A large bowl of ramen soup garnished with soft boiled eggs, fresh jalapenos, scallions and sesame seeds

Ramen Soup Bowl

Ramen noodles enhanced with a spicy broth and the umami of shiitake mushrooms, slivered carrots and fresh ginger finished off with peppery greens

What is umami??

You’ve probably heard the chefs on the Food Network talk about umami.  But what is it??


Umami is best described as a savory or meaty flavor. The word umami is Japanese and translates to a pleasant savory taste

Raise your hand if the cheap little packages of ramen soup were your main sustenance through college!  Yup!  That was me!!  But it’s probably the last thing I thought I’d want to eat as a grown up

So now we find ourselves in a different situation… not having much of a choice when ordering groceries online or bare pickings at the supermarket!

In order to preserve some semblance of a hearty, delicious dinner, I’ve converted the block of dried ramen minus the salty flavor pack into a tasty Asian inspired ramen noodle soup bowl!

I have 4 ounces of shiitake mushrooms, sliced, 2 large carrots, shredded, 2 tablespoons of grated fresh ginger, 2 grated garlic cloves and 1 tablespoon of olive oil

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Have I ever mentioned that I LOVE shiitake mushrooms?

They have a meaty texture and hold up well in stir frys and soups.  Works out for this recipe since we’re going to saute the mushrooms and then make them into soup!

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Add the oil to a large stock pot over medium heat.  Add in the carrots & mushrooms and saute for about 5 minutes

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Add the grated ginger and garlic, saute for another 2 minutes

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I usually have some homemade chicken stock in the fridge, but we’re not being picky these days.  So if you have a box of good quality chicken broth, let’s use it!

Measure out 6 cups of chicken stock, 3 tablespoons of soy sauce and 1 tablespoon of sriracha as well

Make our homemade instant pot chicken stock recipe 

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Add all of these ingredients to the stock pot with the veggies and bring to a boil

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Open 2 ramen noodle packs, discard the salty flavor packets and measure out 5 ounces of baby kale.  You can also use baby spinach if you’d like

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Drop the ramen into the pot and in about 1 minute you can open it to its full length

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Cook in the stock for about another minute and add in the kale

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Keep at a simmer for another two minutes and stir well

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The last step is to remove from the heat, add in a few shots of sesame oil and serve up with your desired toppings!

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We chose some slivered green onion, sesame seeds, jalapeno slices and a soft boiled egg

Ramen Bowl FB

Enjoy!

Simply Sundays ~ Ramen Noodle Bowl

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients

4 ounces of shiitake mushrooms, sliced

2 large carrots, shredded

2 tablespoons of grated fresh ginger

2 garlic cloves, grated

1 tablespoon of olive oil

6 cups chicken broth

3 tablespoons of soy sauce

1 tablespoon of sriracha

2 ramen noodle packs, noodles only

5 ounces of baby kale or baby spinach

Sesame oil

Optional toppings: slivered green onion, sesame seeds, jalapeno slices, soft boiled eggs

Directions

Add the oil to a large stock pot over medium heat.  Add in the carrots & mushrooms and saute for about 5 minutes

Add the grated ginger and garlic, saute for another 2 minutes

Measure out 6 cups of chicken stock, 3 tablespoons of soy sauce and 1 tablespoon of sriracha

Add all of these ingredients to the stock pot with the veggies and bring to a boil; Open 2 ramen noodle packs, discard the flavor packets and measure out 5 ounces of baby kale

Drop the ramen into the pot and in about 1 minute you can open it to its full length; cook in the stock for about another minute and add in the kale

Keep at a simmer for another two minutes and stir well;  remove from the heat, add in a few shots of sesame oil and serve up with your desired toppings

Tools used to make this recipe

Stainless Steel Grater/zester

Zelite Infinity Santoku Knife

Mini Prep Glass Bowl

Architec Carving Board, Gripperwood

Farberware Stainless Steel 8-Quart Saucepot

© Simply Sundays 2020
All rights reserved

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