Ramen Bowl

Celebrate the season in a very healthy and fun way!! Great for a new kind of Christmas Eve or New Year's Celebration. Food is such a big focus around our holiday season and I was feeling inspired to explore my love for Asian flavors with a"Make your Own Ramen Bowl Recipe." It is a festive and colorful way of bringing people together with a nourishing and planet-friendly meal. We had such a great evening of laughter and appreciation for the abundance in our lives, showing up in our food and friendship!

Broth:

• 1 Tbsp grape seed or avocado oil

• 5 cloves garlic, roughly chopped 

• 1 3-inch piece ginger (peeled and diced)

• 1 medium yellow onion (coarsely chopped)

• 6 cups vegetable stock (home made or you can use 3 low sodium vegan bouillon cubes and 6 cups of water

• 2 Tbsp tamari or soy sauce (plus more to taste)

• 0.5 ounces dehydrated shiitake mushrooms

• 1 Tbsp white or yellow miso paste

• 1 tsp toasted sesame oil (for flavor plus more to taste)

Instructions:

1. Heat a large pot over medium-high heat.

2. Once hot, add oil, garlic, ginger, and onion. Sauté, stirring occasionally for 5-8 minutes or until the onion has developed a slight sear (browned edges).

3. Add 1 cup of the vegetable broth to deglaze the bottom of the pan. Use a whisk (or wooden spoon) to scrape up any bits that may have stuck to the bottom to enhance the flavor of the broth.

4. Add remaining 5 cups vegetable broth, tamari or soy sauce, and dehydrated mushrooms – stir.

5. Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for at least 1 hour, up to 2-3, stirring occasionally. The longer it cooks, the more the flavor will deepen and develop.

6. Taste broth and adjust seasonings as needed, adding more soy sauce or sesame oil if desired. Add the miso paste at this time.

7. Double this recipe for a large group!

8. *When you’re 30 minutes from serving, prepare any desired toppings for miso-glazed potatoes, baby bok choy, red pepper saute,  spinach, mushrooms, eggs  and quick-seared tofu and of course NOODLES!

Fresh Toppings:

Place each in a small bowl or in sections on a large bowl for serving. 

• ½ cup chopped green onion 

• ½ cup cilantro leaves,

• 1 purple daikon radish: Grated 

• 1 large carrot; grated

• 1 package of dried wakame seaweed, steep in hot water and cut into small pieces

• Pickled Veggies (I purchase this item from the store)

• Chili Garlic Sauce (Optional for added heat)

Cooked Toppings:

Place each in a small bowl or in sections on a large bowl for serving. 

• 8 ounces ramen noodles or rice noodles for gluten free option: Fill a large saucepan or pot with water and bring to a boil. Once boiling, add ramen noodles (depending on size of pan you may need to do this in two batches // use fewer or more batches if altering batch size) and cook according to package instructions – about 4-5 minutes. Drain and set aside.

• 10 ounces extra-firm tofu : Cut into small squares, sauteed in a skillet with1 tablespoon avocado oil and sprinkle with tamari. With tongs, turn each piece over until browned. Remove and set aside in a bowl. I like to keep the cooked toppings on warm mode in the oven until ready to use.

• Miso-glazed sweet potatoes: For the miso-glazed sweet potatoes (orange yam or purple sweet potatoes) preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Chop 1-2  large yams into 1/2-inch thick chunks . Place a small mixing bowl add 1 Tbsp yellow miso paste, 1 Tbsp maple syrup, 1 Tbsp tamari, 1 tsp rice vinegar (or sub lime juice),  1 tsp Toasted Chili Sesame Oil and 1 teaspoon for Chinese 5 Spice seasoning if you have it) Whisk to combine, then add potatoes and toss. Arrange on a foil-lined baking sheet in an even layer and roast for 25-35 minutes, stirring once at the halfway point, or until tender when pierced and deep golden brown. Place in a bowl and keep warm in the oven until ready to serve.

• Sauteed baby bok choy and red pepper: 3 bunches of baby bok choy, cut into 1 inch pieces. 1 large red pepper, chopped in ½ chunks. 1 Tablespoon of avocado oil,  1 tsp ginger powder, and ½ bunch of fresh basil, finely chopped, 1 tsp of Tamari and one fresh lime to squeeze on after cooking.  In a skillet, add oil bok choy, red pepper, ginger, tamari and saute until lightly soft, add fresh basil and cook for a few minutes, juice from lime and turn off heat. Let sit in the pan for a few minutes then move to a bowl.

• Blanched Spinach: 2 bunches of spinach, washed and coarsely chopped. Place in a metal strain and dip into boiling water (that you will be using for the noodles) for about 2 minutes. Remove and place in a bowl.

• Shiitake  or Oyster Mushrooms: In a skillet dry saute until soft and the natural water has evaporated, this increases the flavor, sprinkle a little tarmari and move to a bowl.

• Hard Boiled Eggs: 2 fresh eggs, placed in boiling water for 6-10 minutes, depending on how you like your eggs. Take out of hot water and place in a bowl with ice water for easy removal of shells. Cut into chunks and place in a bowl.

  To serve, divide ramen noodles between four (amount as original recipe is written // adjust if altering batch size) serving bowls. Top with broth and desired toppings, Serve with chili garlic sauce for added heat.

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