SOUPS FOR THE SOUL (RAMEN EDITION)
I have to say, ramen noodles came a long way from my college days in the dorm. We had three options to eat ramen: chicken, shrimp or beef. And it had to be eaten out of a cup or pot. The end. For some reason, I didn't think to get gourmet with it. Go figure!
Now that I'm older, I have a new appreciation for ramen noodles and soup. These cold, winter months equal a crockpot and great soups. Besides, they're perfect for freezing for a later date which is good for a solo dweller like myself. Here are a couple of great ramen noodle soup recipes to try this weekend.
GINGER GARLIC NOODLE SOUP WITH BOK CHOY
Dietary: Vegetarian/Vegan | Total Time: 20 minutes
INGREDIENTS: 1 tbsp olive oil | 3 shallot diced | 1 bunch of green onions chopped (dividing green & white parts) | 4 cloves garlic minced | 2 tbsp fresh minced ginger | 5-6 cups chicken or vegetable stock or water | 2-3 whole star anise | 2 tbsp soy sauce | 10 oz. sliced crimini mushrooms | 6 oz ramen noodles | 1-2 heads of bok choy | sesame seeds | red pepper flakes
INSTRUCTIONS: Check out the video!
SHIITAKE & KALE RAMEN NOODLES
- 2 tbsp olive oil
- 2 green onions, sliced
- 1 cup loosely packed sliced flat leafed kale
- 1/2 cup sliced shiitake mushrooms
- 3/4 teaspoons ginger powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon chili garlic sauce
- 2-3 cups vegetable stock
- 1 packet ramen noodles
- Optional: sriracha for topping
In a high sided skillet set over medium high heat add olive oil. Once the oil is hot add green onions, kale and mushrooms. Saute until they just start to soften.
Add in ginger, salt, pepper and chili garlic sauce. Quickly stir to combine and pour in vegetable stock.
Bring the mixture to a boil and add in ramen noodles. Break up noodles and once they are cooked remove from the heat, pour into a big bowl, drizzle with optional sriracha (Is sriracha every really optional?)