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.
- 4 cups vegetable broth
- 1 tablespoon miso paste (or soy sauce)
- 1 large carrot
- ¼ cup thinly sliced onion
- 1 packet ramen instant noodles
- ½ 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.
- 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.