Dinner Soup Vegetarian Winter

Jazzy Instant Ramen

February 14, 2016

IMG_6464It’s Valentine’s Day. While I’m not much for this holiday, it is my nephew dog’s birthday. Happy Birthday, Magoo! There he is at Katie and Clay’s wedding. That photo depicts much of what this winter has felt like, until now… winter finally decided to arrive in New York City. Temperatures this weekend are floating around 1 degree above 0. Everyone is complaining and upset but honestly, we have hardly felt winter yet. Even the Jonas snowstorm that dropped 30 inches of snow on the city overnight was gone and cleaned up by 50 degree weather just a day or two post storm. I’m telling you, we’ve had it really really easy this year. My midwestern roots have been running around in shorts and a t-shirt with sunglasses for the major of this season. I’m happy to take a few actual weeks of winter at this point.

I managed to go skiing the other weekend though! Well I should first say that I have never skied in my life. I’ve been snowboarding for well over a decade but I have not once touched skis. A co-worker of mine is from about an hour north of the city and is close to a few hill options. We decided last minute to go up to his family’s place (farm!), ski, and hang out for the weekend. Three of us went and I will honestly say that I was terrible at skiing at first. I couldn’t wrap my brain around my feet being separate and functioning independently. I got involved with too much pizza, too little french fries, and no frosting of any cakes. I had several spills, went down a few hills I wasn’t quite ready for, rewound, got lapped by a bunch of 4 year olds, got motivated, crushed some bunny hills, and finally conquered runs I previously got destroyed on. It was great and I think I’ll definitely ski again. Hopefully we get to go once more before the official close of the season.

A few from the trip below:

Colder weather always makes me want comfort food. I’m obviously not unique in this. One of my favorite comfort foods will always be ramen. I’ve been experimenting a lot with adding to your run of the mill Maruchan Ramen with inspiration coming from the one and only David Chang. He makes a cheesy Cacio e Pepe out on instant ramen (see below) that I haven’t yet tried but I’m kind of obsessed with.

So I’ve been throwing around ways to jazz up this simple dorm room staple. Roy Choi adds cheese to his ramen too so dammit, I’m definitely adding cheese. What resulted was a cheesy chicken broth ramen with fire roasted corn, stewed buttery tomatoes, imitation crab, scallions, eggs, and cilantro. Everything soaks up the rich broth and the fire roasted corn gives the whole dish a smoky kick. You could finish this off with a dose of sriracha too if you wanted some heat. This is absolutely my new winter favorite.

Jazzy Instant Ramen




Yield 2 bowls


  • 2 packs chicken or oriental ramen noodles
  • 2 eggs
  • 3 slices American cheese/Kraft Singles
  • 2 scallions, diced
  • 1 small can of tomatoes
  • 1 cup fire roasted corn
  • 1 pack imitation crab, flake kind
  • 1 cup bean sprouts
  • 1/2 cup cilantro
  • salt & pepper to taste
  • sriracha to taste


  1. Boil 4 cups water in a medium-large saucepan.
  2. Drop ramen noodles in when water is at a rolling boil and let boil for 4-5 minutes or until ramen is al dente.
  3. Turn off heat and add in seasoning packets from the ramen.
  4. Crack both eggs and lay the cheese slices on top.
  5. Use chopsticks (this is easiest, trust me) to stir and mix everything together, melting the cheese and incorporating the eggs into the broth. You should start to see a creamy broth come together with the noodles.
  6. Now, you can add in tomatoes, corn, and imitation crab stirring to incorporate.
  7. (Minimally) salt and pepper to taste.
  8. Top with scallions, bean sprouts, and cilantro.
  9. Serve immediately.

Courses Soup

Cuisine Asian

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