Ramen Noodle Soup To Go
During the past two weeks I have been posting noodle recipes that can be taken to work in conjunction with a giveaway that’s running on my blog. So far I have posted a recipe for Thai vermicelli noodle soup and soba noodles with leeks and crab sticks (both are easy and healthy meal options). Today I have a recipe for the king of all noodles: The ramen noodle! As you may have noticed by the amount of ramen noodle relate posts I have (Ichiran, ramen bowl noodles, miso ramen, ja jamen and even a Halloween ramen!) they are one of my favorite meals/snacks of all time. There are so many ways to cook, dress and present them. The options are endless! All hail the ramen noodle!
Buying cup noodles at the store is one way to go about eating ramen but making your own type of instant ramen noodle soup is even better because you get to dictate the flavor of the broth and toppings that will go into it. This ramen noodle soup to go recipe is quite traditional in the sense that it’s made using very popular and common toppings. Sliced pork and a boiled egg are fixtures on ramen menus all over Japan since they add flavor to the broth but also make the dish more heavy and filling. We all know that a small cup of Top Ramen won’t get us far if we don’t eat anything else with it! That’s why toppings are so important; not only do they add texture and flavor, they also turn a simple ramen noodle soup into a meal with substance.
For this recipe I suggest cooking the ramen noodles until they are al dente. The reason why is to prevent them from overcooking once boiling water is added to the cup. Bringing them to work completely uncooked wouldn’t have worked either since packaged dried ramen noodles are a little thicker than the ones found in instant ramen noodle cups. Adding a little bit of oil to the noodles when you pack them up in your thermal cup should also help them from getting too sticky.
For vegetarians, you can substitute the pork and the boiled egg for tofu (fried tofu pockets or abura age are absolutely delicious!) and chopped broccoli. As I mentioned before, the options are endless with ramen noodles so have fun experimenting with your own flavor mixes and create your own ramen noodle soup recipes! Don’t forget to share by leaving a comment – I always love to hear your ideas and suggestions!
- ramen noodles
- 1 tbsp scallions, finely chopped
- 1 boiled egg
- 1 piece pork cutlet
- 1 tbsp vegetable or canola oil
- 1 tbsp soy sauce
- 1 shiitake mushroom, sliced bite size
- ¼ baby spinach, roughly chopped
- ½ tsp grated ginger (optional)
- shredded nori (optional)
- For the tsuyu broth:
- 2 tbsp soy sauce
- 1 tbsp sake
- 1 tbsp mirin
- 1 tsp toasted sesame oil
- Put all the ingredients for the tsuyu broth in a bowl and stir. Transfer to a small tupperware container and close with a lid.
- In a small pan over high heat, add oil and pork cutlet. Cook on one side for 2 minutes and flip over. Add soy sauce and cook for 1 minute, or until cooked through. Turn the heat off, transfer cutlet to a plate and let cool. Slice into bite size pieces.
- Cook ramen noodles until they are al dente (soft but still yielding a crunch).
- Put ramen noodles in thermal cup. This is optional but you can add about ½ tsp of neutral or sesame oil and toss the noodles until they are all covered so they won't get too sticky. Top with slices of pork, shiitake mushrooms and spinach.
- Slice boiled egg in half and wrap in cling wrap. Put wrapped eggs on top of spinach. Add shredded nori on top of eggs.
- Wrap scallions and and ginger in cling wrap. Add to the thermal cup and close tightly with lid.
- Put thermal cup and tsuyu sauce in a bag and take it to work.
- Before serving, add about a cup of hot water to the thermal container.
- Unwrap the ingredients and add them to the container. Stir well and eat.