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Instant Ramen Noodles Elevated: Ver 1. Classic Soup Style
(((For Ramen Noodles Elevated: Ver 2. Chow Mein Style, Click Here)))
(((For Ramen Noodles Elevated: Ver 3. Egg Roll Style, Click Here)))
(((For Ramen Noodles Elevated: Ver 4. Egg Foo Young Style, Click here)))
(((For Ramen Noodles Elevated: Ver 5. Laap Lettuce Wrap Style, Click here.)))
(For all us broke Furries who want something flavorful, but affordable)
**Easy Difficulty**
Serves 1
1 square package of instant Ramen (Preferred Brand)
Some Leftover cooked Meat, sliced
Some Leftover raw Vegetables
1 large Egg
1 ½ cups beef stock (Store bought Brand)
1 tsp vegetable oil
½ tsp minced Ginger
(optional) Sriracha as seasoning
(optional) Soy Sauce as seasoning
(optional) Jalapeno rings for garnish
1) Cook a Sunnyside up egg in a pan, and set aside. Also slice Leftovers.
2) Sauté Ginger lightly in a soup pot with oil until ginger oils release.
3) Add Stock to pot carefully, and bring to a boil
4) Add instant Ramen noodles and seasoning from package and cook.
5) Pour into a bowl and place Sunnyside up Egg on top with Leftovers
6) Season soup with Sriracha, Soy Sauce, and garnish with jalapeno. Enjoy!
Extra Info: People in Asia do this a lot with their noodles. My boyfriend’s mother who was born in Thailand, is an expert at using leftovers and turning it into something amazing. Especially Noodles and fried rice!
You can use any leftover meat you have like yesterday’s steak, or some leftover rotisserie chicken from the grocery store. Or, like I did, some left over bratwurst from a grill party. Just slice it up. If the flavors of your leftovers don’t compliment the noodles, you can rinse off the meat before cooking. You can even use chopped hotdogs, or sandwich meat if you only have that in your fridge.
Left over spinach from your lunch’s salad works nicely or even romaine lettuce. Sautéed julienne carrots are colorful and delicious. Even raw bell peppers! When you’re on a budget, this Ramen Soup is a great way to use leftovers so you don’t waste food and money. Check out your local Asian Food Market for exotic or “Fancy” flavors of instant Ramen packages. Packages we’ve tried that are amazing: Tom-Yum, Duck, Miso, and Teriyaki Salmon.
(((For Ramen Noodles Elevated: Ver 2. Chow Mein Style, Click Here)))
(((For Ramen Noodles Elevated: Ver 3. Egg Roll Style, Click Here)))
(((For Ramen Noodles Elevated: Ver 4. Egg Foo Young Style, Click here)))
(((For Ramen Noodles Elevated: Ver 5. Laap Lettuce Wrap Style, Click here.)))
(For all us broke Furries who want something flavorful, but affordable)
**Easy Difficulty**
Serves 1
1 square package of instant Ramen (Preferred Brand)
Some Leftover cooked Meat, sliced
Some Leftover raw Vegetables
1 large Egg
1 ½ cups beef stock (Store bought Brand)
1 tsp vegetable oil
½ tsp minced Ginger
(optional) Sriracha as seasoning
(optional) Soy Sauce as seasoning
(optional) Jalapeno rings for garnish
1) Cook a Sunnyside up egg in a pan, and set aside. Also slice Leftovers.
2) Sauté Ginger lightly in a soup pot with oil until ginger oils release.
3) Add Stock to pot carefully, and bring to a boil
4) Add instant Ramen noodles and seasoning from package and cook.
5) Pour into a bowl and place Sunnyside up Egg on top with Leftovers
6) Season soup with Sriracha, Soy Sauce, and garnish with jalapeno. Enjoy!
Extra Info: People in Asia do this a lot with their noodles. My boyfriend’s mother who was born in Thailand, is an expert at using leftovers and turning it into something amazing. Especially Noodles and fried rice!
You can use any leftover meat you have like yesterday’s steak, or some leftover rotisserie chicken from the grocery store. Or, like I did, some left over bratwurst from a grill party. Just slice it up. If the flavors of your leftovers don’t compliment the noodles, you can rinse off the meat before cooking. You can even use chopped hotdogs, or sandwich meat if you only have that in your fridge.
Left over spinach from your lunch’s salad works nicely or even romaine lettuce. Sautéed julienne carrots are colorful and delicious. Even raw bell peppers! When you’re on a budget, this Ramen Soup is a great way to use leftovers so you don’t waste food and money. Check out your local Asian Food Market for exotic or “Fancy” flavors of instant Ramen packages. Packages we’ve tried that are amazing: Tom-Yum, Duck, Miso, and Teriyaki Salmon.
Category Photography / Tutorials
Species Unspecified / Any
Size 1024 x 577px
File Size 145.2 kB
You can make an Asian Vegetarian stock really easily at home by using my Vegetable stock Recipe:
1 Tbsp Olive Oil
3 Tbsp minced Garlic
4 Tbsp minced Ginger
1 cup Diced Carrots
1 cup Diced Celery
1/2 cup Diced Green Onions (both the green and the white parts)
1 cup Diced Onions
1 tsp Whole Peppercorn
1 bay leaf
10 cups Water
In a large pot set on HIGH heat, pour in ALL THE INGREDIENTS, Except the Water. Leave the water out for now. Lightly brown the ingredients and then pour in the water. Stir well, scraping off any bits that may have clung to the bottom of the pot. Reduce heat to medium and let simmer while covered for two hours. The Broth will take up a slightly golden color, but not as dark as meat based Broths. After all the flavor of the vegetables have been infused into the broth, turn off heat and wait to cool. Then strain the broth through a Mesh strainer into a large container and refrigerate until needed!
For a Fish Broth, use five cups Fish Bones, plus the Fish head and skin, along with the above ingredients. Just brown them with the vegetables. Be sure to strain it well because Fish bones can be very tiny.
For a Shrimp broth, you need about 6 to 7 cups raw Shrimp shells. Brown them with the vegetables above. Strain well.
Or, you can buy Vegetable stock in a can if you like. *laugh* Either or is fine.
1 Tbsp Olive Oil
3 Tbsp minced Garlic
4 Tbsp minced Ginger
1 cup Diced Carrots
1 cup Diced Celery
1/2 cup Diced Green Onions (both the green and the white parts)
1 cup Diced Onions
1 tsp Whole Peppercorn
1 bay leaf
10 cups Water
In a large pot set on HIGH heat, pour in ALL THE INGREDIENTS, Except the Water. Leave the water out for now. Lightly brown the ingredients and then pour in the water. Stir well, scraping off any bits that may have clung to the bottom of the pot. Reduce heat to medium and let simmer while covered for two hours. The Broth will take up a slightly golden color, but not as dark as meat based Broths. After all the flavor of the vegetables have been infused into the broth, turn off heat and wait to cool. Then strain the broth through a Mesh strainer into a large container and refrigerate until needed!
For a Fish Broth, use five cups Fish Bones, plus the Fish head and skin, along with the above ingredients. Just brown them with the vegetables. Be sure to strain it well because Fish bones can be very tiny.
For a Shrimp broth, you need about 6 to 7 cups raw Shrimp shells. Brown them with the vegetables above. Strain well.
Or, you can buy Vegetable stock in a can if you like. *laugh* Either or is fine.
Oh my goooosh, this sounds so good! Thank you, thank you, thank you!
To be honest, all of the vegetable broths I've bought at stores seems to be primarily pea-based-- which is great if you want pea-flavored stuff... But it's not as versatile as its beef and chicken cousins. I am absolutely going to try your veggie broth recipe. Sounds amazing! Thanks so so much!
To be honest, all of the vegetable broths I've bought at stores seems to be primarily pea-based-- which is great if you want pea-flavored stuff... But it's not as versatile as its beef and chicken cousins. I am absolutely going to try your veggie broth recipe. Sounds amazing! Thanks so so much!
lol You're welcome. Keep in mind there is no salt in the Vegetable Stock ingredient list. This allows you to flavor and season each dish you make with the stock without the fear of suddenly having too much salt.
This stock lasts up to one week in the fridge. After that time it might get a bit icky. Happy Eating!
This stock lasts up to one week in the fridge. After that time it might get a bit icky. Happy Eating!
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