Jazzing up Ramen

I know Ramen is a staple of college days. I eat Ramen, and I'm sure you have too.

But you can at least make it more interesting.

Here are a couple of recipes I like:

Ramen Egg-Drop Soup

1 small head of cabbage (optional)
2 packs of your favorite flavor of ramen (not the kind already in the cups)
2 eggs
Water as needed to make ramen.

If you like cabbage, it adds a good and inexpensive vegetable to your meal.

Cut the cabbage up (to something about bite size) and boil in a fair sized pot of water until it's tender enough that you can poke through it with a fork without much resistance. This could take a little time, but don't get frustrated. Remove from the pot and drain.
Using the same pot, add the amount of water needed to make ramen, plus add a little extra, so the cabbage has somewhere to swim, and make ramen as you normally would.
The cabbage is unseasoned at this point, so you'll need both of those wonderful seasoning packets (full of saltyness). Once the ramen is done, take it off the heat and add the cabbage back in (only as much as you want, cooked cabbage saves well for later).
Now comes the awesome egg drop part. Take both eggs and crack them into a small bowl. Beat them with a fork until they're smooth. Now, gently pour the beaten eggs into the soup, in the thinest stream possible. You'll want to use your other hand to stir the soup in one direction, to try and keep the egg from getting clumpy, and letting it fall in nice streams instead. The eggs should just about cook on impact.

Ramen Stir-Fry

If you're one to buy vegetables and use them until you have just tiny bits of them left that don't make for a full meal, this is for you.

A little vegetable oil, just enough to cover the bottom of the pan.
Left over veggies cut into bite-sized pieces. (like sugar snap peas, carrots, asparagus, broccoli, mushrooms, whatever you have the strikes your fancy)
Any meat if you happen to have it on hand, just cut it into slivers.
Soy Sauce (little packets from your dining hall or your favorite take out place or a bottle if you have it.)
A pack of Ramen

Cover the bottom of your pan with veggie oil and heat it up.
Add the veggies and meat, and allow them to cook until the veggie colors are vibrant and they're crisp.
Remove from heat.
Cook ramen according to package directions.
When it's done, you can remove the ramen from the pot and toss it in with the veggies. Add a little 'broth' (the ramen water with the seasonings in it) and let everything heat up again.
Serve and top with soy sauce to for flavor and a little more salt.