Use these 2 ramen recipes to make your last week bearable

Use these 2 ramen recipes to make your last week bearable

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Every true college student has at least a few packs of instant ramen in their closet. Ramen only requires the push of a few buttons and serves as a hearty meal and versatile survival item to have on hand while you’re juggling a massive workload.

As the final week begins, there’s no better time to take your packaged ramen to the next level and make a comforting ramen bowl in less than 30 minutes.

Here are two easy ways to spice up your exam week with ramen:

Chicken Ramen:

Like most ramen dishes, this recipe calls for a tasty stock, which will take up most of your prep and cooking time. But trust me, a well-made stock is worth the extra effort. Start by thinly slicing a variety of vegetables of your choice. In this recipe, I used a carrot, 1 ½ cups of napa cabbage (shredded), a few scallions, a finely chopped garlic clove, and a quarter pound of mushrooms. Cut all your veggies on the small side to avoid large chunks in the stock — they’ll cook faster, too.
For some aromatics, grate a piece of ginger about 1 inch (2.5 cm) and possibly some red pepper flakes.

Add a tablespoon of toasted sesame oil to a large saucepan set over medium heat. Once the oil has reached the right temperature, add your vegetables and cook for about three minutes. Once the vegetables are tender, add your ginger and 1 tablespoon brown sugar, followed by enough chicken stock to cover the vegetables. Bring the mixture to a boil and let it stand for 10 minutes. The liquid should be light brown and the vegetables will be soft. Remove the pan from the heat and set aside. You can also cover the mixture with a lid if you want to keep the stock warm.

While your stock is simmering, bring another pot of water to a boil for your eggs. At this point, you should also microwave your packaged ramen according to the specified instructions and drain the water once it is cooked.

Set aside as many eggs as any ramen bowls you’ll be making, as well as a bowl of ice water to put the eggs in when they’re done cooking. Add your peeled egg(s) to the pan and turn the heat to low, letting the eggs cook for seven minutes for half-boiled eggs, or nine minutes for hard-boiled eggs. After the desired cooking time, transfer your eggs to the ice water. To peel the eggs, gently tap them with a spoon to crack the shell and carefully remove. Then cut the egg(s) in half.

Add the chicken meat and any seasonings to a saucepan, add water and bring to a boil. Once the water is boiling, reduce the heat to low and cook for about 8-10 minutes, depending on the size of your chicken. When it’s done, cut the chicken – make sure it’s well cooked – into as many smaller pieces as you like before assembling the bowl.

Place the noodles in the bowl and spoon the stock and vegetables over them. Add your chicken and halved eggs before garnishing with a little soy sauce, hot sauce, extra scallions, or whatever. Now it’s time to have a hearty meal and forget about studying all day.

Vegetable Ramen:

Start this stock in the same way as the chicken stock, except this time, add sliced ​​vegetables after the liquid base. Instead of regular vegetable stock, add miso paste to enhance the flavor.

To prepare, roughly chop a bunch of bok choy into smaller pieces, grate half a carrot – it’s best to use a grater – and cup peeled edamame. In addition, grate some ginger, finely chop a clove of garlic and cut a spring onion, just like the chicken stock.

In a medium saucepan, heat a tablespoon of toasted sesame oil over medium heat and add your garlic, ginger and scallions until just starting to brown (1-2 minutes). Then add about 2 cups of vegetable stock and bring to a boil. Once the mixture has reached the right temperature, add a few tablespoons of the stock to a small bowl along with a tablespoon of miso paste and stir to make a paste.

Immediately pour the slurry back into your stock, add your remaining vegetables and bring to a simmer. Now you can put your ramen package in the microwave until the specified time. After about five more minutes, turn off the heat of the stock. Pour the liquid from the noodle pack and add to a bowl for assembly.

Add your stock and vegetables to the noodles, as well as a halved egg, hard or medium boiled. Garnish is up to you, but hot sauce or Sriracha is probably the best choice to give the veggies a nice kick.