I admit, ramen is one of my go-to comfort meals. And it’s soup, which is an added bonus for me! You can add almost anything you can think of. I did add roasted chicken to my Ramen With Veggies this time. It’s the broth base of the ramen that makes all the difference.
Ramen With Veggies
Ingredients
- Chicken, beef, or vegetable broth
- 1-2 TBSP minced or grated ginger
- Garlic powder or minced garlic
- 1/2 tsp toasted sesame oil
- 1 tsp fish sauce
- 2-4 slices dried shiitake mushrooms (or use fresh mushrooms)
- Chopped greens (mustards, chard, kale)
- Slices of carrots
- Sugar snap peas or peas
- Asparagus
- Broccoli
- Ramen noodles
- Chopped cooked chicken, beef, or other protein (optional)
- Hard or soft cooked egg, halved (optional)
- Herbs, Thai basil and/or cilantro, chopped
- Sliced green onion
- Sesame sprinkle
Instructions
- Use any vegetables you like. I listed some possibilities in the ingredient list. I used greens, carrots, plus broccoli. I usually add some seaweed.
- In a medium pan, heat the broth with the next 7 Ingredients. Cook until carrots are tender.
- Add all or some of next 3 ingredients, plus the noodles. Cook until noodles are done, about 4 minutes. Taste broth for salt.
- Serve topped with next 5 ingredients.