Back in the day, I used to LOVE ramen noodles. Like, the 20 cent Maruchan Ramen packets. Don’t get me wrong- I’m definitely not hating on anyone who eats pre-packaged ramen noodles. It’s cheap, it tastes pretty decent and it’s hella convenient. What’s not to love?
It wasn’t until I went to a hip ramen restaurant in London that I realized what I had really been missing all this time.
You don’t need to travel abroad or go to a hip overpriced restaurant to enjoy ramen noodles in a new and creative way. I want to show you how easy it is to modernize and create a healthier ramen noodle dish on a budget. I was inspired by this recipe but I did change some things (also- check out other recipes on The Minimalist Baker’s blog because they are AMAZING).
INGREDIENTS: (this recipe serves 2 people)
- 2 servings Chinese noodles/”ramen” noodles. You can find these at most grocery stores in the Asian cuisine section. I bought these from Whole Foods for about $3. If you can’t find ramen noodles, I suggest using soba, udon or thin rice noodles instead.
- 5 cups vegetable broth. I’m going to be writing a recipe soon for how to make your own vegetable broth. If you don’t know how to make your own, I highly suggest this broth that you can get at Whole Foods for less than $4.
- 5 cloves minced fresh garlic
- 1/2 chopped yellow onion
- 2 Tbsp low sodium tamari (soy) sauce
- 3 Tbsp white miso paste. I found mine at Whole Foods in the refrigerated section for $5. It is kind of pricey and if you don’t think you’ll use the miso in any other recipes, I would just omit this ingredient. It isn’t crucial to the recipe, especially if you aren’t familiar with miso.
- 1/2 cup diced scallions
- 1 cup chopped carrots
- 1 head of baby bok choy
- 1/2 block extra firm tofu
- 1 cup cooked sweet corn
- Heat a large pot on the stove. Once it’s hot, add the 5 cups of vegetable broth. Stir occasionally for 5 minutes before adding garlic, onions and 1 Tbsp soy sauce. Reduce heat to a low-medium and cover. Don’t continue to next step until it’s been simmering for at least one hour.
- Add 1 Tbsp of miso paste to broth, stir, and continue to let simmer.
- **OPTIONAL STEP** Pre-heat oven to 400°. In a small mixing bowl, mix 2 Tbsp of miso paste with 1 Tbsp of soy sauce and 1 tsp sesame oil. Mix until it is creamy. Dip carrots and bok choy into mixture and coat both sides. Use a foil-lined baking sheet and to place carrots and bok choy. Put in oven for 2 minutes. After 2 minutes, flip the carrots and bok choy and bake for another 2 minutes. After the quick bake, take the carrots and bok choy out of the oven and set aside.
- Chop the tofu into little squares and use a skillet to flash fry. You can use oil to fry the tofu but I like to use a tiny bit of soy sauce. Do whatever you prefer. Brown on one side for a few minutes before flipping and browning the other side. It will take about 10 minutes for the tofu to get crispy.
- Fill a medium saucepan and bring to a boil. Once boiling, throw in your noodles. If you are using ramen noodles, they cook very quickly so be sure to keep an eye on them. They should become soft and edible after about 3-4 minutes. Drain and set aside once they are done.
- To serve, grab two bowls and divide noodles evenly between the two bowls. Next, add your broth. Be careful to not fill the bowls to the brim because you need room for your toppings. Add your corn, tofu, carrots, bok choy and diced scallions to the noodles and broth.
- For extra flavor, add Sriracha or a different chili garlic sauce on top.
This recipe tastes best when served fresh, so be sure to serve right away.