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The below recipe for Ramen Soup with Pork and Soft-Boiled Eggs is an adaptation of your basic ramen soup packet made extra fancy with vegetables, eggs, and bacon. Ramen is experiencing a bit of a revolution right now–both online and outside of college dorm rooms. For more ideas of what you can do with ramen (soup, pizza, pancakes, burgers, and so much more), see Kenji Lopez-Alt’s endless imaginings at Serious Eats, here.
To see the print-run version of this recipe, pickup a copy of my column with the Louisiana state newspaper, The Advocate, for Thursday, Oct. 31st, 2013 (Halloween!). Or, click here.
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Like clockwork each year, I always find myself catching the flu right around Halloween. Typically, I reach for a bowl of hot chicken noodle soup, but after years of relying on this classic American dish, it feels good to break my routine and try something new.
There are plenty of other ways to comfort a sore throat without the rigors of preparing a batch of homemade chicken broth. When I’m sick, homemade stocks suddenly seem more trouble than they’re worth, so the faster the meal, the sooner I can eat and hope to get better.
In college, my classmates and I ate ramen on the weekends when our meal cards ran out or there was nothing worth eating in the dining hall. Ramen required no cooking skills, a hot water boiler, and about fifty cents to feed two roommates.
Pictured: Ramen Noodles were a staple of my college experience, typically eaten on Saturdays when the dining hall was low on food and my meal card was low on points. You can still find these bad boys for pennies in your local grocery store aisle, or online, here.
And for a dish so rooted in many college students’ experiences, it’s amazing how versatile these dehydrated noodles are, perfect for sick days and playing dress up. Individually packaged ramen noodles don’t just need water and a seasoning packet, but cozy up nicely to steamed vegetables, chicken broth, pork and soft-boiled (or poached) eggs. Depending on the time you can dedicate to the soup, freshly chopped scallions, cilantro and sprouts make for wonderful garnishes as well.
What’s the easiest way to turn a college favorite into a hearty bowl of soup? Serve it with your choice of fresh or frozen green vegetables, flavored broth, spicy Asian seasonings like harissa and some bacon and eggs for protein. Here I’ve used a combination of spinach, broccoli and peas, but sliced mushrooms, kale and leeks fit the bill nicely as well. This one-dish meal is quick and filling, so feel free to add to the broth as many ingredients as you want. But, don’t forget the ramen.
Ramen Soup with Pork and Soft-Boiled Egg
Servings: 1-2 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients:
*4 cups chicken broth
*1/8 cup peas, fresh or frozen
*1/4 cup broccoli, fresh or frozen
*1/2 cup fresh spinach
*2 slices bacon, cut into 1-inch pieces
*1/8 cup onions, thinly sliced
*1 (3-ounce) packet ramen noodles, any flavor
*1 egg, soft-boiled
*grated carrots, to garnish
1.) Bring chicken broth to a boil and add greens—peas, broccoli and spinach. Boil for about 5-7 minutes, or until bright green and tender.
2.) In a cast iron skillet over medium heat, fry bacon and onions until tender. Transfer to broth. Meanwhile, soft-boil an egg ahead of time by simmering it in an uncovered pot of water for about 5-7 minutes. Remove egg from pot and rest until cool enough to peel and halve.
3.) When broth is ready, reduce heat to a simmer and add ramen noodles and seasoning packet, stirring to combine. Cook noodles according to package instructions and transfer soup to a large bowl. Dress ramen soup with freshly shredded carrots and soft-boiled egg.
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