Cold Ramen with Sweet Pickles

Yay!  I've created a new recipe I really love!  It's ramen served cold with sweet pickles in a broth flavored with sweet pickle juice!  Yummy!

Here are the ingredients:

-1 pack, Ramen of your choice: Throw away the soup pack.  We'll only be using the noodles for this.  I'm a fan of the Korean style spicy ramen but I find that I like the noodles from the run of the mill Sapporo Ichiban Ramen works the best for me in this recipe.

-1 to 2 eggs.

-Sweet pickles along with the juice it comes in.  I like the ones they have at Costco.  It comes in the bottles that have the pig in a chef's hat holding up a giant rack of ribs with a pitch fork on the label. :)

-Broth of your choice: Any will do, chicken, beef, vegetable, what ever.

-1 green onion

-Dash of cayenne pepper

And, here is how you make it.  First, put some water on to boil, enough to boil one block of ramen noodles and some eggs.  Then, while the water comes to a boil, make the cold soup for the noodles.  It's so simple.  In the bowl you're going to serve the noodles, pour together three parts broth to one part sweet pickle juice with however many pickles you'd like to eat with the ramen. (Which is a lot in my case. :p)  Chop the green onions then toss into the soup along with a dash of cayenne.  Leave aside.

Right around this time or soon thereafter, the water should come to a rolling boil.  Lower the heat so the water is not boiling so hard any more then crack the egg(s) in to the water to poach it/them.  If you've made ramen before you know what I'm talking about. :)  Don't put the noodles in yet though.  Let the eggs poach in the barely boiling water for a few minutes until the egg whites are opaque.  If the water is foaming and boiling over from the egg foam which appears on the boiling water's surface then you have your heat on too high.

Once the egg whites look like they are cooked through, put in the noodles.  In about thirty seconds, the noodles should be cooked enough to separate with a pair of chop sticks.  Pick the noodles up out of the boiling water then drop them back in several times.  Supposedly this makes the noodles more chewy and the results I get suggests there's some truth to it so I do it.  Then, when it still looks like the noodles are barely cooked through but still looking quite chewy with its "curls" still intact, dump the noodles and the poached egg(s) into a colander.  Run cold water on the noodles and the poached eggs to cool them taking care to not break the egg yolks then pour the noodles into the bowl with the cold soup, or if you prefer to do it the "classic" way, put the noodles into a bowl then pour the soup on top of it.  And voila!  It's done.  If you timed it all right, the noodles should be al dente chewy and the eggs should be runny on the inside.  Yum, yum, yum!  Enjoy!