Getting creative with junk food and making it into an actual meal is something I love to do and coming up with awesome ramen recipes is so fun. Ramen gives you a lot of freedom to make it your own but regardless, it’s going to be way better than the regular stuff.
This isn’t the healthiest recipe and to be honest, I’m not sure how you would go about making this keto friendly since the keto noodle recipes I’ve found don’t hold up too well in the hot broth. So, if you have any suggestions let me know and I’ll give it a try! However, this recipe will give you so many freedoms to swap stuff out so you can alter it to your preferences and diet and make it super delicious.
To begin, you’ll need 2-3 packets of ramen noodles, or however much you’ll need for the number of people you’re feeding. I usually use 3 because that gives me enough to feed two of us with a little left over. You’ll need veggies, meat, and seasonings of your choosing. If you choose to do soft-boiled eggs in your ramen, I recommend starting with this since the eggs will need to cool in an ice bath and you can use the water to start your broth too.
SOFT BOILED EGGS
If you choose to do this, here are your instructions. I hate making soft-boiled eggs but I love them so much. I use enough water to just cover the eggs but leave a little extra space and add about a cup of white vinegar to the water and let it come to a boil. I use vinegar to boil my eggs because it makes the shell softer and easier to peel off … usually.
Also, make sure you get your ice water bath set up with enough time for the water to be as cold as possible. To accomplish this, get a bowl however big you need, and fill it about quarter-way with regular water then get some ice and dump in about 2 cups to drastically cool the water temp and then put the water in the freezer, if you have room, if not the fridge will do but try to get it as far away from the door as possible. The reason we’re setting this up now, is so that the water will be as cold as we can get it so the egg membrane will shrink away from the shell which will make peeling your eggs as easy as it can be.
Anyways, get your water and vinegar and get it on the heat. Once the water is boiling drop your eggs in gently and you’ll want to boil them for 5-7 minutes. Honestly, I would go a little on the longer side, 6-7 minutes, especially if you’re putting your eggs in one at a time to make sure they’re fully cooked. If they’re too soft peeling will be a pain regardless. About 1 minute before the eggs are done, get your water bath and put even more ice in it! About another cup and when your eggs are done, fully submerge the eggs in the ice water. Remember, as you add the eggs the water temp will rise so have ice on hand to keep the temp as cold as possible. If the water isn’t cold enough, the egg will stick to the shell and peeling will be pain. Once all your eggs are in the water, shove them back into the fridge or freezer until you’re done.
CREATING YOUR RAMEN
Now, on to the fun part. Figure out what veggies and type of broth you want to include. I love adding mushrooms, broccoli, chives and fresh onion to my ramen and I like to just get creative with the broth; one of the best things about this recipe. Put some water in a pot but not too much, you want about a fingers length deep of water for now and turn the heat on medium. Add the veggies you want to boil, for me it’s usually mushrooms and broccoli maybe some squash or zucchini, and just leave it all to cook. You could add anything here though; jalapenos, carrots, potatoes if you wanted, just make sure to boil them long enough so they’re soft or to the texture of your liking. You may need to add more water depending on the amount of veggies you add in, you want them to be mostly covered.
You can add fresh or powdered seasoning, of course fresh is better but either is fine! I love to add a healthy dose of ginger and garlic to my broth, about 1 tablespoon if fresh, 2 if powdered, 2 teaspoons of cloves or allspice, 1 tablespoon of Turmeric, 1 teaspoon of sesame oil, soy sauce and hoisin or oyster sauce to taste. You can also add a little bouillon for extra flavor or simply use some of the sauce packets that come with the ramen. At some point you will want to add a little salt but I would wait until the very end to do this so you don’t over-salt the broth. If you want go simple, use a miso soup base for your broth and then season to taste!
Once you have your broth set up however you want, leave the veggies and water to simmer on medium heat and get started on your meat. I love to use stir-fry cut meat but you could do shrimp or even tofu if you wanted. I like to cook my red meat and fish separately but if you wanted to do shrimp or crawfish, just add that to your broth to cook! If you choose to use red meat, I don’t cook it fully, usually I will season and sear it that way when I add it to the broth, the hot water will continue to cook it thoroughly.
If you want to use tofu, you have a few options to prep it but make sure you use extra firm tofu and press it for at least an hour to get all the water out of it. If there’s too much water in the tofu or if it’s softer tofu, when you add it to the broth it will basically disintegrate. Pan frying the tofu before cooking gives a nice flavor and texture and can prevent it from falling apart in the broth. You could also freeze the tofu while pressing and then add the frozen tofu to the broth during the last 2 minutes of cooking.
Once the broth water begins to lightly boil, add the noodles and a little extra water to mostly cover the noodles and veggies. Once you have the extra water in, turn the heat up a little more and let the water come to a boil for about 3 minutes. You don’t have to fully cover the noodles just make sure you have enough water so that when it begins to boil you have enough to boil off without burning the broth. Make sure to stir occasionally to ensure everything is evenly cooked. Once done, take the broth off the heat and let rest before serving.
Serve It Up
Once you’re satisfied with your broth and the texture of your veggies, you’re ready to serve! I love to top my ramen with the soft-boiled eggs, fresh cut red onion, green onion, Sriracha and some sesame seeds (if I’m feeling extra).
This is one my favorite things to make simply because I can do whatever I want with it and each time I make it it’s a little different. So just keep tweaking the recipe until you find what you love.
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