Summer Squash Ramen
Unfortunately, I was unable to run to the store this weekend to get groceries for the week. So, it appears that most of my meals will come from the campus cafeteria, as I will likely not have much time to grocery shop this week (the play I'm in opens this Wednesday and I will be busy every night before that as well). Looking in my pantry though, I think I have enough things to make a decent meal at some point this week. I call it: Summer Squash Ramen. Let me walk you through it.
- 1 package ramen noodles
- 2 cups water
- ~2 Tbsp neutral oil
- Sliced summer squash
- Salt and Pepper
- Small spoonful of minced garlic
- Splash of soy sauce
- 2 tsp chicken bouillon (optional)
- 1 egg
- 1 Bring 2 cups of water to a boil on the stove.
- 2
While the water heats up, add the neutral oil to a pan and heat it up over medium high heat.- 3
When the water begins to boil, add the package of ramen noodles and cook until the noodles are done. If adding the chicken bouillon, do not add the flavor packet. Add the egg when the noodles begin to break apart so it is cooked when the noodles are done.- 4
Add the garlic, salt, pepper, soy sauce, and summer squash to the pan. Cook until tender.- 5
Add the summer squash and chicken bouillon to the ramen. Enjoy!NoteI am pretty picky when it comes to the flavor packets of my ramen noodle brands. If it is Top Ramen, I don't use it. If it is Ichiban, then I use it. It is a matter of personal preference, but since I have Top Ramen at home, I will not be using the flavor packet for this recipe! Also, if I'm feeling extra spicy, I might add a small knob of butter to my broth to make it taste better. But again, this is a matter of personal preference! The nice thing about ramen is that it is pretty much infinitely customizable.
ramen, vegetable, soup - 2