I grew up eating Ramen out of those square packages with a square packet full of chemicals known as the flavor packet. I cringe thinking about it now, but it was definitely a comfort food. I won’t buy them knowing what I know now, but that’s ok because it turns out it’s super easy to make. I’m all about simple, healthy dinners.
This dish is very versatile. I sautéed whatever veggie I had which included potatoes, onions, carrots, mushrooms, garlic, and grated ginger. I don’t know about you, but I don’t use much ginger so buying a big root of it would go bad before I had the chance to use it. My trick: keep it in the freezer! Stays fresh and ready to use whenever you need it.
I’ve been exploring the Asian markets here in Richmond and found some authentic ramen noodles there, so that’s an option. Or, just stop at Costco and find their brown rice and quinoa ramen noodles which are my favorite gluten free option.
I went to DC and spent $15 on a fancy (and delicious) ramen at Daikaya. Good news! You don’t have to drive 2 hours to have a healthy and delicious ramen.
Tis the season for soup! Takes 20 minutes tops and you’ll have a soul-warming soup ready for your family. Enjoy!
1 tbsp high heat oil like avocado, grapeseed, or coconut.
1 inch piece of ginger, zested
1 onion, diced
2 cups whatever veggies you have (i.e. carrots, potatoes broccoli, Brussels sprouts, onions, mushrooms, and even a frozen vegetable blend), cut into bite size pieces
2 tbsp Tamari (gluten free and non-GMO)
6 cups Vegetable Broth (I use the Better Than Bouillon Vegetable Base I get at Costco.)
8 oz of ramen noodles
*2-3 baby bok choy and/or 1 cup of fresh spinach, chopped (optional)
*2 green onions, chopped for topping if you’re feeling fancy
- Heat a large pot over medium-high heat.
- Once hot, add oil, garlic, ginger, and onion. Sauté, stirring occasionally for 5-8 minutes or until the onion has developed a slight sear (browned edges).
- Add veggies and sauté until browned.
- Add Tamari and use spoon to scrape bits off the bottom of the pot.
- Add 6 cups of vegetable broth and stir.
- Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for about 10 minutes, stirring occasionally.
- Taste broth and adjust seasonings as needed, adding more soy sauce if needed.
- Add ramen noodles directly to pot and let boil as directed on packaging.
- If adding bok choy and/or spinach, add last and simmer for 2 minutes.
- Serve hot and top with green onions.
Want some other healthy recipe inspiration? How about a Spiced Mocha Turmeric Latte or Butternut Squash Risotto in an Instant Pot!