Thursday, March 3, 2016

Easy Homemade Ramen

When it's snowy and cold, there is nothing that hits the spot better than soup. Mac & cheese is also very high on the list. This homemade Ramen is so easy and the all-around perfect comfort food.

You use noodles from a 10-cent Ramen packet (the kind you ate in college) and the rest is made from fresh ingredients.

I got the idea from Pinterest - you can find the recipe here. I made this version vegetarian and used spinach instead of cabbage. I also added a little bit of sliced carrot as well. It was so good and flavorful! I didn't have any mushrooms on hand for this batch, but I would definitely add that for next time.

Easy Homemade Ramen


2 TBSP Vegetable Oil
Package of cremini mushrooms
About 3/4 cup of sliced carrots
4 Garlic Cloves, Minced
2 TBSP Minced Peeled Ginger
6.5 Cups Low-Sodium Vegetable Broth
2.5 TBSP Soy Sauce, Possibly More to Taste
2 TBSP Vice Vinegar
1 TBSP Sriracha
1 TBSP Sesame Oil
1 TBSP Brown Sugar
3 Cups Spinach
1 Package of Dry Ramen, Seasoning Packet Discarded


-Heat Vegetable Oil over high heat. Add carrots and saute a few minutes (3 ish). Add garlic and ginger and saute a few more minutes (2 ish).

-Pour in vegetable broth, soy sauce, rice vinegar, sriracha and sesame oil. Let simmer for a few minutes.

-Stir in brown sugar, spinach and mushrooms and bring soup to a boil.

-Add noodles and cook until tender


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