Colten writes in from my original home state of WV with this faux-seafood gem. Bonus points for using a “Cream Of” soup that I’ve never heard of before, I now know about Cream of: chicken, mushroom, shrimp, and celery. I bet there are more out there, someone should make an official Cream Of Soup website.
Submitted By: Colten D
Submitted From: Parkersburg WV.
- 1 Ramen pack (any flavor don’t need flavoring)
- 1 can of cream of shrimp soup
- Salad shrimp precooked
- Imitation crabmeat (optional)
Take the package of ramen and either cook it in the microwave or stove like you normally would. While the ramen is cooking, open the can of cream of shrimp soup and warm it on the stove or microwave. Drain the noodles now and add them to the cream of shrimp soup. Stire in a few handfuls of salad shrimp to the soup, and the imitation crabmeat if you have any. If the soup is too thick, add some water until it’s the right consistency.
When my wife was pregnant, she stopped eating Funions, normally her favorite type of chip, because I don’t think anyone knows what they’re really made of or from.
Submitted By: Brendan B-man
Submitted From: Wilkes-Barre
- Pack of Ramen Noodles
- Onion Powder
- St. Louis style chicken and rib rub spice
Boil your ramen noodles as normal and instead of adding your chicken flavoring, add a combination of the two spices to the boiled water. Add a good amount of the two spices and stir until well mixed (actualy amount is up to you, but start with 1 tsp each). Let the noodles soak in the flavor for a few minutes then drain. The taste reminds me of the sweet tangy taste of mesquite sauce and a funion. Very tasty! Note: You can taste the broth to see the flavor, but the taste in the noodles will be less intense than the broth.
It’s called Hollywood Peanut Ramen because it was submitted from Hollywood. Can anyone make a Bollywood version?
Submitted By: Mike Callahan
Submitted From: Hollywood
- Dry Roasted Peanuts
- Hoisin Sauce
- Soy Sauce
- Ramen (any flavor)
Cook the noodles as directed on the package, and while cooking, prepare the sauce as follows.
Take a handful of pre-shelled dry roasted peanuts and crush them into pieces that are around the size of a chocolate chip. Next, you add 3-4 tablespoons of Hoisin Sauce. Then mix-in you add 4-5 tablespoons of Soy Sauce. Drain the noodles and apply the crunchy peanut sauce.
I love to eat tuna and this sounds like one I could make while camping!
I’m asking Jilly whether you need to drain the tuna, I’m thinking no, but if so, I will update this recipe. Response: Don’t drain the tuna, you want the teriyaki flavor!
Submitted By: Jilly
Submitted From: E. Tennessee, USA
- 1 packet ramen, any flavor
- 1 Chicken of the Sea tuna cup, teriyaki flavor
- 1 carrot, thinly sliced
- 1/4-1/2 tsp freshly chopped ginger
- 1/4 tsp honey
- 1 green onion, thinly sliced
- soy sauce or Teriyaki sauce (optional)
Cook noodles, reserving or discarding flavor packet. Meanwhile, steam carrots with ginger and honey in water just to cover until crisp-tender. Drain the noodles and place in shallow bowl. Add contents of tuna cup, breaking up chunks. Drain and add the cooked carrots. Sprinkle the bowl with sliced green onion and toss all together. Season with Teriyaki or soy sauce as desired. Note: I initially made this with oriental flavor ramen and added the flavor packer to the drained noodles, but found it too salty.
I don’t like sauerkraut, but I know some folks do… Also, I don’t know what boneless rolled pork is, maybe a pork loin?
Submitted By: Kip
Submitted From: Pittsburgh, PA
- 1 small Boneless rolled pork
- 1 large can of sauerkraut
- 3-4 packets of Ramen (no flavor packets needed)
- 3/4 stick of butter
- 1 tblspoon of black pepper
Open the can of sauerkraut, but do not drain. Pour a little bit of the juices into a slow cooker, and then add the pork. Cover the pork with the sauerkraut and cook for about 8 hours. When the pork is done, pull it and cut it apart, cutting off all the fat. While your finishing up the pork, cook your ramen as normal, draining the noodles . Once the pork is ready, drain the pork/kraut mix, and add the pork and kraut to the noodles. Mix in the butter and stir until evenly mixed, then add the pepper, stir a bit and eat!
You like-a the juice?
Submitted By: Kip
Submitted From: Pittsburgh, PA
- 1 package of ramen cooked and drained (flavor packet will not be used)
- 1/2 cup of Gyro Sauce
- 1/4 lb of gyro meat
- 1 cup of shredded iceburg lettuce
- 1/2 cup of Diced tomatoes
- 1/2 cup of Chopped Red onion (I Hate onions but you might like them)
Cook ramen as usual and drain, do not add flavor packet. Mix ramen and the veggies in a bowl, and top with gyro meat and sauce. Makes one serving if you eat like I do. Optionally you can sprinkle with Cheddar cheese, it is amazing, but not Gyro-ish once you add the cheddar.
PS: This sounds good, if you can trust anyone who doesn’t like onions.
PPS: It would be awesome to have a gryo meat spinner thing at home.
Casey wrote in with this simple soup and he spelled Worcestershire correctly too which is a bonus. At work, they put signs in all the conference rooms that say “Please do not remove the easles from the room”. I’ve taken a few down so far and used a sharpie to fix the spelling. I blame my mother for this irrational behavior. Anyway, Casey says, “I did this recipe rather free form but was fairly happy with the results.”
Submitted By: Casey
Submitted From: Augusta, GA, USA
- Crushed Black Pepper
- Cayenne Pepper
- Chopped Onions (optional)
- Chopped Tomatoes (optional)
- Worcestershire Sauce
- Pack of ramen Noodles
First begin by boiling 2 cups of water, or use less water for a stronger broth. After the water begins to boil, add Worcestershire sauce until the flavor is strong enough for you, 2 tablespoons is a good start. (It took quite a lot for my liking.) I added the onions, tomatoes, noodles, crushed pepper (to taste), and cayenne pepper (also to taste). Let it cook as per the ramen instructions, eat, and enjoy! Authors Note: This turned out quite nice and spicy which I like. Even if you don’t like the onions and tomatoes the base tastes good on its own if you’re a fan of Worcestershire sauce. Enjoy!
Note: The original recipe submitted said he used 1 cup of Worcestershire sauce, that’s a whole lot, so I recommend starting with 2 tbsp and moving up if you need more. 1 cup is 16 tbsp.
I love seafood, even sometimes the fake crab meat, although I prefer the real stuff. Also, when I looked for the Vietnamese soup referenced below on Google, it seems to maybe be spelled Bun Rieu Cua, but I’m not sure. I’ve never seen it before, so you may need to go to an Asian grocery store to find it. Of course, one may note that using real shrimp and real crab meat (if you do) would probably violate the reason you’re eating ramen to begin with…
Submitted By: Sarge
Submitted From: Indianapolis
1 can of Bun Rieu Cau – Spicy Crab soup
1 pack of Maruchan Ramen (any flavor)
frozen precooked shrimp – as many as you like…
Imitation crab meat
Chinese Red Pepper, black pepper, and Tabasco Sauce to spice it up
Pour the Vietnamese Soup into your pot (you don’t need any water) and heat to boiling. Once boiling, throw in the shrimp and crab meat. Simmer for a minute or two and then add the peas and crack a egg in – do not break the yoke. Next add the ramen and cook as normal. You don’t need the flavor packet for this one
My very first Dutch recipe!
Submitted By: Jörgen & Thomas
Submitted From: Enschede, The Netherlands
- 4 Blocks Ramen
- 1 to 2 cups of chopped vegetables (leeks, carrots, celery, and cauliflower)
- 1/2 Can Pineapple
- 1 Onion
- 1 clove Garlic
- Some oil
- Japanese Seasoning/herbs
- Soy Sauce
Preparation: First let some water boil for the ramen. When it’s boiling put the ramen in. Next put the oil together with the soup vegetables, onion and the garlic in another pan. After some time put the Japanese seasoning in with the oil/veggie mix. Put the pineapple in it after you mixed the seasoning. When the ramen is cooked, drain the water. Then throw the mix and the ramen in one pan and mix it. At last you put some soy sauce and sambal with it. Mix it and ready to eat. Hope you like it, we certainly did. =)
(*) – I’m going to get clarification of what that means, maybe a can of mixed vegetables?
Update: I talked to Jörgen to get clarification on the “soup vegetables”. It seems to be leeks, carrots, celery, and “flower cabbage”. The “flower cabbage” will require another email to clarify! Here’s a picture of what you are supposed to use, the stuff is called “soepgroenten“.
Update 2: “flower cabbage” means cauliflower (cut small)
As I await the arrival of the 2006 Storm of Doom, I thought I would post this warming winter recipe.
Submitted By: Min Rizor
Submitted From:Massachusetts, USA
- 1 package ramen (any flavor. Do NOT use the seasoning packet)
- 1 or 2 Pre-cooked slices of pork
- 2 and 1/2 cups water
- 6 chopped baby carrots
- Slivered white/yellow onion (or chopped green onion if you prefer)
- Ginger powder or fresh grated ginger (as much as you want)
- Minced garlic (as much as you want)
- A few dashes soy sauce (not low-sodium, preferably)
- A spoonful of chicken base
Put everything but the noodles into a saucepan and bring to a boil. Turn the heat down a little bit (not past medium heat, though) and boil it for approximately 10 minutes, depending on how soft and cooked you like your carrots. After the 10 minutes are up, remove the pork slices and add your noodles, bringing to a boil again. Boil for 3 more minutes. Pour into your favorite bowl, top with the pork and enjoy!