ramen noodle eateries around lately. In Japan, you can get a hot bowl of ramen noodles any time of the day and night. There are street vendors everywhere, selling hot steamy bowls of ramen.

I’ve made hundreds of bowls of ramen over the years…..so many different broths, toppings, etc. When the weather is cooler, there is nothing better. It warms your belly.

You have to have the right ramen noodles. I admit, I have used angel hair pasta when I was out of ramen noodles, but it’s just not that good. There are several types of ramen noodles that you can buy in the Asian markets. There are dried noodles and there are fresh noodles as well. I’ve used both. The fresh ones tend to get gummy and starchy. I prefer the dried but have noticed that since they have become popular, they are quite pricey!  What the heck is up with that??

Well, I got to thinking about those packets of TOP Ramen, that you can buy for like 25 cents each. Who says you have to use that seasoning packet FULL of sodium and who knows what else? The noodles themselves are great, so I just buy those  and toss out the little seasoning packet. Seriously, throw that little packet away! Make your own broth. It’s so easy.

This one today, is a simple chicken ginger broth. Delicious, quick and easy. But I will make some other suggestions too.

I apologize for the bad photos. Tried to fix them, but couldn’t.

ramen3  ramen4

ramen5 ramen1 ramen2  ramen6

Over the TOP Ramen

1 pack of noodles for per person
3 cups of broth (chicken, vegetable or beef)
1 tblsp fresh grated ginger
2 tblsp soy sauce
Sometimes I just want a very simple broth so I just use the above 3 ingredients…..this is my base ramen broth.

Other times, I add some or all of the following seasonings to the base broth:
– 2 tblsp of Japanese Miso paste
– 1 tblsp red chili paste like Sambal or Siracha (you can use hot sauce)
– 2 tsp peanut butter
– couple slices of onion, sliced very thin
– juice of half a lime

Topping ideas:
– slices of chicken, pork, beef
– cooked shrimp
– fresh veggies: spinach, bean sprouts, carrots, cabbage, etc
– sliced boiled or poached egg (most ramen dishes are served with an egg)

In a medium-sized pot, boil your broth with any of the seasonings that you prefer. Add the packet of ramen noodles. Reduce heat to a simmer. The noodles will break apart as they soften. They will be soft in just a few minutes. Transfer noodles to a bowl and add your toppings. Ladle the broth over everything. serve.

Sometimes, I will just poach my egg right there in the broth, when I put the noodles in. Just spoon some broth over the egg and it will cook right up!

 

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