To continue my previous post on throwing things together on a busy weekend, I bring you ramen. Yes, the kind that’s so cheap it’s almost free. Caleb (aka Mr. Wonderful) loves ramen. I, on the other hand, refused to eat it in college because it’s the stereotypical college ‘meal.’ But since it’s hurricane season, I decided I’d stock the pantry with non-perishables, including about five package of ramen noodles. I couldn’t bear to serve the noodles with that insipid sodium packed seasoning and so I devised my own little take on ramen.
2 packages ramen noodles
1-2 zucchini (according to your preference), sliced lengthwise and cut in 1 1/2″-long pieces
15-20 leaves Tuscan kale (according to your preference)
1 clove garlic, chopped
2 cups water
2 cups Old College Inn Culinary Broth – Thai Coconut Curry
sriracha to taste
Ajitsuke Tamago (Marinated Soft-Boiled Eggs)
1/3 cup soy sauce
1/3 cup sake
2 T sugar
1. Combine soy sauce, sake and sugar in medium size mixing bowl.
2. Bring water to a boil and boil eggs for four minutes.
3. Remove eggs from water and peel (I’m terrible at this as you can see). Gently place in bowl. Most recipes will direct you to marinade for upwards of four hours but I only did it for 30 minutes and the effect was still there.
(Only part of the marinade is in the bowl in this picture.)
4. Add broth and water to pot and bring to a boil. Add ramen, zucchini, kale and garlic and cook for 2-3 minutes. Add sriracha to taste; a little goes a long way here.
5. Add broth and noodles to large bowls, top with kale and zucchini.
6. Slice eggs in half and add to top of noodles. Add sliced green onion if desired.