We went to see Into the Spider-Verse and, you already know this because you’re all very smart people, but it’s fucking amazing. It’s the best Spider-Man movie, but only gets to be the best Spider-Man movie because of all the amazing Spider-Man movies (and comics, and cartoons, and games) before it. It’s great. It’s astonishing, spectacular, sensational, amazing. And not to mention really beautiful — one of the prettiest animated films I’ve seen in a very long time, experimental in a way that Pixar movies are not (and indie films often are).
ANYWAY.
That’s not the point of this post.
The point of this post is, we got out of the movie Sunday night, it was later than I wanted it to be, and it was starting to snow and ice a little bit. The original plan was to go out and grab food somewhere but the collective decision was: “We better head home and find dinner there.”
One problem, though —
It was Sunday night.
When I hadn’t gone grocery shopping.
The fridge and pantry were a fucking skeleton stripped of all its precious nutrients, dry as a mouse cough, and so I had no idea what I was going to make for dinner.
So, I went to my default:
GARBAGE RAMEN, or, TRASHCAN RAMEN.
Which is to say, I make a duly non-traditional version of ramen soup containing whatever shit I can scrounge up in my house at the time. Now! I do sometimes make a semi-proper ramen — miso, pork bones, tare, soft-boiled eggs, the whole fucking jim-jam. But garbage ramen is not this. Usually my garbage ramen is whatever broth I have conjured, plus whatever meat remnants I can find, and then at the end I add like, soy, ginger, garlic, splash of rice wine vinegar, mirin, maybe a tickle of sugar. But the recipe that proceeds is not that recipe.
I made something different.
And what I made was accidentally awesome.
I have not yet tried to replicate it, but I am going to put the recipe here, for you to have, so you can try your hand at it, see if it comes out as good as it did — more to the point, far far better than I could have possibly expected.
So, first, the broth.
This I had already made ahead, as I do often.
The broth is this:
Bunch of shiitake mushroom stems (8-10, I think — just stems!)
One carrot
One celery rib
Two hot cherry peppers
Quarter onion, chopped
Bundle of cilantro
Splurp of minced garlic
Sploop of minced ginger
2 tbsp coriander seed
2 tbsp cumin seed
1 tbsp fennel seed
1 tbsp mustard seed
dash of turmeric
a scattered smattering of black peppercorns
probably don’t need much salt, if any
3-4 cups of chicken broth
And I cooked that bubblin’ brew for *mumble mumble* a couple-few hours. Then, strained out of all the stuck it in a container, and into the fridge it went.
UNTIL THE HOUR OF TRASHCAN RAMEN WAS UPON US, as the prophecy foretold.
Soup time.
Get the broth boiling and into it ye shall placeth:
Three carrots, choppity-chopped
One celery rib, sliced into slicey bits for its crimes
Half a green pepper, carved into nifty thin strips
Quarter onion, diced
The caps from the shiitake mushrooms (above), sliced
one can of coconut milk
Three tbsp fish sauce
1 tbsp soy sauce
pinch of sugar
juice of one lime
You don’t need long with this — five minutes starts to soften the vegetables but still lets them feel crisp and fresh, like my buttocks on a spring Sunday morning.
*checks notes*
*notes say: ‘stop mentioning your butt in recipes’*
*nods sagely*
Moving on.
Now, the ramen noodles.
I tend to use these noodles right here, and they’re pretty good — nice texture and what-not. But in this case I only had your standard $0.19 packs of ramen, and I took three of them and those were the noodles I used because they’re oddly very satisfying. The trick is, usually when I make ramen, I make the noodles separate, in their own water, and then dole them out into the bowls of soup. In this case I was lazy and just tossed the NOODLE BRICKS into the soup and —
You know, they soaked up a lot of the broth, which is not ideal, but also, made it weirdly satisfying in that it wasn’t entirely soup anymore? And then for the piece de resistance, a thing I never do, I used the fucking chicken ramen flavor packet. I just sprinkled it in there. Just one. Not all three. I never use these things so I have a small library of those packets hanging around, and…
Okay, listen, this isn’t good in the sense that it’s a refined meal. This is the furthest thing from fine dining. But it’s good in a weird, deeper, more satisfying way — deeply umami, rich and creamy, with the vibe of macaroni and cheese but… not macaroni and cheese, not at all. I need to try making it again, see if I can capture this curious meal for a second time.
Lemme know if you try it.
REPORT BACK, HOOMANS
JenniferShelby says:
Why are those cheap ramen packets so damn satisfying, anyway? Are they made of ramen orgasms? The flesh of congealed joy?
December 19, 2018 — 9:58 AM
Gareth-Michael Skarka says:
They are satisfying because they’re almost straight MSG, and MSG is mouth-joy.
December 19, 2018 — 11:35 AM
Deborah Makarios says:
Depending on your tastebuds. Some people (myself included) taste MSG as something that ought to be put down to kill snails; and others get a migraine at the mere sniff of the stuff. One man’s meat(flavouring) really is another man’s poison!
December 19, 2018 — 8:19 PM
terribleminds says:
There’s actually no evidence MSG causes health issues — there are tons of foods that contain it naturally. The headache may be real, but potentially a side effect similar to placebo effect called the nocebo effect —
An explainer:
https://fivethirtyeight.com/features/how-msg-got-a-bad-rap-flawed-science-and-xenophobia/
— c.
December 20, 2018 — 9:59 AM
Tracy Eau Claire says:
Love everything you write!
December 19, 2018 — 10:39 AM
M. Oniker says:
You had me at the broth ingredients. Yum! I will definitely be trying this. Although I had to laugh. The ingredients on hand were also in my fridge when I lived in California, now that I’m in the almost middle of nowhere New England, not so much. Hm, substitute the coconut milk with maple syrup, smooshed lobster roll for the fish sauce, mmhmm, this could work!
December 19, 2018 — 10:48 AM
candy apple says:
I will have to try this. My garbage ramen recipe is to boil the noodles with HALF of the seasoning packet and not as much water as is generally called for, a quarter (? maybe more, I eyeball it) teaspoon of turmeric, ginger, garlic powder, onion powder and a tablespoon (or so) of peanut butter. Then apply Sriracha liberally. Stir this glorious confection until it congeals into a not soupy mess, more of a well-lubricated mass of noodles, and devour. Maybe sprinkle some chopped peanuts on top if I’m feeling especially fancy. I use chopsticks so I don’t feel like an uncultured savage.
December 19, 2018 — 10:50 AM
Gareth-Michael Skarka says:
[Jeff Goldblum, in JURASSIC PARK, taps on the camera lens in the Jeep]
“Now eventually you might have *curry* in your, in your curry ramen, right? Hello? yes?” [tap tap tap]
December 19, 2018 — 11:38 AM
terribleminds says:
…
did you not read the ingredients list orrrrr
…
Okay, serious answer, curry is kind of a teleporting bullseye in terms of its definition. Some of the spices that go into this are the same that might go into, say, a curry powder, which is not actually a thing so much as it is a blend of spices such as, mustard seed, coriander, cumin, ginger, pepper. Fennel shows up in some curry dishes, too. And the taste that resulted from this, coupled with the coconut milk, was, to me, fairly curry like — at least White Guy Curry.
December 19, 2018 — 1:35 PM
smARTwaydesign says:
a bit more than trashcan ramen though 🙂
December 19, 2018 — 2:09 PM
William says:
Chuckles, that’s one hell of a recipe considering your “fridge and pantry were a fucking skeleton stripped of all its precious nutrients.”
December 19, 2018 — 2:15 PM
Deborah Makarios says:
Just what I was thinking. In a Four Yorkshiremen kind of way.
December 19, 2018 — 8:11 PM
kirizar says:
I’m still stuck on the broth containing 2 tablespoons each of coriander and cumin! Maybe the seeds don’t add as much flavor as the ground product does!? I’ve never added spices to the production of the broth, leaving flavoring for whatever soup I’m going to try to make later, so I don’t know. Maybe it would work?
December 20, 2018 — 7:47 AM
terribleminds says:
They added considerable flavor as the seeds — a lot of broths require you to add whole peppercorns or star anise pods or so forth, without grinding them up. Ensures they impart flavor but then you strain them out so the broth is clean, so to speak.
December 20, 2018 — 10:00 AM
kirizar says:
I’ll consider it the next time I’m stewing bones. Thanks.
December 20, 2018 — 10:19 AM
M. Oniker says:
Hooman reporting in: As I mentioned above I would, I made this. Slurping it as I type this. You know how annoying it is to read recipe reviews on the Internet, when the reviewer gives the one to five stars, and then goes on to explain why they hated/loved it, and then further explains that they changed the whole frakking recipe? I hate that! I’m now going to do that, a very little.
The broth is loverly. I made two changes. I absolutely hate, loathe, and really don’t care for, cilantro. I left it out. I figured part of what it gave to the broth was a vegetal flavor, so I substituted a wad of parsley. If you like cilantro, use it! I also dry toasted the dry ingredients first. This is very fancy. You put the spice seeds and powder in the bottom of the pan and let them toast 1-2 minutes, they will become aromatic, and then add the liquid and vegetable things. I find that brings out the seasonings more and also makes them less harsh. YMMV. The broth is spicy and flavorful and damn good.
Then I followed the directions as written.
This is excellent soup/not soup. It has the you-mommy taste, the nice comfort food but not as bland, and all of what Chuck said in the post! It also could be made 100% vegetarian, as I don’t think you really need chicken stock/broth. Vegetable would work. Or, you could go the other way, and add some meat in this. Mmmmm. To really fancify things, some chopped peanuts and green onion tops would be nice as a garnish on top. It’s great on its own; it would be great embellished.
Never thought I’d be getting cooking tips from Chuck’s blog.
December 20, 2018 — 7:55 PM
terribleminds says:
OOOH TOASTING THE INGREDIENTS man I shoulda done that, good eye.
December 21, 2018 — 7:34 AM
M. Oniker says:
I almost went a step further with browning the onion and garlic, but couldn’t be arsed. Doing that might take a bit of the spice “bite” down in the broth, but I kinda like the bite.
December 21, 2018 — 10:59 AM