The fact that I made ramen may come as a shock to many people who know me. Years ago I got a tummy bug and the only thing I could eat for days was instant ramen. So now, the very smell of it makes me slightly nauseated. I never thought I’d eat ramen again! However, when I decided to give homemade ramen a chance, I realized I was wrong. The homemade stuff is SO much tastier than the instant version (go figure…), and it’s almost as easy to throw together. You’ll never look at instant ramen the same way again.
My favorite part about making homemade ramen is that you can put SO many delicious toppings on it to not only add a little more nutritional value, but also some tasty punches of flavor. Toppings can range from your favorite nut to beef strips to #alltheveggies. You can change up the flavor of the ramen by adjusting the broth and the aromatics (onion, garlic, ginger) you use for it. And, for a low carb option, you can use zoodles instead of the typical pasta in most ramen recipes! It’s so versatile, and the perfect light meal to enjoy on a cool spring evening.
For today’s recipe, I stuck to this month’s theme of meatless meals. I used some of my favorite veggies, and added in some soft boiled eggs for protein. I made the entire dish in about 30 minutes, which is a huge win for me, especially on a weeknight! I know homemade ramen is going to become a staple in my home now, and I can’t wait to try different flavors and mixtures.
- 2 tsp sesame oil
- 1 medium onion
- 2 tsp minced garlic
- 1/2 tsp powdered ginger
- 8 cups veggie broth
- 4 cups water
- 8 oz soba noodles
- 1 tsp olive oil
- 1 large carrot
- 1 red bell pepper
- 1/2 cup brussel sprouts
- 1 cup mushrooms
- 3 green onions
- Salt & pepper
- 6 soft boiled eggs
- Sesame seeds
- In a large pot, heat the sesame oil. Meanwhile, chop the onion. Add the onion and garlic and cook until soft, about 5 minutes. Add the ginger and stir, then cook for another 2 minutes.
- Pour in the broth and water and bring to a boil. Let it simmer while you prepare the toppings.
- Peel, then thinly slice the carrot into long strips (I used my peeler to do this!). Slice the bell pepper, brussels and mushrooms into strips. Slice the white part of the green onions.
- Heat the olive oil in a large skillet, then add the veggies. Cover and cook until tender, about 10 minutes.
- Put the soba noodles in the broth and carefully break them apart. Cook for 2 minutes, or until the noodles are tender. Remove from heat.
- In a bowl, carefully pour in the noodles and broth. Top with the veggie mixture, a soft boiled egg, some sesame seeds and some of the green part of the green onions.
- Enjoy warm!
Now it’s your turn to talk! Answer one of these questions in the comments below:
Have you ever tried homemade ramen?
What are your favorite ramen toppings?