#andhands

Now, the ultimate lazy way to make ramen is of course instant ramen, but I find sometimes I don't want the overly soggy noodles (for this reason I undercook mine, but it's still not quite right) and a sodium-laden packet of seasoning.

In my quest to come somewhere close to real Japanese ramen, I cobbled together several different recipes I found on internet, making two different kinds of broth from scratch, getting organic noodles (dried, still, but a far cry from what you find in instant packets. They amuse me because they are square, 7ish? inches of thin, square noodles. Yes, my friends, I am easily amused.), making my own marinated boiled eggs, and bamboo shoots (menma). It took me two days to make and was not entirely liked.

I really just want something between the two in terms of time it takes to make, so I got lazy. Concentrated beef stock (you know those gelled oval containers), seasoned roast beef from the deli, already sliced, plain hard boiled eggs (I actually aim for barely hard boiled, the yolk is just set, still looks a bit wet? and is still a deep yellow) (also, I do plain because I didn't like the marinated eggs), I skip the menma, didn't like it either, and add in thin sliced bell peppers (usually red, but yellow or orange are good too), sliced, sautéed mushrooms, and blanched spinach. The noodles are usually those organic square noodles, but I haven't been able to find them recently, am still reticent to visit the local Asian markets, and so tonight, went with some general grocery store Chinese noodles that were square, longer, and a tad bit thicker. I think I over cooked them, but other than that, they worked pretty well.