Ramen noodles, I hear, are the staple of the American college kid’s diet. I was no exception and my love for ramen is still going strong 13 years and a better income later. In college, I used to make them with broccoli, carrots, celery, corn and chopped up hot dogs for a full blown soup. My favorite meal rivaled only by stir-fry. Nowadays, I make ramen noodles anytime I’m starving and don’t have time to cook or when I just get the craving. Here’s the way I make them now. Pick the non trans fat kind and you’re in for a delicious, guilt-free noodle treat. Serves one person. Double-up for two:
Ramen noodle soup © tuttysan, 2007
- one package of ramen noodles (I like the chicken flavor)
- a cup full of broccoli heads, cut up in small pieces
- half a cup of carrots, cut up small
- A cup of tofu, cut up into squares
- Optional: half an onion, chopped up and garlic cloves, cut up in halves
- Two cups of water
Get the water boiling and add the vegetables. Once they’re soft but still crunchy, add the noodles and the seasoning that comes with it. Let it boil for two minutes. Stir. Serve. For the tofu, you can go two ways: add it with the vegetables for a softer flavor or stir-fry separately with a bit of soy sauce and serve over the soup. I like them both. Total prep and cooking time: 7 minutes.
You’re even able, tuttysan, to make Top Ramen look good.
Not really surprising.
Please don’t be a stranger, stranger. There’s autumn poetry to be found.
Best of all possible regards.
I hate broccoli and tofu. Can we replace them with cauliflower and cottage cheese respectively?