Hello and welcome to Sunday Supper! Sometimes I really don’t feel like cooking. And that’s when I make my go-to: Instant Ramen. But, I don’t just boil some water, toss in the seasoning packet and the hunk of noodles and call it dinner. No, I like to make it a little more special. Sure, there are a few more steps, but they’re just as easy as sprinkling in a seasoning packet. Step one: throw away the seasoning packet (or save it for sprinkling on popcorn!). Let’s get to it: Not-so-Instant Instant Ramen!
I have two different versions to share with you today, just to give you some instant ramen inspiration. Use what you have and make it your own. The first version is the one I make at least once a week. It is my absolute go-to. For both versions, I flavor the broth with Better Than Bouillon paste and white miso paste. The combination of the two pastes makes a flavorful, rich broth.
Instant Ramen with Chicken Miso Broth
I happen to be very particular about the ratio of broth to noodles and to me, the worst thing that can happen is for the noodles to overcook. So, I measure out 1 and 3/4 cups of water and pour it into a small saucepan to boil. As the water is heating, I scoop one teaspoon each of Roasted Chicken Better Than Bouillon and white miso paste into the saucepan.
While the water is coming up to a boil, I finely chop a scallion. I have a soft cooked egg , one slice of American Cheese and my favorite Chile Crunch to add as a topping.
When the water begins to rapidly boil, place the instant ramen noodles in the boiling water. After a few seconds in the water, I flip the hunk of noodles over. After another few seconds, use a fork to split the hunk of noodles along its opening (the noodles have been folded to create the square brick) and flatten out into a rectangle. As soon as I do this, I turn off the burner.
Let the noodles sit in the hot broth in the saucepan for 1-2 minutes. Meanwhile, peel the egg. Use a fork to loosen up the noodles and pour the noodles and broth into a bowl. The noodles will continue to soften in the bowl.
Top the bowl of noodles and broth with a slice of American Cheese. Add a scoop of Chile Crunch.
Add the sliced scallion. Then the egg. I like my egg yolk to be runny so I leave it whole, but if you like a hard boiled egg, go with what you like and you can slice it in half before adding it to the ramen.
Before digging in, give it a gentle stir to incorporate the melted cheese. The American Cheese seems weird, I know. But it doesn’t really add much flavor, it just creates a creamy, silky broth. I urge you to try it.
It will all still be screaming hot, but the noodles will be perfectly cooked; bouncy and chewy.
Next up, Alex’s request for Texas Brisket Ramen.
Texas Brisket Ramen
Same exact technique for making the broth and cooking the noodles. But, instead of Roasted Chicken Better Than Bouillon, I am using Roasted Beef Better than Bouillon. I also have the white miso paste. We have another sliced scallion and the Chile Crunch. And instead of an egg, Alex requested his leftover Texas Brisket. I sliced a thick piece of brisket and then sliced it in half cross-wise to get two thick pieces. While the broth was coming to a boil, I lightly seared the brisket slices in a pan, to warm them through and render some more of the fat.
As I mentioned, same noodle/broth process as above. Once the noodles are flat in the broth, turn off the heat and let them sit for about one-two minutes while we pull the brisket slices off the hot pan. Loosen the noodles in the broth, then pour the noodles and broth into a bowl.
On top of the noodles, add as much Chile Crunch as you like, top with scallions.
Place the brisket slices along side. And that’s it! Texas Brisket Ramen.
Wow! So there you have it! My go-to dinner at least once a week, Not-so-Instant Instant Ramen. Trust me on that slice of American Cheese, it’s a game-changer. I hope you give this a try and let me know how you like it. My technique for perfectly cooking the instant ramen noodles is not a re-invention of the wheel. But, believe it or not, it took me a long time to get it just right. I am always mixing things up a bit too, with the toppings. If I have it, I will add chopped cilantro; or a handful of baby spinach. Toss in a few pieces of those dried seaweed snacks; sprinkle on some furikake. Like tacos, and pizza, you can incorporate leftover proteins, like Alex’s Texas Brisket; leftover chicken, pulled pork, or steak are other great options. Get creative!
Thank you all for joining me today for this super easy Sunday Supper! Take care and be well, everyone. xo Kelly
Not-so-Instant Instant Ramen
Take Instant Ramen to another level by chucking the seasoning packet and creating a simple, flavorful broth with miso and Better Than Bouillon paste. Customize your toppings and enjoy perfectly cooked noodles, in about 5 minutes!
- 1 and 3/4 cups Water
- 1 tsp. Better Than Bouillon Paste (any flavor)
- 1 tsp. White Miso Paste
- 1 Package Instant Ramen Noodles (seasoning packet discarded)
- 1 Slice American Cheese
- Soft or Hard Boiled Egg
- Sliced Scallions
- Chile Crunch
- Chopped Cilantro
- Furikake Seasoning
- Leftover Protein (chicken, steak, brisket, pulled pork, tofu, tempeh)
Pour water into a small saucepan. Over high heat, add the bouillon and miso paste, bring water to a vigorous boil. Stir to dissolve the seasoning pastes.
Add Instant Ramen Noodles, Let cook for a few seconds and flip the square of noodles over, cook a few more seconds.
Use a fork to unfold the noodles into a rectangle and flatten to submerge noodle rectangle into the broth. Turn off the heat.
Let the noodles sit in the hot broth for 1-2 minutes. Loosen and separate the noodles with a fork and pour the broth and noodles into a bowl.
Top with the slice of American Cheese and top with desired toppings.
Stir the ramen to dissolve the melted cheese. Let cool slightly and enjoy!