gillmanNSF
Veteran Member
I recently perfected a ramen noodle soup concoction and I wanted to share with folks here. This is for an oriental style, more specifically Thai which can be altered to suit your personal taste. This is what I use:
4 frozen uncooked potstickers in about 3 c. water - boil for 8 min. then add
1 1/2 c. frozen oriental style vegetables - cook for an additional 2 minutes then add
1 pkg oriental ramen noodles and soup mix and additional bouillon cubes - cook for additional two minutes.
add a few dashes of ginger powder
add 1/2 can of light coconut milk - then turn off heat and add
a dash of Tamari (better than soy sauce)
1/2 tsp of sesame oil and
some chili oil to taste - stir and serve.
I some times add frozen shrimp after I turn off the heat, but these never really add any more flavor to the soup, just protein. You can use a can of mixed vegetable instead. Some times I add shredded Mexican cheese and stir until creamy. It is so, so yummy, and easy to assemble.
4 frozen uncooked potstickers in about 3 c. water - boil for 8 min. then add
1 1/2 c. frozen oriental style vegetables - cook for an additional 2 minutes then add
1 pkg oriental ramen noodles and soup mix and additional bouillon cubes - cook for additional two minutes.
add a few dashes of ginger powder
add 1/2 can of light coconut milk - then turn off heat and add
a dash of Tamari (better than soy sauce)
1/2 tsp of sesame oil and
some chili oil to taste - stir and serve.
I some times add frozen shrimp after I turn off the heat, but these never really add any more flavor to the soup, just protein. You can use a can of mixed vegetable instead. Some times I add shredded Mexican cheese and stir until creamy. It is so, so yummy, and easy to assemble.