Dive In, The Ramen’s Fine!

This was inspired by the “Eating Your Words Challenge“. Thanks to Savor the Thyme and Tangled Noodle for cooking up this contest. Looking forward to seeing the other creations!

Eat Your Words Challenge 2010

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.

14 thoughts on “Dive In, The Ramen’s Fine!

  1. I’ll have to try your hard boiled egg method. Do you think the eggs are less likely to be stuck to the shell doing it that way. I haven’t quite figured out a pattern when we have easy peel eggs, and not!
    My boys LOVE ramen!

    • Thanks for reading. Let me know if you have any interesting ramen ideas for us to try. We eat it often. PS — the Eating Your Words challenge entries (other folks playing with their food) will be posted soon. Check out the link to the challenge in my post.

  2. What I like is that this method ensures you get a nice yolk — not over cooked and no gray tinge. I think the ease of peeling may have to do with the freshness of the eggs. I’ll look into it and let you know if I find out anything interesting. Thanks for reading! –Stacie

  3. I would totally love to dive into this! The ladder is too adorable and the whole bowl is so colorful and whimsical.

    Thank you so much for joining in Eating Your Words! We are so excited about the wonderful creativity in all the entries such as yours. We’ll be posting a round-up soon after tomorrow’s deadline and we’ll definitely let you know when that goes up. The winner will be announced shortly thereafter. 😎

  4. You make me want to make noodles! I know that Pho is all the rage too, but I have not quite gotten into it, mostly because I am never sure of where the Pho restaurants get their ingredients. All the more reason to make it at home. I also love to crack an egg right into a very hot soup. It poaches right there.

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