DRESSED UP INSTANT RAMEN
I ate a lot of Instant ramen when I was younger. My mom would add soy sauce and Franks Redhot Sauce. It became one of the first things I could make. My cousin and I would play house, make ramen, pour soda into plastic wine flutes and pretend we made our families a gourmet meal.
When I went to University of Missouri Columbia (Mizzou, Go Tigers!) the only thing I was able to make that first year was ramen. I had people coming to my room to make them ramen because I made some of the best instant ramen they have ever had.
For awhile instant ramen was strictly eaten just as an hangover tool , but then I started adding toppings and it was welcomed into my world as a meal eaten with a cold beer.
If you don't have all the toppings at home, just top with an egg that jazzes it up a bit. Also if feeling really hungry double the recipe.
1 instant ramen packet
1 tablespoon soy sauce
a few dashes of red hot hot-sauce
1 tablespoon sesame oil (optional)
a few dashes of fish sauce (optional)
1 soft boil egg
2 green onions, thinly sliced
furikake Seasoning or Seasame seeds
Place the egg in a saucepan and cover with water. Bring the water to a boil, lower the heat and simmer for 3 minutes. Remove the eggs from the saucepan and immediately place them in a bowl of cold water until they are completely cool. Remove the shells, slice egg in half lengthwise, and set aside.
Bring 2 cups of water to a boil in a small saucepan. Add the noodles and cook for 2 minutes. Add the flavor packet, stir, and continue to cook for another 30 seconds.
Transfer to a bowl and add soy sauce, hot sauce, sesame oil, fish sauce and mix. Top with egg, kimchi, green onions, and furikake or sesame seeds.