You might have looked at the title of this post and cringed, remembering the days of microwaved Cup Noodles in foam containers or Top Ramen packages in your first apartment. I am almost embarrassed to share my love of instant noodles with you guys, as they have been a sick day staple for as long as I can remember. 1820 mg of sodium from a package of chicken flavored Top Ramen definitely elevated my spirits when I wasn’t able to stomach anything else. Instant noodles have a huge following in Asia (see a great picture of a Vietnamese supermarket here) based on their convenience, and I want to share a fun recipe with you all today that takes you 15 minutes to pull together.
After traveling in Asia and seeing creative short cuts that were made for street food, I thought it would be fun to take my favorite junky soup and transform it into a delicious Japanese Ramen Noodle Bowl. How can you make a quality bowl of ramen? By ditching the seasoning packet, the noodles are transformed into a balanced soup with a quick and flavorful broth and plenty of veggies. I recommend topping the bowls with a poached egg for the real ramen experience.
Japanese Ramen (makes 2 large noodle soup bowls)
- 4 cups vegetable broth
- 1 tablespoon miso paste (or soy sauce)
- 1 large carrot
- 1/4 cup thinly sliced onion
- 1 packet ramen instant noodles
- 1/2 cup sliced baby bella mushrooms
- 1 cup snowpeas
- Salt to taste
- 2 eggs
- Green onion for garnish
In a pot, combine vegetable broth with miso paste on medium heat, mixing well to disperse the paste (a great alternative is soy sauce). Slice a carrot into matchsticks and thinly slice a little bit of onion and add them into the pot, letting everything simmer together for about 5 minutes.
Add the dry ramen noodles (without any accompanying flavorings), sliced mushrooms, and diced snow peas. Let the noodles cook in the broth- it should take another 5 minutes or so to cook. Add salt to taste, particularly if your vegetable broth is slightly bland.
In the meantime, poach or fry up eggs and dice green onion for garnish. Ladle the soup into bowls when the noodles are soft and top each bowl with an egg and green onion. Enjoy with chopsticks and a big soup spoon.