SO much better than what you survived on in the dorm.
Fancy Ramen
- 1 qt. chicken stock
- 1/2 c. cabbage, shredded
- 1/4 c. carrot, sliced
- salt and pepper
- 1 egg
- 1/4 c. chicken, shredded
- 1 package ramen noodles*
- Optional: diced green onion, jalapeños, and crispy chicken skin
- Toss veggies, salt, pepper, and stock into a saucepan and bring to a boil.
- Poach egg in the cooking liquid. Scoop out with a slotted spoon and set aside.
- When the cabbage and carrots are soft, add in chicken and ramen noodles*.
- After the noodles have cooked, spoon the soup into a bowl.
- Top with the reserved egg, green onion, jalapeños, and crispy chicken skin.
- Enjoy!
*Tip: Since you’re using stock, you don’t need the seasoning packet!
If we’re getting technical, this is the third installment of the “battle of the broths” event we held on social media this year. We pitted backs/necks and feet against each other to compare the resulting stocks. (Truthfully, they both are delicious, and both have their pros and cons, depending on preference and recipe.) We used our foot stock to make a delicious pot of potato cheese soup last week. This week, we’re using the back stock to make what our kids call “Fancy Ramen.”
To be completely honest, I never ate ramen in college. (My brother did, though, and I never understood why he liked it so much until I developed a hankering for it during one of my pregnancies ha!)
When we raised our first egg layers in 2020, we found ourselves up to our eyeballs in eggs. We started looking for different ways to use them, and I remembered how my sister-in-law had raved about a ramen dish with eggs. We tried our own variation and ended up loving it; we hope you do too!
For our family, I multiplied the recipe above (which only serves 1-2 people). I collected the main ingredients: cabbage, carrots, eggs, ramen noodles, stock, AND the meat and skin I pulled from the cooked backs.
While the veggies cooked, I poached the eggs one at a time in the cooking liquid. I used a slotted spoon or a spaghetti fork to make sure I didn’t lose them to the broth-y depths. (Note: if you’re like Ryan and don’t care for poached eggs, you can scramble them in a separate pan instead.)
At THIS point, I also tossed the chicken skin (A.K.A. chicken bacon) under the broiler to get crispy.
When the eggs and chicken skin were done and the veggies were soft, I tossed in the noodles and allowed them to cook while I diced the toppings.
After just a few minutes, the noodles were soft, and it was time to start assembling.
And in the blink of an eye…
I was enjoying the first bite.
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