A few weeks ago I was really craving Top Ramen noodles. You know, those freeze-dried packaged soups from childhood (they were a staple of our diets growing up). A bowl of it just sounded so good! So I dug around in the kitchen and found the ingredients to make a homemade version and it turned out wonderfully!! Lee happened to be at a work dinner that night so I enjoyed the ramen noodles all by myself.
Last night, I had a hankering for them again but I didn't really write down how I made them the first time. I just chopped and stirred and added ingredients as I saw fit and it turned out just how I wanted. So last night I attempted to recreate it. Here you go:
Ramen Noodles (makes 2 large servings):
- In a saucepan, boil water and cook rice noodles as directed (I got mine at Whole Foods).
- Chop up the following and add to a large skillet with a tbs or so of olive oil and a tbs or so of sesame oil: half an onion, 2 cloves garlic, 2 carrots, 1 stalk of celery and 8-10 mushrooms. Saute over medium heat for 5-7 minutes.
- Slice half a block of pressed tofu (I used an Asian flavored one) into small, thin squares and add to pan. Let cook for 2 minutes.
- Tear 2 large kale leaves into bite-sized pieces, add to pan and let wilt. Add a tsp or so of low sodium soy sauce. Add a small squirt (or large squirt, depending on how hot you like it) of Sriacha or any other hot sauce. Let cook for 1 minute.
- Add approx 16 oz of low sodium chicken or vegetable broth (I had an open box of broth so I don't know exactly how much I used) and bring to a boil. Add cooked rice noodles and stir.
- Season with more hot sauce and additional soy sauce, if needed.
- Share, if you must.
Do you ever make a recipe up as you go? With a soup, I feel like you can get a bit creative and it'll still turn out delicious. Baking? Not so much.