If you follow me on Instagram, you know that about 50% of my meals these days are ramen bowls! I absolutely love how with one good broth recipe you can add any noodles + veggies you have in the fridge to make a nourishing soup. Easy to customize to whatever you have in your pantry, here is my incredibly-easy ramen recipe!
Ingredients:
Yields 1 bowl of soup
Broth Base:
- miso:
2 options here
~ 1 miso soup miso packet (found at most asian grocery stores, about 1 tbsp fine miso paste).
OR
~ 2 tbsp miso paste (try to find something with a smooth consistency)
- 1 tbsp garlic ginger paste
- 1 tsp sesame oil
- 1 tsp chilli oil or Sriracha, whichever you have on hand.
- 250 mL boiling water
Toppings:
- 1 carrot, sliced into 1/2 cm rounds
- 1/2 cup finely shredded napa or savoy cabbage (can substitute any other cabbage)
- small bunch cilantro
- handful spinach
- 1 gai lan or baby bok choy, broken into leaves
- 1/4 cup sliced leeks
- 2 tbsp toasted sesame seeds
- any other veggies you want!
Noodles:
- 1 serving soba noodles (or any other noodles you have on hand. e.g. brown rice ramen, udon noodles, spaghetti, etc)
Chinese 5 Spice Tofu:
- 1/2 block firm tofu, diced into 1" cubes
- Chinese 5 spice, enough to generously cover the tofu cubes
- 1 tsp salt
- 1 tbsp toasted sesame seeds
Steps:
1. Bring a medium frying pan over medium heat. Add 1/2 tsp sesame oil. Add in carrots and leeks. Sauté until they have some nice colour on them! Remove veggies from pan +set aside.
2. Bring small pot + water to a boil. Cook noodles according to package.
3. Toss all the tofu ingredients in a bowl. Add to frying pan, sauté until dark brown. Remove + set aside.
4. Add spinach and 1 tbsp water to pan, sauté until wilted.
5. Combine broth base ingredients in a medium bowl. Bring kettle to a boil and add in hot water. Stir.
6. Add noodles to bowl. Begin to add in all other ingredients. The other veggies will warm and slightly cook in the hot broth.
7. Top with sesame seeds, chilli soil, or Sriracha.
This soup is really versatile and quick to make - under 15 minutes. The broth base can be made ahead of time in a large-quantity batch and stored in a jar in the fridge. This noodle bowl is a great way to use up veggies and noodles you have had for a while. Super packed with protein (28 grams from just the tofu + soba noodles alone!) and fibre, this is sure to keep you going all day!
If you'd like to try this recipe, click on the Pinterest button to pin this recipe from my page!
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