Ramen

Oh, the ghetto-iest of all ghetto dishes, the Ramen bowl has gotten a bad rap. No, we are not going to pop a bag and a spice packet, but we are going to dig into a helluva bowl.

Warm up some of that broth you made from your chicken. Give it a dallop of soy—don’t go crazy, just enough. Let that simmer.

Hard boil one egg for every person you are serving. Don’t boil them “hard” if you can help it, you would like the yolk to be dark, but not runny.

Slice very, very thinly:

1/3 of your cabbage. Like shards of cabbage.

A handful of white mushrooms

5 Brussels sprouts or sliced asparagus spears

Sautee these until they brighten and soften, but don’t cook them through to soft.

Ready?

Shuck the egg, and cut it in half. Layer it into the bowl with some veg.

Add a bit of chicken to each bowl or not.

Drop the cellophane noodles into the broth and let them come to temperature. Most of the thin variety cook very, very fast. Pull the noodles out with tongs and twist them into the bowls. Add a handful of the bean sprouts on top.

Ladle broth on top to make your soup.

Season with soy and hot sauce if you like.