Anti-Ramen Noodle Soup

in Dinner, Soups

You’re supposed to learn something new every day. Meaning you should learn on average 7 things every week (math is awesome!). Here’s what I’ve learned in the past few days:

  1. There is such a thing in football as a penalty for “excessive celebration”. This is something I never hope to have in my own life.
  2. The 405 freeway in Los Angeles is ALWAYS a traffic jam. Even when it goes against all reason, there are more people on that highway than live in my hometown.
  3. I can eat tuna melts 5 days a week and still not be tired of them. This is a fact.
  4. There can be up to 40 grams of sugar in a can of soda. Definitely not worth it.
  5. Ketchup was invented in Asia. NOT at the American burger stand
  6. You can make Ramen noodle soup without the use of a seasoning packet.
  7. Ramen noodle soup made without a seasoning packet is way awesome. Especially when you add in some ketchup. Totally weird.

Here’s my quandary – if I learned 3 of these facts in the same day do I get a laziness pass the rest of the week?

Anti-Ramen Noodle Soup

Print this recipe!

I used some Chinese noodles I found in the grocery store, but I might prefer in the future going with the egg noodles that the original recipe suggests. It still tasted great though so don’t be afraid to use any noodles  you have on hand. Even normal spaghetti would probably work.

Adapted from Mark Bittman

Serves 2

2 ½ tablespoons soy sauce

2 ½ tablespoons ketchup

½ tablespoon rice vinegar

1/2 lb egg noodles, or any other noodle you prefer

Sliced green onions (optional)

Sriracha or other chili sauce (optional)

In a large pot of boiling water, cook the noodles. Drain and separate into two separate bowls.

Meanwhile in bring another pot with 3 cups of water to a simmer. Add in the soy sauce, ketchup and vinegar. Allow to simmer for at least 5 minutes and then ladle over the noodles. Add in the green onions and chili sauce if you prefer, and dig in!

{ 30 comments… read them below or add one }

Kat February 7, 2011 at 5:35 pm

I love Ramen, but the seasoning packet is basically pure salt! And I’m totally with you on #3– tuna melts are the best sandwich on God’s Green Earth. Fo real.


Valerie @ Life 4 me by me February 7, 2011 at 5:36 pm

This looks so delish and I can’t wait to try it.


laura @ alittlebarefoot February 7, 2011 at 6:12 pm

i love ramen! real ramen, i mean, not the instant stuff in the packet. this looks like a delicious and simple version! yum.


Dana February 7, 2011 at 6:25 pm

Ketchup, really? Who knew?

Anyway, hurray for tuna melts. I’m pretty sure I could eat them every day too.


Rachel February 7, 2011 at 6:30 pm

These look delicious! I’m going to have to try this soon.


DessertForTwo February 7, 2011 at 6:52 pm

I love to do this! I leave out the seasoning packet, add soy sauce, a few coins of ginger and green onions. I fry an egg and put it on top. Instant lunch! I can’t wait to try your version though!


Caroline February 9, 2011 at 12:42 pm

ooo that sounds delicious, especially the fried egg! I’ll try that next time for sure!


thunja February 7, 2011 at 9:09 pm

yummmm…now please give your tuna melt recipe.


m @ random musings February 8, 2011 at 12:47 am

I like using whole wheat spaghetti – kind of tastes like buckwheat noodles. nom nom


Katrina February 8, 2011 at 3:19 am

This IS weird! Ketchup. I’m so down for trying this!


Joanne February 8, 2011 at 5:41 am

There should never be a penalty for excessive celebration. In fact, I think you should get bonus points for that. Or a raise. Just saying.

I made myself so sick of the ramen packets during college that this sounds like a refreshing alternative!


EatLiveRun February 8, 2011 at 8:13 am

This looks great and so easy!


Nicole February 8, 2011 at 11:37 am

This looks so easy and delicious! I agree with Joanne, there should be bonus points for best celebration. It’s the best part.


melissa @IWasBornToCook February 8, 2011 at 11:42 am

Ketchup…who would have thought? Glad you did! Bookmarking this.


Acacia February 8, 2011 at 1:05 pm

This sounds interesting…I’d definitely like to try it. By the way, I can’t STAND Ramen.


Caroline February 9, 2011 at 12:42 pm

You might actually like this stuff, unless the idea of noodle bowls in general is unappealing


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Caroline February 9, 2011 at 12:42 pm

Thanks Dini!


Julie February 9, 2011 at 10:13 am

I … actually bought ramen just recently and was feelinging guilty! i’m going to try this!


Allison February 24, 2011 at 4:42 pm

Haha, I’ve always been boring and just made my ramen with a vegetable bouillon cube instead of the packet. I can’t wait for this!


Ruby April 4, 2011 at 1:44 pm

Wow! This base is even better than the Kikkoman’s Memmi Noodle Soup Base. No MSG and can accommodate both meat and vegetarian eaters. No more Cup O’ Salt for me. And tuna melts are the bomb, so are BLTs!


Liz August 12, 2011 at 9:31 pm

Can you cook the noodle sin the broth while it simmering? It seems like it would be one less pot to deal with.


Justine October 15, 2011 at 10:27 pm

I would probably cook the broth first, then add the noodles in if I really wanted to just do it as one pot. Or you could just reuse the pot you boiled the noodles in =]


Danielle November 16, 2011 at 2:57 pm

This sounds really yummy! I’ll have to try it sometime. I LOVE ramen (yes, even the instant kind) but all that salt is WAY outta line. Maybe making my own with this recipe will help me feed my cravings without the guilt of all the salt I’d normally be eating. Thanks!


Jassii May 22, 2012 at 3:22 pm

Just finished making this recipe for my family (Mom makes us cook at least once a week ((the woes of being 18 in this day and age) )

Delicious! I sliced up some pork tenderloin and it cooked very nicely in the broth and added some nice flavour!

Thanks for the recipe, it was fantastic


fluffy July 1, 2012 at 5:20 pm

The thing originally named “ketchup” was invented in China, but what we call ketchup in America (and is more properly called “tomato ketchup”) is a purely American invention that bears little similarity aside from being a sauce. So it’s not exactly authentic Asian fare, as being used here.


Becca J August 30, 2012 at 11:50 am

This was amazing thank you!


Jess September 15, 2012 at 9:14 am

I actually used packaged ramen noodles for this. The water for the recipe simmers for 3 minutes which is ramen cooking time. After the noodles were cooked I spooned them out and mixed the other ingredients into the already hot water and put it back in the microwave for five minutes. Worked like a charm! Also, I bet if you sliced veggies very thin and put them in the water it would cook them just enough. Nice way to add some veggies :)
Thanks for the recipe!


Avani February 24, 2013 at 7:50 pm

Just made this tonight and it was so delicious! I added some sauteed red bell pepper (thinly sliced) and some cooked chicken to make it a little more hearty. It worked great with some whole wheat linguine I had in the cupboard. Such a surprising and great use for ketchup. Definitely will make this later.

I used the same pot i used to cook the noodles, but I dumped the water. I can see why it’d be quicker from reading the posts above, but I don’t know about keeping that starchy water the pasta cooked in.


Victoria Money January 24, 2014 at 8:55 pm

Great recipe! I made this with tomoshiraga somen, added more soy sauce and ketchup, and about a tsp of chicken bouillon, came out great and full of flavor!


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