Cooking Demo 4/18/15 – Cooking with Ramen

Basic Formula for Ramen Soups

Lightly oil pot.
If using raw meat, brown it in the pan, then remove.
Cook aromatics (onion, garlic, celery, ginger, etc).
Add long-cooking vegetables (like mushrooms or potatoes).
Add liquid and meat (if using).
Add spices.
Simmer until everything is mostly cooked.
Add ramen, cook until barely done.
Add quick cooking items (frozen peas, fresh herbs).
Taste and adjust seasonings as needed.

The below are variations of the recipe to change it up a little.

Asian

Aromatic-onion, garlic, ginger.
Long-cooking: bok choy stem.
Liquid: broth (or water+bouillon).
Spices: Sriracha, soy sauce, sesame oil.
Quick-cooking: bok choy leaves, egg drops, green onion.

Thai Peanut

Aromatic: garlic.
Long-cooking: bok choy stems
Liquid: broth.
Spices: peanut butter, Sriracha, soy sauce.
Quick-cooking: green onion, lime juice.

Chicken Noodle

Meat: chicken.
Aromatic: onion, garlic, celery.
Long-cooking: carrots.
Liquid: broth (add meat back at same time).

Creamy Mushroom

Aromatic: onions, garlic.
Long-cooking: mushroom.
Liquid: milk and bouillon cube or broth and cream.
Spices: thyme, very small amount of soy sauce.

Curry

Aromatic: onion, garlic, ginger.
Long-cooking: potato.
Liquid: milk and bouillon cube, or broth and cream.
Short-cooking: peas, green onion.

Minestrone

Aromatic: onion, garlic, celery.
Liquid: tomato sauce and water or broth.
Spices: Italian seasoning.
Short-cooking: peas

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