MAKING RAMEN AT HOME
When it comes to ramen, most people think of the either the $1 packet of noodles and spices zapped in the microwave or sitting down to a perfectly crafted, impossibly replicated Japanese masterpiece at a restaurant. The good news is there is a middle-ground to that spectrum and there’s no need to be intimidated by it. Yes, ramen is easy to make at home!
One of the reasons I founded The Fresh 20 was to empower novice cooks in the kitchen with approachable, delicious recipes. That’s exactly why I knew we needed a simple recipe of ramen noodles and broth you can make with just a pantry staples and fresh vegetables. It’s empowering to take on a dish many see as intimidating, especially when it takes less than 30 minutes and it’s much better for you than any store-bought option.
The History of Ramen
Ramen has a rich history that began around the 1930s with Chinese immigrants working in noodle shops in Japan, which resulted in the fusion of a Chinese-style noodle (versus soba) and Japanese soup broths. As World War II took over, ramen almost became “extinct” due to food rationing and famine.
The post-war era brought a resurgence of this delicious soup in Japan that was marketed toward families and flourished in shops across the country. It also made its way around the world as more Japanese people began to immigrate globally. Instant ramen was introduced in the US in the 1980s, and thus the world’s love affair flourished with this noodle soup in kitchens and restaurants around the globe.
Restaurant Style Ramen Noodles at Home
A few simple ingredients come together for restaurant style ramen noodles at home, starting with a rich broth, noodles, veggies and boiled egg. When purchasing your ingredients, make sure to choose noodles that are not instant. They can be found at Asian markets or in the Asian food section of your grocery store.
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A few simple ingredients come together for restaurant style ramen noodles at home, starting with a rich broth, noodles, savory veggies and creamy boiled egg.
- 2 large hard boiled eggs, cut in half
- 1 Tablespoon olive oil
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 4 cups reduced sodium vegetable broth
- 1 Tablespoon tamari sauce or soy sauce
- 2 cups filtered water
- 4 ounces shiitake mushrooms, sliced
- 12 ounces ramen noodles (dry packaged or fresh refrigerated)
- 3 cups baby spinach
- 2 green onion, chopped (whites and green)
- Heat olive oil in a large stockpot over medium heat.
- Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
- Pour in chicken broth, tamari and water.
- Bring to a boil; add mushrooms, reduce heat and simmer until mushrooms have softened,about 10 minutes.
- Stir in noodles, breaking apart with a chopstick.
- Simmer noodles for 2 minutes.
- Stir in spinach and green onion.
- Serve immediately, garnished with eggs.