This is definitely a childhood favorite of mine and reminds me of when I would stay home sick from school and make my own homemade chicken noodle soup using ramen packets as my noodles.
I made this particular version spicy so it's not very kid-friendly but if you swap out the spicy ramen for chicken flavored- you've got a delicious meal for the kids. And the long noodles are fun for them to eat!!
Plus it's a quick and easy meal for the days when you're at a loss of what to make and have little time- keep a few ramen packets around and jazz them up for the kids!
Jazzed Up Ramen
Fridge:
1/3 lb firm tofu, cut into cubes (about 1 1/2 cups)
1/2 cup mushrooms (your choice), sliced
1/2 cup scallions, sliced thin
2 tbs cilantro, minced
1/2 tbs ketchup
1 egg
Counter:
6 cups water
Juice 1/2 lime
Pantry:
1 chicken flavored ramen packet
1 spicy flavored ramen packet (see photo)
2 tsp soy sauce
1/2 tsp sesame oil
1 1/2 tsp Wostershire sauce
1 1/2 tsp rice wine vinegar
Optional toppings: corn, mung beans, hard boiled eggs, lime slices, avocado, cilantro, grated carrots, cucumber slices, cooked mushrooms, etc.
Tools:
Medium pot
Whisk
Wooden mixing spoon
Measuring cups/spoons
Cutting board
Chopping knife
Add water to the pot and put over medium heat. Add mushrooms, scallions, cilantro, ketchup, soy sauce, sesame oil, Wostershire sauce, rice wine vinegar, the spicy and chicken flavor packets and lime juice to the pot. Bring the broth to a boil.
Once broth is boiling, crack your egg straight into the middle and whisk rapidly for a minute. Add the tofu cubes and ramen noodles. Cook for 3 minutes until the noodles are al dente. Turn off heat and serve immeditately.
Use whatever toppings you want to add texture and flavor to the soup. I squeezed some fresh lime on top and added corn, mung beans, cooked mushrooms, extra tofu and a hard boiled egg.
And let me tell you- it was delicious!! Super heart warming and a giant leap from the ramen we all knew and loved in college!! Try it out! Xo
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