Ramen

Calling all Ramen lovers! This Ramen recipe is the perfect week-day meal since it’s super easy to make and to heat up leftovers! Loaded with fresh veggies like red cabbage, onion, mushrooms, ginger, garlic, scallions, and baby bok choy, this recipe isn’t only delicious, it’s also extremely healthy! Serve warm with an organic pasture-raised egg like these Vital Farms Eggs.

 

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Ingredients

  • 1 Tbsp. olive oil or grape seed oil
  • 6 cloves garlic – minced
  • 3 inch piece fresh ginger – peeled and chopped
  • 1 medium yellow onion – chopped
  • 6 cups vegetable broth
  • 2 Tbsp. soy sauce or tamari
  • 8 oz. shiitake mushrooms – fresh or dehydrated
  • 1 1/2 Tbsp. yellow or white miso paste
  • 1 tsp. toasted sesame oil
  • 8 oz. ramen noodles – I like this brand Koyo Ramen
  • optional topping – baby bok choy
  • optional topping – green onion
  • optional topping – red cabbage
  • optional topping – organic pasture-raised egg like Vital Farms Eggs(soft-boiled)
  • optional topping – chili garlic sauce (for heat)

*yields ~4 large bowls of Ramen

Directions

  1. Heat large pot over medium heat – add oil, garlic, ginger, and onion
  2. Sauté until onion is browning on edges and bottom of pan becomes glazed – add 1 cup of vegetable broth and scrape bottom of pan with wooden spoon to remove brown glaze (this releases flavor)
  3. Next, add remaining vegetable broth, soy sauce, sesame oil, and mushrooms – stir and bring to simmer – then cover and reduce to low heat
  4. Allow broth to simmer on low for at least 1 hour – if time permits, simmer for up to 3 hours to deepen the flavor
  5. Add miso paste to broth ~20 min before serving
  6. Prepare desired toppings – the baby bok choy is best sautéed in frying pan on medium heat with a marinade of 1 tsp. sesame oil, 1 tsp. soy sauce, and 1 tsp. maple syrup – cut baby bok choy in half and sauté on all sides with marinade until glazed and crispy
  7. Cook ramen noodles according to package – usually in boiling water for ~3 minutes
  8. Serve by dividing broth and noodles into four bowls with desired toppings
  9. Store broth, noodles, and toppings separately for up to 5 days in the fridge – reheat leftovers for an easy lunch or dinner!

 

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