Saturday, December 29, 2012

Homemade Ramen Soup Recipe and Christmas Cheer

Hello Everyone!

How was everyone's Holiday?  We still have Christmas celebrations going on in our household and this morning we had another Christmas celebration with Meridyth's Mom, Sister, and Sister's husband and of course the new baby Caleb!  We had a wonderful morning and had a lot of fun drinking coffee, eating breakfast and opening presents.

We still have one more Christmas celebration to do with Mer's Father and his girlfriend Vicki.  Christmas this year is definitely being made to last at least another week but honestly I don't mind a bit!

Besides Christmas and getting in the holiday cheer I have had a horrible cold which has not only had me banished to the spare bedroom to sleep and cough/sneeze by myself but I have also been craving warm and salty soups.

I decided since I have some free time before school starts I would cook a little and maybe even be a little adventurous!

I have to say making a homemade Ramen soup especially when you are not feeling good is a perfect way to put you in a better mood and help that sore throat.  It is also so much healthier and less fattening than the packaged ramen.  I picked this recipe specifically because it called for angel hair pasta which I already had in my kitchen!

Here are my ingredients gathered on the counter ready to be transformed:
I found the recipe on Epicurious but changed it a bit to fit my ingredients.
3 eggs hardboiled
1/2 box of angel hair pasta
3 large handfuls of kale
1 portobello mushroom (chopped) (I used a package and chopped them up finer)
1 clove garlic (chopped finely)
1 inch long piece of fresh ginger (peeled and chopped finely)
1/4 cup vegetable broth
2 splashes soy sauce (to taste)
chicken bouillon (not cubes, use either granules or paste)
salt and pepper to taste
sesame seeds

Instead of using fresh ginger I used ginger paste and I think it worked great.  I also didn't use sesame seeds but it probably would have added a little bit more flavor to the final soup.
I boiled my eggs while I was chopping the mushroom, garlic, and kale.

In large pot, boil water for pasta. Break pasta in half and add to water. Cook according to box.
Pour out enough water to leave about 2 cups in pot with pasta. Do not drain. Return to medium heat.
(Note:  I dumped out too much water and then didn't have enough for soupy goodness, so I would keep more in that you think you need!)
Add chopped garlic and ginger. Add enough bouillon to season two cups of water and stir thoroughly. Add vegetable broth and soy sauce, continue stirring. (At this point I tasted the broth and almost died!  It tasted JUST LIKE RAMEN!)
Add chopped mushroom and kale. Allow to cook until both are tender.
Slice egg and add to ramen.
Season with salt and pepper, add sesame seeds and serve. ENJOY!
So the ramen was delicious but when I make it next time I will definitely leave more broth because my leftovers didn't have enough of the its goodness!

It was easy to make and I was extremely excited about the way it tasted.

Lots of Love,


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