When I first started eating healthier, one of the items I reluctantly gave up was instant ramen. There is something so deliciously comforting about the curly noodles and salty broth in those $0.19 packages. Unfortunately, those frail noodle bricks have been revealed to be chemical crap storms that take forever to digest and spike your sodium intake.
So I stopped buying them. My fiancé was less convinced but eventually agreed and they were no more.
Fast forward to today.
I’ve been wanting to try to make homemade ramen since seeing this gorgeous meal by Half Baked Harvest. Jason is not a fan of squash so we set out to create our own ramen. A lot of elements in this recipe came from Pickled Plum’s recipe and she even has a handy video!
During this little experiment, I learned the importance of timing. Luckily, my fiancé was helping me so everything was done at the same time.
- 2 servings hand-pulled wheat noodles - We found these at an Asian market.
- 8 cups water
- Chicken boullion cube
- Vegetable boullion cube
- 2 tbsp miso paste
- 1 tbsp rice wine vinegar
- 1 tsp soy sauce
- Two shakes red chili flakes
- Two shakes onion powder
- Olive oil
- 2 cloves garlic
- 1 tsp minced ginger
- 1 cup baby corn
- 4 carrots
- 3 scallions
- 4-6 strips bacon (optional)
- Soft-boiled egg (optional)
- Fill large pot with 8 cups of water and boullion cubes (or chicken stock) and put on medium heat.
- Heat olive oil in a skillet. Sauté garlic and ginger for about 3 minutes. Toss in carrots and baby corn, stirring frequently until carrots are tender but still have some crunch.
- Mix miso paste, soy sauce, spices, and rice wine vinegar in small dish and set aside.
- Add scallions to broth and bring to a boil. Add noodles and cook for 7 minutes.
- Add vegetables to broth and remove from heat.
- Put a spoonful of the miso sauce into bottom of each serving bowl. Add noodles and broth.
- Top with bacon bits. Stir and enjoy!
It was easy and so delicious. Can’t wait to try other ramen recipes!