I don’t know how ramen is treated in other countries, but here in America, ramen noodles are strictly associated with college students and last resort, cheap, quick-fix meals.
As a college student who more often than not needs both cheap and quick food, I love me some ramen. But, as a gluten-intolerant college student, my ramen noodles are considerably more expenisve than the 19-cents a pack variety. $2 doesn’t sound like a lot for a meal, but it is a tough sell for a pack of ramen. The plus side? My ramen noodles are whole grain, sodium free, and organic.
So, where’s the pride? Why does ramen have to be so bad for you and the “he thinks we’re friends, but we’re really not” resident in the American kitchen? It doesn’t. And at $2/pack, I’m out to get my money’s worth by adding just an extra 10 minutes to the rip open and boil routine. I’ve used only pantry staples to jazz up my ramen to keep it convenient, but you could make it really fancy with some fresh scallions and edamame. Believe me, it’s worth the extra few minutes!
Ramen with Dignity:
- Small saucepan, knife, cheese grater, cutting board, stove top
- 1 extra small yellow onion, halved and sliced thin
- 1/2 cup frozen peas
- 1 carrot, grated
- 1/4 block firm silken tofu, diced
- 1 pack buckwheat or brown rice ramen noodles, whatever flavor you prefer (I can’t give enough props to King Soba’s GF ramen!)
- Kosher salt
- Heat a small drizzle of evoo in the saucepan over medium heat. Saute the onion with a big pinch of salt. Stir and saute 1 minute and then add the tofu cubes. Stir and saute 2-4 minutes or until the onions are soft and the tofu is warmed through.
- Add the grated carrot and peas. Heat for 1-2 minutes and then stir in the seasoning packet from the ramen. Make sure everyone’s coated, and then add 1 1/2 cups tap water. Taste test your broth and adjust seasonings as needed.
- Bring the water to a boil. Add the ramen and boil 4-6 minutes, or as recommended by the package.