15 Minute Lazy Ramen

Can we just talk about this weather? Just bear with my rant for a few seconds. All of last week and this week was so hot and nice. Goodbye winter and hello summer (yah mother nature skipped spring). Sadly, I couldn't wear my soccer sweats and sweatshirts to school anymore- anyone feel my pain? But the down side was the dreaded mile in the 90 degree weather, nooooo. And then suddenly, mother nature decide to mock us and make if pour cats and dogs the day after the mile. Really? You couldn't have made that happen a day earlier? If you don't live in my side of the bay area, the rain was ridiculous especially after like what, weeks of super dry weather. My class was all the way on the other side of the school and i was running through the ankle high puddles using my Spanish book as an umbrella. My advisory was having a "lets all dry our socks and shoes together" party! 

Well the point of this story is that this super cold weather- just for that day- made me really want a steaming hot bowl of soup when I got home. Unfortunately I made this last week so all I could have was a PB&J (yes I know me eating a PB&J sandwich), sometimes nothing tastes better...EXCEPT THIS RAMEN *heart eyes all around*. I mean look at that. Can we just take a moment to appreciate my pictures. I tested some new ones out in a new spot in my house and boxed it with some white foam boards and BOOM, the light was just ahhhh. After late nights stalking the internet on how to take good pictures with simple equipment, I was pretty dang happy using my kit lens, iPhoto and my natural window light. I'm so proud, I love it. Ok back to the ramen. Around a year ago when I jumped onto the whole OMG RAMEN band wagon, I would drag my family to any ramen spot I found wherever we were. To my surprise, it didn't live up to the whole hype. I mean it was good but it wasn't GOOOOOOOD. Although my favorite spot (that is always packed) is Tadamasa. 

So I went back to my old routine of amping up the plain old top ramen packages and for 15 minutes with whatever is in your pantry, I'd say it definitely makes do until the next ramen outing. Remember the last post with the Asian Sauce? Yah well this makes this recipe EVEN more easier because the broth is essentially that. This soup is so versatile because really you only need to use WHATEVER is in your house, please don't bother going to the grocery store to buy any specific ingredients. This is called "15 Miunte Lazy Ramen" for a reason! Got some mushrooms? add those in. Carrots? Chicken? Chocolate cake?- wait maybe not the last one (wow my jokes are great aren't they). Heads up, I will probably making a less-lazy proper recipe for some REALLY good tastes-like-the-store ramen. ALSO, I made a video? woooow, it's been since last summer since I made a cooking vid. Watch out for some future ones and even more during the summer!

15 Minute Ramen print

Author: Rachel’s Eats 
Serves: 2 big or 4 small bowls 

Ingredients: 
2 packages “Top Ramen” noodles or any pre-made ramen noodles
4 cups chicken/ veggie broth or water 
1 cups cooked vegetables (i.e. bok choy, mushrooms, corn…etc) 
1 whole egg per person
1 package extra firm tofu (or any other protein)
Vegetable oil
4oz can crushed tomatoes drained and rinsed 
1/3 + 1/4 cup Asian Sauce (recipe on blog) 
2 tbsp Sriracha/ Asian chili paste to taste
1 tbsp fish sauce to taste
spring onions and cilantro chopped for garnish 

Directions: 

1. Put a pot of cold water on the stove. Add your eggs and bring up to a boil. bowl for 10 minutes. Remove and place in a bowl with ice water. After 5 minutes, crack, slice in half and set aside. 
2. In a separate pot (can boil with eggs if wanted) add your noodles and cook accordingly. Remove noodles, toss with a bit of vegetable oil and set aside. 
3. Cube your tofu and pat dry. Let rest on paper towels for 5 minutes if wanted extra crispy. Toss with 1/4 cup Asian Sauce. Heat a nonstick pan on medium high heat with a little vegetable oil. Fry tofu for 10 minutes stirring every few minutes. Careful not to burn. 
4. Bring broth or water to a boil, add 1/3 cup Asian Sauce, Sriracha, tomatoes and extra fish sauce if using. 
5. Assemble your bowl with ramen noodles, cooked vegetables and tofu. Right before serving, pour over broth. Eat hot!