College classics reimagined: ramen

Cheap, easy and just tasty enough to constitute a meal in a pinch. Ramen has always been the broke college student’s go-to, but the cuisine is seeing a comeback in American culture as of lately.

Refinery 29 called it one of the biggest food trends in 2015, citing research showing an increase of its appearance on restaurant menus by 18.2% from 2013 to 2014. Major cities like New York City and San Francisco have been at the front of the trend, and now the rest of the country is starting to follow suit.

The Japanese noodle dish usually includes some kind of meat, dried seaweed, green onions and a soft-boiled egg. But the key to good ramen? The broth, which gives it the most flavor. Unfortunately, most of these things aren’t included in your dollar ramen package. But just because it’s cheap, doesn’t mean it has to be boring. Try these simple, cost-conscious ways to spice up your ramen!

Coconut curry ramen

1 packet ramen (any flavor)

1 cup coconut milk

curry powder (to taste)

sriracha (to taste)

Prepare according to directions, replacing water with coconut milk. Stir in curry powder and seasoning packet. Top with sriracha. Try adding cocktail shrimp for protein.

Bacon, egg & cheese ramen

2-3 strips of bacon

1 packet chicken ramen

1 soft-boiled egg

2 slices of American cheese

salt & pepper (to taste)

Cook bacon until crisp, cut into smaller pieces. Place ramen & seasoning in a bowl, fill with two cups of boiling water and cover 2-3 minutes. Stir to break up noodles. Top with cheese, egg (cut in half), bacon and salt & pepper.

Cream of chicken ramen

1 can Cream of Chicken soup

1 cup water

Italian seasoning (to taste)

1 packet of ramen (any flavor)

Heat up soup and water over medium-high heat in a saucepan. Once simmering, add ramen WITHOUT seasoning. Cook until noodles are soft. Transfer to a bowl and top with Italian seasoning.

By Laura Wiersema

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