Use These 2 Ramen Recipes To Make Your Finals Week Bearable

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Every true college student has at least a few packets of instant ramen in their closet. Requiring just the press of a few buttons, ramen serves as a hearty meal and a versatile survival item to have on hand while juggling a huge workload.

As finals week begins, there’s no better time to take your packed ramen to the next level and create a comforting bowl of ramen in less than 30 minutes.

Here are two easy ways to brighten up your finals week with ramen:

Chicken ramen:

Like most ramen dishes, this recipe calls for a flavorful broth, which will eat up most of your prep and cooking time. But believe me, a properly made broth 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 Napa cabbage (shredded), a few green onions, a minced clove of garlic, and a quarter pound of mushrooms. Cut all your vegetables on the smaller side to avoid large chunks in the broth – they will also cook faster.
For some aromatics, grate about a 1-inch piece of ginger and an optional pinch of red pepper flakes.

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

While your broth 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 the bowls of ramen you are going to make, as well as a bowl of ice water to place the eggs in once they have finished boiling. Add your shell egg(s) to the pot and reduce the heat to simmer, allowing the egg(s) to cook for seven minutes for soft-boiled eggs or nine 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 break the shell and carefully remove it. Then cut the egg(s) in half.

Add the chicken meat and seasonings of your choice to a saucepan, then add water and bring to a boil. Once the water boils, reduce the heat to low and cook for about 8-10 minutes, depending on the size of your chicken. Once it’s ready, cut the chicken – making sure it’s cooked through – into as many small pieces as you like before assembling the bowl.

Place the noodles in the bowl, then pour the broth and vegetables over them. Add your chicken and halved eggs before tossing in some soy sauce, hot sauce, extra scallions, or any other toppings you prefer. Now is the time to enjoy a hearty meal and take your mind off a whole day of study.

Veggie Ramen:

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

To prepare, roughly chop a bunch of bok choy into small pieces, grate half a carrot – best to use a grater – and ½ cup shelled edamame. Also, grate some ginger, chop a clove of garlic and cut a green onion, just like the chicken broth.

In a medium saucepan, heat a tablespoon of toasted sesame oil over medium heat and add your garlic, ginger, and green onion until starting to brown (1-2 minutes). Then add about 2 cups of vegetable broth and bring to a boil. Once the mixture reaches the right temperature, add a few tablespoons of broth to a small bowl with a tablespoon of miso paste and stir to create a porridge.

Immediately pour the porridge back into your broth, add your remaining vegetables and bring to a simmer. You can now start cooking your ramen packet in the microwave until the specified time. After about five more minutes, turn off the heat of the broth. Drain the liquid from the noodle packet and add it to a bowl for assembly.

Add your broth and vegetables over the noodles as well as a halved, hard- or medium-boiled egg. The topping is up to you, but hot sauce or sriracha is probably your best bet for giving the veggies a good kick.

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