Perfect for a cold snap like we’ve been experiencing in the Northeast. Made with a ramen packet and some leftovers from the refrigerator. In the true spirit of kitchen sink recipes, I failed to get a clean photo of this dish and my computer and headphones are visible at the top. I was too hungry to stage a good food photo!
- 1 packet instant ramen, any brand, any flavor. (I used miso flavor, and Top Ramen or Maruchan are both excellent choices. If you like your ramen spicy, I'd go with Shin.)
- 2 extra cups water
- 1 chicken or vegetable bouillon cube
- leftovers from the refrigerator that you think would go with ramen
- Follow the directions for amount of water to use on the instant ramen packet, but also add the 2 cups of water and bouillon cube. Then continue to prepare according to the packet instructions.
- When the ramen is finished cooking, reduce heat to low and add the leftovers.
- Stir together and heat an extra 2-3 minutes or until leftovers are warm.
- I used a few left over pieces of beef for my kitchen sink ramen, along with some cabbage and kale from a salad.
- You could also slice up extra chicken, pork, or hard-boiled egg. Normally I would also add onions or scallions, but I didn't have any around.
- This recipe makes about 2 servings, depending on how hungry! It could also easily serve 4 as an appetizer or accompaniment to a main dish.
elle the Elle Diaries says
Wow, i never thought to do this! How simple and tummy, and great for a day like today!
thanks for sharing Alex!
Mitzie Mee says
What a nice way to spice up a bowl of instant ramen:)