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Ramen Recipe

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This recipe for Ramen, by , is from The Yamaguchi-Saimoto Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Yamaguchi
Added: Monday, November 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg Top Ramen noodles,
2 cups boiling water to cook noodles,

1 seasoning pkt,
1-2 cups water (to make soup stock),
sliced green onion,
few slices kamaboko (fish cake),
few slices meat, chicken, ham or sandwich meat,

Directions:
Directions:
Boil noodles separately in a pan of boiling water. This may be done over a stove top OR in a microwave using a GLASS or PYREX dish, with the cake of noodles immersed in the hot water, then placed in a microwave to cook at FULL power for one minute, or until noodles are just cooked. DON'T OVERCOOK noodles or let it get too gummy. Drain noodles. Rinse with HOT water.

In a SEPARATE pan over a stove, or in a 2 cup glass or pyrex measuring glass, add 1-2 cups HOT water to the flavor packet. Add a small handful of frozen mixed vegetables, if desired. Cook 2 minutes on high heat in microwave, or until boiling if cooking over a stove.

Before serving, place noodles in a large bowl. Place meat, kamaboko, green onion slices on top. Ladle hot soup base over noodles. Serve with hot pepper spice (shichimi or nanami) or a couple drops of sesame oil.

Delicious! You'll never settle for the packet instructions again!

Number Of Servings:
Number Of Servings:
one
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
It bothers me when I see people at work cooking their Top Ramen like the packet instructions say to do, by cooking the noodles in boiling water, adding the flavor packet, mixing and eating it. This is NO WAY close to the way Ramen was intended to be eaten!! First of all, the noodles need to be drained and rinsed to remove the oil and noodle flour scum. Second, the soup should be made separately from the noodles. Third, ramen tastes so much better with some kind of leftovers of meat or chicken or coldcuts, hardboiled egg, veggies, and sliced kamaboko (Japanese fish cake), Ramen made in this way will resemble the kind served in a Japanese restaurant. The extra effort is certainly worth it! I prefer Top Ramen to Maruchan, as the flavor packet and noodles are superior. Oriental and Beef flavors are closer to traditional soup base. Avoid the chicken soup base, unless you are making Mrs. Grass's Chicken Noodle Soup!

 

 

 

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