I love quick cooking ramen. Seldom get tired of it. It’s warm, just-salty-enough, and mastering the slurp up of noodles makes eating it fun. I was happy eating it cooked as directed on the package until I read a New York Times story on ramen that included a recipe calling for the addition of American cheese, a raw egg, and butter to the quick cooking stuff. I made it. I loved it. I began thinking of ways to vary my ramen.
Here are some of the ideas I’ve come up with. They all start with a quick cooking chicken flavor ramen package and they all use ingredients on hand in most refrigerators. The ingredient amounts listed in these “recipes” are really a matter of preference. Add less than what’s called for if it sounds like too much to you. Taste the water once you add what’s listed for the broth. Add more (by increments) if you think more is needed. The seasoning should be to your taste.
The foil packet of seasoning that comes with the packaged ramen provides the salt and chicken base to the broth. If you want to control the salt, use low-sodium chicken broth instead of water and omit the foil seasoning. If you want to go meatless, omit the meat or substitute it with tofu or other protein options. Since the foil packet of seasoning makes a chicken broth that adds depth to the ramen, use vegetable broth instead of water for depth of flavor.
So, now that you know the set-up, take a look at seven ways to ramen: (1) a simple chicken ramen soup, (2) harissa shrimp ramen, (3) hoisin beef ramen, (4) lemon chicken ramen, (5) sauerkraut & sausage ramen, (6) sweet sesame pork ramen, and (7) tofu peanut ramen.
Chicken Soup Ramen: add 1/4 cup sliced carrots, 1/4 cup sliced celery to 2 cups of water. Bring to a boil, add the ramen noodles and 1/4 cup diced chicken. Boil 3 minutes, separating the noodles while they boil. Remove from heat, add foil of seasoning that comes with the ramen package to the noodles/chicken/veg, and serve. (For a meatless version, white beans make a good substitution for the chicken.)
Harissa Shrimp Ramen: add a handfull of sliced red bell pepper, 1/2 teaspoon sugar, and 2 tablespoons harissa to 2 cups of water. Bring to a boil, add the ramen noodles and 1/2 cup cleaned shrimp. Boil 3 minutes, separating the noodles while they boil. Remove from heat, add foil of seasoning that comes with the ramen package to the noodles. Serve with a dollop of harrisa and sliced scallions. (For a meatless version, white beans make a good substitution for the shrimp.)
Hoisin Beef Ramen: add 1/4 cup sliced carrots, 1/4 cup sliced onion, and 2 tablespoons of your favorite hoisin sauce to 2 cups of water. Bring to a boil, add the ramen noodles and 1/2 cup sliced beef (I used leftover roast). Boil 3 minutes, separating the noodles while they boil. Remove from heat, add foil of seasoning that comes with the ramen package to the noodles/beef/veg, and serve. (For meatless version, pinto beans make a good substitution for the beef.)
Lemon Chicken Ramen: add 1 scallion (sliced), juice of 1/2 lemon, and 2 slices of lemon to 2 cups of water. Bring to a boil, add the ramen noodles and 1/2 cup chicken. Boil 3 minutes, separating the noodles while they boil. Remove from heat, add foil of seasoning that comes with the ramen package to the noodles/chicken/lemon, and serve. Garnish with lemon slices. (For a meatless version, white beans make a good substitution for the chicken.)
Sauerkraut & Sausage Ramen: cook 2 links of sausage until browned, set aside. To 2 cups of water add 1 tablespoon vinegar (white or apple cider), and a handful of sliced cabbage. Bring to a boil, add the ramen noodles. Boil 3 minutes, separating the noodles while they boil. Remove from heat, add foil of seasoning that comes with the ramen package to the noodles and cabbage. Serve with 2 links of the cooked sausage. For added flavor, add a line of mustard onto each link. (I can’t imagine a meatless version of this.)
Sweet Sesame Pork Ramen: add 1 teaspoon toasted sesame seeds, 1/2 teaspoon sesame oil, 1/4 teaspoon brown sugar, 3 tablespoons barbecue sauce, to 2 cups of water. Bring to a boil, add the ramen noodles and 1 sliced pork chop. Boil 3 minutes, separating the noodles while they boil. Remove from heat, add foil of seasoning that comes with the ramen package to the noodles and pork. Serve topped with thinly sliced fresh cabbage and half of a boiled egg. (For a meatless version, white beans make a good substitution for the pork)
Tofu & Peanut Ramen: add 1 & 1/2 or 2 tablespoons creamy peanut butter (to taste), 1 tablespoon hoisin sauce, 1/4 cup unsalted roasted peanuts, and 1 sliced scallion to 2 cups of water. Bring to a boil, add the ramen noodles and 2/3 cup cubed firm tofu that has been pressed to remove excess liquid. Boil 3 minutes, separating the noodles while they boil. Remove from heat, salt to taste, and serve. This is one variation that skips the seasoning packet.
There you have it! Seven ways to prepare quick cooking ramen.