These winter months make me crave all sorts of warming, comforting, eat by a warm fire kind of meals. I just want something in a warm grounding broth to make me feel all good inside!
So what could be better then a delicious bowl of soft noodles, heart vegetables and a delicious broth? Actually the best part of this recipe is that you can change up the vegetables to whatever suits you and add protein or even change up the noodles for rice or quinoa. That is the best part of nailing a delicious broth, it become an extremely versatile tool in your recipe book!
We are all actually coming off being sick this entire month!! It was sick tag, first my little guy got the flu, then my middle guy caught it ( just in time for our family trip), then my older son (and he NEVER gets sick), then back to my little guy, then finally to me!! Wait, actually now to think of it my husband never got sick..lucky duck! Anyhoo we have been going strong with the soups and stews and delicious brothy goodness over here to help us all recover and fight off these critters!
The key really is a delicious broth so make sure you start off with a good veggie stock. I have a tutorial over on my IG account if your interested but stay tuned for an upcoming post here! Making your own broth is extremely easy, VERY cheap and helps you do your part in reducing food waste. The broth is made mostly from my food scraps and it turns out better then any store bought version! With a great broth it is hard to screw up any soup or ramen recipe! So make sure you spend the energy on this part of the recipe. The rest is easy. I always make veggie stock in bulk that way it is one less thing for me to think of when I need to make dinner. And with 3 kids at home this is always my priority!
OK, on to the recipe part, which is why your here anyways right!
Soothing Mushroom Ramen Bowl
A easy to make, warming bowl filled with a grounding earthy broth that is perfect to lift your spirits and make mealtime extra special.
- 8 cups of veggie broth
- 1 pack of ramen noodles
- 1/2 cup of dried mushroom (any kind, shiitake is the best)
- 1/4 cup of soy sauce / coconut aminos
- 2 shallots, diced
- 3 garlic cloves, diced
- 1 tbs minced ginger
- 1 white onion, diced
- 1 tbs white miso paste
- 1 tbs rice wine vinegar or mirin
- 1 large carrot
- 4 bok choy , quartered 1 cup of fresh mushrooms, diced ( I love to use fresh shiitake or oyster mushroom)
- (optional) some baked tofu or chickpeas to add protein
- fresh lime juice
- 2 tbs sesame seeds, toasted as garnish
- In a medium saucepan add the veggie stock and dried mushroom. Bring to a boil then remove from heat and let it sit for about 30 minutes.
- Remove mushroom from broth and then chop them up. Add them along with the broth to a blender and blend until smooth. At this point you can refrigerate the broth for a few days or freeze for later use.
- In a large pot boil some water and add in the ramen noodles. Cook per package directions.
- Meanwhile, in a separate pot saute the onions for a few minutes in some EVOO or water. When translucent add in the garlic, ginger and soy and mushrooms. Cook until fragrant then add in the broth. Remove from heat and add in the miso and rice vinegar.
- For the bok choy you can either pan fry it or bake it on a silicon mat. Coat it with a bit of olive oil and sprinkle with salt. For an easier version just add them in with the mushroom in step 4.
- Assemble the ramen. Add drained ramen noddles to a bowl, then ladle the broth and veggie over top. Squeeze in some lime juice and sprinkle toasted sesame seeds on top.