Use these 2 ramen recipes to make your senior week bearable – Advice Eating

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Every true college student has at least a few packs of instant ramen in their closet. With just a few keystrokes, ramen serves as both a hearty meal and a versatile survival item to keep on hand while juggling a massive workload.

As graduation week begins, there’s no better time to take your packaged ramen to the next level and prepare a comforting ramen bowl in under 30 minutes.

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

Chicken Ramen:



Like most ramen dishes, this recipe calls for a flavorful broth that will take up most of your prep and cook time. But believe me, a well-made broth is worth the extra effort. Start by thinly slicing an assortment of vegetables of your choice. In this recipe, I used a carrot, 1 ½ cups bok choy (shredded), a few scallions, a minced clove of garlic, and a quarter pound of mushrooms. Cut all of your veggies on the smaller side to avoid large chunks in the broth – they cook faster too.
For some flavor, grate a 1 inch piece of ginger and optionally sprinkle red pepper flakes on top.

In a large saucepan, add 1 tablespoon toasted sesame oil and set over medium-high heat. Once the oil has reached the right temperature, add your vegetables and cook for about three minutes. Once the veggies are soft, add your ginger and 1 tablespoon brown sugar, followed by enough chicken broth to cover the veggies. Bring the mixture to a simmer and let stand for 10 minutes. The liquid should be light brown and the vegetables should be soft. Remove the pan from the stove 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 boil for your eggs. At this point, you should also microwave your bagged ramen according to the directions provided, and drain the water after cooking.

Set aside as many eggs as you will be making ramen bowls, plus a bowl of ice water to pour the eggs into once they’re done cooking. Place your shelled egg(s) in the saucepan and reduce the heat to a simmer. Allow the egg(s) to cook for seven minutes for medium-boiled eggs or nine minutes for hard-boiled eggs. After 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 gently remove. Then cut the egg/eggs in half.

Place the chicken and any spices you like in a saucepan, then 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 into as many smaller pieces as you like before assembling the bowl – make sure it’s properly cooked.

Add the noodles to the bowl, then ladle the broth and veggies over them. Add your chicken and halved eggs before tossing in some soy sauce, hot sauce, extra green onions, or whatever you prefer. Now it’s time to enjoy a hearty meal and take your mind off a full day of study.

Vegetable Ramen:

Start this broth in a similar way to the chicken broth, except this time you add chopped veggies after the liquid base. Also add miso paste instead of regular vegetable broth to enhance the flavor.

To prepare, roughly chop a bunch of pak choi into smaller pieces, grate half a carrot – preferably with a grater – and half a cup of peeled edamame. Additionally, grate some ginger, chop a clove of garlic and slice a spring onion, just like the chicken broth.

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

Immediately pour the slurry back into your broth, add your remaining veggies, and let simmer. Now you can start to microwave your ramen packet at the indicated time. After about five more minutes, turn off the heat of the broth. Drain the liquid from the pasta pack and place in a bowl to assemble.

Add your broth and veggies to the pasta, as well as a halved egg, either hard or medium-boiled. The garnish is up to you, but hot sauce or sriracha is probably your best bet to give the veggies a nice kick.

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