I would like to take a moment to defend that stalwart of college student’s shopping carts. Those dehydrated and fried noodles seasoned with salt, salt, and, maybe, some Chinese five spice powder. Yes, they are a bit less than healthy, especially when eaten alone. Yes, all of the flavors are practically the same and not exactly inspiring. But, don’t forget, they are quick, easy, and filling. They can even be a relatively tasty and healthy meal if you have the right ingredients in your fridge. It isn’t much harder than making basic ramen, and it’s a great way to use up veggies that are about to turn or other leftovers. Have leftover pork chops? Slice one very thin and add that instead of the egg.
This may not be a dish that is in regular rotation around my house, but it certainly comes through in a pinch. Ramen is like family, it might embarrass you, but it’s there when you need it.
Dressed Up Ramen Soup
1) Fill a large sauce pan ¾ full with water. Place egg in water and begin to heat over high heat.
2) Gather your vegetables, chop any that are not already prepped for soup.
3) Once water begins to boil, allow to boil for about 5 minutes before adding vegetables and noodles, this ensures the egg is cooked to medium when you serve the soup. If any of the veggies are frozen, let water come back to a near boil before adding uncooked noodles.
4) Cook noodles for about 3-5 minutes. Drain using a colander and rinse with hot tap water. This will remove some of the oil that results from frying the noodles.
5) Add about 1 cup water to the sauce pan and heat over high heat for about 4 minutes, or until it is “soup eating” temperature. While heating the water, peel the boiled egg, and cut in half.
6) Dissolve seasoning packet in water.
7) In a large serving bowl, combine seasoned broth, noodles, and veggies. Place sliced egg on top and sprinkle with green onions.