Top Ramen Recipes

TOP RAMEN

Top Ramen image

A quick recipe to help get rid of all the unnecessary chemicals of normal top ramen, while keeping the flavor.

Provided by TT5150

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 10m

Yield 1

Number Of Ingredients 6

Ingredients

2 cups water
1 (3 ounce) package instant ramen noodles (exclude seasoning packet)
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons ground ginger
salt and ground black pepper to taste

Steps:

Bring 2 cups water to a boil in a saucepan. Cook noodles in boiling water until tender, about 3 minutes. Stir garlic powder, onion powder, and ginger into the noodles and water; season with salt and black pepper.

Nutrition Facts : Calories 194.7 calories, Carbohydrate 37.7 g, Cholesterol 0.1 mg, Fat 3.3 g, Fiber 4.2 g, Protein 6.3 g, SaturatedFat 0.9 g, Sodium 480.8 mg, Sugar 9 g

TOP RAMEN WITH CHICKEN

Top Ramen With Chicken image

This is how I make Top Ramen. For some reason, I like the texture of Top Ramen better than proper soba noodles.

Provided by Abi Fae

Categories Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

2 boneless skinless chicken breasts
2 tablespoons sesame oil
3 tablespoons shoyu
1 tablespoon rice vinegar
1 garlic clove, minced
2 teaspoons honey
2 (3 ounce) packages Top Ramen noodles
1/3 cup shoyu or 1/3 cup dark soy sauce
1/3 cup rice vinegar, unseasoned
2 teaspoons ground ginger
2 tablespoons honey
1 piece konbu, about 2 inches square
1 cup frozen broccoli or 1 cup mixed vegetables

Steps:

Cut the chicken into chunks, or thin slices, depending on how you like it to look. This is easiest if the chicken is still half frozen.
Heat a skillet slightly. Add the first set of oil, shoyu, vinegar, garlic, and honey. Once it is warm enough that the honey melts, add the chicken. Cook over medium heat.
Brown chicken until it is very dark. I like mine just before it burns.
Once the meat starts to brown, let it cook for a while. Meanwhile, make the soup.
Add the second set of shoyu, vinegar, ginger, and honey to a sauce pan. Add enough water that noodles will just be covered. Heat water until the honey is mixed in completely.
This is when you want to adjust to taste. I find the soup is different every time. Partly because I don't measure, but partly because it depends on the honey.
Add the konbu (a type of seaweed) to the soup, if desired.
Add the frozen veggies.
Heat to a boil. Remove konbu.
Add noodles (but throw away the icky spice packet) and boil for three minutes. If the chicken isn't done, hold off on adding the noodles to the water. They'll get soggy otherwise.
Place noodles in two bowls with a small amount of broth. Add chicken on top. Garnish with chopped peanuts or pickled ginger.

Nutrition Facts : Calories 787.2, Fat 30.1, SaturatedFat 8.9, Cholesterol 68.4, Sodium 4837.9, Carbohydrate 89.7, Fiber 3.2, Sugar 25.2, Protein 41.9

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