Ramen noodles enriched with a spicy broth, featuring Thai Spice and the umami of shiitake mushrooms, thinly sliced carrots, and fresh ginger, topped 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 up. We’ve given ramen an update to make a hearty, delicious dinner, and 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, 1 teaspoon of The Spice Apothecary Thai Spice and 1 tablespoon of olive oil
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!
Mushroom love 👇
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, garlic, and Thai Spice and saute for another 2 minutes.
I usually have some homemade chicken stock in the fridge, but 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
Add all of these ingredients to the stock pot with the veggies and bring to a boil
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
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
The last step is to remove from the heat, add in a few shots of sesame oil and serve up with your desired toppings!
We chose some slivered green onion, sesame seeds, jalapeno slices and a soft boiled egg
Enjoy!
Simply Sundays ~ Ramen Noodle Bowl
Ingredients
4 ounces of shiitake mushrooms, sliced
2 large carrots, shredded
2 tablespoons of grated fresh ginger
2 garlic cloves, grated
1 teaspoon of The Spice Apothecary Thai Spice
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, garlic, and Thai Spice and 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,e 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
Architec Carving Board, Gripperwood
Farberware Stainless Steel 8-Quart Saucepot
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