Easy Homemade Ramen
My son Andrew loves Ramen, what teenager doesn’t? This healthier ramen recipe is quick, easy and packed with vegetables. I like to use shrimp in this recipe but if you are vegan you can easily swap out the shrimp from My Crispy Tofu.
Ramen Ingredients
- 2 tablespoons extra virgin olive oil
- 1 teaspoons sesame oil
- 1 medium yellow onion, sliced paper thin
- 1 inch fresh ginger, grated
- 3 cloves garlic, minced
- 4 tablespoons white miso paste
- 1 teaspoon chili paste
- 4 tablespoons coconut aminos or soy sauce
- 2 tablespoons mirin or rice vinegar
- 8 cups vegetable broth
- 20 ounces ramen noodles
- 2 heads baby bok choy, sliced in half
- 1 pounds peeled and deveined shrimp
Garnish Ingredients
- 2 ½ green onions, sliced julienne or thinly sliced
- Sriracha
- Carrots, shredded
- toasted sesame seeds
- sesame oil
Step 1: Instructions for the Ramen Broth
Heat a large dutch oven or saucepan over medium heat. Add the olive and sesame oil, add the onions, ginger and garlic and cook, stirring, until fragrant, about 5 minutes.
Add the miso and chili paste and continue to cook, stirring, for 2 more minutes. Add the coconut aminos, mirin and broth stir until combined. Increase heat and bring the broth to a boil and then reduce heat so the broth is simmering.
Step 2: Instructions for Cooking the Noodles
Bring a medium saucepan of water to a boil. Carefully add the ramen noodles to the boiling water. Cook the noodles according to the package.
Step 3: Instructions for Finishing the Ramen Broth
Add the shrimp and the bok choy to the ramen broth mixture. Cook for 2-3 minutes until the shrimp is pink and the bok choy is wilted.
Step 4:Instructions for Serving:
Divide the cooked ramen noodles in bowls. Ladle the broth into the bowls making sure to divide the shrimp and bok choy evenly. Garnish the soup with green onions, sriracha, carrots, sesame seeds and sesame oil. Enjoy!
