Ramen - 3 Ways

By Misa Misono

I know… it’s not what you’d expect from me, right? I’m supposed to be a gourmand with a palate too refined for this most humble of packaged foods. But ramen was a staple in my house growing up, and now, while not the anchor of my pantry, still claims a space. I’m also willing to bet that, no matter your stance on sodium, MSG, or packaged foods, ramen is in your cupboards too.

The downside of ramen is the flavor packet which is full of preservatives and the mysterious-yet-delicious MSG. But ramen noodles are just noodles that come in a convenient, single-serving pack. There’s nothing easier than ripping open a packet of ramen, nor a better way to use the canned goods and leftovers you have in the kitchen.

Here’s my proposition: Keep eating your ramen, but enjoy it in an innovative and more nutritious way. To get started on your path to creative ramen meals, I have detailed three variations of ramen. The next time you get out that noodle brick after a long day at Fuqua, treat yourself to something other than “oriental flavor”!

Cooking tools:
1 pot
1 package
1 1-quart bowl

Tip: For extra flavor, substitute ½ the boiling water with chicken or vegetable broth. If you’re also using soy sauce, keep in mind that you will need less of it.

Ingredients:
1 package of ramen

Version 1: Asian Egg
1-2 eggs
1 green onion
1 tablespoon soy sauce

1. Mix eggs in a cup with fork. Chop green onion with a knife or a scissors into small pieces.
2. Heat water, add noodles.
3. Slowly pour eggs into ramen during last 2 minutes. Add other ingredients.


Version 2: Almost Homemade Chicken Noodle
½ cup shredded/chopped chicken
1 green onion
½ cup baby spinach
½ cup pre-shredded carrots

1. Chop baby spinach into small pieces. Chop green onion with a knife or scissors into small pieces.
2. Heat water. Add all ingredients.


Version 3: Mostly Minestrone
1 cup frozen vegetables
1 can diced tomatoes
½ can cannellini beans
1 teaspoon pepper flakes (optional)

1. Add diced tomatoes to water. Bring to a boil.
2. Add frozen vegetables. Let cook for 5-8 minutes. Test: pierce the largest vegetable with a fork – if you can’t do this, then cook for another 1-2 minutes.
3. Add noodles, cannelloni beans, and red pepper flakes.


SERVES: 1-2