Tuesday, October 13, 2009

Not-your-ordinary-everyday-Ramen Noodle Soup

Looking for something quick and easy for supper, I settled on the tried and true Ramen noodle soup. I had about two dozens of packages in 3 flavors: shrimp, chicken, and Oriental. I decided to go with the Oriental. When I opened the little packet of seasoning, curiosity set in: the powery substance looked no different from the other flavors, so what makes it Oriental? I held the opened packet up to my nose, and smelled ginger. Ginger! Right there and then I had an on-the-spot epiphany: If you want to declare something Oriental, put ginger on it!

Just in case anyone is interested, here's the recipe of my Ramen Noodle Soup. Too bad I didn't take a picture of the bowls - I assure you they were a treat to the eye as much as to the taste buds:

Not-your-ordinary-everyday-Ramen Noodle Soup

You need:
  • Two packages of Ramen, any flavor
  • Two cups of leafy part of Bok Choy, cut in 2" pieces (or spinach)
  • 1 small tomato, cut into wedges
  • 2 eggs, beaten
  • 2 1/2 to 3 cups of water
  • 1 or 2 table spoons of olive or veggetable oil
  • 2 green onions, finely chopped
  • 1 clove garlic, chopped or minced
  • 2 crispy freshly cooked egg rolls, cut into 1" sections (optional; frozen ones cooked over oil on skillet to a crispy tender stage are perfect)
  1. Heat oil in a wok or sauce pan, roast the garlic till you can smell the aroma
  2. Drop in Bok Choy (don't add here if using spinach as it cooks too fast and should be added at a later time. See 5)
  3. Stir-fry till Bok Choy is tender
  4. Add tomato, water, and seasoning; cover and let boil
  5. Add noodles, cook another 3 minutes (don't overcook or noodles will get soggy); you may add spinach at this point if that's what you use.
  6. Drop in the egg over boiling soup, break up and spread (this is egg-drop! called "dan hua" in Chinese, meaning the "egg flower")
  7. Turn off heat, add chopped green onion
  8. Serve with egg roll sections on top

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