Ramen Noodle Soup

Ramen Noodle Soup

Ramen Noodle Soup

From those 5-for-a-dollar noodle packets that are a staple of broke college students everywhere, to high-end Japanese Noodle restaurants, ramen noodle soups really run the gamut in price and sophistication. I ate a lot of those cheap packaged ramen noodles in college, and I still get a hankering for a bowl of noodles every now and then. You can buy higher quality ramen noodles at Asian markets or the Asian section of well-equipped grocery stores. I’ve used those, and they’re good. But we keep the cheap packaged noodles around for emergencies, in case we want to throw together a quick and really tasty bowl of noodle soup.

First, throw out the little packet of powdered seasoning that comes with the noodles– it’s full of sodium, MSG, and God knows what else. We’re going to make a much more flavorful and healthy soup base for the ramen noodles.

Since this site is called “RecipeOptions.com”, I’ll give two options for ramen noodle soups here– a spicy Thai Tom Yum-style soup, and a non-spicy soy sauce-flavored soup. These are not strictly authentic recipes– just quick and delicious Asian style soups I put together using ingredients I’m likely to have on hand.

These recipes serve about two people (or one if you’re hungry). Double up on ingredients as needed.

Spicy Tom Yum Style Ramen

Ingredients:

  • 6-8 Raw Jumbo Shrimp, Deveined.
  • 1 Package Ramen Noodles
  • 2 Cups Low-Sodium Chicken Stock
  • Juice of 1 Lime
  • 2 Tablespoons Fish Sauce
  • 1 Heaping Teaspoon Thai-Style Red Curry Paste
  • 3-4 Cloves Garlic, Diced
  • 1/2″ Square Piece of Diced Ginger
  • 1-2 Celery Sticks
  • 6 Green Onions
  • Peppers– Any Combo of Red/Green Bell, Thai, Jalapeno, Serrano, or Sweet Peppers– depending on what you have on hand and how hot you want your soup.
  • Handful of Mushrooms
  • Red Chili Pepper to taste– once again, depending on how spicy you like
  • 1 Teaspoon of Peanut Oil
  • Few Drops Toasted Sesame Oil
  • Fresh Cilantro (Optional)

 

Dice up garlic and ginger. Cut celery and peppers into thin strips. Dice up mushrooms and cut green onion into 1/4-1/2″ pieces. Juice the lime. Cut shrimp down center about halfway through to butterfly them so they cook quickly and evenly.

Heat up a soup pan, add the sesame oil (just a few drops for flavor) and the peanut oil. Add the garlic, ginger, peppers, mushrooms and celery and stir-fry them in the oil for just a few minutes– not too long. Add chicken stock, red curry paste, fish sauce, and chili pepper. When it starts to simmer, add ramen noodles and cook for about two minutes.

Add green onion, lime juice and cilantro (if you like cilantro– a lot of people don’t like the taste, but if you do it really adds a lot to the soup). Finally, add the shrimp, turn off the heat, cover and let the soup sit for about three minutes. This is the secret to NOT overcooking shrimp in soup– don’t boil it! Make sure the shrimp is completely submerged in the broth and let the residual heat cook the shrimp just right. Enjoy!

Ramen Noodles with Soy Sauce Flavored Broth

Ingredients:

  • 6-8 Raw Jumbo Shrimp, Deveined.
  • 1 Package Ramen Noodles
  • 2 Cups Low-Sodium Chicken Stock
  • 2 Tablespoons Soy Sauce
  • 3-4 Cloves Garlic, Diced
  • 1/2″ Square Piece of Diced Ginger
  • 1-2 Celery Sticks
  • 6 Green Onions
  • 1/2 Sweet Red Bell Pepper
  • Handful of Mushrooms
  • Fine-Ground White or Black Pepper, to Taste
  • 1 Teaspoon of Peanut Oil
  • 1 Sheet Nori (Japanese Seaweed), cut or torn into strips

 

Dice up garlic and ginger. Cut celery and peppers into thin strips. Dice up mushrooms and cut green onion into 1/4-1/2″ pieces. Cut shrimp down center about halfway through to butterfly them so they cook quickly and evenly.

Heat up a soup pan and add the peanut oil. Add the garlic, ginger, red pepper, mushrooms and celery and stir-fry them in the oil for just a few minutes– not too long. Add chicken stock, soy sauce, and white or black pepper. When it starts to simmer, add ramen noodles and cook for about two minutes.

Add green onion and nori. Finally, add the shrimp, turn off the heat, cover and let the soup sit for about three minutes. This is the secret to NOT overcooking shrimp in soup– don’t boil it! Make sure the shrimp is completely submerged in the broth and let the residual heat cook the shrimp just right. Enjoy!

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