The first time I came into contact with ramen was a pack of instant noodles as an after-school snack.

A pack or cup of instant ramen is a staple food for many of us. It is usually made in the microwave oven in the dormitory and used as a snack after class or as a fuel for late-night study. These noodles are fast and delicious, although they may lack complete nutrition.

Then you can find noodles in ramen shops all over the world, or, in a short but glorious time, in Aberdeen, the disappeared but unforgotten The Brass Kettle appeared in the form of duck breast ramen.

Fancy Ramen is actually something that can be easily made at home. Since traditional ramen noodles vary from place to place in Japan, there are hundreds of different recipes.

I chose a simple recipe, the ingredients used can be bought at ordinary grocery stores, but there are several Asian grocery stores in the city, and more elaborate versions can be made at home.

I have also used those instant noodles. There are some better quality ramen noodles that are easy to find in town, but I have some on hand and want to use them up.

I skipped the seasoning packet; I heard that they like popcorn very much.

Instead, a chicken broth enhanced with fresh ginger, minced garlic, soy sauce and real chicken. Instead of adding dehydrated peas, carrots and corn, I added sliced ​​carrots, water chestnuts and chopped green onions.

A ramen egg is placed throughout the dish. Feel free to use soft-boiled, medium-boiled or hard-boiled and eggs, then slice them and place them on a plate, but taking the time to make soy sauce-soaked eggs will make this dish even more special.

The marinade is simple: soy sauce, rice wine vinegar, some peppers, onions, ginger and garlic to taste. The egg turns brown on the outside and is steeped in flavor.

Because there are so many kinds of ramen, practically anything can be used as a plug-in. Use chicken, pork, beef or make a vegetarian version. Use any vegetables that are sold, cheap or leftover-fresh, canned or frozen.

There may be some combinations that are very effective, while others are not. It's fun to find out which is which.

I used chicken drumsticks—what I have in the refrigerator. After 30 minutes of pressure cooking, the meat just fell off the bones.

I use my electric pressure cooker to make these noodles, but this can also be done easily on the stovetop.

With the cold weather entering the area, now is a good time to try a new broth meal.

The recipe is adapted from foodiewithfamily.com/soy-sauce-eggs/ and the confession of healthy foodie: confessionsofafitfoodie.com/21-day-fix-instant-pot-ramen-noodles/.