Spicy & Tangy Tomato Ramen: A Hangover Cure Delight
The Ultimate Hangover Ramen! Enjoy an Exotic Flavor at Home with This Revitalizing Tomato Ramen Recipe
Craving something spicy and refreshing to cure your weekend hangover after sleeping in? This tomato ramen is the perfect answer! After a lively Friday night, wake up to a bowl that will instantly soothe your soul. This recipe, packed with Vitamin C and lycopene from tomatoes, helps break down alcohol, ensuring you have a vibrant weekend ahead. Ready to dive into the delicious world of tomato ramen?
Key Ingredients
- 2 packets of red-broth instant ramen (any brand you prefer)
- 2 ripe, fully-ripened tomatoes
- 2 heads of bok choy
- 1 large stalk of green onion
- 2 fresh eggs
Flavor Enhancers
- 1 Tbsp cooking oil
- 1 Tbsp minced garlic
- 1 Tbsp red chili powder (gochugaru)
- 1 Tbsp oyster sauce
- 2 Tbsp ketchup
- 1 Tbsp vinegar
- 1 Tbsp cooking oil
- 1 Tbsp minced garlic
- 1 Tbsp red chili powder (gochugaru)
- 1 Tbsp oyster sauce
- 2 Tbsp ketchup
- 1 Tbsp vinegar
Cooking Instructions
Step 1
First, thoroughly wash the tomatoes, remove the stems, and cut them into large, 1-2 cm cubes. Rinse the bok choy under running water, trim the tough bottoms, and if the leaves are large, halve them lengthwise for easier eating. Finely slice the green onion to prepare for aromatic frying.
Step 2
Crack the 2 fresh eggs into a bowl. Using a fork or chopsticks, gently whisk them until the yolks and whites are well combined. Have them ready to use during the cooking process.
Step 3
Heat 1 Tbsp of cooking oil in a deep pan or wok over medium-low heat. Once the oil is warm, add the minced garlic and sliced green onions. Sauté gently until fragrant, being careful not to burn them. As the aroma intensifies, reduce the heat to low, then quickly stir in the red chili powder, oyster sauce, and ketchup, cooking briefly to prevent burning. Add the cubed tomatoes and stir-fry until they begin to soften and become slightly mushy.
Step 4
Once the tomatoes are softened, pour in enough water to cook 2 packets of ramen (about 1.2 liters or 5 cups). Add only 1.5 of the ramen soup packets. Since ketchup and oyster sauce are already included, using the full amount of soup packet might make the broth too salty. Bring the water to a boil, taste, and adjust the soup packet amount if needed.
Step 5
When the broth is boiling vigorously, add the ramen noodles and the prepared bok choy. Gently loosen the noodles to prevent them from sticking together.
Step 6
After about 2-3 minutes, when the noodles are partially cooked, slowly drizzle the whisked egg mixture evenly over the surface of the broth. Do NOT stir the eggs immediately! Let them gently cook undisturbed for about 30 seconds to 1 minute until they form delicate ribbons. Stirring too early or too vigorously will cloud the broth, resulting in a less appealing texture and taste. Once the egg is mostly set, allow it to come to a gentle boil once more.
Step 7
Finally, stir in 1 Tbsp of vinegar and immediately turn off the heat. Worried about a sour taste? Don’t be! The sharp acidity of the vinegar evaporates during cooking, leaving behind a clean finish that neutralizes any potential off-flavors from the eggs or flour, while beautifully enhancing the umami of the tomatoes.
Step 8
Here are some tips to make your tomato ramen even more delicious! If you have fresh cilantro on hand, chop it finely and add it to the soup. Its unique aroma pairs wonderfully with tomato ramen – highly recommended for cilantro lovers! For a richer flavor, drizzle in a teaspoon of sesame oil. For an extra touch of freshness, a squeeze of lemon juice can be delightful. If you enjoy more heat, add some finely chopped Thai chili peppers for an extra kick!
