It only takes a few ingredients to jazz up a bowl of instant ramen.
In the area of my cabinets where I keep pasta, I have a tall basket overflowing with packs of instant ramen. It makes for a quick late night snack or a fast, satisfying meal when I’m just not in the mood for spending a ton of time in the kitchen.
Here are some tips for elevating your instant ramen into a custom bowl of bliss:
- Assembly and Presentation. I like to serve ramen with the broth poured on top table side. This is partly because I’m clumsy. I find it much easier to carry the bowls without the liquid. But it also looks really cool. Prepare your ramen noodles in plain water. Meanwhile, get your broth super hot then pour into a teapot. Drain the noodles then nestle all the ingredients(except broth and the condiments) in each bowl. At the table, each person pours the desired amount of broth on top of their bowl. Be sure to have spicy condiments and nori at the table so that everyone can finish their ramen with desired toppings.
- Chose your stock. Get rid of the sodium laden packet included in the package. Instead, use a low sodium (preferably homemade) chicken or vegetable broth. If you are making a seafood based ramen, dashi is a great option for the base. For something a little richer in flavor, try whisking a bit of miso into hot water or light broth.
- Don’t forget your veggies. The addition of a few veggies offers much needed texture. For best results with raw veggies, cut them super thin so that the hot broth blanches them. Shaved carrots, shredded cabbage, shredded spinach, and small sprouts are good choices. For more hearty choices such as broccoli, green beans, and asparagus, blanch before adding. Corn, avocado, and fresh tomatoes can also be added.
- Pick your protein. Here’s your chance to truly customize your ramen. Chopped rotisserie or boiled chicken, roasted duck, ham, tofu, roasted pork belly, shrimp, and grilled beef are only a few of the toppings that can be used. I tend to use whatever roasted meat I have on hand. Eggs are also a favorite – soft boiled, hard boiled, poached, or simply raw cracked over the finished product. Quail eggs are one of my favorites to crack over the top of a finished bowl.
- Add some aromatics. Excite your sense of smell and your taste buds with the addition of an aromatic or two. Finely chopped scallions, grated ginger, grated daikon, and minced garlic can be added to the bottom of the bowl. When the hot broth is poured on top, the wonderful fragrances are released and enjoyed in every bite.
- Condiments. Add a finishing touch suited to your taste. Tear some crispy nori into a couple of smaller pieces. Spice it up with Japanese 7-flavor pepper, called shichimi togarashi. Float a citrus slice on top for freshness. Use your imagination.
Ramen in chicken broth with boiled eggs, spinach, carrots and lots of shichimi togarashi
What do you include in your ramen?
(c) In the Kitchen with a Southern Sushi Chef – Read entire story here.
