Ramen sounds like an unbelievably complicated dish to make, but it’s actually unbelievably easy. For this ramen, and when we (I say ‘we’ because my hubby usually is the one making it..I’m just the sous chef) make ramen at home, we make it with homemade veggie stock. At desperate times, I have used boxed stock which works perfectly fine if you don’t have time to make the stock. This kind of ramen is a really easy-non-complicated version of ramen, but really you can make it however YOU preferred and I doubt you will screw it up!! The veggies are what we had in the fridge.. but you can really add anything you prefer and like. I love corn in my ramen, it adds the perfect crunch and sweet flavour, tofu adds some substance and the carrots sautéed with Bragg’s adds saltiness. I also LOVE miso, the more the better, so I ad in a tablespoon extra in my bowl!!
For the boys bowls, I kept theirs simple. Noodles, broth, egg and bean sprouts with a plate of fresh veggies cut up on the side to eat. They love practicing with chopsticks and making a big mess!
- Millet and Brown Rice Ramen Noodles
- 8 C Vegetable Stock, store-bought or homemade
- 1 square cube Firm Tofu, diced
- 2 C frozen Organic Corn
- 2 Carrots, peeled and sliced
- 1/2- 1 C Bean Sprouts
- 1/4 C Green Onion, finely sliced
- 3-4 Tbsp Miso
- 1-2 Tbsp Bragg’s, or Soy Sauce
- 2-4 Boiled eggs, optional
- Hot Sauce, optional
- In a medium pot boil 2 inches of water, once it is boiling, gently add in eggs and cook for 12 minutes for perfect hard boiled eggs. When the 12 minutes are up, gently pour out hot water, and fill pot with eggs still in with cold water and allow to sit for a few minutes to cool down.
- In a large pot, bring vegetable stock to a boil (read NOTE at bottom on making your own vegetable stock).
- Prepare your vegetables; by peeling and cutting carrots, putting corn in a bowl to defrost, dicing up tofu and slicing up green onions.
- In a pan or cast iron, add a teaspoon of coconut oil and add carrots on one side, and the tofu on the other to begin sauteing.
- When the stock has boiled, add in the ramen noodles and cook as package directions.
- Add a splash of soy sauce to the carrots for flavour and salt and pepper to the tofu, continue cooking until sides are browned.
- When the noodles are done cooking, remove them from stock and place into large serving bowls.
- Make sure the heat is turned off on the stock and add in preferred amount of miso and 1 Tbsp of soy sauce. Then adjust to your taste.
- When the tofu and carrots are done cooking, add on top of the noodles , then add the corn, green onions, egg (if you are having), and ladle your hot stock over everything. Last add your bean sprouts on top.
- Ramen heaven.
NOTE: Vegetable stock is soooooo simple! We save all our vegetable clippings, instead of putting them into the compost we just throw them into a large freezer bag, and when the bag is overflowing and taking over our freezer, we make vegetable stock! The veggie clippings could include: broccoli trunks, celery bottoms, carrots ends and peels, onion pieces, pepper middles and any other veggies that might just go into the garbage or compost that you think would go good in your stock.
Add everything from the freezer bag into a LARGE pot and cover with water. Add in LOTS of garlic cloves (5-10), herbs, lots of salt and pepper, put a lid on it and bring to a boil. Simmer for 45-60 minutes. Pour through a fine strainer.. and VOILA! homemade vegetable stock. Freeze leftovers.