Ramen Made Easy - Love at First Slurp

Updated: May 28, 2019

When thinking of ramen, one distinct image comes to mind; a big bowl filled with delicious broth, veggies, chunks of protein, brightly colored fish cakes and swirling ramen noodles taking over what is left of the bowl.

Every time it comes out to me, it seems so perfect. How could I ever make this myself? The answer was: easily. 

While there are many variations in the ramen bowl, some being a full day of work in the making, a simple ramen is really not much more effort than a normal meal. There are definitely intensive recipes for all types of ramen from traditional to deconstructed, but that is not what we are doing here. If you want to spend all day working on a ramen, please do! It will be worth it. If not, stay put and get your apron on. Your tummy will thank you!

The base of a great ramen starts with a good stock.

Choose the stock that is right for your ingredients. Vegetable stocks are amazing with miso paste mixed in or you can get frisky with a fish, chicken, pork or beef stock. If you want to learn how to make stocks easily and keep them on hand, check the link at the bottom of the page! Otherwise you can purchase organic stocks ready made from most local grocers.

Now, the ramen. I located an amazing ramen noodle, Lotus Foods Ramen, that is organic, gluten-free and vegan while shopping at Costco. Lotus Foods Ramen has three flavors available; millet and brown rice, jade pearl rice and forbidden rice ramen. They are also available online with Amazon (click here!) or you could special order them with your local grocer if they are not already there!

If you don't want to bother find a ramen noodle and have spaghetti at home, cook your pasta with a little baking soda to create surprisingly similar ramen texture.

Finally, choose your ingredients. I listed suggestions of vegetables, proteins and oils/seasonings below, but sometimes I get inspired by ingredients in my fridge. While making my last bowl, I sautéed green beans cut into little chunks and threw them into the mix. They were fresh and a fantastic addition.

Vegetables: Shiitake, maitake, button or local mushrooms, roasted sweet potato or Japanese sweet potato, kimchi, cabbage, charred eggplant, scallions, bean sprouts, corn, spinach, dulse (sea vegetables) or seaweed, pickled bamboo, seared bok choy, watercress, wilted kale

Proteins: Seared tofu, braised pork belly (or pulled pork), hard or soft boiled egg, mussels, shrimp, sashimi (bite-sized pieces of raw fish), pan-fried chicken or turkey, kamaboko/narutomaki (traditional fish cakes), beef short ribs

Oils and toppings: Garlic oil, chili oil, sesame seeds, pickled sushi ginger, Sriracha sauce, red pepper flakes, wasabi paste

The recipe I created below is packed full of probiotics, a wealth of minerals such as calcium, magnesium and iron, 14+ grams of protein, an array of essential and non-essential amino acids as well as tasting amazing. What are you waiting for? Let's make some ramen!

Did you try this yourself? Post a photo and tag @allthingsastred!

Variations and related recipes? Yes, please! Quinoa Cakes & Gremolata Brazilian Feijoada Oeufs En Meurette

#ramen #veganramen #vegetarianramen #eggs #chickenramen #porkramen #beeframen #weekendeats #mainmeal #soup #stew #glutenfree #mushrooms #allthingsastred

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