Souped Up Instant Ramen

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Ichiban noodles are a staple in the college diet. Try this souped up instant ramen to take your next instant noodles up a notch!

Souped Up Instant Ramen

Instant ramen is a favorite college meal.  While Ichiban noodles are good the way they are packaged, you can add some of your own ingredients to make it restaurant quality.  My favorite ramen to order in includes mushrooms corn and chicken, so I added them to this recipe!  I recommend you experiment and try adding your favorite ramen additions to this recipe!

Souped Up Instant Ramen

How to Make the Best Souped Up Instant Ramen

While the full recipe instructions are available below, here are some tips to make the best ramen from home!

  • Broth: part of what makes ramen so delicious is its rich broth.  This broth is typically a bone broth with a high fat content that is simmered for a very long time.  We will make a much quicker and lower fat version of broth for this recipe.  You want to use chicken thighs with the bone in and skin on when making this broth.  This is important because it will give the broth more flavor.  You also want to add vegetables such as mushrooms and corn to the broth as it cooks to add flavor.  
  • Sauces: in this recipe, I use various sauces such as Hoisin and fish sauce.  This is an investment, but the sauces will last you a long time in the fridge and you can use them in other dishes as well.  I also recommend that you experiment and use whichever sauces you prefer.  You can also add hot sauce or crushed chili peppers if you like to add heat to your meals!
  • Egg: I love to add a six-minute egg to top my ramen.  The oozing yolk combines with the broth to create a rich and soothing texture.  If you do not like soft yolks in your ramen, simply boil your egg for longer or skip the egg altogether.
Souped Up Instant Ramen

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Souped Up Instant Ramen

Ichiban noodles are a staple in the college diet. Try this souped up instant ramen to take your next instant noodles up a notch!

Author:
Kirsten

Ingredients

  • 1 tsp sesame oil (or other cooking oil)
  • 3/4 cup frozen corn
  • 8 mushrooms, sliced
  • 3 whole scallions, sliced with whites and greens separated
  • 12 cups water
  • 1 chicken bouillon cube
  • 2 whole cloves of garlic
  • 4 chicken thighs, bone-in and skin on
  • 1/2 tsp oyster sauce
  • 1/2 tsp hoisin sauce
  • 1/8 tsp fish sauce
  • 1/4 tsp ground ginger
  • 1/8 tsp salt, or more to taste
  • 3 packs dried Ichiban noodles, flavor packets removed

Optional:

  • 1 egg per serving you are planning on serving immediately

Instructions

  1. Heat a large saucepan on high.  Add sesame oil, frozen corn, mushrooms, and scallion whites.  Cook until the mushrooms are starting to become soft, approximately 4 to 5 minutes.
  2. Add water, bouillon cube, garlic, and chicken thighs and bring to a boil.  Once the water is boiling, add the oyster sauce, hoisin sauce, fish sauce, ground ginger, and salt to the broth.  Boil until the chicken is cooked through, approximately 20 to 25 minutes.  Remove chicken and garlic cloves.
  3. Allow broth to simmer on low while removing the skin from the chicken and shredding it off of the bones.  Add the chicken back to the broth and the dried Ichiban noodles.  Cook until the noodles start to become soft, approximately 2 to 3 minutes.  Remove from heat, scoop into bowls, and top with sliced scallion greens.  Serve immediately.

Optional:

  1. In a separate pot, bring water to a boil.  Reduce heat to a soft boil.  Add eggs to the boiling water and let boil for 6 minutes.  Remove from heat and immediately submerge in an ice bath.  Peel the egg and serve on top of the bowls of ramen.

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