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Do it Yourself Ramen is Easier than You Think

Please+take+precautions+when+cutting+vegetables+for+your+ramen.+Shown+here+is+Bryant+Martinez+chopping+and+dicing+in+his+parents%27+kitchen+as+he+prepares+the+recipe.
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Do it Yourself Ramen is Easier than You Think

Please take precautions when cutting vegetables for your ramen. Shown here is Bryant Martinez chopping and dicing in his parents' kitchen as he prepares the recipe.

Please take precautions when cutting vegetables for your ramen. Shown here is Bryant Martinez chopping and dicing in his parents' kitchen as he prepares the recipe.

Angel Manzo

Please take precautions when cutting vegetables for your ramen. Shown here is Bryant Martinez chopping and dicing in his parents' kitchen as he prepares the recipe.

Angel Manzo

Angel Manzo

Please take precautions when cutting vegetables for your ramen. Shown here is Bryant Martinez chopping and dicing in his parents' kitchen as he prepares the recipe.

Bryant Martinez, Angel Manzo, and Marco Morales

Marco Morales, Staff Writer

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It’s been cold outside lately. And we, in the Grizzly Newsroom, can’t think of a better time to make this delicious dish for those cool California nights. So make it for yourself, your Galentine or if you’re lucky, that special someone. And let us know in the comments below, how it turned out. Enjoy!

Ingredients

  • Ramen Broth by Ocean Halo (found at big retailers like Walmart and Target) $3.48
  • Soba Buckwheat Noodles (found at Walmart) $2.22
  • Green Onions $2.86
  • 2 Eggs
  • Pepper and salt
  • Crushed pepper (Optional)
  • Baby Carrots $2.94
  • Soy Sauce (Optional)
  • Sriracha for spice (Optional)

Total Cost: $11.50 with tax

Directions:

  1. Fill a big pot with water about half way
  2. Drop two eggs into the pot and turn the heat to high or 12 and cover with a lid
  3. Let the eggs boil for 15 minutes for hard boiled eggs, (or 6-7 less for soft boiled eggs, Optional).
  4. Take a big pot and fill it with the Ramen Broth, for two servings use all of both, for one serving use half of the 32 Oz carton.
  5. Place your pot on the stove and heat it up to high heat or 12
  6. Let this broth boil for 10 minutes and cover the top with a lid
  7. Occasionally lift the lid of the pot with the ramen to limit overflowing.
  8. Wash and cut your green onions into small slices, as well as cut your baby carrots into smaller slices too
  9. Add them into the boiling Ramen Broth and let it boil for another 5 minutes
  10. One your eggs have been done boiling to your liking, drain them and cool them with cold water for easy peeling.
  11. Rinse your pot and fill it with clean water and bring it to high heat or 12 on your stove for 5 to 7 minutes.
  12. Once your noodles are done drain them out in a strainer and wash them with clean water to get rid of excess flour.
  13. Turn off the stove heat from your broth and let it settle before serving.
  14. Grab two bowls (or one if it for one serving), split the noodles in half for a generous serving size, add the broth with the carrots and onions.
  15. Cut the eggs into halves and place on top of the ramen.
  16. Wash and garnish with green onion ends.
  17. Sprinkle pepper and salt onto the eggs, and add crushed peppers to your liking, (Optional add sriracha to add more spice).
  18. Grab some chopsticks and enjoy!
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Do it Yourself Ramen is Easier than You Think