How to Upgrade Your Instant Ramen with Japanese Hacks
Would you like to upgrade your instant ramen with just a little extra effort? Here, I will share a recipe that uses chicken-flavored instant ramen and incorporates some Japanese hacks.
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Servings: 1
Ingredients
- 1 package chicken-flavored instant ramen
- kombu (dried kelp) (use about 1% of the water volume; for 2 cups [500 ml] of water, use 0.17 oz/5 g)
- 2.1 oz boneless chicken thigh (cut into bite-sized pieces)
Instructions
- Put the specified amount of water from your instant ramen package into a pot, add the kombu, and let it sit for at least 30 minutes until the kombu softens.
- Add chicken to the pot and gently simmer it with the kombu over very low heat for about 10 minutes. Once small bubbles start to form on the surface of the liquid, remove the kombu.
- Bring the pot to a boil and skim off any scum that rises to the surface. Add the noodles to the pot, placing them under the chicken, and cook without stirring until two-thirds of the cooking time indicated on the instant ramen package has passed.
- Loosen the noodles and continue simmering for the remaining one-third of the time.
- Turn off the heat, then stir in the seasoning packet. Serve in a bowl and add your preferred ramen toppings to taste.
Notes
- It is not suitable for storage because cooked noodles absorb the soup and become mushy over time, making them less enjoyable.
- The Nutrition Facts label is based on the instant ramen I used, which contains 333 calories. Toppings are not included.
Nutrition
Calories: 465.53kcal Carbohydrates: 63.43g Protein: 19.85g Fat: 14.52g Saturated Fat: 2.68g Polyunsaturated Fat: 2.05g Monounsaturated Fat: 4.1g Trans Fat: 0.05g Cholesterol: 58.34mg Sodium: 57.49mg Potassium: 126.49mg Fiber: 0.06g Sugar: 0.03g Vitamin A: 52.24IU Vitamin C: 0.15mg Calcium: 192.16mg Iron: 0.54mg
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