Description
Delicious homemade ramen noodles cooked with fresh vegetables and flavorful broth in under 30 minutes.
Ingredients
Scale
- 1 tablespoon (15 ml) sesame oil
- 31/2 teaspoons (15 g) grated ginger
- 41/2 teaspoons (12 g) grated garlic
- 4 cups (946 ml) broth, chicken or vegetable
- 4 cups (946 ml) water
- 1 ounce (28 g) dried shiitake mushrooms
- 2 packages instant ramen, noodles only
- 1/2 cup (75 g) chopped scallions or chives
- 2 cups (60 g) chopped kale or spinach
- 1 cup (130 g) shredded carrots or another vegetable like bok choy
- Sriracha to taste
- Crunchy golden panko crumbs for topping
- Soy sauce to taste
- Hot sauce to taste
Instructions
- Prepare the Broth: Start by heating the sesame oil in a large skillet over medium heat. Add the grated ginger and garlic and stir-fry until fragrant, about 2 to 3 minutes. Be careful not to burn the garlic.
- Add Mushrooms: Toss in the dried shiitake mushrooms and let them cook down for about 5 minutes until they soften and release their juices.
- Season the Broth: Pour in the broth and water, bringing the mixture to a simmer. Add soy sauce to taste and adjust seasoning with more soy or hot sauce if required. Simmer for an additional 5 minutes.
- Cook the Noodles: Add the ramen noodles to the simmering broth and let cook for about 3 to 5 minutes, or until they are tender but still slightly chewy. Make sure to stir occasionally and watch carefully to avoid overcooking.
- Add Fresh Vegetables: Once the noodles are cooked, mix in the chopped kale, scallions, and shredded carrots. Allow them to cook for an additional 2 to 3 minutes until just tender and vibrant.
- Serve and Enjoy: Ladle the homemade ramen into bowls. Top with crunchy golden panko crumbs and drizzle with Sriracha to taste.
Notes
- Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: If the broth seems bland after preparation, increase the amount of ginger and garlic, or a splash of soy sauce for more flavor. For the noodles, aim for just tender; avoid overcooking to prevent mushiness. To keep the vegetables crisp, add them just at the end of cooking.
- Reheating Instructions: To reheat, warm the ramen in a pot over low heat, adding a splash of water or broth to loosen it if necessary. Heat until warmed through, about 5 minutes.
- Serving Suggestions: Serve in deep bowls garnished with colorful vegetables, and pair with a side of dumplings or steamed buns. Top with sliced green onions and sesame seeds for added crunch.
- Recipe Variations: You may substitute dried shiitake mushrooms with any other vegetable or omit them altogether. For an added depth of flavor, consider mixing in miso paste. Use different leafy greens such as spinach or bok choy for variety.
- Ingredient Notes: When selecting mushrooms, ensure they are firm and not overly dried out. For a gluten-free option, look for gluten-free ramen noodles; just check ingredient labels to confirm.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 0mg