Monday, January 26, 2015

super easy, one pot ramen

As kids my brother and I would eat raw ramen noodles. Sometimes, when we were being extra wild, we'd tear open the dried flavor packets and sprinkle it over the uncooked noodles. When we were sick my mom would cook the noodles and serve them to us, always tasting significantly better than when they were raw and making whatever sickness might be effecting us feel not so mean.

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).

If you're one of those people who loves all the directions and measures all the time, I'm never going to be a recipe creator for you... Especially today because ramen is all about doing it how you like it. Very Burger King a la Have it Your Way.

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.

Ingredients
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)
  • pepper
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.

Instructions
  1. Combine chicken stock, ginger, garlic, and soy sauce in (larger than you think you'll need) pot over medium heat. 
  2. Add chicken (raw or frozen) into boiling broth. 
  3. Let chicken cook for five to seven minutes. Remove from heat and shred with two forks. 
  4. Add chicken back to pot with noodles (that you've broken up into smaller pieces from that odd brick shape they come in). 
  5. Let noodles cook for time suggested on package (usually two to three minutes). 
  6. Add carrots and sliced bok choy. 
  7. Cover with lid for two to three minutes. 
  8. Stir together and serve in bowls. 
  9. Add hard-boiled egg to bowls of ramen.
IF YOU LIKE SPICY, drizzle your bowl with sriracha like all the spicy lovers do.  


22 comments:

  1. As a ramen lover, I'm bookmarking this for future meal plan recipe. Woop!

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  2. this looks good for the cold soul (like mine right now!).

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  3. Um, yes, please. I have been waiting all my life for this recipe.

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  4. Yum yum yum, yummy yum yum! Give me all the ramen. Just pour it directly into my mouth hole. Please and thank you.

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  5. I never realized this was. so. easy. Ramen for everyone.

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  6. YUM YUM. I'm going to try and make a gluten free version of this sometime :)

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  7. So delicious...what I love about one pot ramen is you can just throw whatever is in the fridge in there and it somehow comes out tasting fantastic.

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  8. Saving this for the future- yum! Another variation I like to do is add peanut butter and hot sauce for a thai-like flavor :)


    Jenny
    From the Desk of J

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  9. THIS IS LITERALLY WHAT I'M HAVING FOR LUNCH TODAY!! my favorite soup place in china! It literally costs $2 :)

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  10. Looks delicious! Totally brings me back to childhood too.

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  11. I LOVE THIS IDEA! I used to eat ramen ALL the time as a kid, and mom definitely always made it the best. But then I got a little older and realized that all the constant stomachaches I had growing up were due to being soy intolerant, and guess what the main ingredient is in 90% of processed food at the grocery store? Yup. Can't even eat soy sauce. I never thought of making ramen from scratch...I'm such a dummy.

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  12. I made it again this last week. And I realize the best part is you just add all the veggies and it's still delicious!

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  13. The moment the temperature drops below 60 I declare it cold and make ramen. I know, sixty really CA?

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  14. With wine. All the ramen with wine and Outlander. Oh wait... YOU WIN.

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  15. I've been waiting for you to come eat this recipe with me all MY life.

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  16. Ok honestly, neither did I. Also, I made it again and added bell peppers and mushroom and DELICIOUS. And then I realized it's the most versatile dish ever!

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  17. Yes girl! (I bet you could sub in ANY noodles you wanted to and it'd still be tasty.) :D

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  18. I swear that I'm five every time I eat it. And then I eat it again a week later. Maybe ramen is the fountain of youth?!?

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  19. OK WAIT. Peanut butter. Yum, I'm going to have to do that too. :) We added sriracha and that made it warmly delicious! ;)

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  20. YES. Actually, after reading your comment I knew the next time I'd add more veggies. So last week we had it with mushrooms and bell pepper into it and YUM. :)

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  21. Seriously. THE. BEST. And for two dollars ridiculously the best.

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  22. NO. NO NO NO. Why soy do you make me hurt all over!?!


    Honestly, you could substitute any sort of noodle in for the ramen noodles and I do believe it'd still be delicious. (Could Yakisoba noodles work?)

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