Sapporo Ichiban Ramen Noodles

I grew up on Sapporo Ichiban Ramen noodles, or rom-ee-on, as we pronounce it. This was my mom's version of chicken noodle soup for a cold. My mom would make us a pack of this when were were sick, and would add vegetables and eggs to it.

Since I've been sick for an entire week I felt the urge to have some hot soup. I'm not a fan of many soups, but I do love rom-ee-on. It's got a great broth, cheap and super easy to make. Plus, my kids love it and we can have this as an entire meal with the tasty additions.

Sapporo Ichiban Ramen Noodles with veggies and eggs

• 1 pack Sapporo Ichiban Ramen Noodles (I prefer original)
• 1 sm. zucchini
• onion slices to taste
• carrots
• 1 or 2 eggs

Ramen with eggs and veggies

Place the pan on the oven and set the temperature on med-high to high. Drop in the eggs and carrots since these take the longest to cook. Break the yolks if you want them to cook all the way through.

Add the onions. Once it hits a boil add the ramen noodles, seasoning packet and the zucchini. Cook until the noodles are tender. 

Eat it with Kimchi

I like my noodles slightly hard, and take them out a bit sooner. I also eat my ramen with kimchi if I have it on hand. If you like kimchi, but not sure how to make it, buy some from a local Asian store or an Hmart. You can buy the kimchi in a jar, or wait until Sundays when it's prepared fresh for you.

Maangchi makes kimchi

If you want to try a hand at kimchi here's a great video from Maangchi, the Korean cooking goddess.