Tuesday, May 27, 2014

Better Ramen

Ramen was indeed invented to feed the masses, and at $0.35/packet it easily fits most college student budgets. But flavor is all MSG (monosodium-glutamate), artificial, and nutrition is minimal. 

Try something better next time you open a square of dried noodles--skip the little salt packet and replace it with some real ingredients and cooking moves!

And yes, it takes a few minutes more than boiling water, but only a few...i promise!

(Adapted from Pinch of Yum "Quick Homemade Ramen")

Wok-type skillet (or just a 3-qt saucepan)
Sharp knife
Wooden spoon

3 ramen packets, noodles only

1 tsp sesame oil
2 tsp canola
3 tsp of grated ginger
4 tsp of minced garlic
8 oz of mini-portabellos, cleaned, sliced and sauteed
4 cups chicken broth
(original recipe calls for equal parts water, but I would skip this--too diluted--you decide!)
1/2 cup chopped green onions
2 cups spinach or kale
1 cup firm tofu, diced
1/2 tsp siracha (add more if you like 'hot')

1 egg 

1. Wash your hands.
2. Prep your garlic, ginger, onions, mushrooms. 

3. Heat canola and sesame oil in your saucepan over MEDIUM-HI heat.

4. Add ginger and garlic.  Stir until fragrant, approx 1-2 minutes.

5. Add mushrooms and saute until just golden brown.

6. Add 4 cups of broth plus "maybe" 1 cup water (I would skip the water)

7. Add 3 noodle blocks of ramen. Bring to a low-boil. Stir until noodles begin to soften.

8. Add your scallions, spinach, and tofu. (I did not have tofu on hand, but next time!)

9. Adjust your heat with siracha, salt and pepper.

10. Grab your chopsticks, or if you are feeling adventurous, break an egg over top and allow to cook until done!

11. If you have some left, store it in tupperware. Should keep until evening or the next day...beyond that, probably not so good!

No comments:

Post a Comment