If you don’t love ramen, you ain’t a friend of mine! Ok, I’m not that serious about it, but it is one of my favorite dishes. It warms your tummy and makes you feel like you’re being hugged by a big blanket. When I traditionally make ramen it is an extended process with a multi-day bone broth (which is so worth it), but sometimes you want something a little quicker, and that's where this recipe comes in. This version is very customizable, so I’m going to break it down in the four stages: the base, the noodle, add-ins, and the garnish. Then you decide how you want to make it!
The base is what will define your cup of noodles. The best options for this is to use concentrated, high-quality bouillon or miso pastes. I like to use the Better Than Bouillon, it has great flavor, it’s super concentrated, and it’s made with real ingredients inside. For chicken or beef, I just add the appropriate bouillon and kimchi. For veggie bowls, I like to use miso paste, tahini paste (sesame), sesame oil, ginger juice, and Kimchi. Without the bouillon as a flavoring agent it needs more dimension, otherwise it tastes too watery!
I like to use traditional curvy ramen noodles that you can find in most Asian sections in the grocery store. You can also use whatever noodle you want, because we will cook them before packaging up the ramen. This way you aren’t cooking anything when it’s time to eat, but rather you are adding boiling water to breakdown the flavoring agents in the base and heat up all the other components.
I like to add whatever I currently have in my fridge! A little bit of peppers, mushrooms, and then some greens such as kale or spinach. You can also use frozen corn, peas, or any of your other favorites. To have pieces of meat inside you can go for shredded rotisserie chicken, beef jerky, or cooked shrimp. Just like the noodles, you want the protein to be cooked because the boiling water will not have the power to.
Everything’s better with fresh herbs and citrus, and it couldn’t be truer here. The herbs will help to bring fresh flavor to the bouillon and the citrus will make it all come together. I like to use about a tablespoon of basil, cilantro, scallions, and mint. Any mix of the four or just one will go a long way. For citrus, I usually go lime, but if all you have is a lemon, that’ll work too!
Here’s my go to Veggie Ramen Bowl Recipe, mix it up how you like!
- 1 TBS miso paste (red, white, or yellow will work)
- 1 TBS tahini paste
- 1 TBS sesame oil
- 1 TBS ginger juice (you can substitute grated fresh ginger)
- 1/3 cup kimchi, coarsely chopped
- 1 serving Ramen noodles cooked, or your favorite type of noodle.
- ¼ cup bell pepper, sliced thinly
- ¼ cup shitake mushroom, sliced thinly
- ¼ cup carrots, sliced thinly
- ½ cup kale, torn into bite size pieces
- 1 TBS cilantro
- 1 TBS scallions
- ½TBS mint
- ½ TBSbasil
- 1 quarter lime
1. Layer all of the ramen ingredients, in the order listed, into a 32-ounce jar. Place all the garnishes in a Ziploc bag, and store both items in the fridge until you are ready to eat them.
2. When it is time to eat, pour boiling water into the ramen jar and close the lid. Let sit for 3-5 minutes. Open the jar back up and stir well to break up all the concentrates. Squeeze the lime, toss the herbs in, and enjoy!