Instant Ramen Hack

I might not know you, but I can guarantee that you've underestimated that packet of 20 cent ramen in your pantry. So let's hack your ramen. Let's flip the instant ramen script.

Select two packets of ramen. Any flavor will do, but my flavor of choice is pork. The instructions will tell you to use two cups of water, per package, but we want flavor...not watered down broth. Use two cups of water for both ramen packets.

In a pan, add your water, two seasoning packets, and your fun ramen mix-ins. I recommend greens, and something more substantial. I chose bok choy and a variety of mushrooms: oyster, cremini, and shitake. Add those to your broth and bring to a low simmer just long enough to start cooking your veggies.

In a separate pot, hard boil some eggs for however long it'll take to get your favorite yolk consistency. I like mine jammy. Just a little gooey. Peel once done and slice in half.

Your veggies should be close to done so kick that temperature up, toss in your noodles, and let them boil until cooked.

Put it all in your serving vessel of choice, garnish with scallions, and enjoy!

Comments

Browned Butter Shortbread Bars with Peaches and Spiced Streusel Topping

Ingredients 1 cup granulated sugar 1 teaspoon baking powder 2 3/4 cups all-purpose flour 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg 1/4 teaspoon cardamom 1/4 teaspoon salt 1 cup salted butter 1 large egg 4 small peaches, pitted and sliced 1/4" thick Directions Brown your butter: Melt butter in a small/medium saucepan over medium-low heat. It will melt, then foam, go almost silent, and then finally start to turn brown and smell a little nutty. Stir frequently, scraping up any bits from the bottom. Do not let it burn, but once it's browned, place butter in a bowl and let cool in the fridge until solid. Preheat your oven to 390 degrees F, or 190 degrees C. Butter a 9x9 inch pan, or spray with baking spray. In the bowl of a food processor, add all dry ingredients, and give the mixture a few pulses to combine. To the dry ingredients, add your chilled browned butter and egg. Pulse a few times to allow the butter to break up and the mix...

Roasted Mushrooms with Herbed & Cheesy Quinoa

I get it, really, I do. Most people do not like mushrooms. They look weird. They have an unusual texture. I mean, they're fungus! Personally I think they're ridiculously delicious. Their meaty texture pairs well with just about everything and is a brilliant meat-free substitute, but when you roast them.....wow! Known for their umami taste, mushrooms are really quite amazing if you know what to do with them. And if you don't know what to do with them, this recipe is a great jumping off point. Roasted mushrooms. Herbs. Cheese. What's not to love? My recipe is adapted from one I found from Cookie + Kate but I hope youI'll give it a try. Let me know in the comments what you think! Roasted Mushrooms 16 ounces baby bella mushrooms 1 yellow onion 1 clove garlic, minced 1 tablespoon extra virgin olive oil 1/4 teaspoon salt 3 sprigs thyme 3 sprigs oregano One lemon, quartered Herbed & Cheesy Quinoa 1 cup quinoa 2 cups water 1/2 cup parmesan cheese, grate...

Aunt Shauna's Gingerbread Cookies

This is a delightful, light, buttery cookie with a wonderful hint of orange zest that I've loved since I was a child. Thanks to Aunt Shauna for the recipe! Gingerbread Cookies 1 c. butter 1 1/2 c. sugar 1 egg 4 t. orange zest 2 T. dark corn syrup 3 c. flour 2 t. soda 2 t. ground cinnamon 1 t. ground ginger 1/2 t. ground clove 1/2 t. salt Cream butter & sugar. Add egg; beat well. Add orange zest, corn syrup and mix. Sift together all dry ingredients then stir into creamed mixture. Chill thoroughly. Roll 1/4" thick on floured surface and cut into desired shapes. Place 1" apart on ungreased baking sheets. Bake 8-10 minutes in preheated 375° oven. Cool before removing from sheets. Makes 2 doz. cookies.

Dory in the Kitchen

Search This Blog