I don't think I'm alone when I say I love me some ramen! However, I don't love the idea of some of the additives like MSG as well as high sodium levels, and the types of meat often used; not to mention the amount of time it takes to make traditional ramen is just not in my schedule!
So here's a recipe for a more healthful ramen that loosely resembles my two favourite types of ramen, shoyu and miso.
INGREDIENTS (makes 2 Servings)
Base & Noodles
2 tbsp miso paste
1 tsp aged brown rice paste
4 cups chicken stock
2 pieces of dried wakame
4 tbsp no salt soy sauce (or coconut alternative)
2 pack of buckwheat noodles
2 chicken breast
2 pack mini nori sheets
2 soft boiled egg
4 spring onions
2 small bunch of enoki mushrooms
2 handfuls Bean sprouts
1. In a large pot ass all the chicken broth and bring to just a boil, then gently simmer.
2. Prepare the cooked toppings. I like soft boiled eggs in my ramen but you could sub for just cracking a whole egg in the broth and stir to cook. I chose to ass chicken to this dish instead of pork, which I just baked beforehand.
3. Take some of the boiling stock and put in a small bowl to let cool a bit. Once cooled add the miso paste and stir until dissolved. Cut up the dried wakame into 1" pieces and add to miso mixture.
4. Add the noodles and enoki mushrooms to the boiling water for 1-2 minutes gently separating the noodles with a fork.
5. Pour the broth and noodles into a bowl, and top with chicken, egg, nori sheets, bean sprouts, and green onions.
Miso is a fermented food that is naturally packed full of gut healing probiotics
Of course, this is no replacement for that delicious traditionally made ramen that takes hours to create. However, this is a good alternative for when you're craving something warm and grounding but also want to stay in and enjoy something that is nourishing and healthful!
Let me know if you try this or any other recipes at home, and feel free to share photos or connect with me on my social channels below!