The swift-eyed among you will notice that these are actually UDON bowls, but for the sake of simplicity, I went with the more commonly used term 'noodle' for my soup bowls here. (See also ramen bowls.)
Hey, it's Pantry Meal time! Ramen, or udon, or spaghetti (yes! you could use spaghetti and I am not even kidding about that, says I in my very best Junie B. Jones speak) is something I am guessing that a lot of you might have in your pantry cabinets.
At any given time, we have ramen packets or udon or some combo thereof.
Here's what I do to feed my family of 3. (You can do whatever you want, in whatever quantities you want, these are just some suggestions and guidelines for you to follow/not follow as you like.)
I get 2 packets of udon or ramen, because Julia and I share one packet because she eats like a tiny tiny baby bird who has a small fairy in her pocket. (why is there a fairy??? just because.) There are usually seasoning packets in the ramen packages that have a MILLION GRAMS OF SODIUM, at least, maybe more. So I like to divide one seasoning packet amongst two noodle packages. Andrew cheerfully informed me that this method diluted the flavor too much, but you can decide how to handle this issue yourselves.
While the broth was boiling, I added a few handfuls of slivered carrot and some sliced mushrooms. After the noodles were all boiled up and cooked, I added some leftover sliced chicken. You could also use pork, or BBQ pork, or leftover steak, or throw in some cooked shrimp, or tofu or WHAT-EVER-YOU-LIKE. The boiling broth heated my meat from the fridge right on up. Then I snipped some green onion because Andrew would have returned his noodle bowl to me untouched if heaven forbid it didn't have green onion on top.
I also soft boiled an egg (6 minutes) and then cut in half and added it to our bowls, but not Julia's because she hates eggs.
Noodle bowls! I really want to learn how to make my own dashi broth, because that's how traditional udon and ramen is made, but I don't know how yet. There's a sushi place near me that has amazing udon broth. I will learn how to make amazing broth and then come back and tell you, but until then we can make do with the lazy, whatever's-in-the-fridge way.