Ramen is another super simple dinner to put together, a great way to use up stuff in the refrigerator and popular with everyone in my family. In this case, it also turned out to be a great canvas for a little creativity.
I had broth on hand from preparing a whole poached chicken earlier in the week. We pretty much always have eggs, carrots, frozen peas, and ham or some sort of leftover meat hanging around, and our little patch of cilantro in the garden is still doing its thing. The only last minute shopping Luca and I had to do was to pick up some ramen noodles, scallions, baby bok choy. We happened to see some fish cake, so we grabbed that too. But sky’s the limit as far as what you can throw in — let your leftovers be your guide!
Ramen in 3 Easy Steps
1. Precook your noodles, then put them into ice water to stop their cooking. When cool, drain. (I tossed mine with a little scallion oil I had on hand).
2. Prep all your condiments.
3. Arrange your noodles and goodies in a big bowl and pour the hot broth over.
Luca loves the opportunity to put stuff into his soup, so I always make sure to bring extras to the table for everyone.
Hard Boiled Eggs
If you want to include a hard boiled egg, The Gourmet Cookbook has the most fail proof recipe I’ve found: Cover eggs with cold tap water by 1.5 inches. Partially cover and bring to a full boil. Reduce heat to low and and cook 30 seconds. Cover and turn off heat and let stand 15 minutes. Run under cool water to stop their cooking. Refrigerate until ready to peel and use.