I love ramen. Love it. LOVE IT! I keep some in my house at all times. I have only one rule when it comes to ramen, throw that salty dust packet away and use real broth/stock. You can find some decent broth in the grocery store but I love to make my own, here’s the recipe I make at home>> Homemade Bone Broth
My daughter adds green beans to the boiling water for her ramen, my son drains his and tosses his ramen with barbecue sauce and sometimes leftover meats. My favorite way to eat ramen is southern style. I add sauteed collard greens, the ultimate southern American vegetable, sprinkled with a little coarse Korean chili flake. A few slices of smoked bacon (no explanation necessary) and a PICKLED EGG and you are ready to go.
Most packages of ramen noodles are dried by frying which adds fat and calories. I found a brand that isn’t fried so that shaves a lot off of the calorie count. I used Pulmuone non fried ramen
(pictured right, You can order it from Amazon-this is an affiliate link) I thought is was tasty and had a nice chewy texture compared to other brands I’ve tried that get a bit mushy.
- 1 pickled egg
- 2 cups of your favorite broth
- 1 packet of ramen (discard the seasoning packet)
- ½ cup sauteed greens (collard, kale and mustard greens and bok choy all work well)
- pinch of Korean chili flakes or cayenne pepper (optional)
- 2-3 ounces of cooked bacon, roast pork chicken or beef
- 1 scallion sliced
- First make your pickled egg
- Boil an egg for 5 minutes, turn the heat off and let it sit in the hot water for 5 additional minutes.
- Cool the egg under cold running water, peel it and soak in ½ cup beet juice and 2 tablespoons of red wine vinegar for 1 hour or over night
- Heat your broth to boiling and add your dry ramen. Cook for 3 minutes.
- Pour ramen and broth into a bowl and top with greens, bacon (or other protein) scallions and pickled egg halves.
The #LetsLunch crew is posting noodle recipes for the month of February, check them out here or look us up on Twitter:
Betty-Ann‘s Chicken Noodle Soup with Roast Barbecue at Asian in America
Lisa‘s Lokshen Kugel at Monday Morning Cooking Club
Cheryl’s Gingery Chicken and Bok Choy Noodle Soup
Tammi’s Thai Glass Noodle Salad
Juliana’s Grilled Tofu Spicy Peanut Noodle Salad
Pat’s Korean Stir Fried Glass Noodles
Biang Biang Noodles from The GastroGnome
Emergency Anti-Hibernal Salad from Glass of Fancy
Taiwanese Hot Pot Spicebox Travels
Marinara Chicken in a Wok Wok Star