Saturday, January 12, 2013

Ashamed No More

Remember the days when Ramen was its own food group? It could be eaten at any point in the day, but was usually consumed at 3 AM after you realized the $1 pizza shop's line was too long.

Ah, Ramen. It was glorious.

Until you "grew up" and realized that Ramen is probably one of the worst things you can ever possibly eat. You might has well take shots straight up from your salt shaker with a chaser of MSG. While you would never admit to actually eating Ramen as a mature adult, we all know you have a packet of it hiding in the back of your pantry closet. No need to be ashamed. There's a way of classin' up that 49 cent square.

By tossing the seasoning packet altogether and making your own flavorful broth, you can enjoy that Ramen any time of day. Though if you wanted to try it out at 3 AM, I wouldn't hold it against you.

DIY Ramen

by Bonnie Graham
Cook Time: >20 minutes
Keywords: soup/stew ginger sriracha eggs spinach

Ingredients (2 servings)
  • 1 packet of ramen, any flavor
  • 3 - 4 garlic cloves, chopped
  • 1 inch piece of ginger, finely chopped
  • 1 tbsp sriracha, or to taste
  • 1 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tsp sesame oil
  • 2 cups vegetable broth
  • 12 shrimp, optional
  • 2 cups baby spinach or kale
  • 2 - 3 scallions, chopped
  • 2 eggs
  • 1 tbsp sesame seeds
1. Heat the garlic and ginger in a pot over medium heat until fragrant and slightly brown.
2. Add sriracha, soy sauce, vinegar, sesame oil, and broth. Allow to come to a boil.
3. Begin to preheat a frying pan for your eggs over medium heat. Fry your eggs to your desired doneness.
4. Once the broth has come to a boil, add your noodles and spinach. Reduce to a simmer and cook until the noodles are tender.
5. As the noodles come to the end of their cooking time, add your shrimp and cook until the shrimp are curled and pink, approximately 2 - 3 minutes.
6. Once everything is cooked, fill your bowl with the ramen mixture. Top with an egg and garnish with scallions and sesame seeds.
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