Hangover Helper Ramen
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Hangover Helper Ramen – The next time one drink turns into wayyyyy more than it should have, this EASY ramen bowl that’s ready in 10 minutes will help you FEEL BETTER!! Also great for colds and flus!!
I will admit that I have had tons of hangovers in my life and the older I get, the more prone to them I am. Getting older isn’t your friend when it comes to processing alcohol.
No shame in admitting that I love to cut loose and a couple drinks can turn into many (many) more. Oh well, it was fun, until the next morning when I feel like death warmed over.
What To Do For A Hangover
I have tried running, hot yoga to sweat it out, Tylenol, aspirin, Gatorade, tons of water, coffee, drinking a bloody Mary, those hangover pills they sell at gas stations, you name it, but nothing really works very well other than time.
And getting some food into my system like this light yet comforting ramen bowl.
It’s perfect for helping you feel a bit more like yourself. Not saying it will cure your hangover but it can help.
It’s easy and ready in 10 minutes because when you’re hungover, anything complicated in the kitchen isn’t happening. If you have leftover chicken on hand, it’s a nice addition.
Why Will This Help My Hangover
There’s protein from the eggs, salty and warm miso-based broth that tastes especially good after the dehydrating effects of alcohol. And drippy, soft-boiled eggs like this are my total thing.
There are a few veggies for flavor and texture but nothing too heavy for your (queasy) stomach. If you don’t have miso on hand, you can omit it and add a bit extra soy sauce.
Great For Colds, Flus, and Light Meals
You don’t just have to have a hangover to make this. It’s a perfect vegetarian lunch or light yet satisfying meatless dinner.
I made this recipe when I was struggling through a winter cold and cough and it was perfect. And then somehow this recipe got pushed to the back burner of my publishing schedule.
But now it’s Cinco de Mayo weekend and I foresee lots of hangovers.
- 2 large eggs
- 4 cups low-sodium vegetable broth
- 3 tablespoons white miso (if you don't have miso on hand, it's okay to omit and add a little extra soy sauce)
- 1 tablespoon low-sodium soy sauce
- two 3-ounce package ramen noodles, seasoning packets discarded
- heaping 1/2 cup shredded carrots, divided
- 2 green onions, sliced into thin ribbons or rounds, divided
- sriracha for serving, optional and to taste
- Set up a small ice bath by pouring cold water and ice cubes into a small bowl; set aside.
- Fill a small sauce pan with water and bring it to a boil. Add the eggs and simmer over moderate heat (boiling but not an insanely rapid boil) for exactly 7 minutes for soft-boiled eggs; if you prefer more set yolks boil another couple of minutes. Use a slotted spoon to remove the eggs and immediately place into the ice bath.
- While the eggs are cooking, to a separate medium saucepan add the broth, miso, soy and bring to a boil over medium-high heat. Whisk as necessary to dissolve the miso.
- After the mixture is boiling, add the noodles, and cook for about 2 minutes, or just until tender; break them up with a fork while they cook. Transfer and divide among two serving bowls.
- Peel and halve the eggs, and divide between the serving bowls.
- Add the carrots, onions, and optional sriracha to each bowl, and serve immediately.
Adapted from Food and Wine
Amount Per Serving: Calories: 235Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 186mgSodium: 2115mgCarbohydrates: 27gFiber: 4gSugar: 7gProtein: 13g
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