Wednesday, May 02, 2012

Homemade ramen soup

This is not your 3-minute instant ramen soup with your month's intake of sodium. This is honest to goodness comfort food at its best.

You can do it any way you please, but here's how I made it.

First, I used probably 8 cups homemade chicken stock. I put it in a pan, and floated some ginger pieces in it while it came to a slow boil. (Next time, I'll grate the ginger so that we taste it more.) Once that was boiling, I added about 3 Tbsp. miso, and lowered to a simmer.

Next, I shredded some already-roasted chicken. Because I had it in the house, honestly. I also took some frozen corn, and sauteed it in butter. Because I read a blog that said I should do that.

Finally, I wanted some green in my soup. So I made this wilted spinach, and a lot of it, so I'd have leftovers for breakfast.

Oh, and I made a soft-boiled egg for Ernie -- 6 minutes, in the shell. Run under water and peel carefully. The yolk was still runny in the cooked white, which was very exciting for Ernie.

You can buy ramen noodles in any Asian market (I got mine in at the H-Mart, but I'm sure you can get them all over). Boiled them according to package.

Then all you have to do is assemble:
Noodles first
Whatever toppings you want (I recommend you not skip the corn)
Broth on top of that

Ernie and Katie both had soy sauce on top of theirs, to make it a little saltier. I did not. We all, however, slurped our noodles. And when Gaby had it at school for lunch on Monday, it was a happy, happy surprise.

Italian sausage, pea, mushroom risotto

This is adapted from a cookbook G bought me for my birthday last year (?), that I have been methodically working my way through.
It's one of those "if you have this and this, you should make this" sort of recipes.


If you have a pound of Italian sausage (19 oz)
and some frozen peas (a staple in our house)
and 3/4 c. arborio rice

Then you should make risotto. Naturally.

First things first. Get rid of those casings. Crumble up the sausage, and cook it. When it's about 3/4 of the way cooked, throw in some sliced mushrooms (I had about 10 loose mushrooms to use up), and cook until the sausage is cooked all the way and the mushrooms are sauteed. Set aside.

Heat 4 c. of chicken broth (I had homemade, but the stuff in the carton works fine) in a pan on low heat.

In a separate pan (sorry, this is the sort of recipe that makes a lot of dishes), heat a few tsp of olive oil. Add the arborio rice, and stir to coat. To that, add 1/2 c. white wine, and cook until almost all absorbed.

From there, set about making risotto. You know the drill, yes? Add the chicken broth one ladle at a time, cook until almost absorbed. Repeat. Tease people on Facebook that you're making risotto for dinner. Ask your husband to make salad while you painstakingly stir and stir and stir.

When the rice is cooked and nice and creamy, add a healthy amount of Parmesan cheese. (or at least 1/2 cup) Also add about 1/2-1 c. defrosted peas, and the Italian sausage/mushrooms. Stir it all up.

Note that this is not pretty risotto. It sort of looks like hamburger helper or rice a roni, only with Arborio rice and Italian sausage.
It tastes, however, amazing. And the kids will eat peas and mushrooms without even realizing they're doing it. Honest.