First chop whatever veggies you have on hand. I like mine julienne. I used celery, carrots and pepper. I also love scallions, bok choy, string beans, broccoli. You can use just about anything.
Bring 2 cups of water to a boil. Put noodles, spice packet, all your vegetables and one raw egg (trust me) into the water. Cover and simmer (lower the heat) for exactly 3 minutes.
Transfer to bowl. Mix in something to make it a little spicy. I like to use red curry paste from Thai Kitchen. I use just a tiny bit (1/2 t.). The vegetables will be cooked but still al dente and the egg softly poached. Makes 1 1/2 serving.
6 comments:
Are you serious? Why didn't I marry you? (Shayne is saying the same thing over my shoulder).
Fred has been making ramen with an egg in it for Lilly. She calls it egg drop soup. :) Fred's aunt makes ramen with various meats and mushrooms in it--think spam and garlicky sausage. It's suprisingly good and gives you that extra boost from the MSG and sodium in case you haven't gotten it already from the noodles alone. ha, ha
Next time, we're adding veggies!
Looks good, Erin. (I'm so glad you're blogging. I missed you!)
Sounds good! I never would have thought about dropping an egg in. I will try that next time. BTW have you ever tried the recipe for coconut curry that is on that little Thai curry paste bottle? It is delicious.
Mmmmmm!
Yum! That sounds delicious! I am going to have to give it a go! I LOVE ramen. I usually cook it in a miso soup and tofu, scallions, soy sauce... so this is right up my alley!
And I have no idea how I came across your blog:) Design Mom, maybe? Anyway, I live in St. George, too!
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