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Cheat sheet ramen

Prawns, portobello mushrooms, spring onions,
green curry base
I work so that means during the week I only have time for quick meals, based essentially on planning ahead. Weekends allow more time for more elaborate breakfasts or brunches, dinner parties, and celebrations.  But on weekdays I have about a 10 minute prep time, and even with lockdown, although I may have more time, I've stuck to this schedule, and it may keep the weight down...

Je travaille donc, ce qui signifie que pendant la semaine, je n'ai le temps que pour des repas ultra rapides, essentiellement basés sur des ingrédients préparés à l'avance. Le week-end, j'ai plus de temps pour les petits déjeuners ou les brunchs, les dîners et les fêtes plus élaborés. Mais en semaine, j'ai environ 10 minutes pour préparer à manger, et même si je dispose de plus de temps avec le confinement, je respecte cet horaire, et cela me permet-il peut-être de garder la ligne...

Turkey schnitzel, spinach and poached egg 
One of my favorite quick fixes is ramen. It's a such a comfort food for me and brings back memories of my mom's leftover next day cooking, letting the the soup rest and be flavored by yesterday's roast chicken, prawns and of course, braised pork belly, the ultimate ramen topping...

 L'une de mes solutions rapides préférées est le ramen. C'est un repas tellement réconfortant pour moi et me rappelle les astuces de ma mère qui re-cuisinait le restes pour les repas du lendemain, laissant la soupe reposer et être parfumée par du poulet rôti, des crevettes, et bien sûr de la poitrine de porc, le plus succulent des garnitures de ramen...

 One of my sons worked at a ramen restaurant while in college, so we became aficionados of the different flavors and the chef’s secrets. But one thing that is important is the soup stock base, it flavors all the ingredients and can be miso or pho, smokey, spicy, tangy or, my favorite, sour !

Un de mes fils a travaillé dans un restaurant spécialisé en ramen pendant ses études, nous sommes donc devenus des amateurs de saveurs différentes et d'astuces du chef. Mais une chose essentielle est la base du bouillon, elle aromatise tous les ingrédients et peut être à la base de miso ou pho, fumée, épicée, acidulée, ou, mon préféré, aigre !
Our Asian grocery delivers dozens of variety of ramen packages and flavors.  Why complicate your life when you can pop a soup and have it ready in 5 minutes?  But whenever we have a bit of roast, breaded veal, grilled fish or barbecued pork, it's nice to add to the soup base while it simmers.  Sometimes we add hard-boiled eggs (or soft) and different veggies like sauteed spinach, endives, sprouts, cabbage or mushrooms, it all depends on what's in the fridge and can add a texture or flavor.

Notre épicerie asiatique nous livre des douzaines de variétés de ramen et de ses saveurs. Pourquoi se compliquer la vie quand on peut ouvrir un packet de soupe et la préparer en 5 minutes ? Mais chaque fois que nous avons un peu de rôti, de l'escalope de dinde pané, poisson grillé ou du porc laqué, on les ajoute à la base pendant qu'elle mijote. Cela peut être aussi des œufs durs (ou mollets) ou différents légumes comme des épinards, des endives, des pousses de soja, du chou ou des champignons, tout dépend de ce qui est dans le frigo et pourrait agrementer avec une texture ou une saveur.

What's your go-to ramen dish? Quel est votre plat rapide de ramen ?
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Comments

  1. Me, My Stamps and IMay 27, 2020 at 8:31 PM

    I think I’m going to try ramen soup. I used to eat a lot of these growing up .
    I am not into spicy so I will settle for plain soup.

    ReplyDelete

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