Did you ever have one of those days that you wanted comfort food but also wanted to stay on track? Yes? Me too! This recipe was inspired by a lucky find at Costco (ramen made from brown rice) and a desire to continue to feel amazing while having a warm bowl of comfort for dinner.
I can remember eating ramen through my army days as well as my college days. To be honest, I’m quite sure I even served it to company in my early twenties. Before creating this recipe, I couldn’t have imagined ever serving ramen again. However with the powerful ingredients, flavorful broth, and all of healthy veggies in this recipe, I’m happy to share it. If you would like a heartier version, add leftover chicken or tofu. Ramen bowls are also often served with a soft boiled egg. Give that a try as well if it sounds appealing to you.
Grown Up Ramen with Veggies
By Jen Miller, Integrative Nutrition Health Coach
In a saute pan, warm olive oil on medium on medium heat. Add garlic and ginger. When they begin to fill your kitchen with smells that make your mouth water, add the carrots and the white segments of the onions. When the carrots begin to soften, add the broth, water, and tamari/soy sauce/aminos. Raise the temperatiure to a boil and then reduce to a low simmer to let the flavors marry. After five minutes, add the onion greens, peas, mushrooms and water chestnuts. Adjust temperature to continue to low simmer.
In a separate pot, bring water to a boil and add the ramen. Follow the directions for aldente, and drain. Keep the noodles separate from the soup.
Ready for dinner? Place ½ to ¾ cup of noodles and chicken (if using) in a bowl and top with 1 ½ - 2 cups of soup. Adjust seasonsing and enjoy!
Packing leftovers? Keep those noodles separate to prevent Mushy Noodle Syndrome. (Yuck!)
I often use the early morning to organize my thoughts into paragraphs. And sometimes into recipes.