Soup in the summer? It may not seem to fit well with a hot summer day, but it’s easy and yummy and the kids eat it up! Hot or cold, I’m just desperate to get something on the table in time for dinner. And ramen noodles can be an easy fix for that.
I was at the Japanese market and picked up some fresh ramen noodles that looked tasty. Sometimes going to these international markets can be a little overwhelming. There are so many things that I’m not familiar with and I’m not always sure how to use them. So I just pick up what looks good and double-check that there is no monosodium glutamate (MSG). As much as I love umami flavor, too much MSG does not agree with my body. So my go-to flavor enhancer is Himalayan pink salt. I use it for almost everything to enhance any flavor sweet or savory and my kids love it!
Anyway, back to the ramen noodles. I normally use the dry package kind that you can find in most grocery stores and when I do, I don’t use any of the broth or sauce packets in the package because I don’t know what’s in it. That’s why I use a miso paste or chicken bouillon to flavor the broth.
For tonight’s ramen dinner, I wanted to try something new and fresh ramen noodles were calling my name. I also picked up some miso paste to use as a broth, something a little different from the usual chicken broth that I use. And then, I have kids help with whatever prep work needs to happen. It’s usually my littles who are eager to volunteer and any help is always a blessing!
So how do you put it all together? Here is a quick recipe:
- 2 heaping tablespoons of miso paste (or the same amount of chicken bouillon – Organic Better Than Bouillan is what I like to use)
- 3 to 5 carrots
- 2 handfuls of baby spinach or bok choy
- 1 package of tofu (you can use cooked chicken, beef, pork, shrimp)
- 3 sprigs of green onion
- 3 to 6 eggs (depending on how many people you are feeding)
- 2 to 3 packages of ramen noodles (again, depends on how many people you are feeding – and get the ones that are easy for you to get, there’s no need to go to a specific Asian store unless it’s along your usual route)
Start with two big pots and boil about 10 to 12 cups of water in each. One pot is to make your broth and another pot is to make your noodles. Then I have whoever is available to help prep the veggies, tofu and any other favorites that you may want to add in. I normally have the carrots cut into ribbons by using the vegetable peeler. Daniel likes to cut the tofu into little squares and the spinach is chopped up in strips. I also cook up some poached eggs as another add-on.
Once the water is boiling, put in two heaping tablespoons of miso paste in the one pot and put in your ramen noodles in the other pot. You want to be careful not to over cook your noodles, otherwise it gets a little too mushy. Once the miso paste is mixed in, add in a few pinches of Himalayan pink salt to taste (if you don’t have any pink salt, then sea salt or whatever salt you have will do). I just prefer the pink, plus it’s a pretty color.
Once your miso broth is ready, ladle some into your bowls, add in a serving size of ramen in each bowl and then have your eaters put in the carrots, spinach, tofu and egg. They can do whatever combination they like and they love being a part of the meal making process. And voila, dinner is served…you say grace, everyone devours and you call it a wrap.
What is your go-to weeknight dinner? And do let me know if you try the ramen noodles. I would love to know how it goes!