Every once in a while comes along a day when even the most passionate thing I do -obviously, cooking- feels like a burden or more like a chore I need to do but don’t want to.
So before dialing up any delivery service, I check out my pantry and see what I could really whip-up in less than 15 minutes with minimum effort.
One of the best recipes for such a day is my easy ramen.
Ramen is usually a combination of noodles + broth + veggies + protein + sauce.
In my experience though, if you have the right amount of spices, you can do even a lot easier than this.
I call the base of every cuisine’s cooking “the holy trinity”.
In Italian cooking we have the sofritto trinity; when cooking French you will resort to a mirepoix, and even in our oriental cuisine, it’s always vinegar, coriander, and garlic.. a trinity right there, whether it’s part of your Molokheya, Koshari or whatever you choose to add some “dakka trinity” to.
In approaching south-east Asian cooking, with the exception of India, it’s mostly the same trio: onion, garlic and ginger…. now hold that thought for a minute, we’re coming back straight away.
Remember the pantry? Go looking for some instant noodles right there. I am sure you got some on your last trip to the supermarket.. we all do.
So, now we have all our thoughts together, let’s begin making a Ramen that’s worth pulling out the China chopsticks for:
- 1 pack of instant noodles (don’t use the seasoning or oil that comes with it)
- boiling filtered water
- soy sauce
- a nib of fresh ginger, grated
- a clove of garlic, minced or grated
- 1/2 tsp onion powder (or a small amount of grated onion, about a tablespoon)
- chili powder, to taste
- slices of spring onions for garnishing
Boil the instant noodles in the already boiling water. Do not add salt, nor the seasoning pack that comes with it.
Half way through the cooking, add the garlic, onion and ginger and let them infuse into the water while it evaporates.
Once the water is half way evaporated (or a little less), add some soy sauce, according to taste. If you like a bit of heat, add some chili powder.
Scoop into your favorite soup mug/bowl, top off with the spring onions and enjoy 🙂