REENIE’S RAINY SATURDAY I’VE BEEN DRINKING SINCE 11 AM PANDEMIC RAMEN!

Introducing “Fangirl Recipes” In Which I Publish What I’ve Been Eating these days.

I’m working on learning how to write recipes in an entertaining and useful fashion. I’m not a great cook, but I’ve come really far from three years ago when I could basically only make Ortega tacos and a halfway decent Chicken Parmesan.

I do know I hate a whole story BEFORE a receipe so I’ll get the recipe in and THEN there’ll be the story at the bottom:

Recipe Assumes It Is a Lazy weekend. Hence the title. (Also maybe you’re social distancing and working from home, as I currently am, so you can make it whenever)

Ramen

For Egg:

1 Egg – Room Temp
1 Cup Water
1/2 Cup Soy Sauce
1/4 Rice Vinegar
1 Tablespoon Hoisin Sauce
Ground Ginger, Garlic Powder, Kosher Salt and Onion Powder to taste

For Protein (I used Shrimp):

1/2 lb Protein
Same marinade as egg
1/2 Shallot 
1 clove garlic
1/2 inch ginger
Olive Oil 

For Broth & Noodles

1 Package Dried Ramen (Any flavor, I used chicken)
1/2 Bell Pepper
1/2 Carrot
1/2 Shallot
1 Clove Garlic
1/2 inch ginger grated
2 Cups Chicken Stock (Veggie or Seafood would probably also work)
1 Tablespoon Sriracha Sauce
1/2 Tablespoon Brown Sugar
1 lime, juiced

Ramen Egg:

Soft boil egg for 6.5 minutes

After peeling sit in marinade of soy sauce, rice vinegar, Hoisin sauce, ground ginger, garlic & onion powder, until you’re ready to eat. (If you have Sake people recommend throwing that in as well, I don’t keep Sake in the house, and I wanted to create this recipe with just stuff I had around)

Protein

Pick a protein, I went with shrimp this time, but I’ll probably try with chicken and tofu at others, and use the same marinade as the egg, let sit for about an hour

When you’re ready to eat pull out pepper, carrot, shallot, ginger, garlic 

In a frying pan Sauté half shallot, half inch of ginger and one clove garlic in olive oil for about 1 minute before adding shrimp sauté for a minute or so and cover to keep warm

Broth And Noodles

In a medium sauce pan sauté veggies, other half of shallot another half inch of ginger and a clove of garlic for about 5 minutes.

Add 2 cups of chicken stock, Ramen flavor Packet, 1/2 tbls of brown sugar, 1 tbls of sriracha sauce and the juice of 1 lime to sauce pan, bring to boil and add noodles.

Once noodles are cooked add shrimp and aromatics from frying pan to broth and noodles. 

Transfer to whatever bowl you’re eating out of. Slice egg in half and place on top of bowl. 

Slurp the noodles down with chopsticks, picking your protein out at it hits. Drink the bottom of the broth. It will have been sitting for about a half hour by then and be absolute heaven.

OK, so here’s the obligatory, Food Blog Recipe Story.

Like I said, I hate nothing more than having to scroll to get to the recipe through the story, but also, I wanted to write one and they can be useful for figuring out if the recipe is right for you. (I once avoided disaster when looking for a bolognese recipe by reading the story and seeing the blogger recommended putting the sauce over zoodles or steamed veggies. YES I AM GOING TO WASTE A SAUCE THAT TAKES ALL DAY TO MAKE AND HAS SOME OF THE MOST INDULGENT SHIT ON THE PLANET IN IT ON STEAMED FUCKING VEGGIES. I kept searching and found another)

Anyway, Saturday was really gross, so my initial plan of order a pastry and coffee someplace downtown, pick it up and walk around went down the tubes, so I instead decide to approximate some restaurant food and watch romantic comedies all day, and made breakfast tacos. (That recipe coming soon too!) And then, after two couch bound, still in my nightgown mimosas, remembered a conversation with my friend Jon a few weeks ago where we discussed missing Ramen. 

Not instant ramen, the kind you ate out of the microwave in college, but real, bowl as big as your head, packed with spice and umami and veggies and meat ramen, usually eaten after waiting for a table at least 20 minutes in a restaurant not much bigger than my apartment.

We also both miss bars with live music and karaoke and vowed to do all three in one night as soon as we’re allowed. (I’m holding you to this one Jon!)

So, I read a few Pinterest recipes to get the gist of the order I should do things. I really didn’t know whether to cook the protein and veggies separately (protein yes, veggies no), what to use to add spice to the broth. (Next time I might scale back on the Sriracha. It was HOT.) And specifically how to do the egg. 

Every version of the egg marinade called for Sake, but I didn’t have any so I skipped it. It was still delicious. 

But my general plan of “eat brunch at 11 and then eat whenever I got hungry” was a little iterrupted by the inaugaral meeting of The Nerd Girl Book Club (You’ll hear about them tomorrow) and also I drank all of the Cava I was using for Mimosas and switched to Rose. 

Hence the name of the recipe. By the time I was actually cooking (except the eggs) I was good and sauced.

Also, I maybe put too much Sricacha in the broth, because I had to go grab a sleeve of crackers to cool my mouth down. But otherwise I was thrilled with the whole dish. Or bowl in this case. I’m going to try it with both chicken and tofu instead of just shrimp but the shrimp was EXACTLY the right amount of protein. 

Also, I cooked and ate this ramen while watching Notting Hill and Four Weddings And A Funeral which are great movies for cooking to, if you’re wondering. 

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