Not sure about you but whenever winter rolls around I start really wanting soups of any kind and lately, that soup preference has been ramen! Ramen has such a bad rep, like you know, the bright orange bag that costs 10 cents a pack that we lived off of in college? yah, me too, but that isn’t what I am talking about here. Believe it or not, the ramen that I am going to share with you today is super healthy, flavorful and JAM packed with vitamins and nutrients. This whole ramen obsession started when my husband traveled to New England to play the Patriots earlier this season and a teammate took him out for authentic ramen. Friends, I am talking about ramen, not “ray-men”… (that’s for all of you that follow along on IG stories, haha. everyone else, keep it moving:) quickly became one of his new favorite go-to meals.
I really love where we live, but one thing about it that I don’t like all that much is that we don’t really have access to the most amazing restaurants and food. So, after a few lousy attempts and me hearing “yeah, this is good, but this is nothing like what I had in New England”.. I decided that I had to take this ramen matter into my own hands. Which clearly was a success, or else I wouldn’t be sharing a) this story and b) the recipe with you here!
I try to keep all of my recipes easy, not super time consuming and for the most part (except for my Seven Layer Bars) super healthy– this Ramen recipe is no different. The beautiful thing about it is that you can literally build it however you wish– Don’t like mushrooms? Don’t add them. Not a huge fan of tofu? Add chicken instead. Seriously, you can’t mess this up.
I hope that you enjoy and as always, please let me know if you have any questions! The recipe below serves two people.
WHAT YOU NEED:
- 1 box of organic vegetable broth
- 1 tbsp sesame oil
- fresh grated ginger– I wish that I could tell you an amount, but I didn’t measure. I really like ginger and it’s super good for you, so I kind of just grated away– if I had to guess, I would say at least 1tbsp.
- minced garlic– same as above, but I would guess that I used roughly 3 cloves.
- 2 tbsp low sodium soy sauce
- 1tsp chili paste
- fresh mushrooms– I used shiitake and portobello
- 1 package fresh tofu
- 1 bunch scallions
- 1 bunch broccolini
- 4 hardboiled eggs
- 1 package sugar snap peas
- 2 handfuls fresh spinach
- 2 packages instant ramen noodles (seasoning package discarded)
WHAT TO DO:
- Begin with the broth– add box of organic vegetable broth to a large pot with sesame oil, ginger, garlic, soy sauce and chili paste. Allow this to simmer on low heat for at least 15 minutes.
- Add the mushrooms and scallions to the broth, allow to simmer for at least 5-7 minutes.
- Now that your broth is just about done– in a separate pot, boil your eggs. Authentic ramen is served with eggs that have a runny yolk– to achieve this boil your eggs for only 6 minutes. If you don’t want a runny yolk, boil eggs for 8 minutes.
- While your eggs are boiling, in a separate pan, saute your broccolini and tofu. If you wish to add any other veggies, meats, etc– you would add them to this pan and cook until finished.
- Get your bowls ready: before adding broth, place your uncooked ramen, sugar snap peas, fresh spinach, cooked tofu, and broccolini.
- Pour desired amount of broth into bowl. Top with egg, fresh sesame seeds, Sriracha, additional soy sauce, and/or whatever else floats your boat!
my attempt at giving ramen noodles a new reputation. xo, Grace