How To Make Chicken Ramen

As a student in culinary school, they teach us not to waste and use as much as we can with the spare ingredients (Garde Manger). When you strain your broth and have all that excess of vegetables you can easily make a soup out of it. Just take another sauce pan. Depending what you want to make I'll leave two variations. For lentils soup, simmer your lentils in a seperate pan with water until cooked, take your excess vegetables and add them in another sauce pan along with more chicken stock, about enough to cover the vegetables or a little bit over depending on how much liquid you like. since the vegetables were already cooked just simmer for 5 minutes and add in your strained lentils. season and well thats pretty much it. if you dont want to take the time to make the chicken stock, just get 2 cups of water and a cube of "knorr" or instant bouillon from your market. there are also recipes out there for vegetable stock...you can use that too. the other variation is pretty much the same, add veg, stock, simmer. you can also add some brocolli or whatever you'd like, then put it in a blender. add it back to the sauce pot, and add some milk or cream and just simmer it until its nice and creamy or how ever you like it. or just look up cream of chicken soup.. you can use your vegetables for that too

this wasn't too bad for a ramen... might try a variation of the recipe next time. needed a little more kick.

i hate some people that comment with anger or really agressive with what true ingredient or not .. look , ofcourse this is for worldwide can make the recipe how can they will fine Japanese noodle from , i am in Europe we cant find that noodle too.. Keep broad-mind man ..

looks really bad. also, instant noodles, why?

Its a bit funny all those angry comments ,and they still give thumbs up :)