Creamy Ramen Noodles Food

EASY SPICY & CREAMY SPICY MISO INSTANT RAMEN

Steps:

• Cook the instant ramen noodle according to the packet's instructions and discard the sauce. Drain off water and place in a bowl, set aside.
• To make ramen eggs, bring water to a boil. Put a cold whole egg in and reduce water to a simmer. Cook eggs for 8 minutes and remove from water and transfer to bowl of ice water. Gently take off the egg shells and cut egg into two halves.
• To make the soup, heat sesame oil in a saucepan over medium heat. Add the chopped garlic and cook until fragrant and tender. Add the miso paste and red pepper paste and stir for about 30 seconds, then add the soy sauce. Pour the dashi stock and then the unsweetened soy milk, and gently stir until everything is well combined. Let soup simmer for 5 minutes.
• To serve, place cooked noodles in a large bowl. Pour the soup over the noodles, and top with the eggs and green onions. Add other toppings such as mushroom and vegetables according to own preferences.

CREAMY VEGAN RAMEN

Steps:

• Add your Seitan or Tempeh into a small bowl with coconut aminos, hot sauce and oil. Stir and let marinate for 20 minutes.
• Into a medium sized sauce pan add your coconut oil and heat on medium for 30 seconds before adding the ginger and garlic. Cook for 1 minute, stirring frequently to avoid burning. Reduce heat to low and add your miso paste, vegetable stock paste and peanut butter. Stir, removing clumps and combining all ingredients. Now add your coconut aminos, chili sauce and lime. Cook on low heat for 3 minutes or until extremely fragrant. Add water and bring mixture to a boil then simmer for 10 minutes. Add green onions and cilantro before turning off heat and setting aside.
• Heat a cast-iron skillet on medium for 30 seconds before adding the marinated seitan or tempeh. Cook for 4-5 minutes on each side. You want it crispy but still soft. Once cooked set aside.
• Steam your vegetables and dumplings of choice, season lightly and set aside.
• Cook your noodles, strain and set aside.
• To assemble your creamy ramen, add your noodles to a bowl, followed by your desired amount of broth. Top with veggies, dumplings and Seitan. Serve topped with fresh green onion, cilantro and chili oil. Enjoy!

CREAMY RAMEN NOODLES

Steps:

• Bring water to boil in a small sauce pan.
• Add dried noodles and cook 3 minutes, or until noodles are tender. Stir occasionally.
• Drain away water. Return noodles to sauce pan.
• Add butter, milk and contents of seasoning packet.
• If your tastes desire, you may not use all of the seasoning packet.
• Heat on low heat and stir until butter is melted and noodles are coated with creamy sauce.
• Serve.

CREAMY VEGAN RAMEN

Steps:

• Heat oil in a skillet over medium heat and sauté the onion for a few minutes. Add the garlic, fresh ginger, red pepper, and mushrooms. Sauté for a further few minutes.
• Now add cauliflower florets, all spices, and 2 cups of vegetable broth.
• Bring to a boil and let simmer with a lid on for about 10 minutes or until the cauliflower is softened.
• Meanwhile, cook the ramen noodles (or rice noodles) in a pot according to package instructions.
• In a small bowl, mix dairy-free heavy creamy (or coconut cream) with cornstarch or arrowroot flour and add the mixture to the skillet (read "Notes" below).
• Stir in peanut butter, soy sauce, and balsamic vinegar. Taste and adjust seasonings, adding more salt/pepper/spices if needed.
• Finally, add the cooked noodles and stir to combine. Garnish with herbs and peanuts. Enjoy!

CREAMY CHEESY CHICKEN RAMEN

Steps:

• Add the ramen noodles to your ramen noodle cooker and fill with water (if you don't have one, cook them the usual way you do) and the spice packet.
• Cook for 2 minutes then add the cream of chicken soup and cheddar cheese and stir well.
• Cook for 1 minute.
• Add chicken and pepper and cook for 1 minute.

VEGAN CREAMY MUSHROOM RAMEN

Steps:

• Slice the mushrooms. Add them to a small sauce pot with the cooking oil and sauté over medium heat until the mushrooms are soft, dark, and all the moisture in the bottom of the pot has evaporated.
• Add the vegetable broth, turn the heat up to medium-high, and bring the broth up to a boil. Once boiling, add the ramen noodles (without the seasoning packet) to the broth. Cook the noodles in the boiling broth for about 3 minutes, or until tender.
• Turn the heat off, add a heaping handful of fresh spinach, and stir until the spinach is wilted (about 30 seconds). Pour the coconut milk into the pot and stir to combine.
• Serve the Vegan Creamy Coconut Ramen as-is, or with garnishes like green onion or chili garlic sauce.

PANTRY CREAMY CHICKEN RAMEN SOUP

Steps:

• Pour the broken-up noodles into a deep, BPA-free, microwave-safe bowl. I add enough water to cover the noodles, and then put the bowl in the microwave. Cook for 4 minutes on high.
• Add the seasoning packet, seasoning mix, half and half (or cream, or evaporated milk), and the chicken broth, along with any extras (see Recipe Note #2).
• Grate Parmesan cheese on top and serve.

CREAMY SEAFOOD NOODLES

Steps:

• Saute the onions and garlic in a lightly oiled or buttered skillet over medium heat, for 5 minutes or until tender. Add the mushrooms and scallops and saute for 2 more minutes. Remove from heat and set aside. (Note: Be sure to not to overcook the scallops.)
• In a large saucepan over high heat, bring the water to a boil. Add the ramen noodles and boil for 3 minutes, reducing heat as necessary. Stir in the soup flavor packets, sour cream and the reserved scallop mixture. Season with salt and pepper to taste, reduce heat to low and let simmer for 5 minutes.
• Add the cooked shrimp and the crab, allow to heat through and serve.

CREAMY VEGAN RAMEN

Steps:

• Heat oil in a 5.5 quart Dutch oven over medium-high until the oil is sizzling hot, about 1 minute. Add onion, ginger, and garlic and sauté until tender and fragrant, about 1 minute.
• Stir in carrot and cook until tender, about 2 minutes.
• Slowly pour in hot water (or stock). Stir occasionally and bring it to a simmer, about 3-4 minutes.
• Stir in miso paste and peanut butter and mix well until dissolved, about 2 minutes.
• Add mushrooms and simmer over medium heat until tender, about 3-4 minutes
• Add ramen noodles in the miso broth and cook according to package instructions until soft, about 2-3 minutes. Make sure to stir the noodles with chopsticks or a fork so that they don't stick to each other.
• Stir in green onions and season with black pepper, if desired. Turn off the heat and set the pot to the side.
• Use a steel mesh strainer or a slotted spoon to transfer the ramen noodles into serving bowls. Use a soup ladle to slowly add the soup and mushrooms over the noodles. Top with spoonfuls of corn, edamame, shredded carrots, and green onions.
• Sprinkle sesame seeds on top and serve immediately.

CREAMY CHICKEN RAMEN RECIPE

Steps:

• In a large pot over medium heat, heat coconut oil. Add onion, bell pepper, and carrots and cook until tender.
• Add garlic and stir until fragrant. Add curry powder and cayenne and season with salt. Stir until combined.
• Pour over coconut milk and chicken broth and bring to a simmer. Add shredded chicken, cilantro, and ramen noodles and cook until noodles are al dente.
• Garnish with cilantro and serve with lime.

SPICY CHEESE RAMEN RECIPE | KOREAN COMFORT FOOD

Steps:

• Bring water to boil in a saucepan and add instant noodles. Cook for about 1-2 minutes.
• Pour out the water from the saucepan and add milk.
• Add the instant noodle seasoning once the milk starts bubbling. Stir well for 30 seconds.
• While the broth bubbles, turn off the heat and add cheese onto the ramen.
• Once the cheese has melted, garnish with green onions and serve.

RICH AND CREAMY TONKOTSU RAMEN BROTH RECIPE

Steps:

• Place pork and chicken bones in a large stockpot and cover with cold water. Place on a burner over high heat and bring to a boil. Remove from heat as soon as boil is reached.
• While pot is heating, heat vegetable oil in a medium cast iron or non-stick skillet over high heat until lightly smoking. Add onions, garlic, and ginger. Cook, tossing occasionally until deeply charred on most sides, about 15 minutes total. Set aside.
• Once pot has come to a boil, dump water down the drain. Carefully wash all bones under cold running water, removing any bits of dark marrow or coagulated blood. Bones should be uniform grey/white after you've scrubbed them. Use a chopstick to help remove small bits of dark marrow from inside the trotters or near the chicken's spines.
• Return bones to pot along with charred vegetables, leeks, scallion whites, mushrooms, and pork fatback. Top up with cold water. Bring to a rolling boil over high heat, skimming off any scum that appears. (This should stop appearing within the first 20 minutes or so.) Use a clean sponge or moist paper towels to wipe any black or gray scum off from around the rim of the pot. Reduce heat to a bare simmer and place a heavy lid on top.
• Once the lid is on, check the pot after 15 minutes. It should be at a slow rolling boil. If not, increase or decrease heat slightly to adjust boiling speed. Boil broth until pork fatback is completely tender, about 4 hours. Carefully remove pork fat with a slotted spatula. Transfer fatback to a sealed container and refrigerate until step 7. Return lid to pot and continue cooking until broth is opaque with the texture of light cream, about 6 to 8 hours longer, topping up as necessary to keep bones submerged at all times. If you must leave the pot unattended for an extended period of time, top up the pot and reduce the heat to the lowest setting while you are gone. Return to a boil when you come back and continue cooking, topping up with more water as necessary.
• Once broth is ready, cook over high heat until reduced to around 3 quarts. Strain through a fine mesh strainer into a clean pot. Discard solids. For an even cleaner soup, strain again through a fine-mesh strainer lined with several layers of cheese cloth. Skim liquid fat from top with a ladle and discard.
• Finely chop cooked pork fatback and whisk into finished broth. To serve, season broth with condiments of your choice (salt, soy sauce, miso, sesame paste, grated fresh garlic, chili oil or a mixture of all, for instance) and serve with cooked ramen noodles and toppings as desired.

CREAMY VEGAN RAMEN

Steps:

• In a large pot combine mushrooms, onion, garlic, and ginger. Cook over medium 10 minutes, stirring occasionally. (The mushrooms should release enough liquid to prevent vegetables from sticking to pan.)
• Add broth, sweet potato, and carrots. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Add noodles and 2 cups water. Cook over medium 10 minutes more or until noodles are tender.
• In a small bowl whisk together milk and miso. Stir into soup. Add tofu, peas, and vinegar. Taste and adjust seasoning.
• Use a pasta fork or tongs to scoop noodles and vegetables into bowls. Ladle broth over top. Garnish with scallions and, if desired, nori and/or togarashi.

MAYO RAMEN RECIPE | KEWPIE MAYO CREAMY INSTANT NOODLES HACK

Steps:

• In a bowl, mix together the garlic, Kewpie mayo, egg and instant noodles seasoning. Then, bring water to boil in a pot on a stovetop for cooking noodles. Cook the noodles according to package directions until done.
• Then, drain half of the hot water from the noodles before adding the other half portion of hot water into the sauce mixture to make the creamy noodle broth. Next, carefully add the noodles into the bowl of broth.
• Crack open the soft boiled egg into the bowl. Garnish the bowl with chives, seaweed and sesame seeds. Serve the mayo ramen and eat while hot!

CREAMY CHICKEN RAMEN NOODLES

Steps:

• Make the noodles as directed and heat the can of soup separately. Drain the noodles when done cooking of most, but not all water and add the soup in with the noodles. Salt it to your liking, serve and volia! Instant yumminess!

CREAMY CHICKEN INSTANT RAMEN RECIPE BY TASTY

Steps:

• Add the chicken breast and whole scallions to a medium pot and cover with the water. Bring to a simmer over medium-high heat, then cover and cook, frequently skimming off the white foam that rises to the surface, until the internal temperature of the chicken reaches 165°F (75°C), 8-10 minutes. Remove the chicken and scallions from the poaching liquid and reserve 1½ cups of the liquid. Shred the chicken and discard the scallions and remaining liquid.
• Heat the olive oil in a medium pot over medium heat. Add the ginger and garlic, and cook for 1 minute, until fragrant. Add the carrots, edamame, and red bell pepper, and sauté for 3-4 minutes, until the vegetables are starting to become tender.
• Stir in the Campbell's® Cream of Chicken Soup and soy sauce, and bring to a simmer. Whisk in the reserved chicken poaching liquid until smooth. Return to a simmer and cook for 3-4 minutes, until the vegetables are tender. Fold in the ramen noodles and shredded chicken.
• Carefully transfer the ramen to a bowl and top with the poached egg and sliced scallions.
• Enjoy!

23 EASY RAMEN FOODS TO PUT ON REPEAT

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!