Thursday, July 19, 2012

Super Ramen to the rescue!

What's high in calories, costs ten cents and can feed a family of four? That's right, it's your old friend, Ramen noodles.

If you've ever been hungry when the cupboard was bare, you know the joy of discovering that one pack of forgotten Ramen. Shrimp flavor, beef flavor, vegetable or mushroom - it all boils down to one central ingredient - salt. Well, that and MSG.

Ramen has it all over rice or regular noodles, because it cooks up in a minute and it's just begging to transform all your leftovers into a delectable feast - all in one pot! 

Toss a few packages of Ramen into the car on your next camping trip and by the 3rd day they will call out to you to save the veggies in the cooler before they get yucky. Heed the call.

Super Ramen

Serves: 4

4 packs Ramen with bouillon packets (use the health food kind to avoid MSG)
2 c. veggies, like broccoli or cauliflower florets, asparagus, mushrooms, shredded cabbage and/or frozen peas, corn and spinach
2 c. chicken or vegetable broth, if desired instead of bouillon packets
3 eggs, beaten (or half beaten, I like them that way, too)
1 green onion (scallion), thinly sliced
soy sauce and hot sauce

1. In a large pot, put about 6 cups of water up to boil.
2. Add the veggies and bring back to a simmer.
3. Add the Ramen noodles and bring to a boil.
4. Reduce the heat and stir everything together.
5. Drain off all but 1 cup of water - this is super salty style. Get out the BP meds.
6. Add the bouillon and stir.
7. If you don’t want to use the flavor packets, drain off all the water and replace with chicken or vegetable broth.
8. Add the eggs, fold them in gently and cover the pot.
9. Simmer gently for about 2 minutes - don't stir it yet.
10. Gently stir the eggs and soup again - just fold everything back into the hot broth. You want the egg to turn into strings and pieces of scrambled eggs, not threads, like in egg drop soup. Or worse, cloudy egg broth. Yuck.
11. Ladle into bowls or mugs and sprinkle with green onions.
12. Serve with soy sauce and hot sauce

• My brother, Pete, likes his Ramen with wheat gluten. So visit your local Chinatown and pick up a can or jar of this chewy meat substitute. Drain, chop and dump it in before you add the eggs. Yummy!

“I thought I would someday outgrow Ramen noodles. Man, was I wrong.” - Anonymous