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Heres what ya do.
1 packet favorite flavor ramen
1 chicken breast, frozen or fresh
1 head of Bok Choy
1 yellow onion
1 green onion
1 tbs sesame oil
1 tbs Cock Sauce (the red chili stuff in all the Pho restaurants)
Fill your largest bowl up with h2o until its about a 1/2 inch from the top. If you have a dedicated ramen bowl like I do, you will already be able to gauge how much water you need. Get that shit to a boil, but in the meantime, defrost (if needed) the chicken breast, and cut into 1/4 inch strips, removing any fat and crap. These can go into the boiling water for now to add to the stock. Chop up the Bok, the green onion (small slices are better!) and the big yellow onion (take one thin slice of this, as thin as possible). The water should be boiling now, and if you added the chicken scraps, remove them now. Toss in the packet of noodles (NOT THE SEASONING, and NOT the shit at the bottom of the bag). Now, pressure is on, you have 60 seconds. Take your bowl, add the seasoning sauces (sesame, cock sauce, and if classy, 1 shake sesame seeds) into it. After you're done, and approx 60 has passed since the noodles went in, PUT IN THE CHICKEN. Let it cook for 1 min, then add the onion, wait 30 seconds, then add the bok choy, then the green onions. If you get as good as I am, you should be able to time it so that the green onions just get a quick blast of boiling water to de-crisp them. As soon as they are deemed done, add the seasoning packet, quick stir, (taste that shit to make sure its al-dente), pour it into yer bowl!
For noodles, you want to be between two parameters - if they taste starchy, welcome to all that is top ramen. If they lift out of the soup a bit rigid, put em back in for more boiling. If they go straight, OUT NOW. You dont want mush. Remember, they will cook a bit in the soup, especially if you have to take time to transfer your brimming bowl over to the TV room.
I recommend a large bowl that can fit 4 cups of water easily. I also recommend chopsticks (perfect stir and noodle tasting tools) and a porcelain spoon. You may think that last utensil is a bit metro, but ceramic dissipates heat MUCH quicker than metal, and the spoon holds much more broth. Make sure you have a towel under your bowl before you pour the soup, as the sides can get real hot, especially (as before) if you have to make your way into the TV room.
For variations, go with tofu instead of chicken (same instructions, just replace the word chicken with tofu), add furikake to the top (yum!), or (for the daring), do the shrimp flavored stuff and add tako (octopus). In my experience, its best to stay with the flavoring packet of the meat you are adding, so pork (finely sliced!) with pork, beef (finely sliced!) with beef, but with the addition of the "Cajun Chicken", "Roast Beef" and "Chicken Mushroom" heres the rule - if the meat is the same as the meat flavoring on the package, it will taste great. Otherwise... ehhhhhh.
Also, one cleaning note - Ramen seasoning sticks to pots like shit, so make sure after you pour that you at the very least fill up the pot with water and set it in the sink to soak. A hot pot is easier to clean than a cold one, and I usually just do the clean then since the soup is too freaking hot to eat. Much luck and i-tadakemasu!
