Grandmas Souped Up Ramen Noodle Soup Recipes

GRANDMA'S SOUPED UP RAMEN NOODLE SOUP

Grandma's Souped up Ramen Noodle Soup image

This is a fast and simple dish. It's a glam version of ramen noodles. We grew up with ramen noodles and always added ingredients like kimchi, eggs and scallions. Grandma's version was extra special with fancy ingredients. For more recipes like this, visit www.yobodish.com.

Provided by yobodish

Categories Korean

Time 15m

Yield 2 serving(s)

Number Of Ingredients 15

Ingredients

1 ichiban original flavor ramen noodles
2 cups water
1 teaspoon canola oil
3 garlic cloves, minced
1/2 cup pork tenderloin, sliced thin
1 teaspoon rice wine vinegar
1 tablespoon soy sauce
half yellow onion, sliced
5 -7 thin slices of kamaboko fish cakes (These are pink and white Japanese fish cakes that can be found in frozen section.)
4 shiitake mushrooms, sliced
2 pieces of fried bean curd, sliced (Fried bean curds are in the refrigerated section. It usually comes in a plastic carton and has 8-10 )
1 scallion, diagonally cut in thin strips
1 egg, fried and julienned
1 tablespoon sriracha sauce (Reduce the amount if you don't like it too spicy)
ground black pepper, to taste& # 8232

Steps:

Whisk rice wine vinegar and soy sauce. Set aside.
Heat a medium-size pot and add oil. Stir in the garlic and pork and cook until the pork is no longer pink. Add water, noodles soup base and vinegar mix. Bring to a boil. Add the onions, fish cakes, and mushrooms. Season with pepper. Cook for 2 minutes. Add the Ramen noodles and bean curd. Cook for 3 minutes. Top with scallions and egg.

Nutrition Facts : Calories 334.4, Fat 13.4, SaturatedFat 4.8, Cholesterol 128.8, Sodium 1444.6, Carbohydrate 32.2, Fiber 2.3, Sugar 2, Protein 21.2

RAMEN NOODLE SOUP WITH EGG GARNISH

Ramen Noodle Soup With Egg Garnish image

I spotted this in the Chicago Tribune and found it to be an excellent way to use up some Easter leftovers. This is very easy and it's also 'after-work' friendly.

Provided by Hey Jude

Categories Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 (14 1/2 ounce) cans chicken broth
1/2 lb baby bok choy, halved lengthwise
2 green onions, cut into 2-inch lengths
fresh ginger, minced
1 garlic clove, minced
1 1/2 teaspoons soy sauce
1 (3 1/2 ounce) package ramen noodles
1/4 lb sliced ham or 1/4 lb roast pork
4 hard-boiled eggs, peeled and quartered
1 teaspoon sesame oil

Steps:

Heat broth, bok choy, green onions, ginger, garlic and soy sauce to a simmer in a large saucepan over medium heat; cook until the bok choy is tender, but still crunchy, about 10 minutes.
Stir in the noodles; cook until noodles are tender, about 3 minutes.
Pour soup mixture into four bowls; garnish each with ham or pork, the quartered eggs and a dash of sesame oil.

Nutrition Facts : Calories 285, Fat 13.3, SaturatedFat 4.6, Cholesterol 201.3, Sodium 1838.1, Carbohydrate 19.3, Fiber 1.4, Sugar 2.5, Protein 21

GRANDMA'S RAINY DAY KIMCHI NOODLE SOUP

Grandma's Rainy Day Kimchi Noodle Soup image

This is a variation of another dish my grandmother made when she stayed with us. Don't let the number of ingredients freak you out. They're mostly seasoning and spices and not a lot of chopping, mincing, or dicing. Bok choy and shitake mushrooms are two of my favorite vegetables and I added these two items to the recipe. I also switched out the anchovies broth for water and added dashida, which is a soup stock that comes in anchovy, clam or beef flavors. I use beef dashida.

Provided by yobodish

Categories Vegetable

Time 45m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 17

Ingredients

16 ounces of fresh Chinese egg noodles (Lo mein noodles)
3 tablespoons vegetable oil
6 garlic cloves, minced
8 ounces pork tenderloin, thinly sliced
2 teaspoons rice wine vinegar
6 -8 cups water
3 tablespoons soy sauce
2 tablespoons dashida, powder (Beef flavored soup stock)
2 teaspoons ginger, grated
2 cups cabbage kimchi, chopped in big pieces
4 ounces shiitake mushrooms, thinly sliced
7 ounces firm tofu, cut into 1-inch squares
4 baby bok choy, quartered
2 scallions, thinly sliced
2 teaspoons dark sesame oil
salt and pepper (Add a little salt and pepper at a time and taste as you go. The kimchi and soy sauce may be enough s)
sriracha sauce (Optional but highly recommended.)

Steps:

In a large pot add vegetable oil and garlic and sauté until soft. Add pork and cook until it is slightly browned. Season with salt, pepper and rice wine vinegar and stir for 2 minutes. Add kimchi and sauté for 3 minutes.
Add the water, soy sauce, dashida, and ginger. Stir and simmer on low heat for about 15 minutes. Add the mushrooms and tofu and turn up the heat to medium. Cook for 3 minutes.
Carefully add the egg noodles, bok choy and just enough water to cover all of the ingredients. Stir gently and scrape the bottom of the pot to make sure the noodles are not sticking. Season with salt and pepper. Simmer for 3 minutes.
Putting It All Together.
Equally divide the soup in four large bowls. Drizzle the sesame seed oil and top with scallions. For that extra kick and flavor, add sriracha sauce (For those who can handle the heat).

RAMEN NOODLE SOUP

Ramen Noodle Soup image

This soup is just very very good....you can find ramen noodles at most supermarkets, or at Asian grocery stores. Try different flavors and broth.

Provided by Luvs 2 Cook

Categories < 30 Mins

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

3 1/2 cups low sodium vegetable broth
1 (3 1/2 ounce) package ramen noodles, with dried vegetables
2 teaspoons low sodium soy sauce
1/2 teaspoon chili oil
1/2 teaspoon minced fresh gingerroot
1 garlic clove (minced)
2 green onions, sliced

Steps:

In a medium saucepan combine broth and noodles. Cover and bring to a boil over high heat; stir to break up noodles. Reduce heat to medium and add soy sauce, chili oil and ginger.
Simmer, uncovered, for 10 minutes.
Stir in sesame oil and garnish with green onions.

Nutrition Facts : Calories 226.6, Fat 7.8, SaturatedFat 3.8, Sodium 1189.5, Carbohydrate 33.6, Fiber 1.6, Sugar 1.2, Protein 5.8

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