Jazz Up Your Ramen

Jazz Up Your Ramen

Ramen is my personal choice for lunch on the weekends, especially now that the weather is getting cooler.

The base for this is one of my new favorite brands of ramen, Shin Ramyn. I actually found these in the Asian section at the local grocery store. If you can’t find them there, check your local Asian market. If that isn’t an option, Amazon has a large selection. Amazon has probably the best price, at around $1.25 per pack.

Now for the “jazz it up” part. Here are things you can add:

Egg: Probably the most common (and delicious) thing you can add to ramen is an egg. Either stir it up during the last minute and a half of cook time (while noodles are cooking) or boil beforehand. I like the look and texture of the hard boiled better, but that’s just me. It takes a bit longer to do, but you can boil a few ahead of time and even marinate them in soy sauce (and/or sriracha). Just put the egg into a zip top bag with some soy sauce and let it sit. The longer it sits, the better.
WARNING: this makes the egg taste more salty! Ramen is usually pretty salty, so if you don’t want to add more salt, either cut this step or just use sriracha.
The length of time you boil the egg will give you a more runny or hard yolk. RunnyRunny999 made a nice YouTube video about how to make a sexy hard boiled egg with the yolk juuuuust a bit runny.

Seaweed: This ingredient seems to be getting a bit more common. You can find this in the Asian section at the local grocery store and it’s sold in sheets. You can even buy them in snack packs, which are salty and delicious on their own. The sheets meant for sushi are a bit thicker and won’t get soggy as quickly.
Depending on your personal preference, either add these immediately before eating, or let them sit in the broth (crunchy vs soft seaweed).

Ham: There’s something about the sweetness of ham that goes well with ramen. This bowl of ramen is a spicy version so I wanted something to counter that. This is just one piece of pre-packaged deli ham. Get any flavor you want. Probably a good idea to get a low sodium ham since ramen has more than enough.

Veggies: I can go on and on about all the different vegetables you can put in ramen, but it will vary depending on your taste. In the picture above is a sliced mini bell pepper. Here are things I’ve tried and personally enjoy. Feel free to experiment and add whatever you have available:
bamboo shoots
bok choy – add to water while noodles are cooking for softer leaves
cabbage – either raw or boiled with the noodles, depending how crunchy you want them
mushrooms – pan fry with some oil then add before serving
green onion/scallion – add right before serving for more crunch
pepper – sweet or spicy
lettuce – on top right before serving for a refreshing crunch
corn – if frozen, cook beforehand then add on top before serving

Meat: The list for this can be just as long as veggies. Whatever you have on hand and whatever you feel like experimenting with. Remember that this will be going in a salty broth, so whatever seasonings you add may be different than if you were eating the meat on its own. Be wary of the amount of soy sauce you use.The ham mentioned above was just to cover what’s in the photo above, but here are other things to try:
ground pork – pan fry with sesame oil, chili oil, ginger, and garlic
deli meat – ham is my favorite so far. Have not tried others yet.
chicken – sliced chicken breast boiled or pan fried
sliced pork – pan fry with whatever seasoning you prefer

Seasonings: As mentioned above, be wary of the salt content. You are adding this into an already seasoned broth. The seasonings you add will vary depending on the brand of ramen you purchase, your personal taste, and what you have on hand. Here are some suggestions:
soy sauce – SODIUM WARNING!
red bean jam
sesame seeds
sesame oil
hot chili oil
shichimi togarashi
sriracha
ground pepper
basil
cilantro

Snack on the Left, Lunch on the Right

Not The Prettiest

Here’s another snack and lunch bento. I REALLY need to make more bento. It saves money and calories. When I started this new job there was a lot of not packing lunch because of the new time schedule. But now I think I have a groove happening so here we go!

left: steamed broccoli rabe with garlic, feta stuffed olives, loads of grapes, mini bell peppers, celery.
right: cheddar cheese, ham, turkey, tomatoes, avocado.

Broccoli Rabe: or rapini. It’s basically a broccoli and spinach cross that’s slightly bitter. Steam it with garlic, olive oil, and salt and you have something yummy! It shrinks up a LOT in the pot so don’t be afraid of adding a whole bunch of this at once. It stores nicely in the fridge for about 3-4 days. I personally love to eat this on toast with a bit extra olive oil drizzled on top.

Feta stuffed olives: that good ol’ staple for my bento. I love the briney-ness that these give to the meal and are super convenient for a lazy bento maker like myself.

Grapes: just thrown in there. Nothing fancy or pretty. I could have sliced them in half or arranged them in their own silicon cups. But naaahhh…lazy! And tasty 🙂

Sliced mini bell peppers: I’ve seen these at almost every grocery store. There are 2 peppers here sliced in half. They come in a bag of multi-colored peppers (sweet, not hot). Just great to have on hand at all times.

Celery: I personally prefer the celery hearts, as they are a bit softer and sweeter (and less stringy). But they were out of those. 😦

Sharp cheddar cheese slice: doesn’t get much lazier or ugly as this. Just took a single slice of cheese and broke it into 3 pieces so it will fit around the box. Didn’t want the meat sitting directly on top of it or else it may get too soft. It’s a harder cheese or I would have rolled it up.

Deli sliced ham and turkey: what you do not see in this box that I used is Joseph’s flax wrap bread. It’s folded up and placed on top of the box to keep away from the food moisture. I placed the deli meat and avocado in this and made a wrap. It was a really nice and healthy lunch. Yes, I know deli meat isn’t the best thing. I ran out of chicken breasts which is what I was using (and forgot to take a picture).

Tomato: I didn’t use these in the wrap but wanted the pop of color and something to separate the avocado and meat. These made a nice side dish for the wrap.

Avocado: this was smeared on the wrap then put the deli meat on top (I ended up eating the cheese by itself but you could put that on the wrap too). There’s some lime juice on top to keep from turning brown.