I’m sort of taking a sick day- I got the cold that TheBoy had last weekend, and that the bulk of the Little Kidlet’s kindergarten class seem to have. While I’ve been good about washing my hands at home, and using hand sanitizer when I was in the classroom (I volunteer), there’s only so much you can do when kids actually cough or sneeze on your face.
So for today, I’m going to share my fake ramen recipe. I mean, it’s really ramen- not from the little packages that you can get… but it’s my homemade version of what you might get from a Japanese restaurant. And it’s really easy. If you can boil and chop, you can make it.
Whitney’s Ramen (Perfect for Sick Days)
Time to make: 20 minutes (10 min prep, 10 minutes cooking)
2 cups beef broth
1 cup water
1 tbsp sesame oil
1/4 cup soy sauce (or Bragg’s Amino)
1/4 tsp minced ginger
2 cloves garlic, minced
1 cup mushrooms, chopped (you can use any kind, I used baby bellas because it’s what I had on hand)
1 cup of kale, chopped
1 tsp sriracha
REAL ramen noodles (You can get them in the Asian food aisle at your grocery store. Not the wavy ramen packs, though those will do for a last case scenario)
Equipment: 2 saucepans, one small, one medium
Fill the medium saucepan with water, boil. This is what you’re going to cook the ramen in.
Put the small saucepan over low heat and mix the beef broth, 1 cup water, soy sauce, ginger, and garlic. If you want a spicy broth, add the sriracha now- the longer you cook it, the more heat will be in your broth.
While the flavors are all melding, add in the mushrooms and season with salt & pepper. Taste the broth and adjust. Think it needs an earthier flavor? Add some more soy sauce. More heat? Add more sriracha.
When the water in the medium saucepan comes to a boil, add in your ramen noodles and cook as per the directions on the package. It won’t take long, only a few minutes.
While the ramen boils, add in the diced kale (when chopping, cut off the spine of the kale, and roughly chop the leafy bits) to the beef broth, and turn off the heat – you want it hot, but not scalding hot. The kale will soften in the heat of the broth.
To serve, drain the ramen noodles (I use a pasta fork stirring thing) and put it in a bowl, and ladle the broth over it.
Garnish with whatever you like- green onions, etc.
To make this a vegetarian dish, use a mushroom stock. It’s ridiculously easy to make- just buy some dried mushrooms and cover with water in a pot. Heat the water, and let the mushrooms plump up- remove the mushrooms- you can use them in this recipe, and run the liquid through a coffee filter to remove any grit. Then return to the pot and let it reduce a little. Instant mushroom stock!
Easy enough to make when you’re totally zonked out, and so much tastier than soup from a can!