Homemade Ramen Soup

Happy 2014 everyone!  I hope you all had a safe and wonderful new years eve.  I spent the night in with my son, it was a nice and quiet night with thoughts of the upcoming year.  I’m currently 20 weeks pregnant, so this year is going to be an eventful one for me and my family!

Today I thought I’d cook up something easy, fast, and cheap.    I’ve mentioned before how much I love soup, but sometimes I don’t feel like slaving over a stove or waiting to soak my noodles before I can eat.  This dish cooks up in 10 minutes and you have a lot of options to customize it depending on what you have on hand.

The best thing about this dish, is its just as fast to make as if you were to use the normal flavor packets that come with the noodles, but of course this isn’t loaded with salt and MSG.

 

Homemade Ramen Soup  \

Ramen Soup:

  • 5 Dried Shitake mushrooms, soaked in hot water for 5 minutes to soften them
  • 2 packages of ramen noodles (remove the seasoning packages and throw them out)
  • 5 Green onions

For the base:

  • 2 cups of water
  • 3 tbsp soy sauce
  • 3 tbsp mirin
  • 1 tbsp garlic ginger paste (or 1/2 tbsp grated garlic and 1/2 tbsp grated ginger)
  • 1 tbsp vegan bullion or 1 tbsp White miso  (depending on what you have on hand, both will lend a nice flavor to the dish, of course the miso is the healthier option)
  • 1/2 tbsp toasted sesame oil

Other things you can add:

  • Cubed Tofu
  • Toasted Sesame seeds
  • thinly sliced Radishes
  • (For my non Vegan friends – hard boiled eggs)

Place the ramen noodles in a pot of water and bring to a boil.   You want to take them out of the water as soon as it starts to boil so they don’t get too soft.  (they’re going to soften up more as they sit in our soup)   After the water boils, drain them in a colander and set aside.

In another sauce pan, combine all of the ingredients for the base except the sesame oil.  (Sesame oil should never be boiled, it should always be added to the end of cooking for flavor.)    Bring it all to a light simmer, and then, and I did this with a scissor, cut off the stems of the mushrooms,  then cut the mushrooms into slivers right into the soup base.  If you’re using other ingredients like tofu, or radishes, add them now.  I then  took my scissors and cut the green onions right into the soup base as well.  Turn off the flame, and add the sesame oil, giving it all one good stir.

Put the noodles in a bowl, then ladle the soup on top of it.  Enjoy!

And remember, when eating noodles, its totally okay to slurp!

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