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.
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Get your week!
Vegetarian Ramen with Garlic-Ginger Broth
- 3 tablespoons olive oil
- 1 medium leek chopped
- 2 baby bok choy chopped
- 1 crown broccoli chopped into florets
- 6 cloves garlic minced
- 2 tablespoons fresh ginger peeled and grated
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cumin
- 1 tablespoon nutritional yeast optional
- ½ teaspoon sea salt to taste
- 2 quarts low-sodium vegetable broth or water
- 2.5 ounces baby spinach
- 8.8 ounces uncooked vermicelli rice noodles
- 1 bunch green onion chopped
- Fresh basil chopped
- 1 to 2 jalapenos sliced
- Soft boiled eggs
Add the olive oil to a stock pot and heat to medium. Add the leek, bok choy, and broccoli and saute, stirring frequently, until veggies begin to soften, about 8 minutes. Add the garlic, ginger, ground coriander, cumin, nutritional yeast and continue cooking, stirring frequently, about 3 minutes.
Add the broth and bring to a full boil. Reduce heat, cover, and simmer 20 minutes, or until veggies are soft but still al dente.
Add the vermicelli rice noodles, cover, and continue cooking until noodles are soft, about 10 minutes.
Stir in the spinach let sit until spinach has wilted, about 1 minute.
Serve ramen with chopped green onion, basil, jalapeno, and soft boiled eggs.