So a couple friends have remarked that they like my ramen recipe, so I’ve decided to actually measure my ingredients for once so that these people can have some when I’m not there to make it.
- ramen noodles
- some meat (I like to use a chicken thigh, but deli slices work too — whatever you’ve got)
- an onion
- 2 eggs
- soy sauce
- chicken bullion (or better than bullion condensed broth thing or maybe just some chicken broth)
- brown sugar
- sesame oil
- hot pepper flakes
Add 3.5 cups of water to a medium saucepan and put it on medium-high. Add the meat. Cover and bring to a boil. (If you’re using raw or frozen meat, wait a while until it’s cooked through. Use a fork and knife to cut it into strips once it’s cooked. You can do this right in the water to avoid making more dishes.)
Halve your onion and then cut about half of it into strips. Uncover your broth and add the onion slices. (Less than half if you’ve got a big onion, of course. If you dislike onions you can halve your onion, peel the outer two layers off, and throw them in. Then you can easily pick them out later without losing flavor.) Store the extra onion and stick it in the fridge.
Add 2.5 tablespoons of soy sauce.
Add a bullion cube or about 1/2 teaspoon better than bullion stuff (or use a mix of chicken broth and water when you start). If you’re cooking your meat in the broth, you can skip this step if you want.
Add 1.5 teaspoons brown sugar.
Add 1.5 teaspoons sesame oil.
Add a pinch of hot pepper flakes and ginger to taste. (If you’ve got fresh ginger you can just slice a bit off and throw it in whole to be picked out later; for powdered ginger just add a pinch.)
Let everything boil for a minute so the onions have a chance to flavor the broth.
Drop your eggs in and poach them. (You can also scramble them and drip them in if you prefer that. The amount of time it takes depends on your stove and how well-done you like your eggs. If you want them soft but not runny aim for 3 to 4 minutes.)
While the eggs cook, open your ramen package, take out the flavor packet, and throw it away. Once your eggs are done, turn off the heat, add the noodles, and cover for three minutes.
Some notes: If you cook your meat as part of the process some water will boil away as you go and you might need more than 3.5 cups. If you use pre-cooked meat you might need less. If you wanna get fancy you can use udon or soba noodles, but then you have to add them before you add the eggs and you have to time adding the eggs so that the noodles and the eggs are done at the same time. (Or you can cook the eggs separately, but then you have more dishes.) I usually just eyeball all the ingredients so these measures are just approximate; change ‘em if you prefer to. If you’re in college you can nick sandwich meat and onions from your dining hall, which saves some money. You can make this vegetarian by substituting vegetable broth and your textured vegetable protein of choice.