Ever get a craving for a big bowl of salty ramen noodles? You know those noodles you would get for 25 cents out of your dorm vending machine late at night? This recipe will totally satisfy those cravings, and it is (probably) healthier than the original. Hey, at least it’s vegan!
I love this recipe because it is so easy to dress up by adding fresh vegetables like broccoli, kale, and bok choy. But typically, I make these noodles when I want to get something on the table in under 10 minutes. I like minimal broth in my ramen bowl, because why distract from the noodles? But if you want to make it more soup like, just double the water for the broth. Now I recommend sitting back with a giant bowl of ramen, turning on an episode of The OC, and remembering simpler times…
Easy Ramen Noodle Bowl
Makes 1 large serving
4 ounces of dried ramen/Chinese noodles (I use 1/3 of a packet of Ty Ling Chinese Noodles found at our local Whole Foods)
1/2 cup of boiling water
1 Not Chick’n bouillon cube or vegetable bouillon cube
1/2 tsp mellow white miso (optional but a wonderful addition)
3/4 cup of frozen mixed vegetables
3/4 tbs soy sauce
3/8 tsp of garlic powder
1/4 tsp of Penzey’s Balti seasoning (again optional, but it adds great flavor)
Green onion for garnish
Make the broth by mixing the bouillon and miso into the 1/2 cup of boiling water. Stir to dissolve the miso and bouillon, and set aside while you cook the noodles.
Cook the noodles in boiling water per the package’s directions. When there is about 2 minutes left in the boil, add the frozen vegetables to the pot with the noodles. Bring back to a boil and cook until the noodles are completely soft and the vegetables are cooked through (approx. 2 minutes). Turn off the heat and drain the water from the pot. Stir soy sauce, garlic powder, and Balti seasoning in with the noodles and vegetables, mixing a lot so the noodles are evenly coated. Add the broth and stir. Top with green onions and serve.