Whether you’re trying to stretch a dollar, don’t know how to cook, or too lazy to go to the store so you stare blankly into the pantry and fridge wondering what to make so that you’re ungrateful teenagers stop bugging you for food for one damn minute so you can enjoy a drink and a complete thought for the first time that day. But then that thought is “why can’t my 13 just try looking for his shoe before asking me where it is” or “what is that smell? Oh god it’s my kid”. On days like these minimum effort on dinner is best, and this is the best sort of those dinners.
I’ve said it once and I’ll say it again, I Love Ramen!! There are those days though, that I just don’t want the whole hassle of making ramen from scratch. I grew up on top ramen (Maruchan brand of course); ramen has always been a comfort food to me. My dad was the one who’d always stay home with me on sick days and make me ramen instead of chicken soup. But he never was a very good cook, so packaged things were his specialty. He’d always doctor it up with his add-ins like spam, portuguese sausage, leftover chicken, egg, or whatever was in the fridge. Once I was old enough to cook for myself I continued the heritage of adding things to my top ramen. Of course fish cake and spam are my go to toppings, but I’ve also been know to add deli meat, pot stickers or whatever greens are growing in the garden especially mustard greens! I love eggs in my ramen, soft boiled is the best in my book, but I don’t always want to take the time to soft boil an egg when I am making a quick ramen. One day I was waiting impatiently for my broth to boil when I thought, “why don’t I poach my egg in the broth?” and let me tell you something, GAME CHANGER!! The whites were so flavorful from the broth and my yolk, perfectly runny, it was perfection! My cheater ramen is pretty damn good for being top ramen, a fantastic substitute for “from scratch” ramen.
- 1 package of Oriental Ramen (Maruchan brand)
- Sriracha (to taste)
- 1 link of Lap Cheong, sliced
- 1 Green Onion, sliced
- 1 egg
- A small handful of Spinach
- In a small pot, brown the Lap Cheong. Careful because it happens pretty quickly.
- Add the amount of water the package says to, add seasoning package, green onion, and sriracha (to taste) then bring to boil.
- If you have the self-confidence to time the egg and the noodles to finish at the same time wait for that moment. If you don't do this, once the broth is boiling reduce the heat to a simmer and poach the egg in the broth to your preferred doneness (I like a soft egg), then remove the egg and set aside.
- Bring the broth back to a boil and the noodles; once the noodles are about 1/2 way cooked, add the spinach.
- Once the noodles are done, pour into a bowl, top with the egg, and shove it into your face hole!
Other Toppings that are equally amazing!
- Portage sausage
- Bok choy
- Mustard greens
- Miso paste
- Potstickers/ won tons
- Rotisserie chicken
- Deli ham
- Leftover Bulgogi
- Leftover Braised Meat
- Or whatever sounds good to you!