Homemade Ramen

Ramen is known for being fast food. We, Ramen consumers, take for granted how much time and effort it takes to prepare in order to make a superior bowl.

Once I have the time, I want to follow this guy’s method.

Sammy's Ramen

Tonight after coming home I decided to make something with ramen, the typical food of the college-aged kid. Mind you, it's not something I had very much when I was going to college. But, ramen does remind me of my mom who used to give it to us for lunch when we were younger. The best part of it was that she would crack an egg into the broth – my favorite part.

I couldn't devise a good name for this dish, so I decided to name this after the cat with whom I live: Sammy. He was the first to greet me when I came home.

Ingredients:

• 1/4 Lb. of pork. I used the "country style" pork ribs (boneless). Cut into 1/4 inch slices.
• One pack of ramen. Choose any brand you like, but set aside the "flavor packet". Use it for something else if you want or just throw it away. I will have to try with “fresh” ramen.
• 3 - 4 cups of water
• 1 - 3 Tablespoons of fish sauce or soy sauce. Add according to taste. This will be a salty broth.
• 3 - 4 Scallion (green onion) stalks. Sliced. Separate the white from the green.
• 1 Tablespoon of sesame oil
• 1/4 Teaspoon of grated ginger. Or, if you're too anxious, 1 - 2 1/4 inch thick slices.
  

Directions:

1. Mix the pork with the fish sauce or soy sauce in a small bowl.
2. In a medium-size sauce pan, bring to a boil the water and the white part of the scallions.
3. Once boiling add the sliced pork and cook until the pork changes color. 3 - 4 minutes.
4. Remove the pork and set aside.
5. Turn down the heat to medium.
6. Put the pack of ramen and cook for 1 - 3 minutes until the noodles soften. Do not cook until mushy.
7. Add the sesame oil and stir into the noodles.
8. Stirring constantly, cook for another 2 - 3 minutes.
9. Portion out the noodles into each bowl.
10. Portion out the pork slices on top of the noodles.
11. Pour broth into each bowl over the pork and noodles.
12. Garnish with the green part of the scallions.
13. Slurp to your hunger's content.