Homemade Ramen Bowls

October 13, 2013

Its a point of pride for me that I can come up with tasty and fun meals that are vegetarian or vegan and keep the masses happy.  But there are definitely times when we look at our weekly menu and 1.  NOTHING sounds appealing and 2.  We notice “sandwiches” make it on the list 3 different times.  Chances are, when we get to this point, we wind up with more frozen pizzas and less money in our pockets.  Not to mention a significant dip in that “healthy”  aspect.  Oops.

This weekend in an attempt to fix that – I decided to try my hand at something fun and pretty easy to do.  Homemade ramen bowls!

Complete with Sake (which was...not our thing)

Complete with Sake (which was…not our thing)

 

 

 

 

 

 

Since it was Saturday and I had some time, I decided to go all out on these, I took a cue from Post Punk Kitchen and made my own broth by simmering some chopped onion, ginger, garlic and carrots in water.   To finish it off, I strained the liquid out and whisked in some Miso, Mirin and Liquid Aminos before cooking up the noodles in the broth.   I found packages of ramen Noodles (I think my package called them Chinese Noodles) in my grocery store that weren’t the 99 cent instant ramen lunches, but I imagine in a pinch just buying the instant ramen noodle packs would work and you could leave out the spice packet (Bonus to making your own broth?  Saying goodbye to that unbelievably salty seasoning…).

I topped our ramen bowls with marinated and grilled sliced Portobellas and baby Bok Choy, bean sprouts, green onions and cubed tofu for me.  I didn’t bother heating up my tofu, just cubed it up and let it warm up a bit in my bowl of soup.  I’m one of those weirdos who doesn’t mind the taste of tofu, cooked or uncooked and have been known to eat it straight out of the container… 🙂

Ramen 2

We topped off the meal with a glass of sake, which as I mentioned in the above image, really not our thing.  Maybe it was the bottle I picked up, but we both ended up switching out for a beer about halfway through the meal.   There was also a side of vegan spring rolls that I picked up from the frozen section, although most of my appetite was dedicated to the bowl in front of me.

A tasty way to break out of a dining rut and pretty easy to boot! It could be made even easier on a weeknight, since the noodles cook so quickly to just whip up some veggie broth (I use the bouillon cubes to control sodium) and quick cook up the veggies.  I also read that the  broth freezes pretty well, so there’s that option too.

Now…something else new to try?

Hope everyone is having a lovely weekend!

xo

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2 Responses to “Homemade Ramen Bowls”

  1. Dominick S. Says:

    Looks awesome and I do like the idea of controlling the broth. I haven’t been cooking lately but this might be worth a shot for me!

    • krhtoday Says:

      Its crazy how much sodium those packets have! You should absolutely give it a try and let me know what you add into it toppings wise. I realize my chunks of raw tofu may not be altogether appealing 🙂 I hear pork is pretty popular. You’ve been making me drool with your meals out though, so your not cooking is forgiven!


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