Ramen revamped

It’s 7 p.m. and you’ve just gotten home from work. After a long day, you’re exhausted; the last thing you want to even think about is cooking. You drop your backpack on your bed, take your shoes off and head straight to the fridge. You’re looking forward to eating last night’s dinner, a meal you’re actually quite proud of because you had the best ingredient of all time.

You open the door and find that it’s not there anymore. Is this a trick? You examine each shelf, looking behind every oversized condiment. Profanities are spewing out of your mouth, and you quickly assume your roommate didn’t realize you were saving last night’s dinner for lunch.

Now you feel hopeless, and your stomach is screaming for food. You hurry over to the cupboards, but nothing is there. You enter a state of panic. Ordering food tonight is not an option, since paying for this month’s electricity and rent cut a huge hole in your miscellaneous spending.

All of a sudden, an orange flap glistens in the kitchen light. You’re overwhelmed by excitement. Ramen noodles save the day, but eating plain ol’ ramen isn’t enough. Sometimes, you just need a little more.

Here’s a recipe for revamping your ramen noodles.


1 package of ramen noodles, any green vegetables that you have available, 1 egg, pot, fork and bowl

1. As you would, follow the instructions on the back of the package. Boil water. (Tip: If you don’t want to use water, you can use chicken broth, which will give your Ramen more flavor).

2. Put the noodles in the boiling water.

3. Add the seasoning and stir. Lower the fire.

4. There are two ways you can cook the egg. The first way is simple. Make a hard boiled egg. Cook for 10 minutes to achieve a perfect hard boiled egg. Once the egg is cooked, drain the water, and pour cold water into the pot. Leave for a couple minutes. The cold water makes the egg easy to touch and peel. Peel off the egg shells, and thinly slice the egg. Put the egg slices into the soup.

The second way is a little bit more difficult. Using the fork, crack the egg over the pot, and slowly drain the egg’s white. Don’t throw away the yolk! Let it simmer for 2 to 3 minutes, where you will see the egg’s whites forming, creating an egg drop soup. Stir for another minute.

5. Place the yolk into the soup. Let it simmer for 2 to 3 minutes or until yolk is hardened.

6. Turn the stove off and add the vegetables. The steam from the heat of the soup will soften the vegetables. Let it steam for 2-3 minutes.

7. Pour the soup into a bowl, and enjoy!

Amanda is a senior in Media. She can be reached at [email protected]