Serves 4 – 6
Takes about 35 minutes
Not what you buy in those cheap little packages that college students live on, this ramen is loaded with vegetables and flavor and makes a substantial meal. The recipe is based on a ramen served at one of my favorite Asian fusion restaurants near my college; I found corn in ramen to be very satisfying and unique. The recipe is fairly flexible and you can switch out my vegetable suggestions for your own favorites. I love the addition of vegetarian beef, which is just a specialty wheat gluten I find at my local international store. If you can’t find it, tofu (especially fried) is a fine substitute.
1 tbsp sesame oil
3 cloves garlic, finely chopped
1 ½ tbsp ginger, unpeeled and finely chopped
4 scallions, ends cut off and sliced into rounds
¾ lb of bok choy, sliced
4 cups water
1 ½ cups frozen corn (can also used fresh cooked or canned)
8 oz of vegetarian beef or tofu
¼ cup worchestire sauce
1 tbsp rice vinegar
¼ cup white miso
9 oz of dried ramen noodles
1. Heat sesame oil in a pot on medium high heat. Add the garlic and ginger and sauté for 1 – 2 minutes or until lightly browned and fragrant. Add the bok choy and stir to mix. Add the water and frozen corn and bring to a boil. Lower to a simmer. Simmer for about 8 minutes. After 3 minutes or so, add the vegetarian beef (or tofu), the worchestire sauce, and rice vinegar and continue cooking.
2. Meanwhile, cook the ramen noodles according to the directions on the package. Drizzle a little oil on top when they are done to prevent sticking.
3. Remove the soup from the heat. Using a measuring cup, remove about 1 cup of broth from the soup and place it in another bowl. Add the miso and use a spoon to break up the miso and work it into the broth. Continue until the mixture is completely smooth and then pour it back into the whole soup pot and stir well.
4. To serve soup, place a generous measure of the noodles in a bowl and pour the soup ontop. Soup and noodles can be stored together if there is extra.