Jilly sent in this interesting sounding soup. I had to ask about the peanut butter since I’ve never added peanut butter to a soup, but Jilly says it’s good. If you guys try it, let me know in the comments. This reminds me that I also need to get some fish sauce since every time I cook, I never have any…
- 1 package chicken flavor ramen
- 2 cups water
- 1/2 teaspoon crushed or minced ginger
- 1/2 teaspoon minced garlic
- 1 heaping tablespoon peanut butter (crunchy preferred)
- 1 thinly sliced green onion + tops
- red pepper flakes to taste
- fish sauce (optional) to taste
- chopped peanuts if not using crunchy peanut butter
Put the ginger, garlic, and flavor packet from the ramen in the water and bring to a boil. Add the noodles and cook as directed. Remove the pan from heat and add the peanut butter, stirring until dissolved. Fish sauce may be added here if you’re using it (I don’t). Pour into bowl and top with pepper flakes and green onion, also peanuts if using. Enjoy!
This might be a good way to turn a regular ramen pack into a “picante” version. I suspect taco seasoning is mainly chili powder and cayenne pepper, with maybe some cumin. I also figure you could use a bullion cube here if you follow the re-hydration instructions.
Submitted By: Holly
Submitted From: Brandon, Florida
- 1 package chicken flavored ramen – I like to use the ones in the Styrofoam cups for convenience and veggies!
- Taco seasoning in a packet – you will NOT be using all of it
- 1-14 ounce can of chicken broth – you can use water, but I like the added flavor
I absolutely love Mexican soups. I, however, cannot afford to buy the fresh ingredients needed to make them, so I often miss the flavor and spiciness. One day, the product of a little experimentation came about, and I now have an almost daily lunch option that satisfies my taste buds. 1. Open a can of chicken broth, pour in saucepan with enough taco seasoning to taste (I like mine spicy and use about a tablespoon) and stir to dissolve. 2. Heat to boiling, stirring so spices distribute evenly throughout broth. 3. Either add noodles and seasoning packet to saucepan and cook until tender or add water to Styrofoam cup and let stand three minutes. Then eat up! I like to have a tortilla to tear off and grab some noodle with. It makes it a bit more filling and almost authentic.
This is a great use for left over roast beef. I always end up with 2-3 slices left after I’ve made my lunch a couple times, not enough for a decent sandwich! (Also this one has scallions too!)
Submitted By: Michelle
Submitted From: St Albans, Vermont
- olive oil
- 1/2 cup Sliced Baby Bella Mushrooms
- 1/4 Cup Sliced Onion
- 1/4 Cup Diced Zucchinni (optional)
- 2 tsp of fish sauce, oyster sauce or soy sauce
- 1 lime, juiced (or splash of lime juice concentrate)
- Thai Sriracha chili sauce (to taste)
- 1 packet of Beef Ramen Noodles
- 2 slices of deli roast beef, cut into bite size pieces
- 1 Tomato, Diced
- Bean Sprouts
- scallion (optional)
Saute your mushrooms, onions, and zucchini in a tbsp of olive oil until soft. Add 3 cups of water, fish sauce, lime juice, and chili sauce and bring to a boil. Once boiling, add Ramen Noodles and cook until tender (about 3 minutes) Add the sliced roast beef and diced tomato, stir and remove from stove and put in large bowl. Top with bean sprouts and scallions if desired.
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’ve always liked chicken tortilla soup, we’ll for as long as I’ve eaten Mexican food for (I was a picky kid). One thing I’ve never liked is sour cream. Cream shouldn’t be sour because sour means spoiled (to me anyway), but I have a lot of quirks about food (like this blog) so you should just ignore me and cook this.
Submitted By: Aron B.
Submitted From: Orlando, Florida, USA.
- 1 cup boiling water
- 1/2 medium avocado
- 1 large cooked chicken breast (I like it grilled.)
- 1 cup chicken Maruchan Instant Lunch
- juice of 1/2 lime
- 2 tbsp chili powder
- 1/2 16oz can drained black beans
- 1/2 16oz can drained corn
- dollop of sour cream
- garlic powder, to taste
- hot sauce, to taste (I like chipotle Tabasco.)
- cilantro, chopped, add to taste
- smashed tortilla chips, to taste
Cook the chicken breast (grilling works best), this can be done ahead of time. Mix the lime juice, chili powder, garlic powder, hot sauce, and cilantro and add to the ramen cup. Pour the boiling water in the cup, then let sit for 4 minutes in order to cook the ramen. Pour the cooked ramen mix into a large bowl, mix in the corn and beans. Top with avocado, chicken, sour cream, and smashed tortilla chips. Enjoy!
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
I’m a sucker for anything with Sriracha sauce in it.
Submitted By: Max Ramsay
Submitted From: Portland, OR
- 1 Pack of Creamy Chicken Ramen (chicken will also work)
- 1 tsp of sriracha hot sauce
- 2 tablespoons of sweet chilli sauce
- 1 tsp of maggi sauce (brown liquid with yellow label)
- 1 egg, beaten
- finely chopped spring onions
Bring a pot with 1 1/2 cups of water to the boil, add the ramen and cook until almost ready. When the ramen is almost done, add the sriracha, sweet chili sauce, maggi sauce, and spring onions (as well as flavor packet if desired). Stir until mixed together. Add the beaten egg slowly, while stirring, as not to create egg clumps. Once the egg is stirred into the ramen and cooked, serve. Serves 1.
This time of year I always think of mercilessly crushing everything, including the noodles for this recipe. Anyway, I love French onion soup, although I don’t think Parmesan is the official French onion soup is it?
Submitted By: Dejunai
Submitted From: Pasadena, CA
- 24 oz. ZipLock/tupperware Bowl (make sure it’s microwave safe!)
- 1 Can Campbell\’s Soup French Onion (Condensed)
- 10.5 oz. Fresh Water (one can full)
- 1 Package Ramen ( Beef or Chicken )
- 2 oz. Grated Parmesan Cheese
Pour Can of Soup in ZipLock/tupperware bowl, Refill soup can with water, add water to bowl. Without opening the ramen Pouch/Bag, crush the ramen noodles mercilessly until mercilessly crushed. Open Pouch/Bag. Depending on preference, add 1/2 to 1 full flavor packet to soup. Add crushed noodles to bowl (they will float on top of soup). Cover noodles with Parmesan Cheese, spread cheese to sides of the bowl so noodles are completely covered, use more cheese if necessary. Microwave for 2 Min. (Cheese will not melt).
This reminds me of having Vietnamese Pho. I really liked the Pho I had in Seattle and Dallas, but it’s generally not vegetarian (the broth is the issue), so my wife won’t eat it.
Submitted By: Jilly
Submitted From: Eastern Tennessee, USA
- 1 package Shrimp or Lime-Shrimp Flavor ramen
- a handful Small frozen shrimp (pre-cooked)
- 1/4 fresh lime
- cilantro, fresh (finely chopped) or dried
- 1-2 sprigs fresh basil
- green onions
- bean sprouts (optional)
- hot sauce (Sri Ra Cha) or red pepper flakes (optional)
- Other optional additions: chopped spinach or napa cabbage; frozen peas
Cook ramen according to directions, using 1/2 cup more water than called for on the directions. While noodles are cooking, defrost any frozen ingredients (shrimp, peas, or greens) under running warm water. Place thawed ingredients in the bottom of a bowl along with white part of green onions and basil sprigs. When noodles are cooked, add seasoning packet and cilantro to taste. Stir well, correct seasoning, and pour over ingredients in bowl. Squeeze lime into soup; you may drop squeezed lime into bowl for additional flavor if you like. Add hot sauce or pepper flakes to taste, and fresh bean sprouts if you like (don’t use canned, they are nasty in this!). Serves 1-2, depending on how hungry you are.
This is a great recipe from Suzhou, China. Thanks Peter!
Submitted By: Peter Wang
Submitted From: Suzhou, China
- 2 chicken flavor ramen packets (decide if you want to use flavor packet)
- 1-2 cups water
- chili oil
- soy sauce
- black vinegar (you can buy this stuff from asian food stores)
- some salt
- 2 garlic cloves, chopped into very small pieces. add more if you want.
- 1 spring onion, chopped into very small pieces.
- baby bok choy or romaine lettuce.
- some canola, vegetable, soybean, or corn oil.
Put the water in a medium-sized pot and bring it to a boil. When the water starts boiling, add the ramen noodles and flavor packet. Cook the ramen until the noodles and are relatively soft, and then add romaine lettuce or bok choy and cook until vegetables are soft but not soggy. Turn off the stovel. In a large bowl, mix the soy sauce, black vinegar, chili oil, salt (a pinch. if you used the flavor packet, don’t use the salt), garlic, spring onion, and oil together. Pour the noodles and vegetables into the bowl, and add some of the water the noodles were cooking in to make soup. Chow down on this heavenly food!!