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Ramen: A great catch-all for leftovers
Topic Started: Dec 28 2016, 03:07 AM (318 Views)
Sagie
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crotchety

hey

so, my go-to at the end of the week when I have a bunch of leftover veggies and meats but none to make a reasonably sized dish of anything is to make ramen. I think perhaps any sort of soup would work, but I like ramen because noodles keep for awhile, because I can dab some soy sauce into the broth for a unique flavor, and because for some reason when you call it ramen, many other ingredients that weren't okay for soup before magically become excusable.

ramen, I make the broth with whatever bouillon I want like chicken or beef or veggie, just whatever. I always keep miso paste at home because I love miso and know I'll make ramen, so I add a bit of miso each time but that's totally optional, you don't need to have miso ramen. Then ramen noodles, which you can get in large packages and which, when put in broth, mysteriously multiply so one package goes a long way.

Then there's everything else. Here's how I do:

leafs: Spinach in ramen is good, I imagine other leafs are also acceptable. I cook my spinach in separate water (I do this with all of the below) just enough to soften it, then add it to the bowl.
mushrooms: very good. I have done both the thing where I cook them in water for a bit to soften then add, and also fried them with a bit of salt and pepper for more flavor, especially ideal if you're not keen on adding meat to the soup (I'm usually not).
potatoes: regular potatoes fine, peel chop add as normal like one potato per soup or even half a potato per soup is fine. I like sweet potatoes best though, with the same rule.
carrots, broccoli, most veggies: slice, boil in water to soften, include.
onions: regular onions follow the rule as above, just dice very fine so you don't get onion breath. I like green onions though, which I don't cook beforehand but just sprinkle on top at the end
soft-boiled egg: the best. always add. soft boil, slice, then put slices in ramen neatly atop the noodles. It looks fancy and tastes amaze.
meat: if you're doing this, cook whatever it is before adding it and consider seasoning with a bit of salt and pepper, not much. ramen is best if you can slice it into thin strips before adding whatever it is, but seriously this isn't fancy-ass cooking class no one cares if you just dump some leftover ground beef in there, it tastes fine.

basically the trick I've learned with ramen no matter what you're putting in it is that instead of being like a regular soup where you just sort of dump everything into a pot, you want to cook things mostly separate and then add it all at the end. The one exception is the noodles, as if you get the broth hot enough they can cook when you add them. I tend to soften mine just a bit first so they don't end up crunchy but it's up to you.

also my other rule is that you want everything to be able to be picked up with chopsticks. so slice to accommodate. why chopsticks? because not only is your ramen delicious, but you'll feel like a friggin badass anime character eating ramen with them. get some chopsticks. save them the next time you get Chinese takeout or buy a nice pair for like two bucks.

and that's how you make ramen, I guess.
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