The Lazy Noodle Soup Formula
In my house, ramen/noodle soup was often a snack or a “morning after a big meal” type food, so it involved making use of lots of leftovers. Hence the vagueness of this recipe. It can range from fancy to totally simple and lazy comfort food, depending on how much effort you want to put into it. You can substitute cooked and drained wonton noodles or other types of noodles like udon for different tastes, but respect the type of noodle you are using!
Ingredients per person:
(Adjust to taste! All measurements are in US measures.)
2 – 3 cups Broth – (eg chicken+soy, pork, dashi)
1 package of ramen (throw away the flavoring packets)
1/2 cup Vegetables- (eg cooked Chinese broccoli, cooked yuchoy, spinach, lettuce, raw bean sprouts or mix and match)
8 oz Meat- (eg roast pork, cooked chicken, quick stir-fried beef)
1 Egg-(eg hardboiled or poached)
Suggested possible garnishes: chopped green onions, fried shallots, bean sprouts, thai basil
1. Bring the broth to a boil and add the ramen. If you’re using a boiled egg, you can add it now too to give it a tasty flavor. While the noodles are cooking
2. Slice the meat into small, bite size pieces. If your vegetables are in big unmanageable chunks, make them smaller as well (probably about 2-3 inch pieces is OK).
3. Right before the noodles are done, add the meat and vegetables. Cook just long enough to warm the meat and veg through.
4a. To plate (or bowl, as it were): using chopsticks, move the noodles to the bowl first. Then arrange the meat, vegetables and egg on top of the noodles before ladling the broth. If you’re using a poached egg, a delicious trick is to poach the egg a bit of the broth itself. Sprinkle a little garnish on top.
4b. OR, if you are as lazy as I am, just pour everything (carefully) into the bowl for an excellent jumbled mess. Hey, it’s all the same in your tummy.