Ramen -the $.25 packet that college kids are known for buying- was the first "meal" I learned to cook all by myself. And then was a staple in college only traded out for spicy flavor Cup O Noodles. So, you can imagine my surprise when I was cruising Pinterest and found that ramen is now a hot trend of winter soup-carby-goodness. I could hear the six-year-old girl excitedly breaking the dried square of pasta in between my palms.
So I did as any sane, overly excited six-year-old-in-a-twenty-five-year-old's-bodied person would do, and made some. But none of the recipes were just how I wanted them, so I invented my own. Let me tell you, this is simple and easy and will make the insides of your stomach so incredibly happy like they just got a hug from a fluffy panda bear (like this one who loved snow for the first time).
Do yourself a favor already and get on this. The hardest part is waiting until the soup cools off enough not to blister the top of your mouth.
Time: A half hour, tops
Serves: 2 (sturdy servings, no skimping with ramen)
- two hard-boiled eggs (if you don't know how, here's some directions)
- two packages of ramen noodles (just like the Top Ramen brand)
- two carrots, diced
- two chicken breasts (mine were frozen and all went well)
- one head of bok choy
- soy sauce, just a splash or two
- 4 cups chicken broth
- 1 squeeze or dash or spoonful of ginger
- 2 cloves garlic, chopped or minced or sliced (however you prefer)
FREEDOM TO SUBSTITUTE:
If you're not interested in carrots or have a preference for mushrooms, switch it up. The best part about ramen is you can put anything in that broth and it just makes sense -unlike wearing black pants and a navy blue shirt like Jason sometimes tries to make trendy.
- Combine chicken stock, ginger, garlic, and soy sauce in (larger than you think you'll need) pot over medium heat.
- Add chicken (raw or frozen) into boiling broth.
- Let chicken cook for five to seven minutes. Remove from heat and shred with two forks.
- Add chicken back to pot with noodles (that you've broken up into smaller pieces from that odd brick shape they come in).
- Let noodles cook for time suggested on package (usually two to three minutes).
- Add carrots and sliced bok choy.
- Cover with lid for two to three minutes.
- Stir together and serve in bowls.
- Add hard-boiled egg to bowls of ramen.