Do you ramen? If not, you have totally got to jump on that bus headed to a lip-smacking pool of savory deliciousness! This ramen has it all – extremely versatile, easy to make, delicious rich flavor, and has full of healthy ingredients! Though there are many different styles, the essential components of ramen remain constant: the broth, seasonings, noodles and infinite delicious options of toppings. The best part is you can mix and match all your favorite wholesome veggies for a custom Ramen.
This is one pot wonder is sure to boost your immune system and soothe your soul. My favorite part of this soup is the flavorful broth and noodles! When I am sick or watching my carbs, I do tend to skip the ramen and just have the broth with tofu. Miso soup by it self its quite soothing and comforting.
When it comes to Ramen, the broth is really the most important part, no matter what anyone tells you. You can make homemade broth from veggie scraps or use a store brought one. You can use a carton or prepared broth or better than bouillon paste. The broth always intensifies over time, hence I highly suggest making broth one day ahead of time for best rich flavors.
When it comes to noodles, you can use either fresh ramen or dried. It does not matter which one you use. When it comes to seasoning, you must discard the packets that come with the ramen noodles. If you add the seasoning packets to this homemade ramen recipe, your soup will be far too salty. This recipe is very simple to make, only takes 30 minutes, and it’s our family favorite!
Per serving Calories 250, Fat 4g, Carbs 30g, Fiber 3g, Protein 11g
1 carton of vegetable broth
1 cup of water
2 tbsp soy sauce
1 tbsp red miso paste
1 block of tofu (firm or soft)
2 tbsp EVOO
2 green onions, finely chopped
6 garlic cloves, finely chopped
3 inch ginger piece, finely chopped
1-2 oz shitake mushrooms
2 packets of ramen noodles
1-2 red chilies, finely chopped
1 tbsp sambal oelek (optional)
Spinach or shredded carrots or dried seaweed or bok choy (options for toppings)
Cilantro, green onions to garnish (optional)
2 large eggs (soft boiled – optional)
Prior making the broth and noodles, prep all the ingredients. Chop all the veggies, press tofu to remove excess water, and boil eggs.
Heat 2 tbsp of EVOO in a large pot over medium high heat. Add the green onions, garlic and ginger to the pot and sauté for couple minutes. Next add fresh shitake mushrooms and sauté for 1 minute. Add the vegetable both, water, soy sauce, miso paste, sambal oelek (optional) and mix everything until combined. Bring it to boil and then reduce the heat and simmer for 10-15 minutes.
While broth is simmering, boil noodles in another pot following directions on the package. Once cooked, rinse under cooled water and set it aside.
To simmering broth, add tofu cubes and cook for another 1-2 minutes. Lastly, add cooked noodles and turn off the stove. Your ramen is ready to be served! Remove in desired bowls, serve with chopped green onions or cilantro, boiled egg, chopped red chilies, and other desired vegetables such as spinach or shredded carrots or dried seaweed or bok choy. You can adjust soy sauce and sambal oelek as needed to taste.
Notes – the broth intensifies with flavor over time so prepare the broth ahead of time and enjoy it the next day for much flavorful ramen. Always cook ramen separately and then add them to hot broth because noodles are quite starchy and when cooked together, it makes the broth quite thick. If you are not in the mood for ramen noodles, you can omit and have the soup by it self. Its quite delicious and soothing when you are sick and congested!