Ramen noods. Have you had them? Ramen and pho seem to be perma popular where I live, and for a good reason – they’re healthful, filling, and epically fun to eat. Slurping wet noods as they whip across your nose and chin, splattering drips of flavor-infused broth every which way? Let’s do this, kidlets!
About 53% of the reason I love ramen and pho is the broth. While traditional ramen and pho broth are slow-cooked over hours, I find a simple garlic-ginger broth with some spices does a mighty fine job of lending flavor to the soup, while keeping the cook time to a minimum.
These noodles will keep your life simple. Vegetables? Check! Noodles? Check! Delicious broth? Checkity check check check! You can make this noodle bowl any night of the week, adding virtually any combination of seasonal veggies. As you can see, I went the green route, incorporating leek, bok choy, broccoli, and green onion. Add some freshly chopped basil and you’ve If you eat gluten-free like me, simply use vermicelli rice noodles. Done and done.
Let’s discuss protein. The soft boiled egg sitch is the perfect addition for a little protein infusion. If you’ve never made soft boiled eggs, it’s easy! Simply boil the eggs for 2 to 3 minutes, stick them in an ice bath until chilled, then peel per usual. The yolk comes out gooey with mega cream flavor. If you’re up for the animal, you can add raw shrimp, chopped chicken, sliced pork, and/or sliced beef to the soup.
Get your week!