Established 1885

The Washburn Review

Established 1885

The Washburn Review

Established 1885

The Washburn Review

Ramen Noodles: From bland to bold

Enjoy new and improved ramen noodles with this recipe
Ramen noodles are a staple for many college students. Depicted is the finished version of ramen noodles using a new recipe. (Eden Conrad)

Ramen noodles are a staple for any college kid, with seven out of 10 Washburn students surveyed having ramen in their living space and with the Union corner store selling a pack for $0.69, it’s cheap and convenient.

However, after a while the same taste can get boring. So why not spice it up with a few extra ingredients?

The Basics
– Ramen
– Water
– Soy Sauce
– Sesame Oil
– Onion Powder
– Ginger
– Garlic Powder

Extras
– Sesame Seeds
– Crushed Red Pepper
– Brown Sugar
– Proteins
– Veggies

The first step is combining 1 tablespoon of sesame oil with 5 teaspoons of soy sauce in your pot of choice and turning the heat to medium, if you don’t have your own soy sauce, 4 packets from the union are close to the same amount.

Ramen in a pan with broccoli, grilled chicken, carrots and brussel sprouts. These extra ingredients added a more complex taste to the dish. (Eden Conrad)

The next step is to put your dry noodles into the mix and saturate both sides of the noodles. Once the sauce has covered the noodles, add 2 cups of water and turn the heat to high until the noodles are fully broken.

Now turn the heat to low and add toppings of your choice. Many inexpensive toppings are accessible in the union, such as grilled chicken, carrots, chopped onion, broccoli and boiled eggs from the corner store.

Once your toppings have been added, stir in 1 teaspoon each of ginger, onion powder and garlic powder. For an additional taste, add a tablespoon of brown sugar for sweetness or a teaspoon of crushed red pepper for spice.

To finish up the meal top it with a tablespoon of sesame seeds and you’re good to go! However, if you feel the broth is too strong, add a tablespoon of water to dilute the flavor.

Edited by Larissa Morgan and Morgan Albrecht

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