Let’s face it, ramen noodles have a bad reputation. They’re the staple that feeds tens of thousands of college students and sustains them until they can move on to afford bigger and better things. Yes, they’re quick and easy. Yes, they provide the necessary carb load for pulling all-nighters. Yes, they’re cheap. Yes, they are the subject of internet memes where a semi-truck full of ramen gets into an accident, spilling noodles all over the highway and a caption that reads “truck carrying Ramen Noodles crashes, estimated loss to company, $38.00”. I’m here to share how I turn this traditional college fave into a more sophisticated recipe of Fancy Ramen Noodles.
Segue to present day, this 40-something-year-old mom with two teenagers keeps ramen noodles as a staple in my household. For all the same quick and easy reasons, they’re in the pantry and ready to make at a moment’s notice. When I have a little more time, I’m all about making Fancy Ramen Noodles. Just switch out the flavor packet and make your own soup broth. The ingredients are still easy… some of which are store-bought broth, Gourmet Garden garlic paste (affiliate link for you to see the packaging, but you can buy this in your local grocery store), rotisserie chicken and Trader Joe’s Pork Gyoza Potstickers.
I love my new Ramen Noodle Bowl Set (affiliate) in my pictures for this recipe. They came with two sets of bowls, spoons, chopsticks and sauce dishes (not pictured).
Steamed Soft Boiled Eggs
The most complicated part of this recipe is making the perfect soft boiled egg, but you’re in luck because I did the experimentation for you! Here are the instructions to make steam boiled eggs, with cooking times. I went with the 6 minute eggs for this recipe, but had originally planned to use the 7 minute egg. I had a little misunderstanding with my husband on the day of the steamed eggs experiment. I had my line-up of steamed eggs in my picture below sitting on the kitchen table. He asked if he could eat one and I said he could, but to eat one of the “more done” ones. He apparently didn’t hear that last part, so he chose to eat the 7 minute egg. Ugh. The 6 minute egg was probably more traditional for ramen anyway and it cooked a little more after adding it to the hot broth.
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Serves: 4 servings
- 2 packages Ramen noodles (flavor pack removed)
- 1 can Campbell's Beef Consomme (or substitute 1 and ⅓ cups beef broth)
- 1 and ⅓ cups water
- 1 and ⅓ cups chicken broth
- 2 tsp garlic paste (Gourmet Garden)
- 2 tsp ginger paste (Gourmet Garden)
- 2 T soy sauce (Kikkoman)
- 2 T oyster sauce
- 2 soft boiled eggs*
- 8 potstickers
- slices of rotisserie chicken breast
- garnish with sliced green onions and toasted sesame seeds
- Cook ramen noodles per package instructions, drain and set aside
- Cook potstickers per package instructions and set aside
- Steam eggs to a soft boil* (see link above; eggs in pictures were cooked 6 minutes)
- To a medium soup pan, add consomme, broth, water, garlic, ginger, soy sauce and oyster sauce. Mix well and heat on medium high until simmering.
- Add noodles to soup to heat through
- Place noodles into two large soup bowls, then pour broth over the top
- Add potstickers, sliced rotisserie chicken and soft cooked eggs to soup and serve