Ramen (Japanese Noodle Soup)

Difficulty: easy

Every person who is broke knows what instant ramen is, how to cook it, and when to eat it. I’m making a fancier version for that special occasion you have more than a dollar in your pocket or for when you’re tired of eating that 35 cent a pack, three-for-a-dollar, Top or Maruchan Ramen which is probably all the time. I always think about  the immoral lyrics of Filthy Frank when ever I cook ramen, here they are:

“We got chicken and beef to boost the manhood;
Anybody want a piece of me will have to get this ramen first;
Start with the shrimp and then the fire;
If you’re fully blazed then this shit’ll get you higher;
Thirty-five cents a pack, three for a dollar;
Unbelievable pricing that’s the future of a blue collar worker;
And I’m talkin’ bout ramen;
This shit’ll fill you up when you’re feeling like an African”

This song perfectly symbolizes what instant ramen is and how it has helped our young professional progress in society. I am using shrimp in my recipe, but it can be done using almost any cooked protein. Lets begin!


250g ramen noodles (or 3 packs of instant ramen without seasoning)

200g shrimp (small, 60-80 count)

1 tbsp oil

4 cloves garlic, chopped

0.25 cup carrot, finely chopped

0.25 cup cabbage, finely chopped

3 green onions, chopped diagonally

2 tbsp soya sauce

1 tbsp red chili flakes

4 cups chicken broth

Salt depending on taste and saltiness of chicken broth

2 eggs (optional)

Red chili flakes for garnish (optional)



Boil the ramen noodles for 2.5 to 3 minutes until they are almost cooked. The Italian term for this is “al dente” which means something like teeth, they are a strange people. We don’t want to cook it too much because they will continue to cook in the hot broth. Take out of the heat, drain, and wash with cold water to prevent them from sticking.


Season the shrimp with chopped garlic and set aside for 10 minutes. Cut the vegetables into the desired sizes. Now on a hot stock pot, heat 1 tbsp of oil on high heat. Add the shrimp and cook for 2 minutes until cooked and white in color. Do not over cook otherwise they will be hard to chew.

DSC_0430 Now using a slotted spoon, take the shrimp out and set aside. To the garlic oil, add the finely chopped carrots and cabbage. Mix for a few minutes until soft and add the soya sauce and chilli flakes. Mix until well incorporated.


Add the chicken broth and bring to a boil, then lower the heat to a light simmer and cover the stock pot and let it slowly cook for 10 minutes. You will have to add salt according to your taste, my chicken broth was very satly (I used the full sodium variant) so I didn’t have to add any. Now is the time to set your bowls, you can make two large bowls from this recipe or one very large bowl. I decided to make a very large bowl. Organize the ramen, cooked shrimp, and chopped green onions in a bowl.


Now slowly add the stock on the noodles. I drained out most of the vegetables from the stock because I like a silky broth in my ramen. Soft boil eggs for seven minutes and garnish the ramen along with a large helping of red chili flakes. Chili oil would be better but I didn’t have any. Ramen is a Japanese dish so a Sake sounds like it would pair well, but everyone who eats ramen is dirt poor so this dish is usually paired with a cheap beer, I suggest Olde English 800 found at your local gas station.

DSC_0436 Enjoy!


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