Fancy Ramen Food
FANCY RAMEN
Ramen noodles with veggies.
Provided by abrown604
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Combine water, mushrooms, 1/2 the green onions, carrot, onion, soy sauce, garlic, sriracha sauce, sesame oil, rice wine vinegar, white pepper, black pepper, and flavor packets from ramen in a large pot. Bring to a boil. Add noodles and cook, stirring occasionally, until noodles are tender yet firm to the bite, about 5 minutes.
- Reduce heat to a simmer and cook until vegetables are tender, about 10 minutes. Serve topped with remaining green onions.
Nutrition Facts : Calories 217.6 calories, Carbohydrate 41 g, Fat 2.1 g, Fiber 4.6 g, Protein 10.6 g, SaturatedFat 0.3 g, Sodium 1097.2 mg, Sugar 6 g
UPGRADED INSTANT RAMEN
When all you have (or want) is one of those little cheap packets of noodles, here are 6 easy ways to upgrade instant ramen and make it a legit meal.
Provided by Beth - Budget Bytes
Categories Main Course Soup
Time 10m
Number Of Ingredients 11
Steps:
- Add the oil, garlic, and ginger to a small sauce pot and sauté over medium for about one minute.
- Add the sliced mushrooms and sauté for about a minute more.
- Add the broth and water, and bring to a boil.
- Once boiling, add the uncooked ramen noodles. Boil for about 3 minutes, or just until they are tender. Do not overcook the noodles.
- Stir in the spinach until wilted. Turn the heat down to low, crack the egg into the broth, and let sit for about six minutes, or until the egg whites are cooked and the yolk is still runny.
- Transfer the soup to one or two bowls, then top with sriracha and sliced green onion.
Nutrition Facts : ServingSize 1 Serving, Calories 547.6 kcal, Carbohydrate 60.1 g, Protein 17.6 g, Fat 26.2 g, Fiber 3.1 g, Sodium 1238.6 mg
EASY HOMEMADE RAMEN
The easiest ramen you will ever make in less than 30 min. And it's so much tastier (and healthier) than the store-bought version!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and halving. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in chicken broth, mushrooms, soy sauce and 3 cups water. Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in Yaki-Soba until loosened and cooked through, about 2-3 minutes. Stir in spinach, Narutomaki, carrot and green onions until the spinach begins to wilt, about 2 minutes. Serve immediately, garnished with eggs.
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