S/O- ramen recipes

You can use soba noodles in ramen, but the texture and flavor will (obviously) be different. They actually might be a good option for tsukemen (dipping ramen), though!

I apologize — I wing my ramen recipe so I don’t have anything concrete to share. I usually just boil some water, add some Hondashi. Then I add way more miso than I should (I usually use yellow miso). I know some people say not to boil the miso, but the grainy texture doesn’t bother me and I like for my noodles to take on some of the miso flavor in cooking. Then the order of my ingredients depends on what I’m adding. I might throw my noodles in and then midway through, add the protein, then finish with my leafy greens when I turn off the heat. I will cook my egg separately and slide it in right before I eat. Serve with togarashi.

I’m usually too lazy to add any julienned nori, and I rarely have pickled bamboo on hand. I’ve also never made char siu, which is something I love about restaurant ramen.

I do something similar for a Korean tofu soup, but using gochujang or red pepper flakes and kimchi.

ETA: This spicy miso ramen recipe looks pretty on point. I haven’t tried it, but I plan to. food52.com/recipes/25702-spicy-miso-ramen-express

I’ve made this one several times using ramen instead of lo mein. I usually cut down a bit on the sriracha bc I’m a wimp and toss in some shrimp for a couple minutes in the butter before continuing with the rest of the recipe. Also make 3-4 times the amount so it feeds the 3 of us. It’s really good! ETA: make sure you ditch the spice pack or just save it for another recipe!


Dragon Noodles

4 oz. lo mein noodles
2 Tbsp butter
1/4 tsp crushed red pepper
1 large egg
1 Tbsp brown sugar
1 Tbsp soy sauce
1 Tbsp sriracha rooster sauce
1 handful fresh cilantro
1 sliced green onion

Begin to boil water for the noodles. Once the water reaches a full boil, add the noodles and cook according to the package directions (boil for 5-7 minutes).
While waiting for the water to boil, prepare the sauce. In a small bowl stir together the brown sugar, soy sauce, and sriracha.
In a large skillet melt 2 tablespoons of butter over medium-low heat. Add the red pepper to the butter as it melts. Whisk an egg in a bowl and then add to the melted butter. Stir gently and cook through. Once the egg is done cooking, turn off the heat.
When the noodles are tender, drain the water and then add them to the skillet with the cooked egg. Also add the prepared sauce. Turn the heat on to low to evaporate excess moisture, and stir until everything is coated well with the sauce. Sprinkle the sliced green onions and cilantro leaves (whole) on top and serve!

I buy the plain ramen noodles at my local store, Hy-Vee. I also buy the ramen broth, although you can just use chicken stock, too.

I toss in rotisserie chicken and whatever veggies I have around.

Do NOT buy the plastic bag of precooked noodles. They are horrible. It's all my store had one day, so I gave it a try. Yuck. They are mushy and flavorless.

I will preface this by saying I've never ordered Ramen in a restaurant. DH ordered a pork ramen once and I had a couple of tastes and really enjoyed it (but have never ordered it there myself because it was at my favorite sushi place and I can't not order my usual sushi order!)

But I have made this chicken ramen several times at home in my Instant Pot. I'm sure it can be made without an IP, but I don't know how long you'd have to simmer the chicken.

www.number-2-pencil.com/instant-pot-pressure-cooker-ramen-soup-8/

That sounds delicious. I have a similar favorite with stir fried steak and broccoli.

Don't hate me but I've never had Ramen like this. I've only had the prepackaged plastic stuff. There is a Ramen place near us at the mall. I would like to try it.